Cinnamon Swirl Danish

<br />Ingredients<br /><br />for 5 servings<br /><br /> nonstick cooking spray<br /> 8 oz (225 g) cream cheese, softened<br /> ¼ cup (50 g) granulated sugar, plus 1 tablespoon, divided<br /> 2 teaspoons cinnamon, divided<br /> 1 teaspoon vanilla extract<br /> 17.5 oz (495 g) puff pastry, 1 sheet<br /> 2 tablespoons unsalted butter, melted<br /><br />Glaze<br /><br /> ½ cup (80 g) powdered sugar<br /> 2 tablespoons milk, or heavy cream<br /><br />Preparation<br /><br /> Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.<br /><br /> In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.<br /> Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.<br /><br /> Roll out the puff pastry until it’s ⅛-inch (½-cm) thick.<br /> Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.<br /><br /> Use a knife to cut along the edge to create one roll.<br /><br /> Repeat three more times, or until all the puff pastry is used.<br /> Begin to twist the first roll to create a swirl.<br /><br /> Connect the next piece of dough by pinching to seal the edge to the end of the first piece.<br /><br /> Continue to wrap and seal all pieces until finished.<br /> Using a spatula transfer the dough to the cake pan.<br /><br /> In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.<br /> Brush the butter mixture over the dough.<br /><br /> Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.<br /><br /> In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.<br /><br /> Pour the glaze over the danish swirl.<br /> Enjoy!<br />