Overnight Orange Roll Casserole
Quartered orange rolls soak overnight in a citrusy egg custard, bake until soft and golden, and finish with a sweet orange glaze.
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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.
Nutrition
Serving: 1servingsCalories: 504kcalCarbohydrates: 67gProtein: 5.9gFat: 22.1gSaturated Fat: 10gTrans Fat: 0.4gCholesterol: 106mgSodium: 280mgFiber: 2gSugar: 38.2g