In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Cook over medium-high heat, stirring often until apples are tender. Remove from heat and set aside.
Preheat the oven to 350.
Unroll the crescent rolls and separate into rectangles of dough using two triangle. Pinch closed the diagonal cut to form one solid sheet of dough. Brush with butter and sprinkle light with cinnamon and sugar.
Roll up the dough from long side and pinch edges to seal. Spiral the rope around itself to form a loose circle/spiral. Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
Add a 2-3 tablespoons of filling to each roll. Bake in preheated oven for 12 to 15 minutes or until lightly golden brown.
In a small bowl, stir together confectioners’ sugar, milk and butter. 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. Voila! Apple Pie danish without leaving the house or breaking a sweat.
