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
| 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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