Preheat oven to 350*. Spray cookie sheet with non-stick spray.
In medium bowl, combine softened cream cheese with sugar and vanilla. Mixture should be smooth and creamy like cheesecake batter.
Separate dough into 8 rectangles. Seal perforations.
Using spoon or brush, spread melted butter over crescent rolls. Sprinkle each rectangle with 1 TB. brown sugar
Roll up from long side; pinch edges to seal. Holding by one end, loosely coil each into a circle. Using your fingers, spread out the dough to make room in the middle for the filling. Pull and stretch as needed.
Place on prepared cookie sheet. Top each coil with about 2 TB. of cream cheese filling.
Bake 15 – 18 minutes or until golden brown.
Glaze: In small bowl, combine powdered sugar, vanilla and milk; stir until smooth. Drizzle over warm danishes.