The Best Vanilla Pan de Mallorca Rolls Recipe Ever Created

Sweet aromas of freshly baked vanilla pan de Mallorca rolls will transport you straight to puerto rico’s charming bakeries.

Soft, pillowy pastries emerge from family ovens with golden-brown edges.

Warm memories of childhood mornings drift through these delicate spirals.

Local bakers have perfected this recipe across generations, blending simple ingredients into magical treats.

Regional techniques create incredibly light textures that melt in your mouth.

Each bite connects you with puerto rican culinary traditions and warm hospitality.

Dive into this authentic recipe and experience a taste of island comfort.

Why Vanilla Pan de Mallorca Rolls Deserve a Spot on Your Table

• Perfect for bakers of all skill levels, this vanilla pan de mallorca rolls recipe requires minimal technical expertise and delivers impressive results every time.
• Soft, buttery rolls packed with sweet cinnamon flavor make these treats an instant hit for family gatherings, brunches, or casual weekend breakfasts.
• Minimal ingredients and straightforward preparation mean you can whip up these delectable rolls without spending hours in the kitchen, giving you more time to enjoy with loved ones.
• Whether served warm straight from the oven or at room temperature, these rolls adapt perfectly to different serving styles and preferences, making them a flexible choice for any occasion.

Ingredients for Vanilla Pan de Mallorca Rolls

• All-Purpose Flour: A fundamental base that provides structure and texture to the Pan de Mallorca rolls.
• Active Dry Yeast: A crucial leavening agent that helps the dough rise and creates a soft, fluffy texture.
• Warm Milk: Provides moisture and helps activate the yeast for proper dough development.
• Eggs: Add richness and help bind the ingredients together.
• Melted Butter: Contributes to the tender and rich flavor of the rolls.
• Granulated Sugar: Adds sweetness and helps with yeast activation and browning.
• Vanilla Extract: Enhances the overall flavor profile with a warm and comforting essence.
• Ground Cinnamon: Provides a warm and aromatic spice to complement the sweet dough.
• Salt: Balances the sweetness and enhances the overall flavor of the rolls.

Step-By-Step: Vanilla Pan de Mallorca Rolls

Step 1: Mix the Magical Dough Base

Create a cozy home for your yeast by combining warm milk, sugar, and yeast in a large mixing bowl.

Let the mixture become frothy and bubbly for 5-10 minutes.

• Melted butter
• Eggs
• Vanilla extract
• Salt

Gradually incorporate flour until a soft, pillowy dough emerges.

Step 2: Knead and Transform the Dough

Spread flour on your work surface and transfer the dough.

Knead with loving hands for 8-10 minutes until the dough becomes smooth and springy.

Transfer to a greased bowl, drape with a kitchen towel, and let it rest in a warm spot for 1-2 hours until it doubles in size.

Step 3: Create Delightful Roll Shapes

After rising, gently deflate the dough and roll it into a rectangular canvas about 1/4 inch thick.

Paint the surface with melted butter.

• Sugar
• Cinnamon

Roll the dough into a tight log and slice into 12 equal pieces.

Step 4: Final Rise to Perfection

Nestle the rolls in a greased baking dish, cover them tenderly, and let them rise again for 30-45 minutes.

Step 5: Bake to Golden Goodness

Warm the oven to 350F (175C).

Bake the rolls for 20-25 minutes until they turn a gorgeous golden brown.

Immediately brush with melted butter for extra shine and flavor.

Step 6: Serve and Enjoy

Allow the rolls to cool slightly.

Serve warm or at room temperature, ready to delight everyone’s taste buds!

Tips for Perfect Vanilla Pan de Mallorca Rolls

• Ensure milk is warm (not hot) to perfectly activate yeast without killing it, creating a fluffy texture.
• Knead dough thoroughly to develop gluten, which helps rolls maintain soft, airy consistency.
• Generously brush melted butter before and after baking for rich, golden-brown exterior and enhanced flavor.
• Let dough rise in draft-free, warm spot like near a preheated oven to guarantee proper fermentation.
• Store rolls in airtight container at room temperature for 2-3 days, or freeze up to 2 weeks for extended freshness.

Save and Reheat Vanilla Pan de Mallorca Rolls the Easy Way

• Store cooled rolls in an airtight container for up to 3-4 days. Wrap individually in plastic wrap to maintain moisture and freshness.
• Carefully place rolls in a freezer-safe container or ziplock bag. Freeze for up to 2 months. Wrap each roll separately to prevent sticking and freezer burn.
• Preheat oven to 300F. Wrap rolls in aluminum foil to prevent drying. Warm for 8-10 minutes until heated through. Brush with melted butter for extra softness.
• Heat individual rolls for 15-20 seconds. Add a damp paper towel to prevent hardening. Watch carefully to avoid overheating.

Pairing Suggestions for Vanilla Pan de Mallorca Rolls

• Pair with Creamy Hot Chocolate: Indulge in rich, velvety hot chocolate that complements the sweet vanilla and cinnamon notes of the Pan de Mallorca rolls, creating a luxurious breakfast or dessert experience.
• Complement with Café con Leche: Brew a traditional Puerto Rican café con leche with strong espresso and steamed milk, which perfectly balances the rolls' sweetness and enhances their warm, comforting flavors.
• Serve with Fresh Tropical Fruit Salad: Add a bright, refreshing element by preparing a light fruit salad with mango, papaya, and passion fruit, cutting through the richness of the buttery rolls and providing a zesty contrast.
• Match with Spiced Chai Latte: Create a warming chai latte with hints of cardamom and cinnamon that echo the rolls' spices, offering a harmonious and aromatic beverage pairing.

Try These Styles of Vanilla Pan de Mallorca Rolls

• Gluten-Free Vanilla Pan de Mallorca: Replace wheat flour with a gluten-free blend using rice flour, almond flour, and xanthan gum for a celiac-friendly version.
• Vegan Sweet Rolls: Substitute milk with almond milk, eggs with flax eggs, and butter with coconut oil to create a plant-based alternative.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of traditional sugar, reducing overall calorie content while maintaining sweet flavor.
• Tropical Coconut Variation: Add shredded coconut to the filling and replace vanilla extract with coconut extract for a Caribbean-inspired spin on the classic recipe.

FAQs

• What are the origins of Pan de Mallorca?

These sweet rolls originated in Puerto Rico, inspired by Spanish pastry traditions, and are a beloved breakfast and dessert item in Puerto Rican cuisine, named after the Spanish island of Mallorca.

• Can I make Pan de Mallorca without a stand mixer?

Yes, you can easily make these rolls by hand. Mix ingredients with a wooden spoon and knead on a floured surface until the dough becomes smooth and elastic.

• How do I know if my yeast is active?

The yeast is active when it becomes frothy and bubbly after 5-10 minutes in warm milk with sugar. If no bubbles form, your yeast might be old or inactive, and you’ll need to replace it.

• Why is kneading important in this recipe?

Kneading develops gluten in the flour, which gives the rolls their soft, tender texture and helps them rise properly, creating that signature fluffy Pan de Mallorca consistency.

Delicious Vanilla Pan de Mallorca Rolls Recipe

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4.7 from 18 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Irresistible vanilla pan de mallorca rolls bring sweet Puerto Rican charm to your kitchen, blending fluffy texture with delicate sweetness. Rich homemade pastries promise a delightful experience you’ll savor with each tender, golden bite.

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Ingredients

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Dry Ingredients:

• 4 cups (480 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt

Wet Ingredients:

• 1 cup (240 milliliters) warm milk (about 110°F/43°C)
• 1/2 cup (113 grams) unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract

Topping:

• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter (for brushing)

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Instructions

1. In a spacious mixing vessel, activate the yeast by blending warm milk, sugar, and yeast. Allow the mixture to bloom for 7-10 minutes until frothy and aromatic.
2. Incorporate melted butter, eggs, vanilla extract, and salt into the yeast mixture. Gradually fold in flour, creating a soft, cohesive dough with smooth consistency.
3. Transfer the dough onto a lightly dusted work surface. Knead thoroughly for 10 minutes, developing gluten and achieving a silky, elastic texture.
4. Place the dough in a buttered bowl, covering with a damp cloth. Allow to rise in a draft-free environment at room temperature for 90-120 minutes until volume doubles.
5. Deflate the risen dough and roll into a rectangular shape approximately 1/4 inch thick. Generously brush surface with melted butter.
6. Combine cinnamon and sugar, then evenly distribute across buttered dough. Roll tightly into a compact log, creating a spiral pattern.
7. Slice the log into 12 uniform segments, arranging them in a greased baking dish with slight spacing between rolls.
8. Permit a second rising period of 40-50 minutes, allowing rolls to become puffy and interconnected.
9. Preheat oven to 350°F. Bake for 22-27 minutes until golden brown and fragrant.
10. Immediately brush freshly baked rolls with additional melted butter for enhanced shine and richness. Serve warm or at ambient temperature.

Notes

• Activate yeast precisely by using lukewarm milk between 100-110°F to ensure proper fermentation without killing the active cultures.
• Control moisture content by adding flour gradually, stopping when dough becomes smooth and slightly tacky, preventing dry or tough rolls.
• Enhance flavor complexity by incorporating a splash of rum or almond extract alongside vanilla for a traditional Puerto Rican twist.
• Accommodate gluten-sensitive diets by substituting all-purpose flour with a blend of gluten-free flour mix and xanthan gum for similar texture and rise.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Puerto Rican

Nutrition

• Serving Size: 12
• Calories: 265
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 60 mg