Combine lukewarm milk, sugar, and salt in a large bowl.

Add yeast to the milk mixture and let it activate for a few minutes.

Stir in the beaten eggs and soft shortening.

Gradually add the sifted flour, mixing until a dough forms.

Knead the dough on a lightly floured surface until it becomes elastic.

Place the dough in a greased bowl, turning to coat.

Let the dough rise in a warm place until doubled in size, approximately 1 1/2 to 2 hours.

Punch down the risen dough to release air.

Turn the dough over in the bowl and let it rise again for about 30 to 45 minutes.

Roll the dough out to about 1/2-inch thickness and place it on a cookie sheet.

Let the dough rise on the cookie sheet for about 30 minutes.

Use your fingers to punch holes in the dough, being careful not to go all the way through.

Sprinkle the top of the dough generously with brown sugar and cinnamon.

Drizzle about half a can of condensed or evaporated milk over the top.

Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes, or until golden brown.