Description
Indulge in the delightful experience of making Delicious Vanilla Pan de Mallorca Rolls, a soft and fluffy Puerto Rican treat that elevates any breakfast or dessert spread. With their sweet vanilla aroma and tender texture, these rolls are perfect for family gatherings or cozy brunches. The warm flavor of cinnamon combined with the inviting sweetness of vanilla creates a comforting treat that everyone will adore. Simple enough for beginner bakers, this recipe also allows for make-ahead options, so fresh rolls can be enjoyed anytime!
Ingredients
Scale
- 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 topping: 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter (for brushing)
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast; let sit until frothy (5-10 minutes).
- Add melted butter, eggs, vanilla extract, and salt; mix in flour gradually to form a soft dough.
- Knead on a floured surface for about 8-10 minutes until smooth. Let rise in a greased bowl for 1-2 hours until doubled.
- Roll out the dough into a rectangle, brush with melted butter, sprinkle with cinnamon-sugar mixture, roll tightly, and cut into 12 pieces.
- Place rolls in a greased baking dish and allow them to rise again for about 30-45 minutes.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 273
- Sugar: 9g
- Sodium: 182mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 42mg
Keywords: Ensure yeast is fresh for optimal rising. Knead the dough thoroughly for the best texture. Experiment with flavors like lemon zest or almond extract for added variety.