Orange Roll Casserole (Overnight Bake)
Overnight Orange Roll Casserole
Transform simple store-bought orange rolls into a brunch-worthy treat with this Overnight Orange Roll Casserole. By cutting the rolls into quarters and soaking them in a fragrant orange custard, you essentially create an “Orange Roll Bread Pudding.” The citrus zest and juice balance the sweetness of the brown sugar, while letting it sit overnight ensures every bite is perfectly infused with flavor before baking.
Ingredients
The Base
- Refrigerated orange rolls – 2 cans
- Butter, melted – 1/4 cup
- Eggs – 4
- Heavy cream – 1/3 cup
- Light brown sugar – 1/3 cup
- Vanilla extract – 1 tsp
- Orange (zest and juice) – 1
The Icing
- Powdered sugar – 2 cups
- Orange juice – 3/4 tbsp
- Butter, melted – 2 tbsp
- Orange zest – 1 tbsp
- Vanilla extract – 1 tsp
Instructions
Step 1: Prep the Pan
Preheat your oven to 375°F if baking right away. Pour 1/4 cup of melted butter into a 9×13-inch baking dish and tilt it around to coat the bottom evenly.
Step 2: Cut and Arrange
Quarter each orange roll and place the pieces evenly in the prepared dish.
Tip: Leave a little space between pieces so the custard can soak into every nook.
Step 3: Make the Custard
In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and the zest and juice of one orange. Pour this mixture evenly over the rolls.
Step 4: Soak (Optional)
For best results, cover the dish with foil and refrigerate for up to 12 hours. This allows the rolls to fully absorb the custard, giving a soft and fluffy texture.
Step 5: Bake
Remove the foil and bake for 30–35 minutes. The casserole should be golden brown on top with a soft, pillowy center. Let it rest for 10 minutes before glazing.
Step 6: Add the Glaze
Mix powdered sugar, vanilla, orange zest, and orange juice. Stir in melted butter. Adjust the consistency with extra juice or sugar if needed. Drizzle over the warm casserole and serve.
