Heat oven to 350 degrees.

Blend cream cheese, lemon zest, lemon juice and sugar using a hand mixer until smooth.

Lay out crescent rolls on parchment paper in the shape of a rectangle. Pinch together triangles to make one piece of dough. Roll out dough with a rolling pin to about a 12 X 8 size.

Spread cream cheese mixture down middle of dough up to ½ inch to edge. Starting on long edge, gently roll dough finishing with the last edge underneath pastry.

Gently move roll to a baking pan and chill in refrigerator for 20 - 30 minutes.

Remove from refrigerator and using a serrated knife, cut roll into 1" pieces. Place on parchment lined baking sheet in the form of a circle, overlapping each slice.

Bake for 15 to 20 minutes until golden brown. Cool slightly.

Whisk powered sugar and milk together. Drizzle over warm danish and serve.