Vanilla Pan de Mallorca Rolls Recipe is a delightful way to bring a bit of Puerto Rican bakery magic right into your home kitchen. These soft, sweet, and buttery rolls with a hint of vanilla are perfect for breakfast, a cozy snack, or even an elegant treat alongside your afternoon coffee. Whenever I crave something warm and comforting with just the right balance of sweetness, I turn to this recipe — it never disappoints with its tender crumb and golden crust.
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In the Kitchen
This Vanilla Pan de Mallorca Rolls Recipe is my go-to when I want to impress with something both simple and soulful. It transforms basic pantry ingredients into pillowy, fragrant rolls that fill your kitchen with inviting warmth.
- Juicy and Tender Every Time: The combination of warm milk, rich butter, and vanilla creates a soft crumb that melts in your mouth.
- Golden, Satisfying Finish: A light dusting of powdered sugar and a butter glaze make these rolls visually stunning and deliciously glossy.
- Simple Ingredients, Big Impact: No need for fancy components—just common baking staples mixed with patience and love.
- Weeknight to Weekend Ready: Whether rushed or relaxed, this recipe fits into your schedule and rewards you with bakery-quality rolls.
Ingredients at a Glance
For this Vanilla Pan de Mallorca Rolls Recipe, I recommend using the best quality vanilla extract you can find, as it really lifts the flavor. Fresh, room-temperature eggs and properly softened butter also help with dough texture and rise.
- All-purpose flour: Look for a fresh bag with good protein content to achieve great dough elasticity.
- Granulated sugar: Sweetens and helps activate the yeast.
- Active dry yeast: Essential for that fluffy rise—make sure it’s fresh and bubbly after proofing.
- Salt: Balances and enhances flavor.
- Warm milk (about 110°F): Feeds the yeast without killing it, giving a tender crumb.
- Unsalted butter: Softened but not melted to blend evenly into the dough.
- Large eggs: Adds richness and structure.
- Vanilla extract: The star flavor that makes these rolls uniquely delicious.
- Powdered sugar (optional): For that final sweet dusting.
- Additional butter: For brushing warm rolls and enhancing that shiny, buttery finish.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Vanilla Pan de Mallorca Rolls Recipe
Step 1 — Activate Yeast and Combine Ingredients
Start by proofing your yeast: combine the active dry yeast with the granulated sugar and warm milk (110°F is just right) in a small bowl. Let it sit for 5-10 minutes until you see a foamy, bubbly surface—that’s a sign your yeast is lively and ready to work. Meanwhile, whisk together the flour and salt in a big mixing bowl. When your yeast is frothy, add it to the flour along with the eggs and vanilla extract. Mix gently to bring everything into a shaggy dough, then fold in the softened butter until the dough feels soft and slightly sticky. If it feels too wet, sprinkle in a dusting of flour, a tablespoon at a time, until it holds together nicely.
Step 2 — Knead Dough and Let It Rise
I love kneading by hand here; it gives you a good feel for how the dough changes texture. Dust your countertop with flour and knead the dough for about 8 to 10 minutes until it’s smooth and elastic but still soft to the touch. Place the dough in a lightly buttered bowl, cover with a clean towel, and set it somewhere warm to rise. I often use my oven’s lowest setting for a few minutes, then turn it off and place the covered dough inside—this creates an ideal cozy environment for the dough to double in size over 1 to 2 hours.
Step 3 — Shape Rolls and Second Rise
Once your dough has doubled, punch it down gently to release trapped gas. Turn it out onto a floured surface and divide it into 12 even pieces. I like to roll each piece into a smooth ball, tucking the edges neatly underneath for a polished look. Arrange them on a greased or parchment-lined baking sheet, spacing them so they have room to puff up. Cover again and let the rolls rise for another 30-45 minutes until puffy and soft.
Step 4 — Bake and Finish with a Butter Glaze
Preheat your oven to 350°F (175°C) while your rolls finish their second rise. Bake them for 15-20 minutes, keeping an eye out for a golden brown, toasty top and that classic hollow sound when tapped underneath. Once you take them out, brush the warm rolls with melted butter for that shiny, rich finish. If you want to channel the authentic flavor, dust them lightly with powdered sugar—this little touch adds a whisper of sweetness that’s irresistible.
Things to Remember
Making Vanilla Pan de Mallorca Rolls Recipe is a rewarding process, but a few little details make all the difference between good and spectacular rolls.
- Doneness Cue: Look for a golden top and a hollow sound when you tap the bottom of the roll to confirm they’re baked through.
- Temperature Trick: Keep all liquids around 110°F to activate yeast without killing it—too hot, and your dough won’t rise properly.
- Make-Ahead Move: You can refrigerate shaped rolls after the second rise overnight and bake fresh in the morning for a breakfast treat.
- Common Pitfall: Don’t add too much flour during kneading; dough should be soft and slightly sticky to keep your rolls tender.
Ways to Serve It
Finishing Touches
For that classic Vanilla Pan de Mallorca Rolls Recipe experience, finishing your rolls with melted butter and a delicate dusting of powdered sugar is everything. The butter adds an irresistible shine and richness, while the sugar provides a subtle sweetness without overwhelming the vanilla notes baked inside. Sometimes, I’ll sprinkle a little cinnamon sugar for a cozy twist that pairs beautifully with morning coffee.
Plays Well With
These rolls are wonderfully versatile. I often enjoy them simply with a slab of butter or a smear of guava jam for a tropical touch. They’re also fantastic with creamy cheeses or paired with coffee or hot chocolate. If you’re feeling adventurous, you can slice one open and layer ham or turkey for a sweet-savory sandwich that’s out of this world.
Simple Plating Upgrades
To make a weekday breakfast feel special, arrange the rolls on a pretty plate and sprinkle a little powdered sugar over the top. For a festive touch, add fresh berries and a sprig of mint. On weekends, try serving alongside homemade whipped cream and a drizzle of honey for an indulgent treat that looks as great as it tastes.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover Vanilla Pan de Mallorca Rolls in an airtight container or zip-top bag at room temperature for up to 2 days. If your kitchen is warm, the fridge is fine but can dry them out slightly—just reheat gently to bring back softness. The texture remains tender and moist if wrapped well.
Freezing Tips
These rolls freeze beautifully. Wrap them individually in plastic wrap and freeze in a sealed bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours. Freshly baked taste is well preserved, especially if reheated properly.
Reheating Vanilla Pan de Mallorca Rolls Recipe Without Drying Out
For the best texture, I recommend reheating rolls wrapped in foil in a 325°F oven for 8-10 minutes. Alternatively, microwave them covered with a damp paper towel for 15-20 seconds to keep moisture locked in. Air fryer fans can crisp the outside slightly if desired by using a low temperature and short time, but be careful not to dry them out.
Frequently Asked Questions
Absolutely! Using a stand mixer fitted with a dough hook makes kneading much easier and consistent. Just mix on low speed until the dough is smooth and elastic, about 7-8 minutes.
Check your yeast’s expiration date and the milk temperature—too hot or too cold can affect yeast activity. Also, ensure you give the dough enough time in a warm, draft-free spot to rise fully.
Yes, unsweetened almond or oat milk works well here. Just warm it to the right temperature before activating your yeast to maintain the right dough texture.
Not at all. The powdered sugar adds a touch of sweetness and classic appearance but you can enjoy these rolls plain or with just a butter glaze if you prefer.
Final Thoughts
Making the Vanilla Pan de Mallorca Rolls Recipe at home is such a joyful baking adventure—I love how the kitchen fills with comforting aromas of vanilla and butter as they bake. With just a few simple ingredients and straightforward steps, you can bring this little slice of Puerto Rican sweetness to your table anytime. Whether you’re sharing them fresh from the oven with family or enjoying one with a cup of coffee on your own, these rolls are a guaranteed source of comfort and smiles.
PrintFull Printable Recipe
Vanilla Pan de Mallorca Rolls Recipe
Vanilla Pan de Mallorca Rolls are soft, fluffy Puerto Rican sweet rolls infused with vanilla and butter. These airy, pillowy rolls feature a lightly sweet glaze or powdered sugar dusting, perfect for breakfast, dessert, or snacks. This recipe guides you through making these delightful rolls from scratch, highlighting their cultural roots and versatile serving options.
- Total Time: 3 hours
- Yield: 12 rolls
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (about 110°F)
- ½ cup unsalted butter, softened (plus more for greasing)
- 2 large eggs
- 2 teaspoons vanilla extract
Topping
- ¼ cup powdered sugar (for dusting, optional)
- Additional butter for brushing (optional)
Instructions
- Activate the Yeast. In a small bowl, combine the active dry yeast, granulated sugar, and warm milk. Stir gently and let it sit for 10 minutes until frothy, confirming that the yeast is active.
- Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Wet and Dry Ingredients. Add the frothy yeast mixture to the flour along with the eggs and vanilla extract. Mix with a whisk or electric mixer on low speed until the ingredients start to come together.
- Incorporate Butter. Add softened unsalted butter to the mixture and continue mixing until a soft, slightly sticky dough forms. Add more flour one tablespoon at a time if the dough is too wet.
- Knead the Dough. Transfer the dough to a lightly floured surface and knead for 10 minutes until smooth and elastic to build gluten structure.
- First Rise. Place the kneaded dough into a greased bowl, cover with a clean towel and let it rise in a warm draft-free place for 2 hours or until doubled in size.
- Shape the Rolls. Punch down the risen dough, divide it into 12 equal pieces, shape each into a smooth ball with edges tucked underneath, and place them on a greased or parchment-lined baking sheet.
- Second Rise. Cover the rolls with a kitchen towel and let them rise for 45 minutes until puffed.
- Preheat the Oven. Preheat your oven to 350°F (175°C) during the second rise of the rolls.
- Bake. Bake the rolls for 20 minutes or until golden brown and hollow sounding when tapped on the bottom.
- Cool and Finish. Remove from the oven and cool slightly on a wire rack. Optionally brush with melted butter and dust with powdered sugar before serving.
Notes
- Warm milk should be about 110°F to properly activate yeast without killing it.
- Kneading the dough for 10 minutes develops gluten, giving the rolls a light, airy texture.
- Letting the dough rise in a warm environment helps yeast ferment better for fluffier rolls.
- Dusting with powdered sugar or brushing with butter adds a traditional touch and extra flavor.
- If dough feels too sticky during shaping, lightly flour your hands but avoid adding too much flour to keep softness.
- Store leftover rolls in an airtight container for up to 3 days or freeze for longer storage.
- These rolls can be enjoyed plain, with butter, or used for sweet or savory sandwiches.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Puerto Rican
- Diet: Vegetarian
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