Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Conchas (Mexican Sweet Bread) Recipe
Conchas showcase Mexican sweetened bread rolls topped with distinctive crunchy topping that makes them always a crowd favorite at any gathering or meal. This authentic family recipe creates the perfect balance between soft, sweet bread and crispy, sugary topping that defines genuine conchas. The traditional preparation ensures authentic texture and flavor while the crowd-pleasing appeal makes these perfect for sharing and celebrating Mexican baking heritage.
Conchas are Mexican sweetened bread rolls with a crunchy topping. Always a crowd favorite! I got this recipe from my friend’s mom, who owns a Mexican bakery. They made these one day for my family, and they loved them — even my brother, who is so picky. Now they ask for them all the time. Although these are a bit time-consuming, they’re well worth it in the end!
Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
1 hr 45 mins
Total Time:
2 hrs 25 mins
Servings:
12
Yield:
12 conchas
Jump to recipe
Satisfy your sweet tooth with this irresistibly soft conchas recipe.
What Are Conchas?
Conchas are traditional Mexican sweet bread rolls (a.k.a. pan dulce). Its name comes from the roll’s seashell-like appearance. Conchas consist of a sweet bread base and crunchy sugar topping.
How to Make Conchas
You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:
Conchas Ingredients
These are the ingredients you’ll need to make this homemade conchas recipe:
- For the bread : warm water, yeast, all-purpose flour, evaporated milk, white sugar, melted butter, an egg, salt, and ground cinnamon
- For the topping : white sugar, softened butter, all-purpose flour, ground cinnamon, vanilla extract
How to Make Mexican Sweet Bread
Here’s a brief overview of what you can expect when you make Mexican sweet bread at home:
- Activate the yeast.
- Make the dough, then turn it out on a floured surface and knead until it’s elastic.
- Let the dough rise in an oiled, covered bowl.
- Make the topping. Flavor half of the topping with cinnamon and the other half with vanilla.
- Roll the dough into balls and pat the topping onto each one.
- Cut grooves into the topping, then let rise again.
- Bake in the preheated oven until lightly golden brown.
How to Store Conchas
Store the conchas in an airtight container in a cool, dry place for up to five days or freeze for up to three months.
Allrecipes Community Tips and Praise
“These turned out so tasty,” raves patapower . “I’m looking forward to making them more often so that I can play around with the recipe. I totally impressed myself.”
“They smelled wonderful as they were baking,” according to LNELONG . “My family absolutely loved them. The cinnamon and nice dense sweet bread are wonderful with coffee.”
“Excellent and very easy to make,” says Kelly . “The only change I did was add gel food coloring to the crusty dough on top.”
Editorial contributions by Corey Williams
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Ingredients
Bread:
½ cup warm water
2 ½ teaspoons yeast
4 cups all-purpose flour
½ cup evaporated milk
⅜ cup white sugar
⅓ cup butter, melted
1 large egg
1 teaspoon salt
½ teaspoon ground cinnamon
Topping:
⅔ cup white sugar
½ cup butter, softened
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
Directions
Gather all ingredients.
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To make the bread: Stir warm water and yeast together in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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Mix in 2 cups flour, milk, sugar, melted butter, egg, and salt until combined.
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Gradually mix in remaining 2 cups flour and cinnamon until dough comes together.
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Turn dough out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat.
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Cover and let rise in a warm place until doubled, about 1 hour.
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Meanwhile, make the topping: Beat sugar and butter in a medium bowl with an electric mixer until light and fluffy.
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Stir in flour until a thick paste forms.
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Transfer 1/2 of the paste to a separate bowl. Mix cinnamon into one half and vanilla into the other half.
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Divide dough into 12 equal pieces. Shape into balls and place 3 inches apart on a greased cookie sheet.
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Divide each bowl of topping into 6 balls; pat flat. Place circles of topping on top of dough balls, patting down lightly. Use a knife to cut grooves in the topping like a seashell.
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Cover and let rise until doubled, about 45 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until lightly golden brown, about 20 minutes.
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Nutrition Facts (per serving)
| 395 | Calories |
| 15g | Fat |
| 59g | Carbs |
| 7g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 9g | 44% |
| Cholesterol 52mg | 17% |
| Sodium 303mg | 13% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 2g | 6% |
| Total Sugars 19g | |
| Protein 7g | 14% |
| Vitamin C 0mg | 0% |
| Calcium 47mg | 4% |
| Iron 3mg | 15% |
| Potassium 117mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
