Pan Dulce

Ingredients

 * The Bread
 * 1 package dry yeast
 * 3/4 cup warm water (105 f to 115 f)
 * 3/4 cup Sugar
 * 3 tablespoons butter or margarine, melted
 * 2 eggs, beaten
 * 1/2 teaspoon salt
 * 3 1/2 cups all-purpose flour
 * The Topping
 * 1 cup Sugar
 * 1 cup all-purpose flour
 * 1 teaspoon ground cinnamon
 * 1/8 teaspoon salt
 * 1/2 cup butter or margarine
 * 1 egg yolk

Directions

 * 1) Dissolve yeast in warm water in a large mixing bowl; let yeast mixture stand 5 minutes.
 * 2) Add 3/4 cup Sugar, melted butter, 2 beaten eggs, and 1/2 teaspoon salt to yeast mixture, and beat at medium speed of an electric mixer until ingredients are well blended.
 * 3) Gradually add 3 1/2 cups flour, beating until mixture is smooth.
 * 4) (Dough will be sticky.) Place dough in a well-greased bowl, turning to grease top.
 * 5) Cover and let rise in a warm place (85'), free from drafts, 1 1/2 hours or until doubled in bulk.
 * 6) Punch dough down; turn out onto a lightly floured surface, and knead until dough. is smooth and elastic (2 to 3 minutes).
 * 7) Shape dough into 18 balls, and place 2 inches apart on greased baking sheets.
 * 8) Flatten each ball slightly.
 * 9) Combine 1 cup Sugar, 1 cup flour, ground cinnamon, and 1/8 teaspoon salt in a medium mixing bowl; cut in 1/2 cup butter with a pastry blender until mixture resembles coarse meal.
 * 10) Stir in egg yolk. Shape mixture into 18 balls; roll each ball to a 3-inch circle on a lightly floured surface.
 * 11) Using a metal spatula, place one circle on top of each roll.
 * 12) (Circles should completely cover the top of each roll.)
 * 13) Score through topping and halfway through roll with a sharp knife, forming a swirl or a crisscross design.
 * 14) Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
 * 15) Bake at 400f for 10 minutes or until lightly browned.