1. Combine all filling ingredients together in a small bowl. Set aside.
2. Divide dough into two parts. Roll each half into a large rectangle. Brush each part with half of the oil or melted margarine. Sprinkle half of the filling over each rectangle.
3. Starting with longer side, roll up tightly (jelly-roll style). Pinch edges to seal. Cut into 12–14 slices.
4. Place the slices in two 9×13-inch (23×33-centimeter) baking pans lined with Gefen Parchment Paper. Cover and let rise in warm place until almost doubled, about 30 minutes. Halfway through rising, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
5. Bake for 20 minutes until golden brown.
6. Combine all glaze ingredients in a small bowl; blend until smooth. Drizzle glaze over hot Danish.
If maple flavor is not available, you can sub 1 teaspoon maple syrup. The results will be similar, but not exactly the same. The maple essence gives a distinct, intense overtone to the glaze.