Stir the crumbled yeast and one tablespoon sugar into the warm milk until dissolved and let it activate.

Combine the flour, sugar, salt, and vanilla extract in a mixing bowl. Make a well in the center, pour the activated yeast, and gently mix it by hand.

Add the butter and egg and mix until a smooth dough forms.

Cover it with a towel and let it rise for 45 minutes to an hour. Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with

parchment paper.

Beat the cream cheese and butter until smooth.

Add sugar and vanilla extract and continue mixing until well combined. The mixture should be thick and creamy.

Remove 1/2 cup of the mixture and set aside to use for a glaze (optional).

Combine the flour, sugar, and salt in a bowl.

Add the butter pieces and use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

Divide the dough into four parts. Roll out each part into long, thin rectangles, approximately 5 x 16 inches.

Spread a layer of filling over the dough and roll it up

from one side to create a thin strand about 16 inches

long.

Cut the strand in half, both lengthwise and in width.

Twist each strip around a long cake pop or stick and lay it on the prepared baking sheet.

Repeat with the remaining dough.

Brush lightly with egg wash and sprinkle the streusel over the pops.

Bake for 25 until golden brown.

Add two to three tablespoons of milk, one at a time, to the reserved filling mixture until it reaches a glaze-like consistency. Drizzle this over the pops before serving or use it as a dipping sauce on the side.