Name: Vanilla Pan de Mallorca Rolls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Cuisine: Puerto Rican
Ingredients: 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; ¼ cup granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon melted butter (for brushing)

If you’ve never tried making these delightful Vanilla Pan de Mallorca Rolls at home, you’re in for such a treat. I remember the first time I baked them—they filled the whole kitchen with the most comforting vanilla aroma that just wrapped me in a warm hug. This Vanilla Pan de Mallorca Rolls Recipe is special because it perfectly balances a tender, buttery dough with just the right hint of vanilla and cinnamon sweetness. It’s the kind of bread that’s soft enough to melt in your mouth but sturdy enough to hold up to any filling or topping you want to add.

These rolls work beautifully for breakfast, afternoon tea, or even a cozy weekend brunch when you want something homemade but impressively delicious. Once you dive into this Vanilla Pan de Mallorca Rolls Recipe, you’ll see why they’ve become a favorite in my kitchen—and I bet you’ll want to bake them again and again. So, let’s talk about the ingredients and how you can make these rolls your own!

Ingredients You’ll Need

Every ingredient here plays a role in creating that soft, flavorful dough you want. I always recommend using fresh yeast and real vanilla extract because they make a noticeable difference in the final taste.

All-purpose flour: Stick to all-purpose flour for the right texture—too much protein from bread flour can make the rolls tougher than they should be.
Granulated sugar: This adds a gentle sweetness that balances the vanilla and cinnamon perfectly.
Active dry yeast: Make sure it’s fresh and proof it in warm milk for best rising results.
Salt: Just a touch to enhance the overall flavor of the dough.
Warm milk: Warm, not hot—the perfect temperature wakes up the yeast without killing it.
Unsalted butter: Melted and ready to enrich the dough with that luscious, buttery flavor and softness.
Large eggs: They bind and tenderize the dough beautifully.
Vanilla extract: The star of this Vanilla Pan de Mallorca Rolls Recipe—use pure extract for the best aroma and flavor.
Cinnamon: For the topping, this adds a warm, spicy note that pairs amazingly with the vanilla.

Variations

I love making this recipe my own by mixing up the toppings or the fillings. Don’t hesitate to customize it—that’s what makes baking fun and makes these rolls so versatile.

Variation: Adding a cream cheese filling inside the rolls turns them into an irresistible indulgence—try it for special occasions, trust me, it’s a hit every time.
Gluten-free option: Swap out the flour for a gluten-free blend, but make sure it’s one suited for yeast breads—this takes a bit of practice, but it absolutely can be done.
Spiced up topping: Mix in nutmeg or a little orange zest to the cinnamon sugar topping for extra vibrancy I’ve enjoyed.
Vegan adaptation: Use plant-based milk and butter substitutes, and skip the eggs with a flax egg—results may differ slightly but still delicious.

How to Make Vanilla Pan de Mallorca Rolls Recipe

Step 1: Activate Your Yeast and Prep Ingredients

Start by warming your milk to about 110°F—warm enough to feel cozy but not hot enough to burn your fingers! Sprinkle the yeast over the milk along with a pinch of sugar to help it bloom. Let it sit for about 5-10 minutes until it’s foamy and alive. This little step is crucial; if your yeast doesn’t bubble up, you’ll want to start over with fresh yeast because that’s the secret behind light and fluffy rolls.

Step 2: Mix and Knead the Dough

In a large bowl, combine the flour, sugar, and salt. Make a well in the center and pour in the melted butter, eggs, vanilla extract, and your activated yeast milk. Stir it together until it starts to form a dough, then knead on a floured surface for about 8-10 minutes. When I knead, I watch for the dough to become smooth and elastic—it should bounce back when poked gently. If it’s sticky, add a bit more flour, but be careful not to overdo it; you want a soft dough, not a dry one.

Step 3: Let the Dough Rise

Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Find a warm, draft-free spot to let it rise until it doubles in size—usually about 1 to 1.5 hours. I like letting mine rise near the oven or on top of the fridge. Don’t rush this part; the slowly rising dough develops the perfect flavor and texture.

Step 4: Shape the Rolls and Add Topping

Once your dough has doubled, punch it down gently and divide it into 12 equal pieces. Roll each into a smooth ball and arrange them on a baking sheet lined with parchment paper. Brush each roll lightly with melted butter, then sprinkle the cinnamon sugar topping—in my experience, a generous sprinkle gives the best flavor and crunch that balances the soft vanilla dough.

Step 5: Final Proof and Bake

Let the shaped rolls proof again for about 30-45 minutes until puffy. Meanwhile, preheat your oven to 350°F (175°C). Bake the rolls for about 18-22 minutes or until they’re golden brown and smell incredible. Keep an eye on them after the 15-minute mark to avoid over-browning. When done, let them cool slightly before serving—they’re absolutely heavenly warm!

How to Serve Vanilla Pan de Mallorca Rolls Recipe

This image shows a white plate filled with ten golden brown cinnamon rolls arranged close to each other. Each roll has three visible layers, starting with a light beige soft dough base, then a golden brown slightly glossy top spiral layer dusted with white powdered sugar. The rolls have a soft and fluffy texture with a smooth, slightly shiny top surface. The plate sits on a red and white cloth, and the background is blurred with natural light coming from a window. The surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to serve these rolls with a simple dusting of powdered sugar or a light glaze made from powdered sugar and a hint of vanilla. Sometimes, I spread a little cream cheese frosting on top for an extra treat—which pairs wonderfully with the vanilla and cinnamon flavors.

Side Dishes

These rolls are lovely alongside fresh fruit like berries or sliced mango. For a more savory contrast, try pairing them with scrambled eggs or a creamy soup. Whenever I serve these rolls, I like having a cup of strong coffee or tea nearby—there’s something about that combo that feels so comforting and indulgent.

Creative Ways to Present

For special occasions, I’ve arranged the Vanilla Pan de Mallorca Rolls in a wreath shape on the baking sheet before baking—it looks stunning on the table and is perfect for sharing. Another fun idea is to slice them in half and make mini breakfast sandwiches with ham and cheese or sweet jam.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover rolls in an airtight container at room temperature for up to two days. To keep them soft, I add a slice of bread inside the container. It’s a simple trick that works wonders for maintaining moisture.

Freezing

If you want to freeze these Vanilla Pan de Mallorca Rolls, wrap each roll tightly in plastic wrap, then place them in a freezer bag. They freeze beautifully for up to 3 months. When I’ve done this, I’ve been pleasantly surprised how close they taste to fresh when thawed correctly.

Reheating

I like to reheat refrigerated or thawed rolls in a warm oven (about 300°F) for 5-7 minutes, brushing the tops with a touch more melted butter if they’ve dried out. This helps revive their softness and flavor better than microwaving, which can sometimes make the texture gummy.

FAQs

Can I use instant yeast instead of active dry yeast in this Vanilla Pan de Mallorca Rolls Recipe?

Yes, you can use instant yeast; however, since instant yeast is more potent and doesn’t need proofing, you can skip the activation step and mix it directly with the dry ingredients. Just reduce the rising time slightly since instant yeast works faster.
How do I know when the Vanilla Pan de Mallorca Rolls are done baking?

The rolls should be golden brown on top and smell fragrant with vanilla and cinnamon. You can also gently tap the bottom of a roll; it should sound hollow. Avoid opening the oven too often during baking to keep the temperature stable.
Can I make these rolls ahead of time and bake them later?

Absolutely! After shaping the rolls, you can refrigerate them overnight covered tightly with plastic wrap. The next day, let them come to room temperature and rise a bit before baking. This slow fermentation actually develops better flavor.
What’s the secret to soft, fluffy Vanilla Pan de Mallorca Rolls?

The key is kneading the dough well to develop gluten and allowing enough time for the dough to rise properly. Also, using melted butter and eggs adds richness and tenderness that keeps the rolls soft even the next day.
Can I add fillings to the rolls?

Definitely! Cream cheese, fruit preserves, or even chocolate chips can be rolled into the dough before shaping. Just be careful not to overfill so the rolls bake evenly without leaking fillings.

Final Thoughts

Making this Vanilla Pan de Mallorca Rolls Recipe has always felt like sharing a little piece of tradition and love in my kitchen. It’s comforting, reliable, and wonderfully easy to customize, which means you can keep coming up with new ways to enjoy it. If you try it, you’re not just baking bread—you’re creating a moment, whether it’s breakfast with family or an afternoon treat for yourself. So, grab your ingredients and roll up your sleeves—these vanilla-scented delights will quickly become a staple in your home too.