Conchas Mexican Sweet Bread

A favorite treat from Mexican bakeries, now you can bake your own.

Conchas Mexican Sweet Bread


12 rolls



Prep Time

40 minutes

Bake Time

20–25 minutes

Rise Time

30 minutes

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  • 3-½–4 cups all purpose flour
  • ½ cup corn starch
  • 1 (2-¼ tsp.) envelope Fleischmann's® RapidRise® Instant Yeast
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ½ cup evaporated milk
  • ½ cup water
  • ⅓ cup butter
  • 1 egg


  • ⅔ cup sugar
  • ½ cup butter
  • 1 cup all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pure vanilla extract


For conchas:

  1. Combine 2 cups flour, cornstarch, undissolved yeast, sugar, salt, cinnamon and allspice in a large bowl. Heat evaporated milk, water and butter until very warm (120°F to 130°F). Add milk mixture to dry ingredients. Add egg and beat 2 minutes at medium speed of electric mixer; scraping bowl occasionally.
  2. Increase speed to high and beat 2 minutes. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic; about 8 to 10 minutes. Cover and let rest 10 minutes.

For topping:

  1. Beat 2/3 cup sugar and 1/2 cup butter until light and fluffy with electric mixer. Stir in flour, cinnamon and vanilla; mix well. Form into a large ball and set aside.
  2. Divide dough into twelve pieces. Form into 3-inch balls and flatten into rolls. Place on greased baking sheets. Divide topping mixture into 12 equal portions and flatten into 1/4-inch thick disks. Place a disk on top of roll; press into dough. Slice decorative grooves through topping and into dough with a sharp knife. Let rise 30 minutes.
  3. Bake in preheated oven at 375°F for 20 to 25 minutes; until rolls are lightly browned. Cool on a wire rack.

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