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A large orange cinnamon roll on a white plate with fork on the inside prepared to eat
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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 all made with Florida’s Natural orange juice.
Course Bread, Breakfast
Cuisine American
Keyword cinnamon buns, cinnamon roll recipes, cinnamon rolls, orange
Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings 12 servings
Calories 594kcal

Ingredients

For the Dough

  • 2 1/4 tsp active-dry yeast 1 package
  • 1/2 cup whole milk room temperature
  • 1/2 cup Florida's Natural No Pulp Orange Juice room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs beaten at room temperature
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 1 1/2 tsp vanilla extract
  • 2 tsp orange zest
  • 5 cups all purpose flour up to 5 1/2 cups or add more if needed
  • 1 tsp kosher salt

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
  • 1/4 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 stand mixer bowl fitted with a paddle attachment, add a pinch of the sugar, the yeast and milk, and let sit for about 5 minutes so that the yeast can begin to activate. Once you see that it is bubbly, turn on the mixer to medium speed and add the orange juice, remaining sugar, beaten eggs, butter, vanilla and orange zest. 
  • Next, replace the paddle with the dough hook and slow mixer down to low speed. Add in 4½ cups of the flour, followed by the salt and continue to knead on low until completely combined. Gradually add the remaining flour after a thick dough begins to form. If you need any additional flour, add only a ¼ cup at a time making sure that the dough is pulling away from the bowl. Mix for about 10 minutes. Remove the dough from the bowl and form it into a ball.
  • Wash and dry the mixing bowl, spray it with non-stick baking spray, and return the dough to the bowl. Turn the ball of dough over so the oiled side is on top, then cover with foil or plastic wrap. Allow the dough to rest and rise in a warm area of your kitchen for about 1 hour or until doubled in size.

For the Filling

  • In a small bowl, add both sugars, zest, cinnamon and salt and whisk together to combine. Set aside.

For Assembly

  • Grease a large baking dish with more non-stick baking spray and set aside.
  • Remove dough from the bowl after 60 minutes and add to the floured surface again. With a floured rolling pin, roll the dough into a rectangle, about 15x9 inches. Use additional flour as needed to keep it from sticking.
  • Once rolled out, spread the butter evenly over the dough using an off-set or rubber spatula.
  • Evenly sprinkle the filling on top of the butter.
  • Starting from one of the long sides of the rectangle, roll the dough into a log. Pinch the seams a bit just to seal in the filling.
  • Cut the log into 12 equal pieces using plain (flavor-less) dental floss or a very sharp knife. Add each roll, swirl side up, to the greased dish and let them sit at room temperature covered with plastic wrap or a clean kitchen towel for another 30-45 minutes or until they double in size.
  • Towards the end of the second rising time, preheat your oven to 350°F. Once the cinnamon rolls have risen, remove the cover.
  • Bake for about 30-35 minutes or until a toothpick inserted to the center of a roll comes out clean. Remove from oven and let cool.

For the Glaze

  • In your stand mixer or using a bowl with a hand mixer, mix together the butter, cream cheese, 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

Calories: 594kcal | Carbohydrates: 94g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 397mg | Potassium: 169mg | Fiber: 2g | Sugar: 52g | Vitamin A: 709IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 3mg