Description
Delicious Vanilla Pan de Mallorca Rolls are soft, fluffy sweet rolls infused with vanilla and topped with a cinnamon-sugar blend. These Puerto Rican inspired pastries are perfect for breakfast or an afternoon treat, featuring a tender dough enriched with butter and eggs, baked to golden perfection and brushed with melted butter for a delightful finish.
Ingredients
Scale
For the Dough:
- 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
For the Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter (for brushing)
Instructions
- Activate yeast: In a small bowl, combine the warm milk with the active dry yeast and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt to combine evenly.
- Prepare dough mixture: In another bowl, whisk the eggs, melted butter, and vanilla extract together. Add the foamy yeast mixture to this wet ingredient blend.
- Combine wet and dry: Gradually pour the wet mixture into the dry ingredients. Stir until a dough forms, then knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
- Shape the rolls: Punch down the risen dough and divide it into equal-sized portions. Shape each portion into an oval or round roll and place them on a greased or parchment-lined baking sheet, spaced apart.
- Second rise: Cover the shaped rolls again and let them rise for about 30-45 minutes until puffy.
- Prepare topping: Mix the granulated sugar and ground cinnamon in a small bowl. Brush the tops of the risen rolls with the melted butter, then generously sprinkle the cinnamon sugar mixture over each roll.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 18-22 minutes or until they are golden brown on top and cooked through.
- Cool and serve: Remove the rolls from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature with butter or your favorite spread.
Notes
- Use warm milk (not hot) to activate the yeast properly without killing it.
- Kneading the dough thoroughly is important to develop gluten for a soft and airy texture.
- You can substitute active dry yeast with instant yeast, but adjust proofing times accordingly.
- If the dough is sticky, add flour a little at a time to prevent it from becoming too dry.
- For an extra rich flavor, brush rolls with butter immediately after baking as well.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: Pan de Mallorca, Puerto Rican bread, vanilla rolls, cinnamon sugar rolls, sweet bread, breakfast rolls