Few things are as comforting as the smell of freshly baked bread wafting through your kitchen. And when that bread happens to be Pan de Mallorca, you know you’re in for a treat. These Puerto Rican sweet rolls are beloved for their soft, pillowy texture, buttery richness, and delicate sweetness that makes them perfect for breakfast or an afternoon snack. Traditionally, they’re served simply with a dusting of powdered sugar, often paired with a strong cup of café con leche. But their versatility means you can enjoy them plain, or dress them up with butter, jam, or even cream.
And the best part? These rolls are incredibly approachable, even if you’re new to bread making. The dough is enriched with milk, butter, egg, and sugar, which gives it that brioche-like softness without being heavy. If you’ve tried my Brioche Buns before, you’ll notice a similar richness here, though Pan de Mallorca is a touch lighter and airier.
If you’re more into filled breads, you might enjoy Custard Buns—they’re just as soft but come with a surprise creamy center. And for something that looks delicate yet feels impressive, try my Cream Puffs. I find that making Pan de Mallorca alongside these recipes gives you a wonderful variety of textures and flavors—perfect for a brunch table or festive gathering.
So whether you enjoy them the traditional way with a light dusting of sugar or put your own twist with fillings and spreads, Pan de Mallorca is one of those recipes that brings a little sunshine to your table.
Ingredients required:-
Following is a preview. For the detailed list, find the recipe card below:
the dough
- Active dry yeast – Helps the dough rise and gives it a fluffy texture. You can substitute with instant yeast (use slightly less and skip blooming).
- Warm milk – Activates the yeast and adds richness. Dairy-free milk works too, but flavor will vary.
- Sugar – Feeds the yeast and lightly sweetens the rolls.
- Egg – Adds structure and a tender crumb.
- Unsalted butter – Makes the rolls soft and rich.
- All-purpose flour – Bread flour can be used, but it will make them slightly chewier.
shaping & finishing
- Softened butter – Brushed inside the rolled dough for flavour.
- Powdered sugar – The final sweet dusting. You can also try cinnamon sugar for variation.
How to make Pan de Mallorca?
Following is a preview. For detailed instructions, find the recipe card below:
1. Activate the Yeast– Mix warm milk, sugar, and yeast. Let it stand until frothy (about 10 minutes).
2. Make the Dough– Add more milk, sugar, egg, and butter. Mix in flour until no dry spots remain. The dough will be sticky.
3. First Rise– Cover and let the dough double in size.
4. Shape the Rolls– Roll dough to ¼-inch thickness, cut strips, spread with butter, and roll into spirals.
5. Second Rise– Let shaped buns rise until puffy (about 45 minutes).
6. Bake & Finish– Bake at 180°C/350°F for 20–22 minutes until golden. Brush with butter, dust with powdered sugar, and serve warm.
Storage & Shelf Life
- Room temperature – Store in an airtight container for up to 2 days.
- Fridge – Keep in an airtight container for up to 5 days. Warm before serving.
- Freezer – Freeze baked and cooled rolls for up to 2 months. Reheat at 150°C/300°F for 8–10 minutes.
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Pan de Mallorca
Ingredients
Method
- Activate the yeast – In a small bowl, combine 50g warm milk (not hot), 25g sugar, and 2 tsp active dry yeast. Stir and let sit until frothy, about 10 minutes.
- Combine wet ingredients – In a large mixing bowl, add the yeast mixture, 100g warm milk, 25g sugar, 1 egg, and 57g softened butter. Mix until the egg is combined.
- Add flour – Add all-purpose flour. Stir with a spatula until no dry flour is visible. The dough will be sticky because of the higher hydration.
- First rise – Cover the bowl with cling film and let the dough rise in a warm spot until it doubles in size.
- Prepare for shaping – Gently punch down the dough to release air. Transfer to a generously floured surface.
- Roll the dough – Roll into a sheet about ¼ inch thick (approximately 27cm x 44cm). Trim the edges to neaten.
- Cut & butter – Cut strips 3cm wide along the shortest edge. Spread softened butter over the surface.
- Shape the buns – Take one long strip, roll it up into a spiral, and place it on a parchment-lined baking tray. Repeat with remaining strips, spacing them apart.
- Second rise – Cover loosely and let the rolls puff up for 45 minutes.
- Bake – Preheat the oven to 180°C/350°F. Bake rolls for 20–22 minutes, until golden brown.
- Finish – Let cool on the tray for 5 minutes. Brush with soft butter while warm, dust with powdered sugar, and serve slightly warm.
Notes
Storage
- Room temperature – up to 2 days.
- Fridge – up to 5 days. Warm before serving.
- Freezer – for up to 2 months. Reheat before serving.