This Overnight Orange Roll Casserole is the ultimate breakfast or brunch shortcut. It takes the classic, gooey cinnamon roll and infuses it with bright, citrusy orange flavor.
By assembling it the night before, the rolls have time to soak up a creamy, orange-infused custard. In the morning, you just bake it, drizzle it with a sweet orange cream cheese glaze, and watch it disappear. It’s like having a bakery-style orange sweet roll in effortless casserole form.
The Grocery List (Ingredients)
For the Casserole:
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2 cans (12.4 oz each) Refrigerated Cinnamon Rolls with Icing (The standard 8-count tubes work perfectly. Do not use the jumbo size.)
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4 large Eggs
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½ cup Milk (Whole or 2% is best)
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½ cup Sour Cream (Adds incredible moisture and tang)
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¼ cup Orange Juice (Fresh squeezed is great, but carton works)
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1 tablespoon Orange Zest (from about 1-2 oranges – crucial for flavor)
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1 teaspoon Vanilla Extract
For the Orange Cream Cheese Glaze:
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4 oz Cream Cheese, softened
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¼ cup Unsalted Butter, softened
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1 cup Powdered Sugar
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1-2 tablespoons Orange Juice (to thin)
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1 teaspoon Orange Zest
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Plus the included icing packets from the cinnamon roll tubes!
The Step-by-Step Method
Step 1: Prep the Pan (Night Before)
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Grease a 9×13 inch baking dish with butter or non-stick spray.
Step 2: Cut the Rolls (Night Before)
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Open the cans of cinnamon rolls. Do not discard the included icing cups. Set them aside for the glaze.
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Cut each cinnamon roll into quarters (4 pieces).
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Scatter the quartered roll pieces evenly in the prepared baking dish.
Step 3: Make the Custard (Night Before)
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In a medium bowl, whisk together the eggs, milk, sour cream, ¼ cup orange juice, 1 tablespoon orange zest, and vanilla extract.
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Whisk until the mixture is completely smooth and well combined.
Step 4: Assemble and Soak (Night Before)
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Pour the custard mixture evenly over the roll pieces in the dish.
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Gently press down on the rolls with a spatula to ensure they are all submerged and soaking up the liquid.
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The “Overnight” Step: Cover the dish tightly with plastic wrap or aluminum foil and place it in the refrigerator for at least 4 hours, but preferably 8-12 hours (overnight) .
Step 5: Morning Bake
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When you’re ready to bake, preheat your oven to 350°F (175°C) .
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Remove the casserole from the fridge while the oven heats up.
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Bake, uncovered, for 30-35 minutes.
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The Test: The casserole is done when the top is golden brown, the edges are bubbly, and the center is set (not jiggly). A knife inserted in the center should come out clean.
Step 6: Make the Ultimate Orange Glaze
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While the casserole bakes, make the glaze.
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In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
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Beat in the powdered sugar until combined.
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Add the reserved icing packets from the cinnamon roll tubes. Mix well.
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Add 1 tablespoon of orange juice and 1 teaspoon of orange zest. Beat until smooth. If the glaze is too thick to drizzle, add the second tablespoon of orange juice.
Step 7: Glaze and Serve
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Let the casserole cool for about 10 minutes (this helps the glaze set slightly instead of melting completely away).
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Drizzle the orange cream cheese glaze generously over the warm casserole.
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Serve warm.
Pro-Tips for Success
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Zest First: Zest your oranges before you juice them. It’s much easier.
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Don’t Skip the Sour Cream: It might seem unusual, but the sour cream is the secret to a super moist, tender, and rich custard.
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Customize It: Feel free to add a handful of dried cranberries or chopped pecans scattered over the top before baking for extra texture and flavor.
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Leftovers: This casserole reheats very well. Store leftovers in the fridge and warm individual portions in the microwave for about 20-30 seconds.