A favorite treat from Mexican bakeries, now you can bake your own.
Combine 2 cups flour, corn starch, undissolved yeast, sugar, salt, cinnamon, allspice in a large mixer bowl. Heat evaporated milk, water and butter until very warm (120° to 130°F). Add milk mixture to dry ingredients. Add egg and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Increase to high speed; beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Topping: Beat sugar and butter with electric mixer until light and fluffy. Stir in flour, cinnamon and vanilla; mix well. Form into a large bowl; set aside.
Divide dough into 12 pieces. Form into 3-inch wide rolls and place on greased baking sheet. Divide topping mixture into 12 equal portions; flatten to 1/4-inch thick disks. Place one disk on top of each roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife. Cover; let rise in warm, draft-free place until doubled, about 35 to 45 minutes.
Bake in preheated oven at 375°F for 20 to 25 minutes; until rolls are lightly browned. Cool on a wire rack.