Mojicones o Pan Mojicón (Colombian Sweet Rolls)

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Mojicones o Pan Mojicón (Colombian Sweet Rolls)

Pan Mojicón or Mojicones are sweet rolls with a fluffy and light texture. These traditional Colombian bread rolls are from the capital of Colombia, Bogotá. One of my closest friends here in the United States is originally from that beautiful city and her mom gave me this recipe for Pan Mojicón.

I never thought that making Mojicones would be so simple. I was expecting the whole process to be more complicated, expecting a few things to go wrong along the way :) To my surprise, all went smoothly and as planned.

Mojicones o Pan Mojicón (Colombian Sweet Rolls)

Making This Colombian bread took my fears of baking away. Now I am dying to try several Colombian bread recipes that I have. These rolls are probably not going to last too long, so I really recommend making a double batch. Thank you to Ana’s mom for this recipe and Buen provecho!

Mojicones o Pan Mojicón (Colombian Sweet Rolls)



(9 mojicones)

  • 2 1/4 teaspoons of yeast or 1 envelope
  • 7 oz., plus 4 tablespoons of warm water
  • 4 cups of all purpose flour
  • 1 teaspoon of salt
  • 1/2 cup of sugar, plus more for garnish
  • 1/2 cup of unsalted butter, melted
  • 1 tablespoon of vanilla extract
  • 2 large eggs at room temperature
  • 1 beaten egg for the glaze
  • 2 tablespoons of melted butter for the glaze

Mojicones o Pan Mojicón (Colombian Sweet Rolls)


    Mojicones o Pan Mojicón (Colombian Sweet Rolls)

  1. Pour 4 tablespoons of warm water into a small mixing bowl. The water should be hot, but not so hot that you can’t bear to put your fingers in it. Add 1/2 of the sugar and yeast, and stir to dissolve.
  2. Wait about ten minutes for the yeast to begin to grow.
  3. Mojicones o Pan Mojicón (Colombian Sweet Rolls)

  4. In a large mixing bowl add the flour, salt, remaining sugar and the water and yeast mixture and begin mixing. Use your hands for this, as you really get the perfect feel for the consistency of the dough. Add the butter, vanilla and eggs. Mix well
  5. Mojicones

  6. Knead the dough on a clean, dry, flat surface. Sprinkle your work surface with a handful of flour, put your dough on top, and start kneading. Add bits of flour if necessary to keep the dough from sticking to your hands, or surface.
  7. Mojocones

  8. Keep kneading until the dough is ready. This may take 8 to 10 minutes. It will be quite elastic. It should not be too dry, however, it should still give and stretch easily without tearing.
  9. Mojicones

  10. Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours.
  11. mojicones

  12. Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes.  Punch the dough down and divide into 9 equal size pieces.
  13. mojicones

  14. Shape each piece into a smooth ball and place into a square 8 x 8 or 9 or 10 inch round baking dish lightly greased, spacing evenly.  Cover and let rise in a warm place for 20-30 minutes.
  15. pan mojicon

  16.  Preheat the oven to 400˚ F. Brush the tops of the rolls with the beaten egg and melted butter. Bake for 15-20 minutes, or until the tops are golden brown and the rolls are baked through. Sprinkle with sugar on top and let them cool slightly before serving.
  17. pan mojicon

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  1. Caroll says

    Gracias Erika. Aqui donde Vivo hay una panaderia Pero es mas centroamericano y no saben hacer Estes delicias! Gracias por poner este delete bogotano!
    Dios te bendiga y Espero animarme a hacer esto en invierno.

  2. says

    Those breads looks so soft, Erica.
    I will have to try them, I am already thinking in coffee with some orange jam over the bread.

    Saludos, long time with out visiting you.

  3. Rolando says

    I love traditional Colombian breads!My mother never taught me how to make them, this site is a blessing and I will now make pan mojicon or pan piñita at home! Thanks for this wonderful Colombian food site!

  4. Valerie says

    Do you think that using the kitchenaid with the dough tool would be fine as far as kneading the dough? :)

  5. Tuty says

    I just relocated to NY state and found a Colombian bakery that I just absolutely enjoy every time I visit. These rolls are similar to what this bakery calls “Nevado”. Are you familiar with that?

  6. Adriana says

    Erica, esta receta me encanta muchas gracias por publicarla.
    I’ve made it quite a few times now and found that if I use buttermilk instead of water (except of course the initial 4 tbs) and bread flour instead of plain flour, it gives me a much lighter bread.

  7. divya says

    Dear Erica,
    Ur site looks so good and exceptional with beautiful recipes!!!! I am from india but I love colombian bakery goods ….and going to try the guava jam bread and let u know the result. Love Divya!!!

  8. Naira says

    Hi Erica, I love your website and all the recipes. I tried to make los mojicones, but I think I added too much water. At what point in the recipe do you add the 7 oz? I am not very experienced making bread and I am confused. Thank you for your help.

  9. Shira says


    Does the recipe use the 7 oz of water plus the 4 tablespoons? Please help!!! I’m so excited to make this recipe but can’t figure it out as it’s written.



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