This Overnight Orange Roll Casserole transforms a simple breakfast shortcut into a luxurious, citrus-kissed bread pudding. By letting the orange roll quarters soak in a rich egg custard overnight, you get a soft, pillowy interior that pairs perfectly with the golden-brown tops. Fresh orange zest and juice take canned dough to the next level, giving it a taste that rivals a bakery-made treat.Overnight Orange Roll Casserole Ingredients:

The Bake

INGREDIENT AMOUNT
Refrigerated orange rolls 2 cans
Butter, melted (for pan) 1/4 cup
Eggs 4
Heavy cream 1/3 cup
Light brown sugar 1/3 cup
Orange (zest & juice) 1
Vanilla extract 1 teaspoon
The Fresh Icing

INGREDIENT AMOUNT
Powdered sugar 2 cups
Butter, melted 2 tablespoons
Orange juice 3/4 tablespoon
Orange zest 1 tablespoon
Vanilla extract 1 teaspoon
Step 1: Prepare the Pan and Rolls
Pour the melted butter into a 9×13-inch baking dish and swirl to coat the bottom. Cut each orange roll into quarters and spread them evenly in the dish.

Step 2: Make the Custard
In a medium bowl, whisk together the eggs, heavy cream, brown sugar, and vanilla extract. Add the zest and juice of one orange. Pour this custard over the roll pieces, making sure each piece is well-coated.

Step 3: Chill Overnight
Cover the dish tightly with foil and refrigerate overnight so the rolls absorb the custard. If pressed for time, you can bake immediately, but the texture will be less custardy.

Step 4: Bake
Preheat the oven to 375°F. Remove the foil and bake for 30–35 minutes. The tops should be puffed and golden, while the center stays soft and custard-like. Allow the casserole to cool for 10 minutes.

Step 5: Glaze and Serve
While the casserole cools, mix the icing ingredients. Start with 3 tablespoons of orange juice, adding more for a thinner glaze if needed. Drizzle over the warm rolls and serve immediately.