Separate corn husk, removing silk and rinse. Place husks in large bowl, and cover with hot water. Allow husk to soak for at least 30 minutes or overnight.

In a bowl combine masa harina, ground cinnamon, baking powder and salt.

In a stand mixer whip shortening and brown sugar until light and fluffy. Reduce speed, slowly add the masa harina mix. Mix until well combined. Add milk, cajeta and mix until well combined. Add chopped pecans, mix.

To assemble, place 3 tablespoons of masa on softened corn husk. Spread, leaving ¼ inch from the flat end of the husk. Fold both sides in tightly to overlap and fold the pointed end up to meet the flat end. Place on baking sheet, covered with a damp kitchen towel, continue this process until all tamales are assembled.

Prepare steamer by filling bottom of steamer with water until you reach lip, then insert steamer tray.

(Prepare steamer as directed by manufacturer instructions)

Place the tamales upright in steamer open end facing up. Cover, bring to a boil, allow to boil for 5 minutes, reduce heat and simmer for 40 minutes.

While tamales cook make cinnamon whipped cream. Beat heavy cream, vanilla extract, and cinnamon on high until foamy, gradually add sugar until light and fluffy. Place in fridge until ready to serve.

Let the tamales cool down for 10 minutes before serving.

Serve topped with cinnamon whipped cream and pecans.