Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly coat with nonstick spray.

In a medium bowl, beat the softened cream cheese, granulated sugar, and 1/2 tsp vanilla bean paste until smooth and creamy. Set aside.

Unroll the crescent dough and separate it into 4 rectangles by pressing the perforations together on each pair of triangles to seal the seams.

Brush the melted butter evenly over each rectangle, coating all the way to the edges.

Sprinkle 1 tbsp brown sugar evenly over each rectangle.

Starting from a long side, roll each rectangle up tightly into a log and pinch the edge to seal.

Coil each log into a spiral, tucking the end underneath, then gently press the center to form a shallow well while keeping the edges higher.

Place the shaped pastries on the prepared baking sheet, spacing them slightly apart.

Spoon about 2 tbsp of the cream cheese mixture into the well in the center of each pastry.

Bake for 15 to 18 minutes, until the pastries are puffed and golden brown and the centers look set.

While the danishes bake, whisk the powdered sugar, remaining 1/2 tsp vanilla bean paste, and milk in a small bowl until smooth and pourable.

Remove the danishes from the oven and let them cool on the baking sheet for 5 to 10 minutes.

Drizzle the vanilla glaze over the warm danishes and serve.