Starting with the long side, roll each rectangle up being sure to pinch the edges and wrap into a loose circle.Spread melted butter all over crescent rolls
Make the cream cheese filling. Starting with the long side, roll each rectangle up being sure to pinch the edges and wrap into a loose circle.
In the center of each, create a well where the cream cheese will go by punching down a hole with the tips of your fingers.
Place on cookie sheet lined with parchment paper and top each danish with 2 tablespoons of cream cheese filling. Spread the cream cheese mixture onto each square.
Bake until the edges are lightly golden brown on top and bottom.
Cool for ~20 minutes, while you make the glaze.To make the glaze, whisk together ½ cup powdered sugar, remaining ½ teaspoon vanilla extract, and milk until smooth.