Cinnamon Danish Pastries

Instructions

1. Prepare the dough
   In a large bowl, mix the flour, sugar, salt, and yeast. Add the cold cubed butter and work it into the flour with your fingertips until you have pea-sized pieces. Add the cold milk and mix until just combined - the dough should be shaggy. Cover and refrigerate for 30 minutes.
2. Laminate the dough
   On a lightly floured surface, roll the dough into a rectangle about 12x18 inches. Fold the dough in thirds like a letter, then rotate 90 degrees. Roll out again and repeat the folding. Wrap in plastic and refrigerate for 1 hour. Repeat this folding process twice more with 30-minute rests in between.
3. Prepare the filling
   Mix the brown sugar and cinnamon in a small bowl. Take the softened butter and ensure it's spreadable but not melted. Roll the dough into a large rectangle approximately 16x24 inches.
4. Assemble the pastries
   Spread the softened butter evenly over the dough, leaving a 1-inch border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter. Starting from the long edge opposite the border, tightly roll the dough into a log. Slice the log into 12 equal pieces, each about 2 inches thick.
5. Final rise
   Place the rolls on parchment-lined baking sheets, leaving space between each for expansion. Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, until puffy.
6. Bake the Danish pastries
   Preheat oven to 375°F (190°C). Brush the tops of the pastries with the beaten egg. Bake for 22-25 minutes until golden brown. Transfer to a wire rack to cool.
7. Prepare the glaze
   While the pastries are cooling, mix the powdered sugar, vanilla, and enough milk to create a smooth, pourable glaze. Start with 3 tablespoons of milk and add more if needed to reach the desired consistency.
8. Finish and serve
   When the pastries have cooled for about 10 minutes but are still warm, drizzle the glaze over the top, allowing it to seep into the swirls. Serve warm or at room temperature.