Why You’ll Love This Recipe

Pan de Mallorca is a beloved Puerto Rican sweet bread roll known for its soft, airy texture and signature spiral shape dusted with powdered sugar. These buttery, lightly sweetened rolls are perfect for breakfast or as an afternoon treat with coffee. Making them at home allows you to enjoy their bakery-quality softness fresh out of the oven.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
instant yeast
granulated sugar
warm milk
unsalted butter (softened)
eggs
salt
powdered sugar (for dusting)
optional: egg wash (1 egg + splash of milk)

directions

In a bowl, dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy.

Add the sugar, eggs, and softened butter to the yeast mixture and mix until well combined.

In a large bowl, combine flour and salt, then gradually add the wet ingredients, mixing until a soft dough forms.

Knead the dough for 8–10 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–2 hours, or until doubled in size.

Punch down the dough and roll it out on a floured surface into a rectangle about ¼ inch thick.

Brush the surface lightly with melted butter, then roll the dough tightly into a log.

Slice into 1 to 1½ inch thick rounds and place them on a parchment-lined baking sheet.

Cover and let rise again for 30–45 minutes, until puffy.

Preheat the oven to 350°F (175°C). Brush rolls with egg wash if desired.

Bake for 15–20 minutes, or until lightly golden.

Cool slightly and generously dust with powdered sugar before serving.

Servings and timing

This recipe yields approximately 12 rolls.
Preparation time: 25 minutes
Rising time: 2–2½ hours
Baking time: 15–20 minutes
Total time: about 3 hours

Variations

Add a sprinkle of cinnamon sugar before rolling the dough for a spiced twist.
Use honey butter instead of powdered sugar for a glossy finish.
Incorporate orange zest into the dough for a citrusy note.
Serve them as a sandwich with ham and cheese for a savory-sweet combo.

storage/reheating

Store in an airtight container at room temperature for up to 3 days.
For longer storage, freeze rolls for up to 2 months; reheat in the oven at 300°F for 5–10 minutes.
Microwave individual rolls for 10–15 seconds to soften before serving.

FAQs

What makes Pan de Mallorca so soft?

The combination of eggs, milk, and butter creates an enriched dough that bakes up tender and fluffy.

Can I use active dry yeast instead of instant yeast?

Yes, just be sure to proof it in warm milk before mixing.

Why is it called Pan de Mallorca?

It’s named after the Spanish island of Mallorca, where a similar pastry called “ensaimada” originated.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise and shape it the next day.

Is powdered sugar necessary?

It’s traditional, but you can enjoy them plain or with jam or butter.

Can I use a bread machine?

You can mix and knead the dough in a bread machine, then shape and bake as directed.

Why didn’t my rolls rise?

Make sure your yeast is active and the dough is placed in a warm, draft-free area.

Are these rolls very sweet?

They’re mildly sweet; the powdered sugar on top adds most of the sweetness.

Can I add fillings?

Yes, try guava paste, Nutella, or cream cheese before rolling for a delicious variation.

What type of flour is best?

All-purpose flour works perfectly for these rolls.

Conclusion

Soft and fluffy Pan de Mallorca rolls are a delicious way to bring a taste of Puerto Rico into your kitchen. Their buttery layers and powdered sugar topping make them a comforting treat you’ll want to bake again and again. Perfect for breakfast, brunch, or anytime you crave something warm and sweet.