Overnight Orange Roll Casserole
Transform simple store-bought orange rolls into a brunch-worthy treat with this Overnight Orange Roll Casserole. By cutting the rolls into quarters and soaking them in a fragrant orange custard, you essentially create an “Orange Roll Bread Pudding.” The citrus zest and juice balance the sweetness of the brown sugar, while letting it sit overnight ensures every bite is perfectly infused with flavor before baking.
Ingredients
The Base
- Refrigerated orange rolls – 2 cans
- Butter, melted – 1/4 cup
- Eggs – 4
- Heavy cream – 1/3 cup
- Light brown sugar – 1/3 cup
- Vanilla extract – 1 tsp
- Orange (zest and juice) – 1
The Icing
- Powdered sugar – 2 cups
- Orange juice – 3/4 tbsp
- Butter, melted – 2 tbsp
- Orange zest – 1 tbsp
- Vanilla extract – 1 tsp
Instructions
Step 1: Prep the Pan
Preheat your oven to 375°F if baking right away. Pour 1/4 cup of melted butter into a 9×13-inch baking dish and tilt it around to coat the bottom evenly.
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