Spray baking sheet with cooking spray, or line with parchment.

In a small bowl, combine cinnamon and 1/4 cup sugar.

In another bowl, add the remaing 1 tablespoon sugar, and 1/3 package of cream cheese. Blend together with a spoon.

Melt butter in a small bowl, and set aside.

Sprinkle your work surface with a bit of flour. Unfold 1 pastry sheet on the work surface. Brush the pastry sheet with half the butter. Sprinkle with half the cinnamon-sugar mixture.

With the short side facing you, cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 in all (pictured below).

One at a time, twist the pastry strip, and then roll into a coil (as pictured). Tuck the end of the coil under the pastry, and pinch the pastry to keep the end in place.

Use a small spoon to create a crater in the center of the pastry, then add about 1 teaspoon sweetened cream cheese, then about 1 teaspoon jam. Move pastry to prepared baking sheet. Repeat with remaining strips.

Bake danish about 20-22 minutes, or until golden brown. Allow pastries to cool on baking sheet a few minutes before moving to a cooling rack.

While the danish bake, prepare glaze. Add powdered sugar to a bowl, then add milk. Stir and set aside. Drizzle over baked pastries, and top with sliced almonds.