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.