Instructions

1. Using a little flour on your hands, flatten each thawed roll into a 3-inch disc and place on a 2 bakings sheet lined with parchment paper.
2. Brush each disc with melted butter and sprinkle with granulated sugar. Cover with sprayed (non-stick spray) plastic wrap. Let rise in a *warm spot until double in size. This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven* with just the light on.
3. While rolls are rising combine cream cheese, sugar, and lemon juice with an electric mixer until smooth and set aside.
4. Heat oven to 350° F and remove plastic wrap from rolls. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a tablespoon of lemon curd or raspberry preserves. Brush the edges of the rolls with the beaten egg and bake for 15-20 minutes or until light golden brown.
5. Let danishes cool on the pan for 5 minutes. In a small bowl combine powdered sugar and vanilla, and 4 tablespoons of milk. Add more milk as needed to thin icing as desired (if you get it too thin, add a little more sugar). Drizzle icing over danishes. Serve warm or room temperature.
6. Enjoy within 1-2 days.