Vanilla Pan de Mallorca Rolls (Print Version)

# Ingredients:

→ For the Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons active dry yeast
04 - 1 teaspoon salt
05 - 1 cup warm milk (about 110°F)
06 - 1/2 cup unsalted butter, melted
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ For the Topping

09 - 1/4 cup granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 1 tablespoon melted butter, for brushing

# Instructions:

01 - In a large mixing bowl, combine the warm milk, sugar, and yeast. Give it a gentle stir and then let it sit for about 5-10 minutes until it gets nice and frothy. This tells you your yeast is alive and ready to work its magic!
02 - Once your yeast mixture is bubbly, add in the melted butter, eggs, vanilla extract, and salt. The vanilla is what gives these rolls their special flavor, so don't skimp here! Stir everything together until well combined.
03 - Gradually add the flour to your wet ingredients, mixing after each addition. Keep adding flour until a soft, slightly sticky dough forms. You might not need all the flour, or you might need a touch more - trust your instincts and go by feel.
04 - Turn your dough out onto a lightly floured surface and roll up those sleeves! Knead the dough for about 8-10 minutes until it becomes smooth and elastic. When you press your finger into it, the dough should spring back slowly.
05 - Place your kneaded dough in a greased bowl, turning it once to coat both sides with a bit of oil. Cover the bowl with a clean kitchen towel and find a warm, draft-free spot for it to rise. Let it do its thing for 1-2 hours, until it's roughly doubled in size.
06 - While your dough is rising, mix together the sugar and cinnamon in a small bowl for your filling. Set this aside for later.
07 - Once the dough has doubled in size, gently punch it down to release the air bubbles. Roll it out on a floured surface into a rectangle about 1/4 inch thick. Brush the surface with melted butter, then sprinkle your cinnamon-sugar mixture evenly over the dough. Starting from the long edge, roll the dough tightly into a log shape.
08 - Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place these rolls in a greased baking dish, leaving a little room between each for them to expand. Cover them again with your kitchen towel.
09 - Let the rolls rise again for 30-45 minutes until they're puffy and touching each other. This second rise gives them that irresistible soft texture that Pan de Mallorca is known for.
10 - Preheat your oven to 350°F (175°C). Slide your pan of rolls into the oven and bake for 20-25 minutes, until they're beautifully golden brown on top. Your kitchen will fill with the most amazing vanilla-cinnamon aroma!
11 - As soon as the rolls come out of the oven, brush the tops with melted butter to give them a beautiful shine and extra richness. Let them cool for about 10 minutes before serving - they're best enjoyed while still warm!

# Notes:

01 - For an extra special touch, try drizzling these rolls with a simple vanilla glaze made from powdered sugar, milk, and a drop of vanilla extract.
02 - These Vanilla Pan de Mallorca Rolls can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
03 - Traditional Pan de Mallorca from Puerto Rico is often shaped into coils rather than the cinnamon roll style presented here, but this version makes them easier to portion and serve.
04 - If your kitchen is cool, create a warm rising environment by briefly heating your oven to its lowest setting, then turning it off and placing the covered dough inside.

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