1Preheat the oven to 350.
Open the crescent rolls carefully to avoid unrolling or tearing the dough.
You'll need to leave it in it's cylindrical shape.
Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough).
Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
2In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream.
Add a dollop of the mixture to the indentation you made in each circle of dough.
About a teaspoon works well, but you can use as little or as much as you like.
If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture.
Bake for 15 - 20 minutes or until golden brown.
3While the danish are baking, you can make a quick royal icing to drizzle over the tops.
Mix together the confectioner's sugar, milk and butter in a small bowl.
You can use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.