Think of it as a cross between warm orange rolls and French toast casserole.
Refrigerated orange rolls are cut into pieces and covered with a mixture of eggs, milk, cream, cinnamon, vanilla, fresh orange juice, and zest.
After soaking overnight, everything bakes together into a soft, custardy casserole with golden edges.
The reserved orange-roll icing becomes the glaze.
Ingredients
For the Casserole
- 2 cans refrigerated orange rolls, 8-count each
- 6 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon fresh orange zest
- 1/4 cup fresh orange juice
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Glaze
- Icing packets from the orange rolls
- 1–2 tablespoons fresh orange juice
- 1 teaspoon orange zest, optional
Fresh zest is particularly useful here because it gives the casserole a much stronger orange aroma without adding excessive liquid.
How to Make It
Lightly grease a 9×13-inch baking dish.
Open the orange rolls, reserve the icing packets, and cut each roll into approximately 6–8 pieces.
Spread the pieces evenly throughout the dish without packing them too tightly.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, orange zest, orange juice, and salt.
Pour the mixture evenly over the orange-roll pieces.
Drizzle the melted butter over the top.
Cover tightly and refrigerate for at least 8 hours or overnight.
The next morning, remove the casserole from the refrigerator and leave it at room temperature for approximately 20–30 minutes while the oven preheats to 350°F (175°C).
Bake covered for about 25 minutes.
Remove the foil and bake another 15–20 minutes, until the top is golden and the center is properly set.
Let it rest for 5–10 minutes.
Meanwhile, combine the reserved icing with enough fresh orange juice to create a smooth glaze. Add extra zest if desired.
Drizzle over the warm casserole and serve.
How to Know When It’s Done
Don’t rely entirely on the clock.
The center should look set rather than wet, and the casserole should be slightly puffed with golden edges.
If the top becomes dark before the center finishes cooking, loosely cover it again with foil.
Avoid overbaking—the goal is a soft, custardy interior rather than dry bread.
Easy Variations
For extra texture, scatter chopped pecans or walnuts between the orange-roll pieces.
Cranberries work especially well for a holiday version, while blueberries pair naturally with orange.
Small pieces of cream cheese can also be added before pouring over the custard for a richer, almost cheesecake-like result.
If you want stronger citrus flavor, increase the zest rather than adding lots of extra juice. Too much liquid can make the casserole difficult to set.
Regular refrigerated cinnamon rolls can also work if orange rolls aren’t available. Add fresh orange zest and juice to bring back some of the citrus character.
What to Serve With It
Because the casserole is rich and sweet, fresh fruit provides a good contrast.
Try berries, orange segments, melon, or grapes.
For a larger brunch, pair it with scrambled eggs, breakfast potatoes, or another savory side.
Coffee or tea completes the meal without needing an elaborate spread.
Make-Ahead Tips
The overnight soak is one of the most important parts of the recipe.
It gives the pieces enough time to absorb the custard and creates the soft interior you’re looking for.
If necessary, you can shorten the soaking time to 1–2 hours, but overnight produces a better result.
Don’t assemble it two days in advance, however. Leaving the dough submerged for too long can make the texture excessively soft.
Storage
Refrigerate leftover casserole in an airtight container for 3–4 days.
Individual portions can be reheated in the microwave, while larger amounts can be gently warmed in the oven.
You can also freeze the baked casserole for approximately one month, although the custard may become slightly softer after thawing.
For the best result, freeze it without additional glaze and add fresh glaze after reheating.
Quick Recipe Information
Prep: 15 minutes
Chill: 8 hours
Bake: 40–45 minutes
Rest: 5–10 minutes
Servings: 10–12
Difficulty: Easy
The appeal of this recipe is really its timing.
You do almost everything before going to bed.
Then, while everyone else is waking up, the oven fills the kitchen with the smell of butter, cinnamon, and fresh orange.
No standing over the stove.
No complicated morning preparation.
Just bake until golden, drizzle generously with orange glaze, and bring the whole dish to the table.
For a holiday morning or relaxed weekend brunch, that’s difficult to beat.