For icing: Whisk cream cheese, milk, vanilla and confectioners' sugar in medium bowl until smooth. Use more or less milk to reach desired consistency. Set aside.
For cinnamon swirl: In a small bowl, cream together softened butter, brown sugar and cinnamon for swirl mixture. Mixture should have a thick consistency, about like toothpaste. Scrape the mixture into a squeeze bottle or pastry bag fit with a #6 or #7 round decorating tip. Set aside.
For pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, salt, baking soda and cinnamon.
In a large mixing bowl, whisk together the buttermilk, eggs, 6 tablespoons melted butter and vanilla. Add the dry ingredients to the wet ingredients and mix until just incorporated. The batter may be lumpy.
Heat an griddle over medium heat until a few drops of water flicked onto the surface skitter across it. Brush the griddle with melted butter, wiping off excess. Pour about 1/3 cup of the batter onto the griddle.
Squeeze a thin line of cinnamon swirl mixture in a spiral, starting at the center of the pancake, leaving a border around the edge of the pancake.
Cook until the surface of the batter is covered with small bubbles and the batter is set at the edge, about 2 to 3 minutes. Flip the pancake and continue to cook until golden brown, about 2 minutes more. Transfer to a platter and keep warm in a 160 F oven. Repeat with the remaining batter, brushing the griddle with butter as needed.
Makes twelve 4" pancakes.