In the bowl of your mixer, dissolve yeast in warm water. Add remaining dough ingredients and knead for 10 minutes. Allow dough to rise 45 minutes to one hour.

Mix filling ingredients until well combined.

Prepare streusel by pulsing ingredients in a mixer, food processor, or by hand, using a pastry blender. Mix just until it forms large crumbs. Set aside.

Preheat oven to 350 degrees Fahrenheit. Line two nine-inch square pans with Gefen Parchment Paper.

Divide dough in half. On a silicone mat or Roulpat, roll dough to 16×24-inch rectangle.

Using an offset spatula, spread half the filling over dough. Starting at the wide side, roll up jelly-roll style and pinch edge to seal. Cut roll into one-and-a-half-inch slices, giving you 16 slices.

Place buns cut-side up in pan. Repeat with the other half of the dough.

Let rise in pan for 20 minutes.

Bake for 15 minutes and remove from oven. Carefully sprinkle streusel over the top. Return to oven and bake an additional 25 to 30 minutes or until golden.

Cool and serve or freeze well wrapped.