Vanilla Pan de Mallorca Rolls

This vanilla Pan de Mallorca brings the beloved Puerto Rican sweet bread right to your home kitchen. These pillowy soft, swirled rolls infused with vanilla essence have become my weekend breakfast ritual, filling the house with an irresistible aroma that draws everyone to the kitchen before they're even out of the oven.

I first made these rolls during a rainy Sunday afternoon when I was craving something special with my coffee. The entire family devoured them so quickly that they've become our special weekend tradition, with my children often helping to shape the spirals.

Ingredients

• All purpose flour: provides structure while maintaining tenderness
• Active dry yeast: ensures proper rise and fluffy texture
• Warm milk: activates the yeast and creates rich flavor
• Unsalted butter: adds richness and tender crumb
• Eggs: provide structure and richness to the dough
• Vanilla extract: is the signature flavor that makes these rolls special
• Cinnamon sugar topping: creates delightful sweetness and aroma
• Melted butter: for brushing creates the signature glossy finish

Step-by-Step Instructions

Prepare the Dough:

Combine warm milk around 110°F with sugar and yeast in a large mixing bowl, allowing it to rest for 5 10 minutes until frothy and activated. Add the melted butter, eggs, vanilla extract, and salt, stirring until well combined. Gradually incorporate the flour, mixing until a soft, tacky dough forms that pulls away from the sides of the bowl.

Knead and First Rise:

Transfer the dough to a lightly floured surface and knead vigorously for 8 10 minutes. You want to develop the gluten until the dough becomes smooth, elastic, and passes the windowpane test when stretched thin. Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 2 hours until doubled in size.

Shape the Rolls:

Punch down the risen dough to release air bubbles and roll it out into a large rectangle approximately 1/4 inch thick. Brush the entire surface generously with melted butter. In a small bowl, combine the cinnamon and sugar, then sprinkle this mixture evenly across the buttered dough. Starting from the long edge, roll the dough tightly into a log, sealing the edge by pinching it closed. Cut the log into 12 even pieces using a sharp knife or unflavored dental floss.

Second Rise:

Arrange the cut rolls in a greased baking dish, leaving enough space between each for expansion. Cover the dish with a kitchen towel and allow the rolls to rise again for 30 45 minutes until noticeably puffy. This second rise creates the final light texture.

Bake to Golden Perfection:

Preheat your oven to 350°F and bake the risen rolls for 20 25 minutes until golden brown on top. The internal temperature should reach approximately 190°F when fully baked. Immediately brush the tops with melted butter while hot from the oven to create that signature glossy finish and keep the crust soft.

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Vanilla extract is truly the star ingredient in this recipe. I always use pure vanilla extract rather than imitation for a more authentic flavor. During a trip to Puerto Rico, I learned from a local baker that the quality of vanilla makes all the difference in traditional Pan de Mallorca, transforming it from a simple sweet bread to something truly memorable.

Make Ahead Options

These Pan de Mallorca rolls are perfect for preparing in advance. You can make the dough the evening before, let it complete its first rise, then shape the rolls and place them in the refrigerator overnight. In the morning, allow them to come to room temperature for about 30 minutes before baking. This overnight refrigeration actually develops more complex flavors in the dough.

Perfect Pairings

Pan de Mallorca traditionally accompanies coffee in Puerto Rico, particularly café con leche. The slightly sweet rolls balance perfectly with the bitter notes in coffee. For a complete Puerto Rican breakfast, serve alongside fresh tropical fruits like mango or pineapple. They also make an excellent base for bread pudding if you have leftovers that have begun to dry out.

Cultural Significance

Pan de Mallorca originated in Spain but became deeply integrated into Puerto Rican food culture. The spiral shape reflects its Mallorcan origins, where similar enriched doughs were common. In Puerto Rico, these rolls are especially popular during holiday seasons and celebrations, often enjoyed as a morning treat with family. The vanilla adaptation I share here is my personal twist on the classic, which traditionally features a subtle hint of citrus.

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Frequently Asked Questions

→ What makes Pan de Mallorca unique?

Pan de Mallorca is known for its soft, fluffy texture and light sweetness, enhanced by vanilla and topped with a cinnamon-sugar mixture.

→ Can I make the dough ahead of time?

Yes, the dough can be made ahead and refrigerated overnight. Allow it to return to room temperature before shaping and baking.

→ What is the best way to serve these rolls?

These rolls are best served warm, either on their own, sprinkled with powdered sugar, or paired with a vanilla glaze for extra sweetness.

→ Can these rolls be frozen?

Yes, you can freeze the baked rolls. Reheat them in the oven before serving for the best texture and flavor.

→ What other flavors can I add?

You can experiment with lemon or orange zest, or substitute vanilla extract with almond extract for a different flavor profile.