Overnight Orange Roll Casserole

 If you love the bright, citrusy flavor of orange rolls, this easy overnight casserole is your new go-to breakfast. By transforming refrigerated rolls into a decadent, baked French toast-style dish, it delivers all that ooey-gooey goodness with minimal morning effort. Perfect for holidays, brunches, or any day that deserves a sweet and sunny start.

Prep Time: 15 minutes
Chill Time: 2 hours to overnight
Bake Time: 30-35 minutes
Servings: 8

Ingredients

For the Casserole:

• ¼ cup (½ stick) butter, melted

• 2 (12.4 oz) cans refrigerated orange rolls

• 4 large eggs

• ⅓ cup heavy whipping cream

• ⅓ cup light brown sugar, packed

• 1 teaspoon vanilla extract

• Zest and juice of 1 medium orange

For the Homemade Icing:

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 tablespoon orange zest

• 3-4 tablespoons fresh orange juice

• 2 tablespoons butter, melted

Instructions

Part 1: Assemble the Casserole (The Night Before)

1. Prepare the Pan: Pour the ¼ cup of melted butter into a 9x13-inch baking dish. Tilt the dish to coat the bottom evenly.

2. Arrange the Rolls: Open the cans of orange rolls and cut each roll into quarters. Scatter the pieces evenly in the prepared baking dish.

3. Make the Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, and the zest and juice from your orange. Whisk until the mixture is smooth and well-combined.

4. Soak the Rolls: Pour the egg mixture evenly over the roll pieces in the baking dish, trying to moisten each one.

5. Chill: Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or preferably overnight.

Part 2: Bake and Serve (The Next Morning)

1. Bake: When ready to bake, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and uncover it. Bake for 30-35 minutes, or until the top is deep golden brown and the center is cooked through but still soft.

2. Cool: Remove the casserole from the oven and let it cool on a wire rack for about 10 minutes. This allows it to set slightly for easier serving.

Part 3: Make the Icing & Finish

1. While the casserole cools, prepare the icing: In a medium bowl, whisk the powdered sugar, vanilla extract, and 1 tablespoon of orange zest together. Start by whisking in 3 tablespoons of orange juice and the 2 tablespoons of melted butter.

2. Adjust Consistency: The icing should be thick but pourable. If it's too thick, add the remaining tablespoon of orange juice, a little at a time. If it's too thin, add a bit more powdered sugar.

3. Serve: Drizzle the warm casserole generously with the freshly made icing. Serve immediately and enjoy!

Chef's Notes:

• Short on Time? If you didn't prepare it overnight, letting it chill for even 30-60 minutes will help the rolls absorb the custard.

• Simpler Icing Option: You can absolutely use the pre-made icing that comes with the orange rolls instead of making your own. Warm it slightly for easy drizzling.

• Don't Overbake: The casserole is done when the edges are puffed and golden. The center may look slightly soft but will set as it cools.