Effortless Vanilla Pan de Mallorca Rolls (Print Version)
# 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:
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!
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.
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.
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.
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.
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!
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.
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.
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!
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.
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:
01 -
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.
02 -
These rolls keep well at room temp for up to 3 days in an airtight container.
03 -
Pan de Mallorca typically has a coiled shape instead of rolls, but this style makes it easier to share!
04 -
If it’s chilly in your kitchen, warm your oven briefly, turn it off, and let the dough rise inside it.