These Mimosa Sugared Sweet Rolls are filled and rolled with orange zest and sugar and then topped with an orange Prosecco glaze.

Let me just start off by saying that these Mimosa Sugared Sweet Rolls should be the new brunch standard.

For real.

People and restaurants almost always have mimosas when serving brunch.

That and Bloody Mary’s.

Which for the record I’m already working on a Bloody Mary savory baked good. 🙂

But mimosas didn’t really become a brunch thing until the late 1960’s.

Clearly though the popular drink has stood the test of time.

Heck, I’ve even had a mimosa flight at a restaurant during brunch.

Last year around this time I made Prosecco Strawberry Sugared Buns which I fell in love with.

Right then and there I knew that I would continue the tradition of making sugared buns with sparkling wine in them for the new year.

This year happened to be the mimosa.

Now, technically a mimosa uses champagne.

However, thanks to supply chain issues there was a shortage of champagne.

At least the higher end kind.

I will admit that when I do buy champagne (which is not often) I do splurge for a decent bottle.

Because for years I thought I hated champagne.

As I mostly only had it at people’s weddings.

And well, most don’t splurge for the good stuff.

Then my neighbor years ago was throwing a holiday party for her husband’s boss.

That year we got almost 2 feet of snow and no one could go anywhere.

She had all this food and high end champagne so she went around to all the neighbors and said please come over and drink and eat.

So we did.

That is when I learned that I did indeed like champagne….just not the cheap kind.

So for these I ended up using Prosecco.

But one of the better ones I have.

Normally if I make things like jello shots I use the cheaper stuff…because I’m using it in jello.

And shots.

Most people just slurp it down and don’t pay that much attention.

But a sweet roll is a different story.

Especially since it’s in the glaze.

You are going to taste it.

And just like the say don’t cook with anything you wouldn’t want to drink…I say don’t bake with it either.

So should I use champagne or Prosecco

Honestly, that is up to you.

If I had it, I would have used champagne.

But I didn’t.

So I went with Prosecco.

And more people tend to have Prosecco or sparkling wine in their house rather than champagne.

Normally I mix my sugar with freeze dried fruit.

But in this case I use orange zest in the sugar.

And you rub it together with your fingers.

Which releases the natural orange oil into the sugar and gives it a lovely orange flavor.

You can sift out the zest if you want to but I prefer to keep mine in.

These rolls have a sugar crust.

It is what makes them special.

You coat the buns in butter and then roll them in the orange sugar.

Then the butter and sugar hardened and form this amazing crust.

It’s kind of a pain but it’s what makes these buns special.

Lastly, these sweet rolls are drizzled with a orange Prosecco glaze.

You can use all orange juice if you are not wanting the booze.

Since it does not bake out in a glaze.

Either way they are perfect for your next brunch!

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Sweet Roll Recipes?

Bourbon Brown Sugar Caramel Peach Sweet Rolls

Salted Caramel Apple Sweet Rolls

Key Lime Pie Sweet Rolls

Coconut Cream Pie Breakfast Buns

Prosecco Strawberry Sugared Buns