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Directions:
In the bowl of your mixer, add warm milk, butter, egg, sugar, cinnamon, and salt. Mix it up.
In a separate bowl sift together your flour and instant yeast.
Mix and add to your wet ingredients.
Using your dough hook, knead for 5 minutes (use a timer) until your dough is smooth. if you don’t have a dough hook, you can knead by hand. Use some muscle! You want the dough to be slightly sticky but not too wet.
Add small amounts of flour if the dough is too wet.
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 hour or until doubled in size.
Punch it down and shape into 12 balls.
Add your crust on top by taking a small ball of crust and mashing it into a disc. Place the disk over your dough balls and slightly press down on it.
Mark them on top with your concha stencil or with a toothpick with any design you like.
Cover with plastic wrap, foil or kitchen towel and let rise 1 hour until puffed up.
Preheat oven to 350 and bake for 20 min
Rotating pan half way thru baking time.
Enjoy with coffee or hot chocolate 