Fluffy Vanilla Pan de Mallorca (Printable Version)
Extra soft sweet buns swirled with cinnamon sugar and gentle vanilla flavor—Puerto Rico's classic breakfast treat.
# What You'll Need:
→ For the Dough
01 -
2 teaspoons vanilla extract
02 -
2 large eggs
03 -
1/2 cup unsalted butter, melted
04 -
1 cup warm milk (right around 110°F)
05 -
1 teaspoon salt
06 -
2 teaspoons active dry yeast
07 -
1/4 cup granulated sugar
08 -
4 cups all-purpose flour
→ For the Topping
09 -
1 tablespoon melted butter—brush this on
10 -
1 teaspoon ground cinnamon
11 -
1/4 cup granulated sugar
# Steps to Follow:
01 -
Slide the rolls into a 350°F oven for about 20-25 minutes till they get golden. Once out, give them a good buttery brush and let them cool a few before you dig in.
02 -
After rolling, slice your dough log into a dozen bits and lay them in a greased pan. Cover them and wait another 30-45 minutes so they get a bit bigger.
03 -
Knock the dough down, make a rectangle about a quarter inch thick, swipe on melted butter, and scatter cinnamon sugar all over the surface.
04 -
Give the dough a good knead on a floured counter for 8-10 minutes till it's nice and smooth. Toss it in a greased bowl, throw on a towel, and let it sit warm for 1-2 hours till it looks puffy.
05 -
Dump in the melted butter, eggs, vanilla, and salt into your frothy yeast mix. Slowly mix in the flour until you end up with a soft, shaggy dough.
06 -
Grab a big bowl and stir together the warm milk, sugar, and yeast. Leave it alone for 5–10 minutes so it can get all foamy and bubbly before you move on.
# Additional Notes:
01 -
Pan de Mallorca is this classic Puerto Rican bread that's super soft and sweet
02 -
Wanna bump up the sweetness? Drizzle with vanilla icing or shake on some powdered sugar
03 -
Stick these rolls in a sealed container and they'll easily last a few days