Vanilla Pan de Mallorca (Print Version)
Airy, vanilla-flavored Puerto Rican rolls sprinkled with a buttery cinnamon-sugar layer for a perfect morning treat.
# Ingredients:
→ Dough Mix
01 -
2 teaspoons vanilla extract
02 -
1 teaspoon salt
03 -
2 large eggs
04 -
1/4 cup sugar
05 -
1/2 cup melted unsalted butter
06 -
1 cup of milk, warmed (around 110°F)
07 -
4 cups plain flour
08 -
2 teaspoons dry yeast (active)
→ Sweet Topping
09 -
1 tablespoon butter, melted (for brushing)
10 -
1/4 cup sugar
11 -
1 teaspoon cinnamon powder
# Directions:
01 -
In a big bowl, stir together warm milk, sugar, and yeast. Wait about 5-10 minutes until bubbly. Add butter (melted), eggs, vanilla, and a pinch of salt. Slowly add flour until it turns into a soft dough.
02 -
Place the dough on a floured counter and knead for 8-10 minutes until it's stretchy and smooth. Grease a bowl lightly, set the dough inside, and cover it with a towel. Leave it somewhere warm for 1-2 hours or until it doubles in size.
03 -
After it rises, punch down the dough and flatten it into a rectangle (about 1/4 inch thick). Spread butter on top. In a small dish, stir together cinnamon and sugar, then sprinkle over the dough. Roll it up tightly into a log, and slice it into 12 pieces.
04 -
Put the rolls in a greased pan, cover lightly, and let them sit for another 30-45 minutes until they puff up again.
05 -
Turn your oven on to 350°F (175°C). Bake the rolls for 20-25 minutes until they're nicely golden. Brush with melted butter right after taking them out.
06 -
Let them cool a little before eating. You can enjoy them warm or leave them to cool off completely!
# Notes:
01 -
Try drizzling icing or adding powdered sugar on top to make them even better.
02 -
Store leftovers in a sealed container, and they'll stay fresh for a few days.