Overnight Orange Roll Casserole

This Overnight Orange Roll Casserole is the ultimate brunch “cheat code.” It transforms standard refrigerated rolls into a decadent, bread-pudding-style bake with a bright, citrusy custard. The magic happens during the soak; the orange roll quarters absorb the heavy cream and fresh zest, ensuring every bite is pillowy and fragrant rather than dry.

Overnight Orange Roll Casserole

Ingredients:

How To Make Overnight Orange Roll Casserole:

Step 1: Prep the Pan: When you are ready to bake, preheat your oven to 375°F. Pour the 1/4 cup of melted butter into a 9×13-inch baking dish and swirl it until the bottom is fully coated.

Step 2: Layer the Rolls: Cut each refrigerated orange roll into quarters. Arrange the pieces evenly in the buttered dish.

Tip: Don’t pack the pieces too tightly! Leaving a little “breathing room” between the quarters allows the custard to seep into every nook and cranny, creating those irresistible soft, gooey centers.

Step 3: The Citrus Custard :In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla, and the zest and juice of your orange. Pour this mixture slowly over the rolls, ensuring they are all moistened.

Step 4: The Soak (Optional Make-Ahead): If you’re prepping for the next morning, cover the dish tightly with foil and refrigerate up to overnight. If you’re baking immediately, let it sit for 10 minutes to absorb some liquid before putting it in the oven.

Step 5: Bake to Golden: Bake for 30/35 minutes until the rolls are puffed and golden but still have a slight “wobble” in the center. Let the casserole cool for 10 minutes.

Step 6: The Zesty Icing: Whisk together the powdered sugar, vanilla, orange zest, and juice. Stir in the melted butter last.

Tip: If you’re short on time, you can absolutely use the little icing tubs that come inside the orange roll cans. To elevate them, just stir in a pinch of fresh orange zest before drizzling!