Effortless Vanilla Pan de Mallorca Rolls

Featured in: End Your Meal on a High Note

Effortless Vanilla Pan de Mallorca Rolls give you that classic Puerto Rican taste—each bite is super fluffy and just sweet enough. The dough is full of rich vanilla, keeping things light and soft like brioche, without being too heavy. You let it rise twice for that melt-in-your-mouth feel, and a quick sugar-cinnamon sprinkle gives a perfect finish so the vanilla pops. A swipe of butter on top makes them look shiny and golden. Even though the classic way shapes them into tight spirals, this style just keeps things simple so you can pull apart an easy-to-share roll. Serve ‘em up for fancy brunch or just when you want something sweet with coffee—either way, it’s pure comfort.
A woman in a kitchen taking a selfie.
By Rosa Rosa
Updated on Mon, 16 Jun 2025 13:13:25 GMT
Sweet rolls dusted with powdered sugar on a plate. Pin it
Sweet rolls dusted with powdered sugar on a plate. | letscookiteasy.com

Vanilla Mallorcas send your taste buds to Puerto Rico with every fluffy bite. They’re sweet but not too much, and the cloud-like texture feels just like something special. When these golden swirls are baking, you'll notice a soft vanilla smell everywhere—that’s a promise of some seriously good snacking ahead.

Tasting real Mallorcas totally changed how I see breakfast bread. Way back, strolling San Juan’s streets, I was drawn inside a tiny bakery just by the amazing smell floating out their door.

Dreamy Ingredients

  • ½ cup powdered sugar: Sprinkle this on top when they’re finished for that classic look.
  • 1 teaspoon salt: Balances flavors and keeps yeast in check.
  • 2 teaspoons pure vanilla extract: Makes every bit of the dough feel extra special.
  • 3 large eggs: Bring color, help hold everything together, and keep the rolls rich.
  • ¾ cup unsalted butter, softened: The secret to that buttery taste and soft layers.
  • 1 cup warm milk: Not just to wake up the yeast—this also makes every bite tender.
  • 2¼ teaspoons active dry yeast: Gets the dough rising and nice and airy.
  • ½ cup granulated sugar: Adds a hint of sweetness so it’s just right, never too much.
  • 4 cups all-purpose flour: This is your main base, holding everything together.

How To Bake Them

Bake ‘Em Up:
Throw the shaped spirals into a 350°F oven for 15-20 minutes. Brush with melted butter and give them a snowy shake of powdered sugar once they’re done.
Make Your Spirals:
Roll each dough ball into a strip and twist it up into a spiral.
Divide And Shape:
Cut the dough into 12 pieces and gently roll each one into a smooth ball.
Rise And Rest:
Let everything hang out until doubled in size. This could take 1-2 hours—don’t rush it.
Knead To Bring It Together:
Mix in the yeast mixture and flour, then knead until the dough is nice and soft—give it five minutes.
Add The Good Stuff:
Cream your butter with the rest of the sugar, and toss in the eggs plus vanilla next.
Start With Yeast:
Stir the yeast and a bit of sugar into your warm milk. Leave it alone until it looks bubbly and foamy.
A plate of doughnuts dusted with powdered sugar sits ready to enjoy. Pin it
A plate of doughnuts dusted with powdered sugar sits ready to enjoy. | letscookiteasy.com

I felt even closer to these golden swirls when I made a batch for a neighborhood get-together, especially since a Puerto Rican elder couple was there.

Awesome Pair-Ups

These rolls are even better with the right match. A hot cup of Puerto Rican coffee, especially with a little cinnamon stirred in, really brings out the vanilla vibes.

Fixing Texture Issues

Getting that soft, fluffy Mallorca texture isn’t tricky, but you gotta pay attention. Once you knead, the dough should feel just a bit sticky—not gluey, just slightly tacky.

Plan Ahead Like A Pro

You’ve got options to get ahead. Chill the shaped dough balls in the fridge overnight or store them in the freezer for a month, so fresh rolls are ready when you are.

Plated pastries topped with a soft dusting of powdered sugar. Pin it
Plated pastries topped with a soft dusting of powdered sugar. | letscookiteasy.com

Making Mallorcas from scratch pulled me into a food tradition I didn’t grow up with. Now, I honestly can’t picture baking without them in the mix.

Frequently Asked Questions

→ What makes Pan de Mallorca different from other sweet rolls?
Pan de Mallorca stands out because it’s super light and a little sweet. It’s fluffier than cinnamon rolls or brioche. For these Effortless Vanilla Pan de Mallorca Rolls, you’ll taste lots of vanilla rather than tons of spice or eggy flavors. They come from Puerto Rico, originally based on a bun from Spain, but usually have a soft center and a simple sugary finish. Normally they’re twisted into spirals and coated in powdered sugar, but this version takes the easy road with plain roll shapes and a sprinkle of cinnamon sugar on top.
→ Can I make the dough for these rolls ahead of time?
You sure can! Get the dough ready up to its first rise, shape the rolls, and pop them in a greased baking pan. Cover tightly and stick in the fridge overnight—up to 12 hours is fine. In the morning, take them out so they can warm up on the counter for 45-60 minutes before baking. Letting them rise in the fridge overnight helps the flavor and makes mornings way easier.
→ My dough isn't rising properly. What went wrong?
Lots of things can slow down or stop the dough rising. Make sure your yeast is still good—when you mix it with warm milk and sugar, it should foam up. Your milk should just feel warm, not hot, or the yeast could die. The dough needs to be in a decently warm spot too; if your kitchen’s cold, turn your oven on briefly, shut it off, and set the dough inside to rise. Don’t rush—sometimes, if your kitchen’s cool, it just takes longer for dough to puff up.
→ Can I freeze these Pan de Mallorca Rolls?
Yep, freezing works great! Freeze them either before or after baking. For unbaked, shape them, put them on a pan, and freeze till solid—then toss in a bag for up to a month. When ready, thaw overnight in the fridge, then let them come up to room temp and rise for 1–2 hours before baking. If you’ve already baked them, wrap cooled rolls and freeze for three months. To eat, just thaw and warm in a 300°F oven for about 10 minutes.
→ What's the best way to store leftover Pan de Mallorca Rolls?
Throw any extra Effortless Vanilla Pan de Mallorca Rolls in an airtight container—they’ll stay fresh for three days on the counter. Drop a piece of sandwich bread inside the container to help keep them soft. Warm them up in the microwave for 10–15 seconds or reheat a few all at once at 300°F for about 5 minutes. If you want to keep them longer, freeze them like mentioned above—they’ll taste better that way than just letting them sit around.

Effortless Vanilla Pan de Mallorca Rolls

Soft and sweet Vanilla Pan de Mallorca rolls from Puerto Rico, packed with vanilla and topped off with a cinnamony sugar layer.

Prep Time
90 Minutes
Cook Time
25 Minutes
Total Time
115 Minutes
By Rosa: Rosa

Category: Sweet Desserts

Difficulty: Intermediate

Cuisine: Puerto Rican

Yield: 12 Servings (12 rolls)

Dietary: Vegetarian

Ingredients

→ Dough Essentials

01 1/4 cup white sugar
02 2 large eggs
03 2 teaspoons active yeast (dry)
04 1 cup warm milk (around 110°F)
05 4 cups plain flour
06 2 teaspoons vanilla
07 1 teaspoon table salt
08 1/2 cup melted butter (unsalted)

→ Sweet Topping

09 1 tablespoon melted butter for brushing
10 1 teaspoon cinnamon (ground)
11 1/4 cup sugar

Instructions

Step 01

Stir together warm milk, yeast, and sugar in a large bowl. Let it sit untouched for 5–10 minutes until you see it starting to look foamy. That’s when you know your yeast is ready to go!

Step 02

When the yeast is ready and bubbly, mix in the melted butter, vanilla, eggs, and salt. Stir it all up until it’s blended nicely, making sure the vanilla flavor gets in there.

Step 03

Begin adding the flour little by little to the wet mix, stirring it in each time. Keep going until the dough feels soft and a bit sticky, but not too wet. Adjust with more or less flour as needed.

Step 04

Dump the dough onto a floured surface and start kneading with your hands. Work it for about 8–10 minutes until it feels smooth and stretchy. If you poke it gently with your finger, it should slowly spring back.

Step 05

Coat a bowl lightly with oil, then place the dough inside and flip it over so it’s coated too. Cover the bowl with a cloth and leave it in a warm area for 1–2 hours, until it doubles in size.

Step 06

While you’re waiting on that dough to rise, take cinnamon and sugar, mix them up in a small bowl, and set this aside. You’ll use it later!

Step 07

Punch down the risen dough gently to get the air out, then roll it out into a rectangular shape about 1/4 inch thick. Spread melted butter on the surface and sprinkle the cinnamon-sugar mixture evenly over everything. Roll from the long side into a tight log.

Step 08

Cut the rolled-up dough into 12 equal pieces using a sharp knife or dental floss. Arrange these in a greased baking dish with a little space between each so they have room to grow. Cover the dish with your cloth again.

Step 09

Wait another 30–45 minutes for the rolls to puff up and expand. They should touch each other by the end of this step, making them super soft!

Step 10

Set your oven to 350°F (175°C). Once preheated, bake the rolls for 20–25 minutes until the tops turn golden and your kitchen smells amazing with cinnamon-vanilla goodness.

Step 11

As soon as the rolls come out of the oven, brush them with melted butter for a shiny, buttery finish. Let them cool off a little for about 10 minutes, then dig in while they’re still warm!

Notes

  1. Want a finishing touch? Whisk together powdered sugar, a splash of milk, and a drop of vanilla for an easy glaze to drizzle on top.
  2. These rolls keep well at room temp for up to 3 days in an airtight container.
  3. Pan de Mallorca typically has a coiled shape instead of rolls, but this style makes it easier to share!
  4. If it’s chilly in your kitchen, warm your oven briefly, turn it off, and let the dough rise inside it.

Tools You'll Need

  • Mixing bowl (large one works best)
  • Dish for baking (9x13 inch is ideal)
  • Rolling pin to flatten the dough
  • Pastry brush for spreading butter
  • Clean kitchen towel
  • Measuring tools for cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Made with wheat (flour)
  • Contains milk (dairy) and butter
  • Includes eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 9 g
  • Total Carbohydrate: 32 g
  • Protein: 4 g