Unroll the Seemless crescent dough onto a lightly floured surface. Roll it out slightly with a rolling pin, being careful to keep the rectangular shape. Place the rolled piece onto a baking sheet. Do NOT grease your baking sheet. Using kitchen scissors, cut slits in the dough about 2 – 3 inches deep about 2 inches apart, at an angle as shown in the picture above.
In a medium bowl, combine the cream cheese, sugar, flour and vanilla. Mix with a hand mixer on medium speed until smooth.
Spread the cream cheese mixture down the center of the dough evenly. Leave about an inch of dough on each end for closing.
Alternating sides, fold over the edges, overlapping each side as you go. This will make the criss cross or braided pattern on the top of your danish. Fold up the ends and pinch to close.
Bake your Cream Cheese Danish 15 – 20 minutes. Or until golden brown along the edges. Let it cool before removing it from your baking sheet. Once your danish has cooled, transfer it to your serving platter.
Prepare the glaze – Mix together powder sugar, vanilla and 1 Tablespoon of the milk. If your glaze is too thick, add the remaining tablespoon of milk. Add more milk a little at a time if needed to create the consistency you like. Drizzle the glaze over your danish. Cut into slices and serve.