In a large bowl of your stand mixer or a large mixing bowl if doing it manually, let's start by whisking together the warm milk, yeast, and 1 tablespoon of sugar. Cover the bowl with a plastic wrap or towel and let it sit for about 5-10 minutes until the yeast gets activated and looks foamy.

Now, add the egg, butter, salt, the rest of the sugar, and half of the flour to the bowl. If you're using a stand mixer, use the dough hook or paddle attachment. Mix everything on low speed for about 30-45 seconds, making sure to scrape down the sides of the bowl with a rubber spatula in between. Then, add the other half of the flour.

Increase the speed to medium and beat the mixture for about 4 minutes until the dough becomes smooth and comes together. The dough might be a little sticky, but that's normal. It should still be soft enough to be kneaded.

Transfer the dough to a lightly greased bowl and cover it with a clean towel or cling wrap. Let it rest in a warm spot for about 1 hour, or until it doubles in size.

While the dough is resting, melt the butter in a saucepan over medium-low heat. Once melted, turn off the heat and add in the flour, breadcrumbs, milk, sugar, and cinnamon. Mix everything together until well combined.

Depending on the sugar you use, the filling's color might vary. In this batch, I used dark brown sugar, so the filling has a darker shade. If you use white sugar or light brown sugar, the filling will be more of a light caramel color. Either way, the texture should resemble a spreadable paste-like mixture.

Once the dough has doubled in size, gently punch it down with your clean fists to release the air inside. It's quite satisfying, isn't it?

Now, divide the dough into 14-16 equal pieces. It doesn't need to be exact, so don't worry about precision. Shape each piece into a smooth ball and transfer them onto a floured surface.

Take each ball of dough and roll it into a triangle shape. You can refer to the picture in the post above to get an idea.

Spread the sugar filling on each piece of dough. Start from the long edge of the triangle and roll each piece inwards. The picture above will give you a better visual reference.

Brush some extra melted butter on the rolled dough, and then roll it in the crushed bread crumbs. Yum!

Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or use a silicone baking sheet if you have one. They're fantastic!

Place the rolls on the prepared baking sheet and let them bake for 20-25 minutes until they turn golden brown on top.

Once they're done, you can serve the Señorita Bread warm, or if you prefer, let them cool before transferring them to an airtight container. Trust me, they taste delicious either way!