Mix 2 ½ tsp. yeast with ½ cup of warm water.

Add ½ cup of evaporated milk, ⅜ of a cup of white sugar, ⅓ cup melted butter, 1 tsp. salt, 1 egg, and 2 cups of flour.

Slowly mix 2 more cups of flour and ½ tsp. cinnamon.

Turn the dough out onto a floured countertop once it pulls together.

Knead until smooth and elastic — place in a large, greased bowl and cover. Let rise until doubled, about an hour.

You can make the topping while waiting for the dough to rise. Beat ⅔ cup of sugar and ½ cup of butter until light and fluffy. Stir in flour until it becomes a thick paste.

Separate the topping into two bowls and put 2 tsp. of cinnamon into one bowl and 1 tsp. vanilla into the other. Mix thoroughly and set aside.

Once the dough has doubled in size, cut into twelve even-sized pieces. Roll into balls and put them on a greased cookie sheet.

Divide the topping in each bowl into six balls each. Flatten and place them on top of the dough balls. Make sure they are stuck to each other and carefully cut grooves across the topping like a clamshell.

Cover again and let rise for about 45 minutes or until they have doubled in size.

Preheat oven to 375℉ and bake for 20 minutes or until light golden brown.