Dissolve the active dry yeast in warm water and let sit until bubbly. Mix flour, sugar, and salt. Cut in cold butter until crumbly. Add milk, egg yolks, and yeast mixture to form a sticky dough. Refrigerate for 8 to 24 hours.

After chilling, punch down the dough and divide into four pieces. Roll each into a 9x4 inch rectangle. Sprinkle ground cinnamon and cut into strips, twisting to form Danish shapes.

Create an indentation in the center of each Danish and fill with cream cheese mixture. Let rise in a warm area for about 45 minutes.

Preheat oven to 350°F. Brush with egg wash and bake for 15 to 20 minutes until golden brown.

Remove from oven, cool slightly, and brush with maple syrup before serving.