Sweet Mornings Made Easy: Overnight Orange Roll Casserole

You ever wake up on a Sunday and think, “Okay, I want something special, but I don’t want to actually do anything”?

That’s this casserole. Right here. It’s sunshine in a pan, made with refrigerated orange rolls and a cozy little custard that bakes into something between cinnamon rolls and French toast. Sweet, soft, a little citrusy, and just messy enough to feel homemade.

I started making this on Christmas mornings when the kids were little because I could prep it the night before and just toss it in the oven while coffee brewed and wrapping paper flew. But now? I make it for sleepovers, lazy weekends, even the occasional weeknight dinner (because, let’s be honest… eggs + rolls = basically breakfast-for-dinner math).

What You’ll Love About It

• No morning brain needed — prep it the night before

• Bright, orange flavor that feels like spring… even in December

• That gooey, pull-apart middle? Heavenly

• Makes the kitchen smell like a bakery (without you having to, you know… be a baker)

• Bonus: you can totally cheat with the icing that comes in the can

What You’ll Need (And What You Can Sub)

For the base:

• ¼ cup melted butter — just swirl it around the pan

• 2 cans refrigerated orange rolls — cut ’em into quarters (yes, it feels a little wrong to cut up perfect rolls, but trust the process)

• 4 eggs — I use large

• ⅓ cup heavy cream — or half and half if that’s what you have

• ⅓ cup light brown sugar — dark works too, just a bit more molasses-y

• 1 tsp vanilla extract — the real stuff makes a difference

• Zest + juice of one orange — it brightens everything up and makes it feel fresh

For the icing (if you’re feelin’ homemade today):

• 2 cups powdered sugar

• 1 tsp vanilla

• 1 tbsp orange zest

• 3–4 tbsp orange juice (start with less, add more as needed)

• 2 tbsp melted butter

Or — real talk — you can just warm up those little icing cups that come in the orange roll can. Ain’t no shame.

How to Make It (The Real Way)

1. Swirl the Butter

Grab your 9×13-inch baking dish and pour in that melted butter. Tilt it around so it coats the bottom. That buttery base helps the rolls get just a little golden on the bottom. Bonus: way less sticking.

2. Roll Situation

Cut each orange roll into four pieces. Just stack ’em back in the can as you cut to keep things tidy (or don’t — it’s your kitchen). Dump them all in the dish and spread them out kinda evenly. No need to line them up or get fancy.

3. Whisk the Custard

In a medium bowl, whisk together the eggs, cream, brown sugar, vanilla, orange zest, and juice. It should smell amazing already. Pour that goodness all over the rolls.

Give the pan a little nudge so everything settles in. Some pieces might float — that’s okay. They’ll find their way once they bake.

4. Cover and Chill

Now cover it with foil and pop it in the fridge. Overnight is ideal, but you can also just chill it for a few hours if you’re short on time. Either way, it lets the rolls soak up that eggy, sweet mix.

Bake Time!

When you’re ready to bake, preheat the oven to 375°F. Take the dish out of the fridge and remove the foil. Bake for 30 to 35 minutes, or until the tops are puffed and golden, and the center is mostly set but still soft.

Let it cool for about 10 minutes so it doesn’t collapse when you slice it (plus, nobody wants molten sugar burns).

Make the Icing While You Wait

Whisk together powdered sugar, vanilla, orange zest, orange juice, and melted butter. If it’s too thick, add a splash more juice. If it’s too thin, more sugar. You know the drill.

Drizzle over the warm casserole. Or pour generously. Or give everyone their own little bowl to dunk bites into — do what feels right.

Little Twists to Try

• Add blueberries — toss in a handful before baking

• Cinnamon fans? — stir some into the egg mix

• Make it nutty — top with chopped pecans after baking

• Too sweet? — skip the icing or use less brown sugar (but…why would you?)

Leftovers? If You’re Lucky.

Pop ‘em in the fridge, covered. They’ll keep for a few days. Just reheat slices in the microwave for 20–30 seconds — the icing turns into this glossy glaze that somehow makes it even better.

From My Table to Yours

This casserole is pure comfort. Easy, unfussy, and full of flavor. Whether you’re feeding a crowd or just want something that feels like a warm hug in the morning — it’s the kind of recipe you’ll come back to.

If you make it, I’d love to know how it turned out. Did you add your own twist? Use the store-bought icing (same)? Let me know in the comments, or tag me if you share it — I’ll be here, probably with orange-sugar on my fingers.

Overnight Orange Roll Casserole

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American

Ingredients

  

• 1/4 cup butter, melted (1/2 stick)
• 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
• 2 cups powdered sugar
• 1 teaspoon vanilla extract (for icing)
• 1 tablespoon orange zest (for icing)
• 3-4 tablespoons orange juice (for icing)
• 2 tablespoons butter, melted (for icing)

Instructions

 

• Preheat oven to 375°F when ready to bake. Pour melted butter into a 9x13-inch baking dish and swirl to coat the bottom.
• Arrange orange roll quarters evenly in the buttered baking dish. Set aside.
• In a medium bowl, whisk together the eggs, heavy cream, brown sugar, vanilla extract, and the zest and juice from the orange.
• Pour the mixture evenly over the rolls. If preparing ahead, cover and refrigerate overnight.
• Uncover and bake for 30–35 minutes or until rolls are cooked through but still soft in the center. Let cool for 10 minutes before icing.
• While the casserole cools, whisk together powdered sugar, vanilla, orange zest, and orange juice, starting with 3 tablespoons.
• Whisk in melted butter. Adjust consistency with more juice or powdered sugar if needed.
• Drizzle icing over the casserole, serve warm, and enjoy.

Notes

To simplify, you can use the icing packet from the orange rolls instead of making homemade icing.

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