Mimosa Orange Cinnamon Rolls

A large orange cinnamon roll on a white plate with fork on the inside prepared to eat

5 from 9 votes

Mimosa Orange Cinnamon Rolls

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.

Prep Time2 30

Cook Time30

Total Time3

Course: Bread, Breakfast

Cuisine: American

Servings: servings

Calories: 594kcal

Author: Jocelyn Delk Adams

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.

Notes

For Leftovers, 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.

Nutrition