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Delicious Vanilla Pan de Mallorca Rolls Recipe

Delicious Vanilla Pan de Mallorca Rolls Recipe
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★★★★★

5.2 from 28 reviews

These Delicious Vanilla Pan de Mallorca Rolls are soft, fluffy, and perfectly sweetened with vanilla and cinnamon sugar. This classic Puerto Rican pastry is ideal for breakfast or as a delightful snack, featuring a buttery dough enriched with eggs, milk, and vanilla, topped with a cinnamon-sugar sprinkle and brushed with melted butter for a golden finish.

Ingredients

Scale

For the Dough:

  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 cup warm milk (about 110°F)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine warm milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active. Then add the melted butter, eggs, vanilla extract, and salt. Gradually incorporate the flour, mixing until a soft, cohesive dough forms.
  2. Knead the Dough: Transfer the dough to a lightly floured surface. Knead it thoroughly for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm, draft-free location for 1 to 2 hours, or until it has doubled in size.
  3. Shape the Rolls: Once the dough has risen, punch it down gently to release air. Roll the dough out on a floured surface into a rectangle about 1/4 inch thick. Brush the surface evenly with melted butter. In a small bowl, mix together granulated sugar and ground cinnamon, and sprinkle this mixture evenly over the buttered dough. Starting on the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.
  4. Second Rise: Arrange the rolls spaced evenly in a greased baking dish or sheet pan. Cover the rolls loosely with a clean kitchen towel or plastic wrap and let them rise again in a warm place for 30 to 45 minutes, or until they puff up noticeably.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, or until they are golden brown on top and cooked through. Immediately brush the hot rolls with melted butter to keep them soft and add flavor.
  6. Serve: Allow the rolls to cool for a few minutes on a wire rack. Serve warm or at room temperature for a delicious, comforting treat.

Notes

  • Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
  • If you don’t have active dry yeast, instant yeast may be used by reducing the proofing time.
  • For a richer flavor, you can substitute some of the butter with cream cheese or add a bit of orange zest to the dough.
  • These rolls can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
  • Reheat gently in the oven or microwave before serving for best texture.
  • To make them vegan, substitute milk with almond or oat milk, eggs with flax eggs, and use vegan butter.

Nutrition

Keywords: vanilla pan de mallorca, Puerto Rican rolls, cinnamon sugar rolls, vanilla sweet bread, homemade breakfast rolls

Find it online: https://mixitwitjoe.com/delicious-vanilla-pan-de-mallorca-rolls-recipe/