Mix 3 cups of all-purpose flour, 1/4 ounce of dry yeast, 1/4 cup of granulated sugar and 1 cup of lukewarm whole milk in a large bowl until a dough forms. Let the dough rise for approximately 20 minutes, covering the bowl, until it doubles its size. Melt one stick of unsalted butter, pour it in a separate large bowl, and whisk in two large eggs and 1 teaspoon of salt. Add the butter mix to the dough.
Add 2 cups of all-purpose flour slowly, until the dough achieves a moist and soft consistency. Knead the dough over a floured surface for 10 minutes.
Oil a bowl, place the dough inside it and cover it. Let it rise for approximately one hour, until it doubles its size.
As the dough rises, make the cream cheese filling by beating 8 ounces of softened cream cheese and 1/4 cup of granulated sugar. Add one large egg yolk, 3 tablespoons of all-purpose flour and 1/2 teaspoon of grated lemon zest. Mix until all the ingredients blend.
Divide the risen dough into 12 segments and shape them into balls. Put them on an oiled baking sheet, evenly separated. Slightly flatten the balls until they achieve a diameter of 3 inches. Cover the sheet and let the balls rise.
Prepare the crumble topping by mixing 2 tablespoons of all-purpose flour, 2 tablespoons of granulated sugar, 1/8 teaspoon of ground cinnamon and 1 tablespoon of unsalted butter in a medium bowl until achieving the consistency of bread crumbs.
Make a small indentation in the center of each dough ball. Place 1 tablespoon of filling inside the indentation and cover it with crumble topping. Bake at 375 degrees Fahrenheit for 12 to 15 minutes. Remove from the oven, brush with melted butter and serve warm.