• Preparation: 30 min
  • Cooking Time: 20 min
  • Standing Time: 4 hr 25 min
  • Total: 5 hr 15 min
  • Servings: 12



  • 1 packet active-dry yeast
  • ½ cup warm water
  • 4 cups all-purpose flour, divided
  • ⅓ cup granulated sugar
  • ⅓ cup butter, softened
  • 2 large eggs, at room temperature
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ cup warm milk
  • ½ to 1 tsp vegetable oil for oiling bowl


  • ½ cup butter, softened
  • 1 cup all-purpose flour
  • ⅔ cup NESTLÉ® ABUELITA Granulated Chocolate Drink Mix (or 1 tablet NESTLÉ® ABUELITA Authentic Mexican Hot Chocolate Drink, grated)


For Conchas

  1. Combine yeast and water in a small bowl. Let stand for at least 10 minutes until yeast turns foamy.
  2. Place 2 cups flour on a working surface. Make a well in the middle of flour and add sugar, butter, eggs, vanilla extract, cinnamon, and salt. Mix by hand, adding remaining flour ½ cup at a time until a smooth and sticky dough is formed. Slowly add yeast mixture and milk to dough and knead for 5 to 7 minutes more until dough is completely smooth and elastic.
  3. Shape the dough into a ball and transfer (crease side down) to a large oiled bowl. Brush a small amount of oil with hands over surface of dough. Cover with plastic wrap and place in a warm area for 2 ½ to 3 hours or until dough doubles in size.
  4. Deflate dough by pressing with fingers. Cover and let stand for 15 minutes.

For Topping

  1. Beat butter with a hand mixer until smooth. Add flour and NESTLÉ® ABUELITA Granulated Chocolate Drink Mix and continue beating until completely mixed and a paste is formed.
  2. Line 2 large baking sheets with parchment paper.
  3. Divide dough into 12 balls and arrange on prepared baking sheets about 2 inches apart. Press each ball down lightly. Divide topping into 12 balls. Form each ball of topping into a disk and press flat over each dough ball, covering as much of the surface as possible.
  4. Cut lines through topping with a small knife or circle cutter, resembling a seashell or scallop. Lightly cover baking sheets with plastic wrap and place them in a warm place. Let rolls rise for about 1 hour or until double in size.
  5. Preheat oven to 375° F. Bake for 20 to 25 minutes or until bread is golden brown. Let cool on wire racks and serve.