If you’re searching for a breakfast treat that feels like a warm hug with every bite, Vanilla Pan de Mallorca Rolls are your answer. These soft, pillowy spirals dusted with a snowy layer of powdered sugar have roots in Puerto Rican bakeries and are beloved for their gentle sweetness, cloudlike crumb, and unmistakable hint of vanilla. Whether you’re planning a leisurely brunch or just want to elevate your morning coffee, this recipe brings a taste of San Juan right to your kitchen. If you’ve never tried making homemade sweet rolls before, don’t worry — with a little patience and a handful of familiar ingredients, you’ll soon be pulling a tray of irresistible Vanilla Pan de Mallorca Rolls from your oven.
Ingredients You’ll Need
The magic of these Vanilla Pan de Mallorca Rolls comes from simple, everyday ingredients that blend together for remarkable flavor and texture. Each one plays an essential role, so let’s take a closer look at what you’ll need:
- All-purpose flour: The sturdy backbone of the dough, giving the rolls their signature soft, tender bite.
- Active dry yeast: This is what makes your rolls rise into fluffy perfection—make sure it’s fresh for the best results.
- Warm milk (110°F): Warm milk helps activate the yeast and adds richness to the dough; whole milk is ideal, but any milk will work.
- Granulated sugar: Adds sweetness to the dough and helps feed the yeast for a good rise.
- Salt: Just a pinch balances out the sweetness and enhances every other flavor.
- Large eggs: Eggs lend structure, moisture, and a lovely golden hue to the finished rolls.
- Vanilla extract: The star flavor note—pure vanilla extract gives these rolls their irresistible aroma.
- Unsalted butter (softened): Butter makes the dough rich and tender; be sure it’s fully softened for easy mixing.
- Powdered sugar (for dusting): The final flourish—don’t be shy, a generous dusting is what makes these rolls iconic.
How to Make Vanilla Pan de Mallorca Rolls
Step 1: Activate the Yeast
Start by combining the warm milk and active dry yeast in a small bowl. Give it a gentle stir and let it sit for 5 to 10 minutes. You’re looking for a foamy, bubbly surface—this means your yeast is alive and ready to work its magic. If there’s no foam, your yeast might be old, so it’s best to start over with a fresh packet.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. This ensures everything is evenly distributed, so each roll bakes up perfectly fluffy and flavorful.
Step 3: Bring the Dough Together
Add the eggs, vanilla extract, and your foamy yeast-milk mixture to the dry ingredients. Mix until a shaggy dough forms—it should look a bit rough and sticky at this stage, but that’s exactly what you want.
Step 4: Add the Butter and Knead
Now comes the fun part: add the softened butter, a little at a time, and knead the dough. You can do this by hand (great arm workout!) for about 8 to 10 minutes, or use a stand mixer with a dough hook for 5 minutes. The dough is ready when it’s smooth, elastic, and just a touch tacky but not sticky.
Step 5: First Rise
Transfer your dough to a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours. You’re looking for the dough to double in size—this slow rise is what makes Vanilla Pan de Mallorca Rolls so light and airy.
Step 6: Shape the Rolls
Punch down the risen dough to release excess air. On a lightly floured surface, roll it out into a large rectangle about 1/4 inch thick. Using a knife or pizza cutter, slice the dough into 1-inch-wide strips. Roll each strip into a tight coil and place them on a parchment-lined baking sheet, leaving space for them to rise.
Step 7: Second Rise
Cover your shaped rolls loosely and let them rise again for 30 to 45 minutes. They’ll puff up beautifully and will be irresistibly soft after baking.
Step 8: Bake and Finish
Preheat your oven to 350°F (175°C). Bake the rolls for 15 to 18 minutes, just until they’re lightly golden on top. Let them cool for a few minutes, then dust generously with powdered sugar. Get ready for your kitchen to smell absolutely heavenly!
How to Serve Vanilla Pan de Mallorca Rolls
Garnishes
The classic finish for Vanilla Pan de Mallorca Rolls is a thick, snowy blanket of powdered sugar. For an extra-special touch, try a light drizzle of vanilla glaze or a sprinkle of citrus zest. These subtle additions brighten the flavor and make the rolls look even more inviting.
Side Dishes
Pair your Vanilla Pan de Mallorca Rolls with a strong cup of café con leche, rich hot chocolate, or a glass of cold milk. For a brunch spread, add fresh fruit, scrambled eggs, or a platter of salty ham and cheese to balance the rolls’ gentle sweetness.
Creative Ways to Present
For a beautiful brunch table, stack the rolls high on a cake stand and let guests pull them apart. You can also slice them horizontally and fill with ham and Swiss for a sweet-savory breakfast sandwich, or serve them as a decadent dessert with a scoop of vanilla ice cream and fresh berries.
Make Ahead and Storage
Storing Leftovers
Store any leftover Vanilla Pan de Mallorca Rolls in an airtight container at room temperature for up to two days. If you want to keep them soft and fresh, pop a piece of parchment or wax paper between the rolls to prevent sticking.
Freezing
These rolls freeze beautifully. After baking and cooling completely, wrap each roll tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep their flavor and texture for up to two months. To serve, thaw at room temperature or gently reheat as needed.
Reheating
To restore that just-baked softness, warm Vanilla Pan de Mallorca Rolls in a 300°F oven for 5 to 7 minutes, or microwave them for about 20 seconds per roll. Add a fresh dusting of powdered sugar after reheating to make them look and taste like new.
FAQs
Can I make Vanilla Pan de Mallorca Rolls ahead of time?
Absolutely! You can shape the rolls and refrigerate them overnight after the second rise. Let them come to room temperature and puff up before baking in the morning for a fresh, easy breakfast treat.
What if I don’t have a stand mixer?
No worries—kneading by hand works just as well. It might take a few extra minutes, but the dough will come together beautifully, and you’ll end up with the same pillowy rolls.
Can I add other flavors to the dough?
Yes! For a twist, try adding a splash of rum or almond extract along with the vanilla, or mix in a little grated citrus zest for a bright, aromatic touch. Customizing the flavor is part of the fun.
How do I know when the rolls are baked through?
Look for a light golden color on top, and tap the bottom of a roll—it should sound slightly hollow. If you’re unsure, a thermometer inserted into the center should read around 190°F.
Are Vanilla Pan de Mallorca Rolls vegetarian?
They sure are! With no meat products in the dough, these sweet rolls are a perfect vegetarian-friendly treat for breakfast, brunch, or dessert.
Final Thoughts
I hope you’ll give these Vanilla Pan de Mallorca Rolls a try—there’s nothing quite like the combination of soft, buttery spirals and sweet vanilla aroma to make any morning feel special. Share them with friends or treat yourself to a cozy solo breakfast; either way, you’re in for a delicious, homemade experience that’s sure to become a favorite.
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Vanilla Pan de Mallorca Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Puerto Rican
- Diet: Vegetarian
Description
Delight in the soft, buttery goodness of Vanilla Pan de Mallorca Rolls, a classic Puerto Rican sweet bread. These tender, coil-shaped rolls infused with warm vanilla flavor and dusted with powdered sugar make the perfect treat for breakfast or dessert, pairing wonderfully with coffee or hot chocolate.
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 1/4 teaspoons active dry yeast (1 packet)
Wet Ingredients
- 1/2 cup warm milk (110°F)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (softened)
For Finishing
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly combined.
- Combine Wet Ingredients: Add the eggs, vanilla extract, and the foamy yeast mixture to the dry ingredients. Stir until a shaggy dough starts to form and the ingredients are partially combined.
- Add Butter and Knead Dough: Gradually add the softened unsalted butter to the dough. Knead the dough either by hand for 8–10 minutes or with a stand mixer fitted with a dough hook for about 5 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the Rolls: Punch down the risen dough to release the air. Roll it out on a floured surface into a large rectangle about 1/4 inch thick. Cut the dough into 1-inch wide strips and roll each strip into a tight coil.
- Second Rise: Arrange the coil-shaped rolls on a parchment-lined baking sheet. Cover and let them rise for an additional 30 to 45 minutes until puffy.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 15–18 minutes or until they turn lightly golden on top.
- Cool and Dust: Allow the rolls to cool slightly, then dust generously with powdered sugar. Serve warm for the best flavor and texture.
Notes
- For a richer and more complex flavor, add a splash of rum or almond extract along with the vanilla extract.
- Enjoy these rolls warm, paired perfectly with coffee or hot chocolate.
- You can slice the cooled rolls to make sweet breakfast sandwiches with your favorite fillings.
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
