Save
Soft, vanilla-scented Pan de Mallorca rolls turn any moment special, bringing classic Puerto Rican flavors to your table. These puffy, sweet rolls are fluffy thanks to their buttery layers and gentle vanilla kick. Their swirly look and light texture make them a favorite for breakfast or a sweet snack when friends come over.
I stumbled on these sweet rolls while checking out Puerto Rican food last summer. Making all those spirals felt almost soothing, and seeing my family enjoy them fresh from the oven made me glad I took the time.
Irresistible Ingredients Guide
- Pure Vanilla Extract: Get the real stuff for the best flavor, not the fake kind
- Whole Milk: Warm up full-fat milk to about 110°F so your yeast wakes up and the bread stays soft
- Unsalted Butter: Go for a good European butter with extra fat—it melts in and makes the layers way better
- All-Purpose Flour: Use unbleached flour for that soft, classic crumb
- Active Dry Yeast: Check it's still fresh and not clumped together so your dough can rise nicely
Making Fluffy Mallorcas
- Final Rise and Baking:
- After shaping, let your dough swirls get puffy for about 45 minutes. Pop them in a hot oven for 18-20 minutes until they're golden and your house smells like vanilla and butter.
- Shaping the Swirls:
- Cut your dough into twelve even pieces, roll each into a long rope, then curl into a spiral and tuck the end underneath. Let them chill on a baking tray with space to puff up.
- First Rise:
- Place your dough in a greased bowl, toss a towel over it, and let it hang out somewhere warm 1-2 hours. It should double up and get nice and airy.
- Dough Mixing:
- Stir flour and salt in a big bowl. Add your frothy yeast, eggs, and vanilla, then slowly mix in your butter and knead until the dough's shiny, stretchy, and springs back to the touch.
- Waking Up the Yeast:
- Mix warm milk, yeast, and sugar in a bowl, let it sit till bubbly and sweet-smelling, around 10 minutes. This kicks off the rising so your rolls turn out fluffy.
Save
When I was a kid, my grandma always reminded me the secret’s in how tight you roll the dough. The tighter the swirl, the cooler the layers look when you pull them apart. It makes a difference!
Tasty Ways to Enjoy
Serve your Pan de Mallorca with hot chocolate or espresso for a real treat. For a savory change, slice them open and fill with eggs and cheese for next-level breakfast sandwiches. A smear of guava paste or some tropical fruit on the side works perfectly thanks to their mild sweetness.
Fun Twists and Variations
Want something different? Add some orange zest to the dough for a fresh kick, or sprinkle cinnamon sugar while you roll up the spirals. For special days, stuff the dough with cream cheese or guava paste before baking. Need it dairy-free? Use coconut milk and plant butter—still turns out awesome.
Storing for Later
Keep your rolls soft for up to three days by putting them in a sealed container on the counter. For longer, wrap cooled rolls in plastic, toss into a freezer bag, and freeze for up to three months. Warm them gently in the oven or microwave to make them taste like they just came out of the oven.
After baking these for years, I know patience wins. Give each rise its time, be gentle but confident when shaping, and respect the whole process. You’ll end up with golden, fluffy rolls that make your friends think you’re pro. Sharing these beauties is always a good time.
Save
Recipe FAQs
- → Can I prepare the dough the day before?
- Absolutely! Let it slowly rise overnight in the fridge. Take it out to warm up before shaping.
- → Why didn't the dough rise like it should?
- Your yeast might be expired or the milk was too hot. Always use fresh yeast and keep milk around 110°F.
- → Can these rolls be stored in the freezer?
- Yep, freeze them for up to 3 months. Wrap each roll in plastic before putting them in a freezer bag. Thaw overnight and reheat gently to serve.
- → How can I check if the rolls are fully baked?
- If they’re golden on top and sound hollow when tapped, they’re done. A thermometer should show 190°F when inserted.
- → What’s the best way to keep leftover rolls fresh?
- Put them in a sealed container and leave at room temperature. Reheat slightly to bring back their soft texture within 3 days.