Mix the flour, sugar, yeast, and cinnamon together. Make 2 wells in the mixture, placing the eggs, vanilla, milk, and half the water into one and the butter and lard into the other.
Mix each side separately and then incorporate. Knead for approximately 45 minutes until elastic and smooth.
Lightly oil the dough with a little bit of lard melted on the fingers and place the dough into a greased baking dish. Cover with plastic wrap and a dry cloth and place in a warm place until it doubles in volume, approximately 60 minutes.
Mix the butter, sugar, and flour together and add a few drops of food coloring. Set aside.
Tap the dough to deflate it and divide into portions. Form into balls and place onto a silicone or parchment paper-lined baking sheet.
Brush the balls of dough with the egg. Form the topping into small flat discs and place on the dough.
Cover with plastic and a dry cloth and allow to double in volume once more.
Brush the topping with egg and bake for approximately 20-25 minutes until slightly golden and firm to the touch.