Ingredients
2½tspyeast
½cupwarm water
½cupevaporated milk
1cupwhite sugar
1tspsalt
⅓cupbutter,or margarine, melted
1egg
4cupall-purpose flour
½tspground cinnamon
⅔cupwhite sugar
½cupbutter,or margarine
1cupall-purpose flour
2tspground cinnamon
1tspvanilla extract
Preparation
In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, ⅓ cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and half a teaspoon cinnamon.
Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled. This will take about 1 hour.
Make the topping while the dough rises. In a medium bowl, beat ⅔ cup sugar and ½ cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste.
Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat.
Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled. This will take about 45 minutes.
Preheat the oven to 375 degrees F. Bake for 20 minutes, or until lightly golden brown.
