Preheat oven to 375F degrees.
Top a baking sheet with parchment paper and set aside.
Add the softened cream cheese, sugar, vanilla and cinnamon to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined.
Unroll the seamless dough sheet onto the prepared baking sheet.
Spread the cream cheese filling down the middle of the dough sheet.
Spread the apple pie filling on top of the cream cheese layer.
On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart.
Starting at one end of the dough sheet, fold the strips over the filling from one side to the other, if you want on an angle.
Bake the danish for 15-20 minutes, or until it is golden brown. Check at 15 minutes as it is probably ready.
Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.
Add the powdered sugar to a medium bowl, add two tablespoons of milk and the vanilla. Mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
After the danish has cooled, use a fork or spoon to drizzle the glaze over the danish.
Garnish with peanuts.
Slice the danish and serve!