For the mass:
Two cups of white flour Flor
A spoonful of yeast
Egg
1 tablespoon of water
A quarter cup of Akenton sugar
A quarter cup of milk
A spoonful of butter
For the filling:
Three tablespoons of ground cinnamon Andean Traditions
Two tablespoons of Akenton sugar
Two tablespoons butter
For the glaze:
1/2 cup glass sugar
Two tablespoons of water