Why You’ll Love This Recipe

Soft and Fluffy Pan de Mallorca is a beloved Puerto Rican sweet bread, known for its pillowy texture and beautiful spiral shape dusted with powdered sugar. Slightly sweet and enriched with eggs and butter, these rolls melt in your mouth and pair perfectly with a hot cup of coffee or as a base for a breakfast sandwich. Their soft, fluffy interior and golden, buttery crust make them irresistible for any time of day.

ingredients

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

all-purpose flourinstant yeastgranulated sugarmilkunsalted buttereggsaltpowdered sugar (for dusting)

directions

Warm the milk until it’s lukewarm, then mix in the sugar and yeast. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, eggs, and melted butter.

Mix until a dough forms, then knead for about 10 minutes until smooth and elastic.

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

Punch down the dough and divide it into equal portions.

Roll each portion into a long strip and coil it into a spiral shape, tucking the end underneath.

Place the rolls on a parchment-lined baking sheet, cover, and let them rise for another 30-45 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls for 15-20 minutes or until lightly golden.

Let them cool slightly, then generously dust with powdered sugar before serving.

Servings and timing

This recipe yields approximately 8 rolls.
Preparation time: 25 minutes
Rising time: 2 hours 30 minutes
Baking time: 15-20 minutes
Total time: 3 hours 15 minutes

Variations

Add a hint of vanilla or orange zest to the dough for extra flavor.
Brush the tops with melted butter right after baking for added richness.
Serve with ham and cheese for a classic Puerto Rican breakfast twist.
Make mini versions for party snacks or brunch platters.

storage/reheating

Store Pan de Mallorca in an airtight container at room temperature for up to 3 days.
Reheat in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes.
For longer storage, freeze the rolls for up to 1 month and thaw before reheating.

FAQs

What makes Pan de Mallorca so fluffy?
The enriched dough with eggs and butter, along with proper kneading and rising time, gives it its soft, airy texture.

Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof it in warm milk with sugar until foamy before using.

Why is it called “Pan de Mallorca”?
The name comes from the Spanish island of Mallorca, though the Puerto Rican version has its own sweet, fluffy twist.

Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise and shape the next day before baking.

Do I need a stand mixer?
No, the dough can be kneaded by hand—it just takes a bit more time and effort.

Why didn’t my rolls rise properly?
Check that your yeast is fresh and that the dough is kept in a warm, draft-free area while rising.

Can I add fillings to the rolls?
Yes, you can spread jam, Nutella, or even cheese inside before rolling them up.

Are these suitable for kids?
Absolutely—kids love their soft texture and sweet powdered sugar topping.

What if I don’t have powdered sugar?
You can make your own by blending granulated sugar in a food processor until fine.

Can I double the recipe?
Yes, this recipe doubles well for larger gatherings or batch baking.

Conclusion

Soft and Fluffy Pan de Mallorca is a sweet, cloud-like roll that brings warmth and comfort with every bite. Whether enjoyed fresh from the oven or reheated the next day, this Puerto Rican classic is a must-try for anyone who loves soft, buttery bread. Perfect for breakfast, brunch, or a special treat, it’s sure to become a household favorite.