Cinnamon Roll Dutch Baby

Preheat oven to 425° F. In a blender or food processor, combine eggs, flour, milk, and sugar and blend until smooth. Set aside. In a medium bowl using a hand mixer, combine butter, brown sugar, cinnamon and kosher salt. Transfer to a ziplock bag or piping bag. In a 10-inch skillet over medium heat, melt butter. Add the batter to the pan and pipe cinnamon mixture in a swirl starting in the center and moving outward. Bake for 20-25 minutes, or until the pancake is golden and puffed. Lower temperature of oven to 300 and bake 5 minutes more. While baking, make glaze: in a medium bowl, beat cream cheese, powdered sugar, and whole milk until smooth. Remove Dutch baby from the oven and drizzle with glaze. Serve.