Make Danish mix according to manufacturer’s directions, 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 350F until golden brown and baked through (any question, use a thermometer- the internal temperature needs to b eat least 200F). Let cool for 10 minutes and then glaze.