
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.

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.

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.