Description
These Delicious Vanilla Pan de Mallorca Rolls are soft, sweet, and infused with a rich vanilla flavor, perfect for breakfast or a delightful snack. The dough is enriched with butter and eggs, and topped with a cinnamon-sugar blend that adds a lightly crispy sweetness on the outside. Ideal for anyone looking to enjoy a traditional Puerto Rican pastry made from scratch.
Ingredients
Scale
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
Topping
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter (for brushing)
Instructions
- Activate yeast: In a small bowl, combine the warm milk with active dry yeast and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, remaining sugar, and salt.
- Combine wet ingredients: In a separate bowl, mix melted butter, eggs, and vanilla extract until well combined.
- Create the dough: Pour the yeast mixture and wet ingredients into the dry ingredients. Mix until a dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape rolls: Punch down the dough to release air. Divide the dough into equal portions (about 12 rolls), shape each into an oval or round shape typical for Pan de Mallorca, and place them on a greased or parchment-lined baking sheet.
- Second rise: Cover the shaped rolls loosely and let them rise again for about 30-45 minutes until puffed.
- Preheat oven and prepare topping: Preheat your oven to 350°F (175°C). In a small bowl, mix the granulated sugar and ground cinnamon for the topping.
- Apply butter and topping: Brush the tops of the risen rolls with melted butter, then sprinkle the cinnamon sugar mixture evenly on top.
- Bake: Place the baking sheet in the preheated oven and bake for 18-22 minutes, or until the rolls are golden brown and cooked through.
- Cool and serve: Remove the rolls from the oven and let them cool slightly on a wire rack before serving warm. Enjoy them plain or with your favorite spread.
Notes
- Use warm milk (not hot) to activate yeast properly without killing it.
- If you want a shinier top, you can brush the rolls with an egg wash before adding the butter and cinnamon sugar.
- These rolls are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Reheat gently in the oven or microwave before serving to revive softness.
Keywords: Pan de Mallorca, vanilla rolls, Puerto Rican pastry, sweet rolls, cinnamon sugar topping, breakfast bread, homemade rolls