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Pan Dulce Rolls


These traditional rolls, often found in Latino bakeries under the name conchas, or shells, feature a sweet, cinnamon-y topping.

At a glance

10 rolls


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  1. Combine the starter ingredients and let them rest for 1 hour, until the mixture is bubbly.
  2. Add the dough ingredients to the mixture, and mix and knead to form a sticky, elastic dough.
  3. 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.
  4. Combine the topping ingredients, except for the egg white, to form a thick paste; set aside.
  5. Transfer the dough to a greased or floured work surface, and divide it into 10 pieces. Roll each into a ball.
  6. Divide the topping into 10 portions, flattening each portion into a disk.
  7. Place the balls of dough onto greased or parchment-lined baking sheets, leaving space between them.
  8. Brush the top of each ball with lightly beaten egg white.
  9. Press a disk of topping onto each roll, and flatten slightly.
  10. Allow the rolls to rise for about 30 minutes, covered.
  11. 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.
  12. Bake the rolls in a preheated 400°F oven for 15 to 20 minutes, until they're golden brown. Enjoy warm, with jam.
  13. Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.