Ah! You’re talking about a sweet, breakfast-style casserole using orange rolls (like canned cinnamon rolls) baked overnight—basically a gooey, citrusy version of a cinnamon roll bake. Here’s a solid recipe you can try:
Overnight Orange Roll Casserole
Ingredients
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2 cans (10–12 rolls each) refrigerated orange rolls with icing
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4 large eggs
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1 cup milk
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½ cup granulated sugar
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1 tsp vanilla extract
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Optional: ½ tsp ground cinnamon (for extra spice)
Instructions
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Prepare the pan:
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Grease a 9×13-inch baking dish generously with butter or non-stick spray.
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Cut the rolls:
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Open the orange rolls and cut each into quarters (or halves if you want bigger chunks).
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Place them evenly in the prepared baking dish.
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Mix the custard:
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In a bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon until smooth.
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Assemble:
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Pour the custard mixture evenly over the orange roll pieces in the pan.
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Cover tightly with plastic wrap or foil.
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Refrigerate overnight:
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Let it sit in the fridge for at least 8 hours. This allows the rolls to soak up the custard.
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Bake:
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Preheat oven to 350°F (175°C).
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Remove cover and bake for 35–45 minutes, until golden brown and custard is set.
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If the top browns too quickly, loosely cover with foil.
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Add icing:
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Drizzle the included icing over the warm casserole just before serving.
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This makes a sweet, soft, gooey breakfast dish perfect for holidays, weekends, or any time you want a special treat.
If you want, I can also give a fancier version with orange glaze and zest that makes it taste even more like a bakery-style brunch casserole.