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+ servings
Serve your Mallorcas with hot cocoa or cafe con leche

Mallorcas Puerto Rican Breakfast Sweet Rolls

A rich, buttery-sweet bread perfect for beginning the day.
Course Breakfast
Cuisine Latin American
Prep Time 10 minutes
Cook Time 20 minutes
rising times 2 hours
Total Time 2 hours 30 minutes
Servings 12
Calories 401kcal


  • 1 cup (235 ml) whole milk scalded and cooled to 110°F
  • 2 1/2 tsp (9g) active dry yeast
  • 3 1/2 cups (525g) bread flour, plus more for rolling out the dough
  • 2 sticks (227g) unsalted butter, room temperature
  • 1/2 cup (105g) granulated sugar
  • 1 tsp (5g) kosher salt
  • 3 large eggs

Egg Wash

  • 1 egg yolk
  • 1 tbsp cold water

Clear Glaze

  • 1/4 cup (60ml) water
  • 1 cup (240ml) light corn syrup
  • 1/4 cup (57g) granulated sugar
  • confectioner's sugar for dusting


Mix the Sponge

  • In a mixing bowl combine the cooled milk, yeast, a pinch of the granulated sugar, and 1 3/4 cups (250g) of the bread flour. 
    Use a rubber spatula to stir them together to create a thick paste. 
  • Cover the bowl and place the bowl in a warm, draft-free area. Allow the paste to rise until double in bulk- about 1 hour. 

Finish the Dough

  • 15 minutes before the rising time is up on your sponge, cream together the butter, sugar, and salt on medium-high speed for 4 minutes, or until the mixture looks pale yellow and fluffy. 
  • Decrease the mixer's speed to low and add the eggs, at a time, scraping down the bowl after each egg is incorporated. The mixture will look curdled once all of the eggs have been added. This is normal.
  • Add the sponge and half of the remaining flour to the bowl. Blend on low just until a thick dough forms. 
    Switch to your mixer's dough hook and add the rest of the flour to the bowl.
  • Knead the dough for 5 minutes on second speed. The dough will be soft and sticky when you're finished kneading it. 

Chill the Dough

  • Transfer the dough to a lightly greased sheet pan, using a rubber spatula to spread the dough into an even layer.
    Cover and refrigerate the dough for 1-24 hours.
  • After the chill time, lightly flour a work surface and roll the dough into a 20" x 15" rectangle that's a 1/4" thick. 
    Use a pastry cutter to cut the rectangle into twelve 1" wide strips.
  • Starting at one end, roll each individual strip into a circle-like a cigar. Spread the layers open slightly once the roll is formed. 
  • Cover the pan with a clean kitchen towel and allow the rolls to proof in a warm, draft-free environment for 45 minutes-1 hour.

Mix the Egg Wash and Prepare the Sugar Glaze

  • While your rolls are proofing, whisk together the egg yolk and water to make the egg wash.
    Set this aside while you prepare the sugar glaze.
  • In a small saucepan, bring the light corn syrup, water, and granulated sugar to a boil over medium-high heat.
    Allow the mixture boil for 1 minute before removing it from the stove and allowing it to cool.
    Now is a great time to preheat your oven to 350°F.

Bake and Top the Rolls

  • Once the rolls have finished proofing, brush them with a thin layer of the egg wash. 
    Bake the mallorcas for 20-25 minutes at 350°F, or until they are a light brown color and sound hollow when thumped.
  • Once the rolls are baked, remove them from the oven and allow them to cool for 15-20 minutes. 
    Brush one or two layers of the sugar glaze onto the rolls.
  • To finish the mallorcas, sift a generous amount of powdered sugar over their tops.
    Enjoy within 2 days of baking them. The powdered sugar may be absorbed into the bread as they sit.


The reason you don't roll the rectangle up like a cinnamon roll and cut it is because you want to keep that snail-shaped bun as sharp as possible. Slicing would smoosh the layers together and eliminate those lines of demarcation.
I recommend freezing them after baking them, but before you sugar them. They're great in the freezer for 2 months. 


Calories: 401kcal | Carbohydrates: 81g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 124mg | Fiber: 2g | Sugar: 31g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg