Pan Dulce Rolls

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Pan Dulce Rolls

star rating (4) rate this recipe »
Published prior to 2008

These traditional rolls feature a sweet, cinnamon-y topping.

3/4 cup (6 ounces) water
2 teaspoons instant yeast
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour

1 1/4 teaspoons salt
2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (1 1/2 ounces) butter
2 large eggs plus 1 egg yolk (save the white)
2 teaspoons vanilla extract or 1 teaspoon Buttery Sweet Dough Flavor

2/3 cup (2 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 1/2 ounces) sugar
1/4 cup (1/2 stick) soft unsalted butter
1/4 teaspoon salt
1 teaspoon cinnamon 1 egg white (reserved from above)

Combine the starter ingredients and let them rest for 1 hour, until the mixture is bubbly.

Add the dough ingredients to the mixture, and mix and knead to form a sticky, elastic dough. Allow to rise for about 1 hour, or until it's doubled in size; it may be a bit slow, so be sure to give it plenty of time.

Combine the topping ingredients, except for the egg white, to form a thick paste; set aside.

Transfer the dough to a greased or floured work surface, and divide it into 10 pieces. Roll each into a ball. Divide the topping into 10 portions, flattening each portion into a disk. Place the balls of dough onto greased or parchment-lined baking sheets, leaving space between them. Brush the top of each ball with lightly beaten egg white, or spray with Quick Shine. Press a disk of topping onto each roll, and flatten slightly. Allow the rolls to rise for about 30 minutes, covered. Just before baking, use a pan dulce cutter to press a pattern into the topping. Press down firmly, through the topping and into the dough. Bake the rolls in a preheated 400°F oven for 15 to 20 minutes, until they're golden brown. Enjoy warm, with jam. Yield: 10 rolls.


  • star rating 07/24/2014
  • Rupert from Clute
  • taste...sugary delicious preparation, short time to prepare presentation, very inviting
  • star rating 05/17/2011
  • Mhanson3 from KAF Community
  • Great flavor; bet this would make good cinnamon rolls, too. The cutters for the shell waffle patterns have been out of stock for a while, though. And I can't find them anywhere else.
  • star rating 05/03/2010
  • Jonathan from Vancouver, WA
  • My family loves this recipe; "conchas" are my wife's favorite and she feels this recipe makes the best she has ever had. I leave out the cinnamon as "conchas" are often made with just sweetened topping. Perfect recipe.
  • star rating 03/29/2009
  • Liliana Szachury from Dryden, Ontario, Canada.
  • Hi everybody, Today I made this recipe and it is soooooo good!!! I am from Guadalajara, Mexico, and I think this recipe is the same than in Mexico, even better!!! it is perfect!!! congratulations to king's Arthur Flour!!! and all the Bakers, they know what they are doing!!! the name in Spanish is "Conchas" (shells).