Vanilla Pan de Mallorca Rolls Recipe

If you’ve never tried Vanilla Pan de Mallorca Rolls, you’re in for a real treat. These soft, fluffy rolls are infused with the warm aroma of vanilla and topped with a delicate cinnamon-sugar crust that’s simply irresistible. I love making them for weekend brunch or whenever I want a sweet, comforting bread that pairs perfectly with coffee or tea.

What makes this Vanilla Pan de Mallorca Rolls recipe stand out is how perfectly balanced the flavors are—not too sweet, but just enough vanilla and cinnamon to make every bite feel special. Plus, the texture is so pillowy soft, it melts in your mouth. Trust me, once you try these, you’ll find yourself making them again and again.

Ingredients You’ll Need

Getting the ingredients right is key to nailing this Vanilla Pan de Mallorca Rolls recipe. Each component plays a vital role in creating that signature flavor and fluffy texture, and with just a few pantry staples, you’re all set.

• All-purpose flour: This is your base for a tender yet sturdy dough that rises nicely.
• Granulated sugar: Helps feed the yeast and adds a gentle sweetness.
• Active dry yeast: Make sure it’s fresh for a good rise and light texture.
• Salt: Enhances all the flavors without overpowering the sweetness.
• Warm milk: Use about 110°F to activate the yeast without killing it.
• Unsalted butter: Melted butter makes the dough rich and tender.
• Eggs: They add richness and help with structure.
• Vanilla extract: The star of the show—choose pure vanilla for the best flavor.
• Ground cinnamon (for topping): Adds warmth and a touch of spice to balance the sweetness.
• Melted butter (for brushing): Gives the top a golden glow and helps sugar and cinnamon stick better.

Variations

I love how versatile this Vanilla Pan de Mallorca Rolls recipe is, so don’t hesitate to play around with it. Whether you want to make it gluten-free or add a little extra flair, customizing these rolls is a breeze.

• Chocolate chip twist: I once added mini chocolate chips into the dough, and it was a hit with my kids. It gives a lovely surprise in every bite.
• Gluten-free version: Substitute with a good-quality gluten-free flour blend. The texture changes slightly but still delicious.
• Fruit-filled: Adding a fruit jam swirl or small pieces of dried fruit gives an extra burst of flavor.
• Vegan adaptation: Use plant-based milk, vegan butter, and flax eggs instead. The rolls come out just as soft and yummy.

How to Make Vanilla Pan de Mallorca Rolls Recipe

Step 1: Activate Your Yeast

Start by mixing the warm milk (about 110°F) with a teaspoon of sugar and your active dry yeast. Give it a quick stir and let it sit for about 5 to 10 minutes until it’s nice and foamy. This tells you the yeast is alive and ready to work wonders in your dough—skip this step and you risk dense rolls!

Step 2: Make the Dough

In a large mixing bowl, combine the flour, sugar, and salt. Add in the melted butter, eggs, vanilla extract, and your activated yeast mixture. Mix until everything comes together, then knead the dough on a floured surface for about 8 to 10 minutes until it’s smooth and elastic. You can use a stand mixer if you like, but kneading by hand helps me connect with the dough and know exactly when it’s ready.

Step 3: Let the Dough Rise

Place your dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours—until it doubles in size. Patience here is key because that slow yeast rise develops flavor and that irresistible fluffy texture.

Step 4: Shape and Add Topping

Punch down the dough gently and divide it into roughly equal pieces. Roll each piece into a smooth ball and place them on your baking tray lined with parchment paper. For the topping, mix the cinnamon and sugar, then brush the rolls with melted butter and sprinkle generously on top. This step creates that classic Pan de Mallorca crust that’s slightly crunchy and sweet.

Step 5: Final Rise and Bake

Cover your shaped rolls again and let them rise for another 30 to 45 minutes until puffy. Then bake in a preheated oven at 350°F (175°C) for 15 to 20 minutes until golden brown. Don’t overbake—you want soft rolls with just the right amount of crust.

How to Serve Vanilla Pan de Mallorca Rolls Recipe

Garnishes

I usually keep things simple with a light dusting of powdered sugar or a drizzle of honey on top. Sometimes, a smear of softened butter or cream cheese makes these rolls even more decadent. I find these easy touches elevate the experience without distracting from that lovely vanilla and cinnamon combo.

Side Dishes

These rolls pair amazingly well with fresh fruit, scrambled eggs, or a tangy yogurt dip. I often serve them alongside a fresh berry salad or some tropical fruit to complement the warm vanilla notes. They’re also fantastic dipped in coffee or hot chocolate on a chilly morning.

Creative Ways to Present

For special occasions, I’ve arranged Mini Vanilla Pan de Mallorca Rolls in a wreath shape and tied them with a festive ribbon. Another time, I sliced them open and filled with homemade vanilla custard and fresh berries for a show-stopping dessert. It’s such a fun way to impress guests while keeping the recipe grounded in comfort.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover vanilla Pan de Mallorca rolls in an airtight container at room temperature for 2 to 3 days. Wrapping them in a clean kitchen towel before placing in a container helps maintain softness. If you notice they start drying out, a quick reheating can revive their fresh-baked texture.

Freezing

These rolls freeze beautifully. After baking and cooling completely, I wrap each roll individually in plastic wrap and place them in a freezer bag. They stay good for up to 2 months. When you’re ready to enjoy, just thaw at room temperature or pop them in the oven for a few minutes.

Reheating

To reheat, I prefer warming the rolls in a 325°F oven for about 8–10 minutes wrapped loosely in foil. This method keeps them moist while warming through evenly. If you’re in a rush, a quick zap in the microwave wrapped in a damp paper towel works, but the oven option is best for fresh-from-the-bakery taste.

FAQs

Final Thoughts

Making these Vanilla Pan de Mallorca Rolls has become one of my favorite baking rituals—there’s something so satisfying about watching simple ingredients transform into pillowy, fragrant rolls that everyone loves. I hope you give this recipe a try and find joy in the process and the results as much as I do. They’re perfect for sharing, for gifting, or treating yourself on a cozy morning. Trust me, once you master this Vanilla Pan de Mallorca Rolls recipe, it’ll be a keeper in your baking repertoire for years to come.

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