1. Preheat the oven to 375°F (190°C).

2. Unroll the crescent dough and separate into 4 rectangles. Press seams together to seal.

3. In a small bowl, mix cream cheese and 1 tablespoon granulated sugar until smooth.

4. Spread the cream cheese mixture evenly onto each rectangle.

5. Add a spoonful of jam or fruit spread on top of the cream cheese layer.

6. Fold the corners of the dough towards the center, pinching to seal and form a danish shape.

7. Place danishes on a baking sheet lined with parchment paper.

8. In a small bowl, whisk together the egg and milk to make the egg wash. Brush over the danishes.

9. Bake for 15-18 minutes, or until golden brown. Remove from oven and let cool slightly.

For the Vanilla Butter Glaze:

10. In a bowl, whisk together powdered sugar, melted butter, warm water, and vanilla extract until smooth.

11. Drizzle the glaze over the slightly cooled danishes.

For the Sugared Cranberries:

12. In a saucepan, combine 1/2 cup water and 1/2 cup granulated sugar. Heat over medium heat until the sugar dissolves, creating a simple syrup.

13. Remove from heat and let cool slightly. Add cranberries to the syrup, stirring to coat.

14. Using a slotted spoon, transfer the cranberries to a wire rack and let them dry for about 1 hour.

15. Roll the sticky cranberries in the remaining 3/4 cup granulated sugar until well coated.

16. Once the danishes are glazed, top with sugared cranberries before serving.