Imagine the cozy warmth of cinnamon rolls—but with a bright, zesty orange twist. This Orange Roll Casserole is a make-ahead breakfast casserole that layers soft, buttery dough with an orange-sugar-cinnamon swirl, then bakes into a golden, pull-apart masterpiece drizzled with a creamy orange glaze.

It’s like a bakery-fresh treat—but made in one dish, with minimal effort. Perfect for holiday mornings, brunches, or anytime you want to fill your home with the scent of citrus and cinnamon.

Why You’ll Love This Recipe
🍊 Bright, citrusy flavor with warm cinnamon
🥣 One dish, easy assembly
⏱️ Prep the night before—bake in the morning!
💸 Costs under $8—feeds 8–10 generously
🌾 Naturally nut-free & easily gluten-free
Option A (Homemade):
3 cups (375g) all-purpose flour
¼ cup (50g) granulated sugar
2¼ tsp (1 packet) instant yeast
¾ tsp salt
¾ cup (180ml) warm milk (110°F)
¼ cup (½ stick / 57g) unsalted butter, melted
1 large egg
Option B (Shortcut):
2 (16.3 oz) cans refrigerated cinnamon roll dough (like Pillsbury) — discard icing packets
For the Orange Filling:
½ cup (1 stick / 115g) unsalted butter, softened
¾ cup (150g) packed brown sugar
2 tbsp fresh orange zest (about 2 oranges)
1 tbsp fresh orange juice
1½ tsp ground cinnamon
Pinch of salt
For the Orange Glaze:
1½ cups (180g) powdered sugar
2–3 tbsp fresh orange juice
1 tsp orange zest
1 tbsp melted butter (optional, for richness)