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Mimosa Cinnamon Rolls

Lodge Cast Iron | October 13, 2020

Want to dress up your classic cinnamon rolls? Orange extract, zest, and juice add a lightness to the flavor, while the champagne brings a hint of decadence. Make these and we guarantee you'll be the new favorite host for weekend brunch.

Prep Time
1 hour 45 minutes
Cook Time
20 minutes
Cook it With Our
Mimosa Cinnamon Rolls


  • 2½ teaspoons instant yeast or active dry yeast
  • 1 cup lukewarm milk
  • 4¾ cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons salt
  • 2 large eggs, room temperature
  • ¼ teaspoon orange extract
  • ⅓ cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 3 tablespoons cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon orange zest
  • ¼ cup butter, melted
  • 2 cups powdered sugar
  • 1½ tablespoons orange juice
  • 1½ tablespoons champagne
  • ¼ teaspoon vanilla extract
Candied Orange Zest
  • 1 orange peel, julienned (1-inch strips, ⅛-inch wide)
  • ¼ cup sugar
  • ¼ cup water


Dough & Filling
  1. Dissolve yeast in milk, 5 minutes. In a separate bowl, sift together flour, salt and sugar. 
  2. In a stand mixer with a paddle attachment, mix wet ingredients at medium speed. Slowly add dry ingredients, using a dough hook attachment, knead all ingredients until dough pulls away from the sides of the mixing bowl, 5-7 minutes.  
  3. Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and allow the dough to rise until it has doubled in size, 1-2 hours.  
  4. Deflate the dough and transfer to a lightly floured surface. Roll into a 16 x 24 inch rectangle and brush with 1/4 cup melted butter. Mix remaining filling ingredients together and spread evenly over the dough.  
  5. Starting with the long end, roll the dough into a log, seam side down, and slice into 12 rolls. Place rolls in a lightly greased casserole pan and cover with a slightly damp dish towel for about 30 minutes. While the rolls are rising, preheat the oven to 400 degrees F.  
  6. Bake the rolls until they are golden brown, 20 minutes. While the rolls are baking, make the icing and candied orange zest. 
Icing & Candied Orange Zest
  1. Mix the powdered sugar with orange juice, champagne, and vanilla extract. Fold in orange zest.
  2. Boil ¼ cup water with ¼ cup sugar until dissolved. Add orange peel and stir for 3-5 minutes. The syrup should be thick.
  3. Remove the orange peel from the syrup and place on parchment paper. Allow the orange peels to cool to room temperature.
  4. Remove buns from the oven and allow them to cool for 10 minutes before icing. 
  5. Garnish with orange zest and serve with mimosas.  
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Contributed By: Lodge Cast Iron

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