Orange Roll Casserole That Rises Overnight

This Overnight Orange Roll Casserole turns a simple shortcut into a rich, bakery-style breakfast treat with bright citrus flavor. As the orange roll pieces rest overnight in a creamy egg mixture, they soak up all that goodness, creating a soft, fluffy center with lightly crisp, golden tops. The addition of fresh orange zest and juice elevates the flavor, making it taste far more homemade than its canned beginnings.

Overnight Orange Roll Casserole

Ingredients

The Bake

IngredientAmount
Refrigerated orange rolls2 cans
Butter, melted (for pan)1/4 cup
Eggs4
Heavy cream1/3 cup
Light brown sugar1/3 cup
Orange (zest & juice)1
Vanilla extract1 teaspoon

The Fresh Icing

IngredientAmount
Powdered sugar2 cups
Butter, melted2 tablespoons
Orange juice3–4 tablespoons
Orange zest1 tablespoon
Vanilla extract1 teaspoon

Instructions

Step 1: Prepare the dish
Pour the melted butter into a 9×13-inch baking dish, tilting it to coat the bottom evenly. Cut each orange roll into quarters and arrange the pieces in the dish in an even layer.

Step 2: Mix the custard
In a bowl, whisk together the eggs, heavy cream, brown sugar, and vanilla. Stir in the fresh orange zest and juice. Pour the mixture over the roll pieces, ensuring everything is well coated.

Step 3: Refrigerate overnight
Cover the dish tightly with foil and place it in the refrigerator overnight. This allows the rolls to fully absorb the custard for a soft, rich texture. (If needed, you can bake it right away, though the result will be slightly less tender.)

Step 4: Bake
Preheat the oven to 375°F (190°C). Remove the foil and bake for 30–35 minutes, until the top is golden and puffed while the inside remains soft and custardy. Let it rest for about 10 minutes after baking.

Step 5: Add the glaze and serve
While the casserole cools slightly, whisk together the icing ingredients until smooth, adjusting the orange juice for your desired consistency. Drizzle over the warm casserole and serve right away.

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