These Homemade Mimosa-Inspired Orange Cinnamon Rolls start with a tender fluffy dough combined with a zesty cinnamon sugar filling and are finished off with a creamy citrusy champagne glaze all made with Florida’s Natural orange juice. They are an absolute treat to wake up to and the perfect way to brunch all year round!
Disclosure: I partnered with Florida’s Natural for this Cinnamon Rolls recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
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With spring comes brunch season and it has me thinking of some of my favorite morning meals. One of my favorite places to visit for breakfast in Chicago is a spot called Ann Sather. On most weekends, there’s a hefty wait for a table and folks have no problem putting in the time. Families, friends, and solo diners gather around the windows to watch as others feast on steaming skillets and fluffy Belgian waffles. But the most anticipated treat of all is the iconic Ann Sather cinnamon roll!
Each decadent, cream-cheese frosted bun is the size of my fist, with big and bold flavor to match. Served warm, these cinnamon rolls (and the experience that comes with them) are a force to be reckoned with.
Cuisine Inspiration: American with a Fancy Twist
Primary Cooking Method: Baking
Dietary Info: Vegetarian, Contains Gluten and Alcohol
Key Flavor: Citrusy Sweetness with a Bubbly Kick
Skill Level: Intermediate (But oh-so-worth-it!)
Special Perks:
- Brunch Royalty: Elevate your brunch game to VIP status! These aren’t just any cinnamon rolls; they’re an ode to everyone’s favorite brunch cocktail. The sweetness of orange meets the effervescence of champagne in a pastry? Yes, please!
- Double Dose of Flavors: Why have a mimosa on the side when you can have it IN your cinnamon rolls and ON them too? The champagne frosting brings a sophisticated, boozy twist that makes these rolls the life of your brunch party.
- Make Ahead Magic: Get your prep done the night before! Assemble these beauties in advance, give them their beauty sleep in the fridge, and just pop them in the oven the next morning. Fresh, warm, aromatic pastries with no morning stress? That’s a win!
- A Sweet Showstopper: These Mimosa Cinnamon Rolls aren’t just a treat for your palate, they’re a feast for the eyes too. They’ll stand out on any breakfast spread, making you the undeniable kitchen maestro among your friends and family.
- Universal Crowd Pleaser: Designed to delight a diverse array of taste buds, these cinnamon rolls are perfect for adults who enjoy a touch of whimsy. Remember, the alcohol in the champagne cooks off, leaving behind that elegant flavor without the tipsiness!
There’s nothing like the taste of Florida’s Natural® Orange Juice! Made from only the highest-quality citrus, Florida’s Natural is the best you can buy. Not only does each sip nourish your body, but Florida’s Natural is a proud citrus cooperative owned by hundreds of citrus farmers and their families. It doesn’t get any better than that!
Recently, I found myself craving those rolls, so I set out to make some of my own. But, y’all just know I can’t help myself! I just had to remix the recipe and take advantage of some incredible Florida’s Natural orange juice I had in the fridge.
And just like that, Mimosa Orange Cinnamon Rolls were born! Zesty, uplifting, decadent, and soft, these rolls are soon to be a breakfast or brunch staple in your home. They already are in mine!
Ingredients
It’s no secret that I love cinnamon rolls (and make them often). Over the years, I’ve shared quite a few cinnamon roll recipes with y’all, but none like today’s. Orange is such a great flavor all year round, so I decided that it would be fun to use that flavor for a change.
This recipe uses 3 delicious components to create something fresh, unique and so incredibly delicious:
ORANGE-INFUSED DOUGH- Any cinnamon roll worth its weight is soft, doughy, and slightly chewy, and this dough produces just that. Both the orange juice and zest add a bright, zippy, yet still subtle flavor. Put it all together and you’ve got a unique canvas waiting to be dressed up with spices, sugar, and, of course, that ooey-gooey glaze.
CINNAMON SUGAR FILLING- This filing is nearly identical to that of a regular cinnamon roll! The addition of orange zest ties together the different elements of this recipe and creates a delicious, citrusy bite.
ORANGE CHAMPAGNE GLAZE- Made with indulgent cream cheese, confectioner’s sugar, champagne and both orange juice and zest, this drizzle is the POP that makes this recipe stand out. It literally tastes like a mimosa in icing form!!! It’s a whole new level of tasty!
How to Make Orange Cinnamon Rolls
Get ready to zest up your life with the ultimate breakfast pastry: orange cinnamon rolls, baby! Kick things off by activating that yeast in a stand mixer, getting it all cozy with a pinch of sugar and milk. When things start to look bubbly and alive, it’s party time! Crank up that mixer and let the gang join in: orange juice, sugar, eggs, butter, vanilla, and orange zest. Swap out your paddle for a dough hook and take things slow, adding in the flour and salt until you’ve got a dough that’s smooth, elastic, and ready for a nap. Give it an hour to rise and double up in a warm corner of your kitchen.
Now, for the magic inside: the filling! Stir up a sweet, citrusy dream team of sugars, orange zest, cinnamon, and salt. Roll out your risen dough on a floured runway, slather it with butter, and shower it with your zesty sugar mix. Then, it’s time to roll, baby, roll! Slice up your masterpiece into 12 perfect swirls and tuck them into their greased-up baking dish for another rise. They need about 30-45 minutes to puff up and get all sorts of gorgeous.
As your beauties are rising, preheat your oven to 350°F. Post-rise, it’s their moment to shine – bake ’em for 30-35 minutes until they’re golden and irresistible. But wait, there’s more! The grand finale is a show-stopping champagne glaze that’s gonna make your heart sing. Mix butter, cream cheese, and salt until smooth, then patiently add the powdered sugar. Crank it up a notch with champagne, orange juice, and zest, and drizzle your rolls with this liquid gold. Whether you pour it on while they’re warm and welcoming or cool and collected, you’re in for a treat.
How to Make In Advance
Absolutely! Breaking up the work into two days can help save yourself the morning wake-up call and improve your pastries.
Prepare the cinnamon rolls as directed by the recipe, then line them up in a buttered dish. Tightly cover the dish, place it in the refrigerator, and let rest overnight. Not only are you saving yourself time, but the flavor of the dough will benefit from a slow rise overnight. This is especially great for highly enriched dough, which tends not to rise as much as lean dough.
Once ready to bake, take the dish out of the fridge and allow the rolls to double in size (about 1-1½ hours). Preheat the oven, then bake, cool, and serve!
Leftover Storage
These rolls don’t last long in my house but, when there are leftovers, I make it a point to keep them moist and delicious rather than dry and drab. The answer to keeping them moist is all in the packaging method. Store cinnamon rolls in an airtight container or individually wrapped (in saran or foil) at room temperature for 2-3 days. Move to the refrigerator for up to 7 days.
If you’re not planning on eating your leftovers within a week, I suggest freezing them. Cinnamon rolls can be stored and frozen for up to 4 months. To defrost, allow the rolls to sit at room temperature or a few hours or overnight in the fridge.
To Reheat: A quick zap in the microwave (about 30 seconds) should do the trick! Alternatively, heat in a convection or conventional oven at 350 for about 5-10 minutes.
Best Roll Recipes
Catch me baking rolls, sweet or savory, all year long! If you enjoyed this recipe, try a few more of my BEST homemade rolls:
- Pumpkin Cinnamon Rolls
- Garlic Cheese Stuffed Rolls
- Strawberry Rose Butter Buns
- Cinnamon Roll Biscuits
- Sweet Potato Cinnamon Rolls
- Strawberry Shortcake Cinnamon Rolls
- Lemon Cinnamon Biscuits
- Classic Cinnamon Rolls
- Sticky Buns
Mimosa Orange Cinnamon Rolls
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Ingredients
For the Dough
- 1/4 oz active-dry yeast 2 1/4 tsp total
- 1/2 cup granulated sugar plus 1 teaspoon, divided
- 1/4 cup warm water around 115F
- 4 cups all-purpose flour plus more for rolling
- 3/4 tsp kosher salt
- 6 tbsp unsalted butter melted
- 1/2 cup Florida's Natural No Pulp Orange Juice room temperature
- 1/2 cup whole milk room temperature
- 1 large egg plus 1 egg yolk room temperature
- 2 tsp orange zest
- 1 1/2 tsp vanilla extract
For the Filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 tbsp fresh orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/3 cup unsalted butter softened to room temperature
For the Orange Glaze
- 4 oz cream cheese softened to room temperature
- 1/4 cup unsalted butter room temperature
- 1/2 tsp kosher salt
- 2 1/2 cup powdered sugar sifted
- 2 tbsp champagne or more juice below if you want it to be non-alcoholic
- 2 tbsp Florida's Natural No Pulp Orange Juice
- 1 tbsp orange zest for garnish
Instructions
For the Dough
- In a small bowl, combine active dry yeast and 1 teaspoon of sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, remaining sugar, and salt. Mix on low for 30 seconds until evenly combined.
- Add in melted butter, orange juice, milk, yeast mixture, eggs, orange zest and vanilla extract, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
For the Filling
- In a small bowl, add both sugars, orange zest, ground cinnamon and salt and whisk together to combine. Set aside. The butter will be smeared separately.
For Assembly
- Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray. Once your dough has doubled in size, chill in refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
- Using your offset spatula, spread the softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Evenly sprinkle the filling on top of the butter.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.
- Bake until golden brown and the smell fills the house, 25-30 minutes. Remove from the oven and let cool for 20 minutes.
For the Glaze
- In your stand mixer or using a bowl with a hand mixer, mix together the cream cheese, butter, and salt on medium speed until smooth.
- Slow speed down to low and gradually add the powdered sugar until combined.
- Once sugar is fully incorporated, turn the mixer back to medium speed and add the champagne, juice and orange zest. Pour the glaze on top either warm so it melts down or wait until they cool for it to be thickened, and serve.
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I have everything to make this recipe except the
orange juice. I can’t wait to make the orange
Cinnamon Rolls yum I will go out tomorrow
an get the juice along with an orange. You’ll hear from me.
we made these for Easter brunch and they were perfect. Everyone loved them!
Amazing! I love the orange glaze. I could eat the whole bowl clean!
These orange rolls are amazing!! Perfect for brunch!
I love the flavor of orange and cinnamon and can see myself having this for breakfast every morning! It looks so indulgent and delicious!
Oh yum! You had me at mimosa inspired! These cinnamon rolls look so good. Absolutely love that orange glaze on top too.
I’m all in for this amazing flavor combination! I can’t wait to try them.
very nice tweak to the typical cinnamon roll recipe with mimosa flavors, thank you!
So good