(Yes, there are some "hidden Mickey's" in the batch :-) )
2 1/2 tsp yeast
1/2 cup warm water (110 degrees)
1/2 cup evaporate milk
3/8 cup white sugar
1 tsp salt
1/3 cup unsalted butter, melted
4 cups all purpose flour
1/2 tsp ground cinnamon
2/3 cup white sugar
1/2 cup unsalted butter
1 cup all purpose flour
2 tsp ground cinnamon
1 tsp vanilla
1. In a large bowl, stir together the yeast and warm water. Let sit about 5 minutes. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 tsp cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
2. 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, about 1 hour.
3. Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 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.
4. When the dough is done rising, cut into 12 even pieces (or more pieces for smaller Conchas). Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls (or however many you are making), and pat flat. Place circles of topping on top of the dough balls and pat down lightly. Use a knife to cut grooves or designs in the topping. Cover and let rise until doubled, about 45 minutes.