Make the sugared cranberries: Boil ½ cup water with ½ cup sugar for 3-4 minutes. Add washed and dried cranberries to the pot; stir to combine. Transfer to a parchment-lined tray and let cool for one hour (to make them sticky and not overly wet). Once cool and sticky, toss with the remaining ¾ cup sugar to coat.

Make the cream cheese danishes: Preheat the oven to 375 degrees. Unroll the dough out into one flat piece on a clean work surface. Use a rolling pin to roll it out and press the seams together. You want to make a solid rectangle that is just a bit bigger than the original shape.

Mix the softened cream cheese with the sugar until well combined. Spread evenly over the dough.

Cut the dough into 4 long strips. Fold each strip in half (so the cream cheese isn’t getting all over your hands) and then twist each strip into a long rope. Roll the rope into a spiral to make the shape of the danish. Transfer to a parchment-lined baking sheet.

Mix the egg and milk to make an egg wash. Brush each danish with egg wash and dollop each danish with 1 tablespoon of the jam. Bake for 10 minutes; if you want, increase temperature to 400 and bake for 3-5 more minutes to achieve desired browning.

Finish and glaze: Remove from oven and let cool. While cooling, whisk the glaze ingredients together.

Top each danish with a few sugared cranberries and drizzle with glaze.