Dissolve yeast with sugar and water. Let mixture sit for about 10 minutes until it bubbles.

Add remaining ingredients and mix dough until smooth and no chunks of butter remain. Do not overmix, or dough will be tough and chewy.

Set aside dough to rise until it doubles in size. You can refrigerate the dough at this time and prepare the danishes the following day.

In the bowl of an electric mixer, mix cream cheese on low speed.

Add the eggs, sugar, and vanilla extract.

Drizzle in the melted white chocolate until mixture is smooth. To avoid burning the white chocolate, melt in a glass bowl in the microwave at about 10 second intervals, mixing between each one.

Divide dough into seven parts.

Roll out each piece of dough into a rectangle and shmear on cream cheese filling, sprinkle mini chocolate chips throughout.

Roll up dough jelly-roll style and slice into one to one and 1/2 inch slices.

Fill up your favorite mini pan (cupcake/muffin/king size muffin or round pan) with slices of dough and let rise for 1/2 hour.

Brush danishes with egg and bake for 20-25 minutes, depending on the size of the pan you use.

Brush baked danishes with simple syrup and a sprinkling of confectioners’ sugar for a professional finished look and a sprinkling of confectioners’ sugar.

Mix together Cinnamon Crumble Filling ingredients.

Sprinkle a generous mixture of cinnamon crumbs on top after brushing danishes with egg.