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Overnight Orange Roll Casserole – 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.
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 9×13-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.