In a large bowl, form a mound from seven cups of flour. Make a well in the center and add the yeast and water. Sprinkle a bit of the sugar on top and then pour the rest of the sugar all around. Set aside until the yeast becomes frothy.

Add the orange juice, eggs, egg whites, butter, and salt, taking care that the salt doesn’t touch the yeast. Mix into a soft, smooth dough, adding up to another 1/4 cup flour as needed. Cover with plastic wrap and set aside to rise for one hour.

In a bowl, combine the cream cheese, yolks, granulated sugar, and vanilla sugar until smooth. Stir in the white chocolate. Divide the mixture equally between three bowls and set aside.

In a medium bowl, combine the cocoa powder, granulated sugar, and confectioners’ sugar. Set aside.

Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.

Divide the dough into three equal pieces. Working with one piece at a time, roll into a 22-inch square.

Spread with 3/4 stick butter and sprinkle with about 1/3 of the chocolate filling. Fold the dough in half vertically and spread with the cheese filling from one of the bowls, reserving a bit for later.

Roll up the dough, then slice into pieces about one and a half inches thick. Tuck the end of each slice underneath and place in a muffin liner with the swirl facing up. Add a bit more of the reserved cheese filling on top. Bake for 20–24 minutes.

Repeat with remaining dough, butter, chocolate filling, and cheese filling.