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Alright, so I’m not exactly a morning person.
Never have been. I can make coffee with one eye open and pour cereal, but anything beyond that? It’s a gamble. So when I tell you this overnight orange roll casserole is my go-to for holiday mornings, sleepy weekends, or when we’ve got family staying over — I mean it.
I make it the night before when the kitchen’s quiet, the dishwasher’s humming, and I’ve got maybe ten minutes of energy left. Then, the next morning? I stumble to the oven, turn it on, toss the casserole in, and boom — it smells like something way fancier than what I actually did.
Why You’ll Love It (or at least appreciate how little effort it takes)
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It starts with canned rolls — no shame, just convenience.
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Everything gets thrown into one pan — no separate bowl nonsense after 9 PM.
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It bakes up soft and gooey, with crispy edges if you time it just right.
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The icing tastes like a creamsicle. No really. It does.
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Make-ahead friendly. That’s the whole point.
What You’ll Need
Nothing fancy. Just stuff that mostly lives in your fridge or pantry.
For the casserole:
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¼ cup butter, melted (that’s half a stick)
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2 cans refrigerated orange rolls, cut into quarters (save the icing or don’t — we’re making our own)
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4 eggs
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⅓ cup heavy cream
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⅓ cup light brown sugar
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1 teaspoon vanilla extract
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Zest and juice of 1 orange (if the orange is sad and dry, add a splash of bottled OJ)
For the icing:
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2 cups powdered sugar
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1 tsp vanilla
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1 tbsp orange zest
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3–4 tbsp orange juice
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2 tbsp melted butter
(Note: If you’re tired or just over it, you can use the icing from the can. No one will riot.)
How to Make It (Without Thinking Too Hard)
The night before:
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Melt the butter and pour it into a greased 9×13 baking dish. Swirl it around. I usually don’t even use a brush. Just tilt the dish and call it a day.
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Cut the orange rolls into quarters and scatter them in the pan. Doesn’t have to be perfect — in fact, it’s better when they’re a little uneven.
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In a bowl, whisk together the eggs, cream, brown sugar, vanilla, orange zest, and orange juice. It’ll look like dessert and breakfast had a baby.
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Pour that mixture right over the rolls in the dish. Cover with foil and stash in the fridge overnight.
That’s it. Seriously. Go to bed.
The next morning:
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Preheat your oven to 375°F. No need to uncover the dish yet.
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Bake, covered, for 20–25 minutes. Then uncover and bake another 10 minutes or so until the rolls are puffy and golden, but still soft in the center. You don’t want dry bread. You want gooey, soft, dreamy texture.
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Let it cool for 10 minutes. Enough time to make the icing, pour coffee, and maybe feed the dog.
Let’s Talk About the Icing
You could stop at the warm rolls. I wouldn’t judge.
But if you’re feeling even a little extra, whisk together the powdered sugar, vanilla, orange zest, orange juice, and melted butter. Add more sugar if you want it thick, more juice if you want it drippy.
Then just pour it all over the warm casserole. It’ll melt into all the little cracks and corners and soak everything with that citrusy-sweet goodness.
(If you’re using the icing from the roll package, you can warm it in the microwave for 5–10 seconds to make it pourable. Add a little zest if you’re feeling cheeky.)
Notes From a Sleepy Home Cook
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This is really sweet. If you want less sugar, cut the icing in half. Or skip the brown sugar in the custard.
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You can add a pinch of cinnamon if that’s your thing. I do it when I remember.
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Don’t overbake. Dry breakfast casseroles are the enemy of joy.
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The leftovers? Still good. Microwave for 20 seconds and it’s like a warm hug in a bowl.
In Closing (Before the coffee gets cold)
I’m not gonna pretend this is some high-brow brunch masterpiece. It’s canned rolls and a simple custard baked into something soft, sweet, and just a little bit citrusy. It’s comfort food. The kind you eat in pajamas, standing in the kitchen, fork in hand.
Overnight Orange Roll Casserole
Ingredients
- 1/4 cup 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 tsp vanilla extract
- 1 orange zest and juice
- 2 cups powdered sugar
- 1 tsp vanilla extract for icing
- 1 tbsp orange zest
- 3-4 tbsp orange juice
- 2 tbsp butter melted (for icing)
Instructions
- Preheat oven to 375°F when ready to bake.
- Pour 1/4 cup melted butter into a greased 9x13-inch baking dish and swirl to coat the bottom.
- Arrange the quartered orange rolls evenly in the baking dish.
- In a medium bowl, whisk together eggs, heavy cream, brown sugar, vanilla extract, and the zest and juice of 1 orange.
- Pour the egg mixture over the rolls. If making ahead, cover with foil and refrigerate overnight.
- Bake uncovered for 30–35 minutes or until rolls are cooked through but soft in the center.
- Remove from oven and let cool for 10 minutes before icing.
- To make icing: Whisk together powdered sugar, vanilla, orange zest, and 3 tablespoons of orange juice. Stir in 2 tablespoons melted butter. Adjust consistency with more juice or sugar as needed.
- Pour icing over warm casserole and serve.
Notes
Nutrition