Preapre Danish mix according to manufacturer’s instructions, using the recipe for sweet dough on the bag. Roll dough to 18-inches wide and desired length (variable depending on amount of dough) and spread liberally with cinnamon smear. Roll up dough and cut into 1-inch thick rounds. Retard overnight. Bring to room temperature, then proof for 20 minutes. Bake at 350°F until golden brown and baked through (any question, use a thermometer- the internal temperature needs to b eat least 200°F). Let cool for 10 minutes and then glaze.
Danish, Sweetdough, Cinnamon, Spread, Thin Set, Glaze