Overnight Orange Roll Casserole
Ingredients
- 2 cans refrigerated cinnamon rolls with icing
- 4 large eggs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/2 cup orange juice (fresh is best)
- 1 tablespoon orange zest
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Prepare the rolls
Open the cinnamon rolls and cut each one into quarters. Set the icing aside for later. - Grease the dish
Lightly butter or spray a 9×13-inch baking dish. - Assemble the casserole
Place the cut cinnamon roll pieces evenly into the prepared baking dish. - Make the custard
In a large bowl, whisk together:- eggs
- milk
- heavy cream
- orange juice
- orange zest
- sugar
- vanilla extract
- cinnamon
- Combine
Pour the custard mixture evenly over the cinnamon rolls. Gently press the pieces down so they soak up the liquid. - Chill overnight
Cover the dish with plastic wrap and refrigerate overnight (at least 6–8 hours).
Next Morning – Baking
- Remove the casserole from the fridge and let it sit at room temperature for about 20 minutes.
- Preheat oven to 350°F (175°C).
- Drizzle melted butter over the top.
- Bake for 30–35 minutes, until golden brown and set in the center.
Finishing Touch
- Warm the reserved icing from the cinnamon rolls.
- Mix in a little orange juice or zest for extra flavor.
- Drizzle over the casserole before serving.
Tips
- Add cream cheese cubes for a richer texture
- Sprinkle chopped nuts on top for crunch
- Serve with fresh fruit for balance