Name: Vanilla Pan de Mallorca Rolls Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 2 h 15 min
Cuisine: Puerto Rican
Ingredients: 3½ cups all-purpose flour; ⅓ cup granulated sugar; 2¼ tsp active dry yeast (1 packet); ¾ cup warm milk (about 110°F); 2 large eggs; 1 tsp vanilla extract; ½ tsp salt; 6 tbsp unsalted butter (softened); Melted butter for brushing; Powdered sugar for dusting

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If there’s one breakfast treat that instantly transports me to a sunny morning in San Juan, it’s Vanilla Pan de Mallorca Rolls. These pillowy, buttery Puerto Rican sweet rolls are slightly scented with vanilla and generously dusted with powdered sugar — the kind of bakery delight that feels like a warm hug with every bite. Whether you’re a nostalgic islander or just looking to brighten your breakfast table, this classic recipe deserves a starring role in your baking repertoire.

Vanilla Pan de Mallorca Rolls Recipe - Recipe Image

Ingredients You’ll Need

The magic of Vanilla Pan de Mallorca Rolls lies in their simple, pantry-friendly ingredients, each chosen for the beautiful flavor, golden hue, and irresistible texture they create. Pay attention to the little details — they’re the secret to an extra-special batch.

All-purpose flour: The backbone of these rolls, it gives them the soft, airy structure you’ll crave with every bite.
Granulated sugar: Adds gentle sweetness and helps activate the yeast for a tender crumb.
Active dry yeast (1 packet): Ensures your rolls rise up plush and fluffy — be sure it’s nice and fresh!
Warm milk (about 110°F): Infuses the dough with creaminess and helps bloom the yeast for that magical rise.
Large eggs: Bind everything together and create rich, golden dough every time.
Vanilla extract: The key to that fragrant, signature vanilla aroma and flavor.
Salt: A pinch brings balance and accentuates the sweetness without overpowering.
Unsalted butter (softened): Makes the dough wonderfully supple and the rolls irresistibly tender.
Melted butter for brushing: A luxurious finishing touch before rolling the rolls through powdered sugar.
Powdered sugar for dusting: No Mallorca is complete without a blizzard of sweet, snowy powdered sugar — don’t be shy!

How to Make Vanilla Pan de Mallorca Rolls

Step 1: Bloom the Yeast

For irresistibly fluffy Vanilla Pan de Mallorca Rolls, begin by combining your warm milk, yeast, and just a little sugar in a small bowl. Let this sit until it’s foamy and aromatic — typically 5 to 10 minutes. If the yeast doesn’t bubble up, it may be expired, so don’t skip this step!

Step 2: Mix and Form the Dough

In your largest bowl or the bowl of a stand mixer, stir together your flour, the remaining sugar, and salt. Add the eggs, vanilla extract, and the bloomed yeast mixture. Mix until everything is blended into a slightly ragged dough. This is where the magic begins!

Step 3: Knead in the Butter

To create the signature tenderness of Vanilla Pan de Mallorca Rolls, gradually knead in the softened butter. Work it in a tablespoon at a time, kneading until the dough becomes silky, smooth, and elastic — this should take about 8 to 10 minutes. Don’t rush it; this step is what gives the rolls their dreamy, pull-apart layers.

Step 4: First Rise

Once your dough is perfectly smooth, pop it into a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 to 1½ hours. If your kitchen is chilly, tuck the bowl into an unheated oven with the light on.

Step 5: Shape the Rolls

Punch down the dough and gently turn it onto a floured surface. Roll it into a rectangle about ¼-inch thick. Starting at a long edge, roll the dough into a tight log, and cut it into 1½-inch thick rounds. Place the slices, swirl-side up, on a buttered or parchment-lined baking sheet with a bit of space between each one for the second rise.

Step 6: Second Rise

Cover the rolls loosely and let them rise for another 30 to 45 minutes. You’re looking for a puffed, pillowy look — patience pays off with the softest, cloud-like texture.

Step 7: Bake and Finish

Preheat your oven to 350°F (175°C). Bake the rolls until they’re lightly golden and set, about 15 to 18 minutes. As soon as they’re out of the oven and still warm, brush generously with melted butter and then sift a thick layer of powdered sugar over the top. That snowy dusting is pure Mallorca magic!

How to Serve Vanilla Pan de Mallorca Rolls

Garnishes

Tradition insists on a heavy snowfall of powdered sugar to finish Vanilla Pan de Mallorca Rolls, but why stop there? Try a light drizzle of honey, a few fresh berries, or even a delicate sprinkle of toasted coconut for a tropical twist.

Side Dishes

These rolls are paradise on their own, but they shine brightest with a strong cup of Puerto Rican coffee, a cold glass of milk, or alongside a savory breakfast plate with eggs and fruit. You can even serve them with a side of whipped cream cheese for an extra indulgent spread.

Creative Ways to Present

Make brunch feel extra special by stacking the rolls on a tiered stand or nesting them in a basket lined with a linen napkin. If you’re entertaining, serve each Vanilla Pan de Mallorca Roll with a little pot of fruit preserves or chocolate sauce for dipping. For a fun breakfast platter, slice the baked rolls and fill with thinly sliced ham or cheese for a sweet-and-savory treat.

Make Ahead and Storage

Storing Leftovers

If you (somehow!) have leftover Vanilla Pan de Mallorca Rolls, store them in an airtight container at room temperature for up to 2 days. They’ll stay soft and pillowy, especially if you wrap them individually to keep them from drying out.

Freezing

Planning ahead? These rolls freeze beautifully! Let them cool completely, then arrange in a single layer in a zip-top bag or airtight container. Freeze for up to three months. When you’re ready, thaw at room temperature and refresh with a gentle warm-up in the oven.

Reheating

To bring back that just-baked feel, pop your Vanilla Pan de Mallorca Rolls into a 300°F (150°C) oven for about 5 minutes, or microwave individually for 15-20 seconds. Wait to dust with extra powdered sugar until after reheating for the best texture and appearance.

FAQs

Can I use instant yeast instead of active dry yeast?

Absolutely! You can substitute instant yeast in equal amounts for active dry yeast. Instant yeast can be mixed straight into the flour without proofing, but blooming it in warm milk is still a tasty insurance for a great rise.

What if I don’t have a stand mixer?

No worries. You can easily mix and knead Vanilla Pan de Mallorca Rolls by hand — it might take a bit more muscle, but kneading until the dough is silky-smooth is just as satisfying (and a great mini workout!).

Can I make Vanilla Pan de Mallorca Rolls ahead of time?

Yes! After shaping the rolls, cover and refrigerate them overnight. The next morning, let them come to room temperature and rise for about 45 minutes before baking for fresh-from-the-oven goodness.

What’s the best way to get the powdered sugar to stick?

The secret is brushing the rolls with melted butter right after baking, while they’re still warm. That gives the powdered sugar lots of surface to cling to, ensuring every bite is coated in sweet, snowy bliss.

Are these rolls very sweet?

They strike the perfect balance: Vanilla Pan de Mallorca Rolls are delicately sweet inside, with most of the sugary punch coming from that generous dusting on top. They’re wonderfully versatile for breakfast or dessert!

Final Thoughts

If you’re looking to surprise and delight at your next breakfast or brunch, there’s really nothing like baking a batch of Vanilla Pan de Mallorca Rolls from scratch. Their enchanting aroma, soft texture, and sweet powdered sugar finish are a surefire way to turn any morning into a celebration. Don’t wait for a special occasion — these delicious rolls belong in your kitchen lineup as soon as possible!

Vanilla Pan de Mallorca Rolls Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of Puerto Rico with these soft and buttery Vanilla Pan de Mallorca Rolls. Perfectly sweetened and scented with vanilla, these breakfast buns are a treat for any morning.

Ingredients

Scale

Dough:

3½ cups all-purpose flour
⅓ cup granulated sugar
2¼ tsp active dry yeast (1 packet)
¾ cup warm milk (about 110°F)
2 large eggs
1 tsp vanilla extract
½ tsp salt
6 tbsp unsalted butter (softened)

Additional:

Melted butter for brushing
Powdered sugar for dusting

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Instructions

Prepare Yeast: In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
Mix Dough: In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add eggs, vanilla extract, and yeast mixture. Knead in softened butter until smooth, about 8–10 minutes. Let rise for 1–1½ hours.
Shape and Bake: Roll dough, cut into rounds, and place on a baking sheet. Let rise for 30–45 minutes. Bake at 350°F for 15–18 minutes until golden. Brush with butter and dust with powdered sugar.