I have always loved cinnamon rolls and I know I’m not alone there, but do you know what I probably love even more? Orange rolls. There’s just something so satisfying about that creamy icing when it’s paired with the brightness of citrus, not to mention the ooey-gooey roll itself, of course. I find that early mornings are always due for some extra brightness and what better way to do that than with an easy overnight breakfast bake? This makes mornings easy. And it sure makes them delicious.
What Ingredients Do You Need for Overnight Orange Roll Casserole?
I have great news for you. You’re not making rolls from scratch. This relies on some store-bought shortcuts, to which I say — take the help sometimes!
- Refrigerated orange rolls. (Right next to the tube of cinnamon rolls in the grocerry store.)
- Butter.
- Eggs.
- Heavy whipping cream.
- Brown sugar.
- Vanilla.
- Oranges. Obviously.
And for the icing, some powdered sugar and orange juice too. Could you use the icing that comes with the tubes? Sure. But I promise you that in this case, making your own is well worth it.
How Do You Make Overnight Orange Roll Casserole?
It’s kind of like a French toast bake meets breakfast rolls and it’s a beautiful thing. To start, you want to pour some melted butter in a 9×13 baking dish and then cut those orange rolls into quarters and scatter them over the butter.
Then you whisk together your “custard,” which means you just combine the eggs, heavy cream, brown sugar, vanilla, and the juice and zest from one orange. And then you pour it allllll over those rolls in the baking dish.
Now, you can go ahead and bake this right now. Or, OR, you can help yourself out and do this the night before and then cover it in foil and tuck it in the fridge. Then all you have to do is wake up and pop it in the oven. (I love an easy breakfast like that.)
If you like your rolls extra ooey-gooey, leave this covered while it bakes. If you like a puffier roll with crispy edges, uncover it. Either way, 30-35 minutes in the oven should do it.
Once it’s done baking, let the dish cool for about ten minutes while you whisk together the icing. That’s just a matter of stirring together the powdered sugar, some vanilla, orange zest, and orange juice, and some melted butter. Need it thinner? Add some more orange juice. Thicker? Add more powdered sugar. You get the idea.
Then, pour it over the casserole and serve it to whatever number of hungry folks you might have at your table. This feeds a crowd.
Overnight Orange Roll Casserole
Ingredients
- 1/4 cup (1/2 stick) butter, melted
- 2 cans refrigerated orange rolls, cut into quarters
- 4 eggs
- 1/3 cup heavy whipping cream
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- Zest and juice of 1 orange
For the icing:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 3-4 tablespoons orange juice
- 2 tablespoons butter, melted
Preparation
- When ready to bake, preheat oven to 375°F.
- Pour the 1/4 cup melted butter into a 9x13-inch baking dish. Swirl to coat the bottom of the baking dish.
- Arrange orange roll quarters in baking dish. Set aside.
- In a medium bowl, whisk together eggs, heavy cream, brown sugar, vanilla extract, and the zest and juice from an orange.
- Pour mixture over the rolls.
- If making ahead, cover dish with foil and chill until ready to bake, up to overnight.
- When ready to bake, uncover, and bake until rolls are cooked through but still soft in the center, 30-35 minutes.
- Remove from oven and let cool 10 minutes.
- While rolls cool, make the icing:
- In a bowl, whisk together the powdered sugar, vanilla, orange zest, and orange juice, starting with 3 tablespoons.
- Whisk in melted butter. If a thinner consistency is needed, add a little more orange juice. For a thicker consistency, add more powdered sugar.
- Pour icing over casserole, then serve, and enjoy!
- Note: To simplify this recipe, you can use the icing that comes in the roll package instead of making your own.