Overnight Orange Roll Casserole

 

What You’ll Need
For the Bake

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 and juice – 1 orange
Vanilla extract – 1 teaspoon
For the Fresh Icing

Powdered sugar – 2 cups
Butter, melted – 2 tablespoons
Orange juice – 3/4 tablespoon (add more for thinner glaze)
Orange zest – 1 tablespoon
Vanilla extract – 1 teaspoon

How to Make Overnight Orange Roll Casserole
Prepare the Pan and Rolls
Pour melted butter into a 9×13-inch baking dish, swirling to coat the bottom. Cut each orange roll into quarters and spread them evenly in the dish.
Make the Custard
Whisk together eggs, heavy cream, brown sugar, and vanilla extract. Stir in the zest and juice of one orange. Pour the custard over the orange roll pieces, ensuring each is well-coated.
Chill Overnight
Cover the dish tightly with foil and refrigerate overnight. If you’re short on time, you can bake immediately, though the texture will be less custardy.
Bake
Preheat oven to 375°F. Remove foil and bake for 30–35 minutes until tops are puffed and golden, and centers remain soft and custardy. Allow to cool for 10 minutes.
Glaze and Serve
Mix the icing ingredients in a bowl, starting with 3 tablespoons of orange juice. Adjust for desired consistency. Drizzle over the warm casserole and serve immediately.