Preheat oven to 350° and line a baking sheet with parchment paper. Open both cans of crescent dough and roll out into rectangles. Pinch the dotted seams together.
Using a pastry cutter or knife, divide each rectangle into 4 strips.
Twist each strip gently. Starting at one end, gently roll into a rosette shape.
With your thumb, press down the center of each rosette, creating a well for the filling.
Using a hand mixer, combine cream cheese, sugar, vanilla extract, and flour in a medium bowl. Place 1 TBSP of filling into the middle of each rosette.
Place rosettes on baking sheet about 2 inches apart, and then brush with melted butter. Bake for 10-15 minutes, or until golden. While danishes are baking, whisk together powdered sugar, heavy cream, and splash of vanilla. When danishes are done baking, drizzle icing over each danish. enjoy!