There’s something incredibly comforting about baking at home, and few things beat the sweet, soft goodness of a homemade roll fresh out of the oven. This Delicious Vanilla Pan de Mallorca Rolls Recipe is one of those gems that I keep coming back to whenever I want to fill my kitchen with that warm, inviting aroma and share a treat that everyone loves. The combination of rich vanilla, buttery dough, and a cinnamon-sugar topping makes these rolls truly special—they’re perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

What I love most about this Delicious Vanilla Pan de Mallorca Rolls Recipe is how approachable it is, even if you’re not a seasoned baker. The ingredients are straightforward, and the process is simple, but the results taste like you spent hours crafting something fancy. Plus, they’re so versatile—you can enjoy them plain, with a dusting of powdered sugar, or stuffed with your favorite jam or cream cheese. Trust me, once you try these, you’ll understand why this recipe has become a favorite in my kitchen.

Ingredients You’ll Need

Each ingredient in this recipe plays a vital role in building that soft, buttery texture and the wonderful vanilla flavor that defines these rolls. When shopping, try to use fresh yeast and good-quality vanilla extract for the best results. These little details make a bigger difference than you might expect!

All-purpose flour: The base of the dough, providing just the right amount of gluten strength for tender rolls.
Granulated sugar: Adds sweetness and helps feed the yeast for that perfect rise.
Active dry yeast: Ensures the dough rises beautifully, so make sure it’s fresh and not past its expiration date.
Salt: Balances the sweetness and enhances flavor without overpowering.
Warm milk: Activates the yeast and keeps the dough moist—aim for about 110°F to avoid killing the yeast.
Unsalted butter: Melted butter enriches the dough and adds moisture; unsalted lets you control the saltiness.
Eggs: Give the dough structure and tenderness while boosting richness.
Vanilla extract: The star of this recipe—use pure extract for the best flavor, creating that signature pan de Mallorca taste.
Ground cinnamon: For the topping, it adds warm spice that pairs beautifully with the vanilla.
Melted butter (for brushing): Helps the cinnamon sugar stick and forms a lovely glaze on top.

Variations

I like to keep the basics true to the original, but sometimes I tweak this Delicious Vanilla Pan de Mallorca Rolls Recipe to suit different moods or dietary needs. It’s fun to experiment, and I encourage you to make this your own!

Chocolate chip addition: Dropping mini chocolate chips into the dough before the second rise adds a delightful surprise—my kids adore this twist for breakfast treats.
Gluten-free version: I’ve tried substituting with a 1:1 gluten-free flour blend with decent success, though the texture changes slightly. Just be sure to add a bit more moisture.
Spiced variation: Adding a pinch of nutmeg or cardamom to the dough enhances the warmth and complexity of the rolls, perfect for winter baking.

How to Make Delicious Vanilla Pan de Mallorca Rolls Recipe

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk to about 110°F—that’s just warm enough to activate your yeast without killing it. Sprinkle the active dry yeast and a pinch of sugar over the milk, letting it sit for about 5 minutes until it becomes foamy. This step is crucial because it tells you the yeast is alive and kicking. Then, in a large mixing bowl, combine the flour, sugar, and salt. Add in the melted butter, eggs, vanilla extract, and finally the foamy yeast mixture. Stir until a shaggy dough forms, which you’ll knead next.

Step 2: Knead and Let It Rise

Kneading is where the magic happens—this develops the gluten structure that gives your rolls their chewy-yet-soft texture. Knead the dough on a lightly floured surface for about 8-10 minutes until it’s silky and just a bit springy to the touch. Then, transfer it to a lightly oiled bowl, cover with a clean towel or plastic wrap, and set it somewhere warm for the first rise. It should double in size in about 1 to 1.5 hours. Don’t rush this; a slow, steady rise produces the best flavor and texture.

Step 3: Shape the Rolls and Second Rise

Once your dough has doubled, punch it down gently to release any large air bubbles. Then, divide it into 12 equal pieces and shape each into a smooth ball. Place the balls spaced apart on a lined baking sheet—these will spread as they rise. Cover them loosely again and allow a second rise for 30 to 45 minutes until puffy. This step ensures your Vanilla Pan de Mallorca Rolls are nice and soft inside.

Step 4: Prepare the Topping and Bake

While the rolls are rising the second time, mix the topping—combine granulated sugar and ground cinnamon in a small bowl. When ready to bake, gently brush the tops of each roll with melted butter, then generously sprinkle the cinnamon sugar mix over them. Bake in a preheated 350°F (175°C) oven for 18-22 minutes or until the tops are golden brown and the rolls sound hollow when tapped. That smell coming out of your oven? Pure happiness.

How to Serve Delicious Vanilla Pan de Mallorca Rolls Recipe

The image shows a white plate filled with ten soft, golden-brown buns arranged close together. Each bun has a spiral shape with a slightly darker top and lighter, fluffier bottom layers. A light dusting of white powdered sugar is sprinkled over the tops of the buns, adding texture and a hint of contrast. The plate rests on a wooden surface covered partly by a red and white patterned cloth, with a bright and warm atmosphere near a window. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with these rolls—a light dusting of powdered sugar or a drizzle of honey works wonders. Sometimes, I add a dollop of whipped cream or spread some softened butter while they’re still warm. If you want to get fancy, try a thin glaze made from powdered sugar and vanilla milk for an irresistibly shiny finish.

Side Dishes

These vanilla rolls shine best with simple sides. I love pairing them with fresh fruit salads, creamy yogurt, or even scrambled eggs for a hearty brunch. They’re also delightful alongside coffee—really bringing out the vanilla flavor.

Creative Ways to Present

For special occasions, I place these rolls in a lovely basket lined with a bright cloth napkin to highlight their buttery warmth. You can also slice them horizontally and make sweet sandwiches filled with cream cheese and fruit preserves—makes for a beautiful presentation at afternoon teas or brunches. Adding edible flowers or fresh mint as garnish adds a fresh, whimsical touch.

Make Ahead and Storage

Storing Leftovers

After you enjoy these rolls fresh, you can store leftovers in an airtight container at room temperature for up to 2 days—though, honestly, they rarely last that long in my house! To keep them soft, place a slice of bread in the container to maintain moisture.

Freezing

I freeze these rolls regularly—once cooled completely, I wrap each roll tightly in plastic wrap and then place them in a freezer-safe bag. They freeze beautifully and can last up to 3 months without losing that vanilla flavor or texture. When you want one, just thaw overnight at room temperature.

Reheating

To bring your pan de Mallorca rolls back to life, I like to reheat them in a warm oven (about 300°F) for 5-7 minutes or pop them briefly in the microwave wrapped in a damp paper towel. This keeps them soft and moist without drying out. A quick brush of butter after reheating is my secret to that fresh-from-the-oven indulgence.

FAQs

Can I use instant yeast instead of active dry yeast for this Delicious Vanilla Pan de Mallorca Rolls Recipe?

Absolutely! Instant yeast can be used, though it’s more potent and doesn’t require proofing. You can mix it directly with the dry ingredients. However, if you want to maximize flavor and texture development, activating active dry yeast in warm milk as called for in the recipe often gives a slightly better rise and aroma.
What’s the trick to getting the perfect soft texture in these vanilla pan de Mallorca rolls?

The key is proper kneading and allowing the dough to rise fully—don’t rush the resting times. Using enough butter and eggs also helps. Finally, avoid overbaking; pull the rolls out once they’re golden but still soft. If you’re unsure, underbaking slightly and letting residual heat finish it off keeps them moist.
Can I make these rolls ahead of time and bake them the next day?

Yes, you can refrigerate the shaped rolls overnight, covered tightly to prevent drying, and bake them the next morning. Just allow a little extra time for the dough to come to room temperature and puff up before baking. This slow fermentation can even deepen the flavors.
What can I substitute for unsalted butter if needed?

If you don’t have unsalted butter, you can use salted butter but reduce or omit added salt in the dough. Alternatively, high-quality margarine or clarified butter (ghee) can work, but keep in mind the flavor might vary slightly.
Is there a vegan version of this Delicious Vanilla Pan de Mallorca Rolls Recipe?

For a vegan twist, replace the milk with plant-based milk (like almond or oat milk), use vegan butter, and substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture changes a little, but it’s still delicious!

Final Thoughts

There’s something truly rewarding about making these Delicious Vanilla Pan de Mallorca Rolls Recipe at home, especially when you get to share them fresh from the oven with friends and family. They bring a little bit of island charm and warmth into your kitchen, and I hope you find as much joy baking (and eating!) them as I do. So next time you’re craving a sweet, soft, buttery roll with that lovely vanilla touch, try this recipe—you won’t be disappointed. Happy baking!