Cinnamon Swirl Danish

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour, sugar, yeast, and salt. Using a pastry cutter or your fingers, work the cold butter slices into the flour mixture until you have flat pieces of butter throughout. In a separate bowl, whisk together the lukewarm milk and egg, then pour into the flour mixture. Stir gently until just combined - the dough will be shaggy.
2. Fold the dough
   Turn the dough onto a floured surface and shape into a rough rectangle. Roll it out to approximately 12x18 inches. Fold the dough into thirds like a letter. Turn the dough 90 degrees and roll out again. Repeat this folding process twice more. Wrap the dough in plastic wrap and refrigerate for 2 hours or overnight.
3. Make the filling
   In a medium bowl, mix together the brown sugar, cinnamon, and softened butter until well combined and spreadable. Set aside until ready to use.
4. Shape the danishes
   Remove the dough from the refrigerator and roll out on a floured surface to a 12x16 inch rectangle. Spread the cinnamon filling evenly over the entire surface, leaving a 1/2 inch border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal pieces.
5. Rise and preheat
   Place the cut danishes on parchment-lined baking sheets, leaving about 2 inches between each one. Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, or until nearly doubled in size. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising time.
6. Bake the danishes
   Bake the risen danishes for 20-25 minutes, until golden brown. Transfer to a wire rack to cool slightly while you prepare the glaze.
7. Make the glaze
   In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk; if too thin, add more powdered sugar.
8. Finish and serve
   While the danishes are still warm but not hot, drizzle the glaze over the top. The glaze will set as the danishes cool. Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days.