Orange Roll Casserole That Rises Overnight
This Overnight Orange Roll Casserole turns a convenient breakfast shortcut into an indulgent, citrus-infused bread pudding. Allowing the orange roll pieces to rest overnight in a rich egg custard creates a soft, fluffy interior with beautifully golden tops. Fresh orange zest and juice elevate the canned dough, giving the dish a bakery-quality flavor and aroma.
Overnight Orange Roll Casserole
Ingredients
The Bake
| Ingredient | Amount |
|---|---|
| Refrigerated orange rolls | 2 cans |
| Butter, melted (for pan) | ¼ cup |
| Eggs | 4 |
| Heavy cream | ⅓ cup |
| Light brown sugar | ⅓ cup |
| Orange (zest and juice) | 1 |
| Vanilla extract | 1 tsp |
Fresh Orange Icing
| Ingredient | Amount |
|---|---|
| Powdered sugar | 2 cups |
| Butter, melted | 2 tbsp |
| Orange juice | ¾ tbsp |
| Orange zest | 1 tbsp |
| Vanilla extract | 1 tsp |
Instructions
Step 1: Prepare the Baking Dish
Pour the melted butter into a 9×13-inch baking dish, swirling to coat the bottom evenly. Cut each orange roll into quarters and arrange them evenly in the dish.
Step 2: Mix the Custard
In a medium bowl, whisk together the eggs, heavy cream, brown sugar, and vanilla extract. Stir in the zest and juice from one orange. Pour the mixture evenly over the orange roll pieces, ensuring they are well coated.
Step 3: Refrigerate Overnight
Cover the dish tightly with foil and refrigerate overnight, allowing the rolls to soak up the custard. If short on time, you may bake right away, though the texture will be slightly less creamy.
Step 4: Bake
Preheat the oven to 375°F. Remove the foil and bake for 30–35 minutes, until the top is puffed and golden and the center remains soft. Let the casserole rest for 10 minutes before glazing.
Step 5: Add the Icing and Serve
While the casserole cools slightly, whisk together the icing ingredients. Begin with 3 tablespoons of orange juice, adding more if a thinner glaze is desired. Drizzle over the warm casserole and serve immediately.
