Whisk together the warm milk, yeast, and 1 Tablespoon sugar in a large mixing bowl with your stand mixer or by hand. Allow to sit for 5-10 minutes, covered with plastic wrap or a towel, until the yeast has activated and appears foamy.

Mix in the egg, butter, salt, remaining sugar, and half of the flour. Beat the mixture on low speed for 30-45 seconds, scraping down the sides of the bowl with a rubber spatula in between, then add the remaining half of the flour.

Mix on medium speed for 4 minutes, or until the dough is smooth and comes together. The dough should be slightly sticky but still soft and kneadable.

Cover the dough with a clean towel or cling wrap and place it in a lightly greased bowl. Allow it to rest in a warm place for 1 hour, or until the dough has doubled in size.

While the dough rests, melt the butter in a small saucepan over medium-low heat. Turn off the heat and whisk in the flour, breadcrumbs, milk, sugar, and cinnamon. Mix until well combined.

When the dough has doubled in size, punch it down with clean fists to release the air inside.

Then, divide the dough into 14-16 equal pieces (they don't have to be exact), and shape each one into a smooth ball. Place the dough pieces on a lightly floured surface. Then, shape each dough into a triangle (see picture on the post above for reference)

Spread the sugar filling evenly over each piece of dough. Roll each piece inwards, beginning with the long edge of the triangle (see picture on the post above for reference)

Brush with the remaining melted butter before rolling in the crushed bread crumbs.

Heat the oven to 325°F. Use parchment paper or a silicone baking sheet to line a baking sheet.

Bake the rolls for 20-25 minutes, or until golden brown on top, on the prepared baking sheet.

Allow the Seorita Bread to cool before storing it in an airtight container. ENJOY!