Print

Delicious Vanilla Pan de Mallorca Rolls Recipe

Print Recipe

★★★★★

4.8 from 89 reviews

Delicious Vanilla Pan de Mallorca Rolls are soft, fluffy sweet rolls infused with vanilla and topped with a cinnamon-sugar mixture. These classic Puerto Rican pastries offer the perfect balance of rich buttery dough and sweet cinnamon topping, ideal for breakfast or dessert.

Ingredients

Scale

For the Dough:

  • 4 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm milk (about 110°F)
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Topping:

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Activate the Yeast: In a small bowl, combine the warm milk with the active dry yeast and a pinch of sugar. Stir gently and let it sit for about 5-10 minutes until frothy and activated, indicating the yeast is ready to use.
  2. Make the Dough: In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt. In a separate bowl, mix the melted butter, eggs, and vanilla extract. Gradually add the wet ingredients and the activated yeast mixture to the dry ingredients, stirring continuously to form a soft dough.
  3. Knead the Dough: Transfer the dough onto a clean, floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, use the dough hook and knead on medium speed for about 7 minutes.
  4. First Rise: Lightly oil a large bowl and place the dough inside, turning once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  5. Shape the Rolls: After the dough has risen, gently punch it down to release air. Divide the dough into 12 equal pieces. Shape each piece into an oval or round roll, depending on preference. Place the shaped rolls on a baking sheet lined with parchment paper, spaced a few inches apart.
  6. Second Rise: Cover the rolls with a towel or plastic wrap and let them rise again for 30-40 minutes until puffy.
  7. Prepare the Topping: In a small bowl, mix the granulated sugar with ground cinnamon. Brush the tops of each roll with melted butter, then sprinkle the cinnamon-sugar mixture generously on top.
  8. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls on the middle rack for 20-25 minutes or until golden brown on top and cooked through.
  9. Cool and Serve: Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature, perfect alongside coffee or tea.

Notes

  • Use warm, not hot milk to avoid killing the yeast.
  • Ensure the dough is soft but not sticky; adjust flour amount if necessary.
  • For a richer flavor, you can brush the rolls with additional melted butter after baking.
  • These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
  • Reheat gently before serving to restore freshness.

Keywords: Pan de Mallorca, vanilla rolls, Puerto Rican bread, sweet rolls, cinnamon sugar topping, breakfast rolls, homemade bread

Find it online: https://busyrecipe.com/delicious-vanilla-pan-de-mallorca-rolls-recipe/