The soft, tender texture and sweet icing of these Pancitos Dulces are absolutely irresistible.
This recipe is easy to make and even easier to eat—🤤! You can shape them however you like, whether as buns or breadsticks.
Just remember, precise measuring is key to ensuring all your Pancitos Dulces turn out the same size!
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🛒 Ingredients You'll Need
- Bread Flour: Provides the structure for the buns. 👉It can be substituted with all-purpose flour.
- Instant Dried Yeast: The key to making the buns light and fluffy.
- Granulated Sugar: Adds a touch of sweetness to the dough and helps activate the yeast for a better rise.
- Kosher Salt: Balances the sweetness.
- Warm Milk: Activates the yeast and adds richness and moisture.
- Unsalted Butter: Adds flavor and richness.
- Eggs: Bind the dough together while adding richness, structure, and a tender crumb.
- Vanilla Extract: Infuses the dough with a subtle, warm flavor that complements the sweetness.
- Powdered Sugar (for icing): Creates a smooth and sweet icing to coat the buns.
- Cream (for icing): Helps achieve the perfect consistency for the icing while adding a creamy taste. 👉It can be substituted with milk or water.
- Unsalted Butter (for icing): Enhances the icing’s flavor and gives it a silky texture.
- Powdered Milk (optional): Adds extra creaminess and richness to the icing, but it’s not necessary. 👉NIDO brand powdered whole milk is recommended.
See the recipe card for quantities.
👩🍳 How to Make Pancitos Dulces
1. Mix dry and wet ingredients until dough forms. Knead for 3–5 minutes with a mixer or 8–10 minutes by hand. Let dough rise in a greased bowl, covered until doubled (1–1.5 hours).
2. Punch down, divide into 12 balls, and place on a lined baking sheet. Cover and let rise for 30–45 minutes.
3. Bake at 350°F (175°C) for 18–20 minutes until golden. Cool.
4. Mix icing ingredients until smooth. Spread or drizzle icing on cooled buns. Add sprinkles if desired.
🫙 Storage, Make Ahead, & Freezing
Storage: Store iced buns in an airtight container at room temperature in the fridge for up to a week. Reheat them briefly in the microwave to soften.
Make Ahead: Prepare the dough the night before and let it rise in the fridge. Bring it to room temperature before shaping and baking.
Freezing: Freeze un-iced buns in an airtight container for up to 2 months. Thaw at room temperature and add icing before serving.
📝 Camila's Tips & Variations
- Let the dough rise in a warm, draft-free spot—an oven with the light on works well.
- If the icing stiffens before you use it, add hot milk or water, 1 teaspoon at a time, until the icing is thick but fluid.
- Use seasonal or themed sprinkles for a festive touch.
- Add food coloring to the icing for a fun, colorful look.
- Powdered milk is optional—the icing will still be delicious without it.
🛠️ Frequently Asked Questions
Why didn’t my dough rise?
This could be due to expired yeast or the milk being too hot (which can kill the yeast). Ensure the milk is warm, not hot, around 100–115°F (38–46°C).
Why is my dough sticky?
Sticky dough is normal but should still be manageable. Add small amounts of flour (a tablespoon at a time) while kneading, but avoid over-flouring, as this can make the buns dense.
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📖 Recipe
Easy Pancitos Dulces
Ingredients
For the Sweet Dough:
- 500 g bread flour or all-purpose flour.
- 14 g instant dried yeast
- 50 g granulated sugar
- 1 teaspoon kosher salt
- 200 ml warm milk (100°F to 115°F)
- 40 g unsalted butter , melted and slightly cooled
- 2 large eggs , at room temperature
- 1 tablespoon vanilla extract
For the Icing:
- 200 g powdered sugar
- 50 ml cream or milk , needed
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter , melted and slightly cooled
- 1 teaspoon powdered milk (optional, such as Nido)
- Food coloring (optional)
Instructions
Prepare the Dough:
- In a stand mixer fitted with a dough hook (or a large mixing bowl), combine the bread flour, instant dried yeast, granulated sugar, and kosher salt. In a small separate bowl, mix the warm milk, melted butter, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
- Knead the dough using the stand mixer for 3–5 minutes or until it becomes smooth and elastic. Alternatively, transfer the dough to a lightly floured surface and knead by hand for 8–10 minutes.
- Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1–1.5 hours or until it doubles in size.
- After the first rise, punch down the dough to release air. Divide it into 12 equal portions. Roll each portion into a smooth ball and place them on a parchment-lined baking sheet, spaced slightly apart. Cover loosely with plastic wrap or a damp kitchen towel.
- Let the shaped dough rise for 30–45 minutes or until it become puffy.
- Preheat the oven to 350°F (175°C). Bake the buns for 18–20 minutes or until lightly golden brown on top. Remove them from the oven and let them cool on a wire rack.
Prepare the Icing:
- In a medium bowl, whisk together the powdered sugar, cream (or milk), vanilla extract, melted butter, and powdered milk (if using). Add food coloring if desired, and mix until smooth.
- Once the buns have cooled completely, spread or drizzle the icing on top. Decorate with sprinkles, if desired.
Notes
- Storage: Store iced buns in an airtight container at room temperature in the fridge for up to a week. Reheat them briefly in the microwave to soften.
- Make Ahead: Prepare the dough the night before and let it rise in the fridge. Bring it to room temperature before shaping and baking.
- Freezing: Freeze un-iced buns in an airtight container for up to 2 months. Thaw at room temperature and add icing before serving.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
