Overnight Orange Roll Casserole

This Overnight Orange Roll Casserole takes store-bought convenience and elevates it into a gourmet brunch masterpiece. By cutting the rolls into quarters and soaking them in an orange-scented custard, you essentially create an “Orange Roll Bread Pudding.” The bright citrus zest and juice cut through the sweetness of the brown sugar, while the overnight rest ensures the dough is perfectly infused with flavor before it hits the oven.

Overnight Orange Roll Casserole

Ingredients:

How To Make Overnight Orange Roll Casserole:

Step 1: Prep the Pan: Preheat your oven to 375°F (if baking immediately). Pour the 1/4 cup of melted butter into a 9×13-inch baking dish and swirl it around to ensure the bottom is fully coated.

Step 2: Roll and Arrange: Cut each orange roll into quarters. Arrange the pieces evenly in the baking dish.

Tip: Don’t pack them too tightly! You want little nooks and crannies for the custard mixture to settle into.

Step 3: The Custard: In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and the zest and juice of one fresh orange. Pour this mixture evenly over the roll pieces.

Step 4: The Soak (Optional): If you are making this ahead of time, cover the dish with foil and refrigerate for up to 12 hours. This allows the dough to absorb the custard, making the final result much fluffier.

Step 5: Bake: Uncover the dish and bake for 30/35 minutes. The rolls should be golden brown and cooked through but still have a soft, “pillowy” center. Let them cool for 10 minutes before icing.

Step 6: Glaze it Up: Whisk together the powdered sugar, vanilla, orange zest, and orange juice. Stir in the 2 tablespoons of melted butter. If the icing is too thick, add a tiny bit more juice; if too thin, add more sugar. Pour the glaze over the warm casserole and serve.