Overnight Orange Roll Casserole

A simple make-ahead breakfast casserole made with refrigerated orange sweet rolls. Assemble it the night before, then bake it fresh in the morning for a warm, citrusy breakfast.

Prep Time: 15 minutes
Chill Time: 8 hours (overnight)
Bake Time: 30–35 minutes
Servings: 8

Ingredients

• 2 cans (12.4 oz each) refrigerated orange sweet rolls with icing
• 4 large eggs
• ½ cup (120 ml) whole milk
• ½ cup (120 ml) heavy cream
• ¼ cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• ½ teaspoon ground cinnamon
• 2 tablespoons melted butter

Optional Topping

• ¼ cup chopped pecans or walnuts
• Fresh orange zest for garnish

Instructions

1. Grease a 9×13-inch baking dish.
2. Cut each sweet roll into quarters and spread the pieces evenly in the dish.
3. In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, orange zest, and cinnamon.
4. Pour the custard evenly over the sweet rolls. Drizzle with the melted butter.
5. Cover tightly and refrigerate overnight (or at least 6 hours).
6. The next morning, remove the casserole from the refrigerator while the oven preheats to 350°F (175°C).
7. Sprinkle with chopped pecans, if using.
8. Bake for 30–35 minutes, until the casserole is puffed, golden, and the center is set.
9. Let cool for 5–10 minutes, then drizzle the reserved orange icing packets over the warm casserole.
10. Garnish with extra orange zest and serve warm.

Optional Add-Ins

• ½ cup dried cranberries
• ½ cup white chocolate chips
• ½ cup cream cheese cubes
• ½ teaspoon ground cardamom for extra warmth

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheat: Microwave individual servings for 20–30 seconds or warm in a 325°F (165°C) oven until heated through.

Tip: Letting the casserole rest for about 10 minutes after baking makes it easier to serve while keeping it wonderfully soft and custardy.