Pan Dulce

The Bread

 * 1 package dry yeast
 * ¾ cup warm water (105°F to 115°F)
 * ¾ cup sugar
 * 3 tablespoons butter or margarine, melted
 * 2 eggs, beaten
 * ½ teaspoon salt
 * 3½ cups all-purpose flour

The Topping

 * 1 cup sugar
 * 1 cup all-purpose flour
 * 1 teaspoon ground cinnamon
 * ⅛ teaspoon salt
 * ½ 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 ¾ cup sugar, melted butter, 2 beaten eggs, and ½ teaspoon salt to yeast mixture, and beat at medium speed of an electric mixer until ingredients are well blended.
 * 3) Gradually add 3½ cups flour, beating until mixture is smooth (dough will be sticky)
 * 4) Place dough in a well-greased bowl, turning to grease top.
 * 5) Cover and let rise in a warm place (85'), free from drafts, 1½ hours or until doubled in bulk.
 * 6) Punch dough down; turn out onto a lightly floured surface, and knead until dough.
 * 7) Is smooth and elastic (2 to 3 minutes).
 * 8) Shape dough into 18 balls, and place 2 inches apart on greased baking sheets.
 * 9) Flatten each ball slightly.
 * 10) Combine 1 cup sugar, 1 cup flour, ground cinnamon, and ⅛ teaspoon salt in a medium mixing bowl; cut in ½ cup butter with a pastry blender until mixture resembles coarse meal.
 * 11) Stir in egg yolk.
 * 12) Shape mixture into 18 balls; roll each ball to a 3-inch circle on a lightly floured surface.
 * 13) Using a metal spatula, place one circle on top of each roll (circles should completely cover the top of each roll).
 * 14) Score through topping and halfway through roll with a sharp knife, forming a swirl or a crisscross design.
 * 15) Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
 * 16) Bake at 400°F for 10 minutes or until lightly browned.