This Overnight Orange Roll Casserole transforms a simple breakfast shortcut into a luxurious, citrus-kissed bread pudding. By letting the orange roll quarters soak in a rich egg custard overnight, you get a soft, pillowy interior that pairs perfectly with the golden-brown tops. Fresh orange zest and juice take canned dough to the next level, giving it a taste that rivals a bakery-made treat.
Overnight Orange Roll Casserole Ingredients:
The Bake
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Ingredient Amount
Refrigerated orange rolls 2 cans
Butter, melted (for pan) 1/4 cup
Eggs 4
Heavy cream 1/3 cup
Light brown sugar 1/3 cup
Orange (zest & juice) 1
Vanilla extract 1 teaspoon
The Fresh Icing
Ingredient Amount
Powdered sugar 2 cups
Butter, melted 2 tablespoons
Orange juice 3/4 tablespoon
Orange zest 1 tablespoon
Vanilla extract 1 teaspoon
Instructions:
Step 1: Prepare the Pan and Rolls
Pour the melted butter into a 9×13-inch baking dish and swirl to coat the bottom. Cut each orange roll into quarters and spread them evenly in the dish.
Step 2: Make the Custard
In a medium bowl, whisk together the eggs, heavy cream, brown sugar, and vanilla extract. Add the zest and juice of one orange. Pour this custard over the roll pieces, making sure each piece is well-coated.
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