This easy orange roll casserole is a sweet, comforting breakfast dish made from refrigerated orange rolls. Quartered rolls are combined in a buttered baking dish, soaked in a lightly sweetened custard, baked until just set and golden, then finished with a bright homemade orange icing. It’s an ideal choice for brunches, holiday mornings, or any time you want a special yet simple breakfast.
If your family prefers orange rolls to cinnamon, this casserole quickly becomes a favorite. The recipe takes store-bought orange rolls and transforms them into a custardy baked dish with soft, tender pieces and a glossy citrus glaze. It’s easy to assemble and impressive enough for celebrations like Christmas morning or birthdays.
Serve warm slices with fresh fruit, scrambled eggs, or breakfast meats to round out the meal. The recipe is flexible—add nuts or dried fruit for texture, or use the prepackaged icing that comes with the rolls for a time-saving option.
Why You’ll Love This Recipe
- Quick and easy: Uses just a few common ingredients and comes together in about 30 minutes.
- Family friendly: Appeals to both kids and adults with a sweet, familiar flavor.
- Perfect for holidays: Bright orange flavor makes it a festive choice for special mornings.
- Customizable: Mix in nuts, dried cranberries, or fresh berries for variations.
Ingredients
You only need a handful of ingredients to make this orange roll breakfast casserole. Keep the measurements simple and adjust the icing to taste.
- 4 tablespoons unsalted butter, melted (for greasing the dish)
- 2 cans orange rolls, quartered
- 1/4 cup light brown sugar
- 4 eggs
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Icing
- 2 cups powdered sugar
- 1 tablespoon melted unsalted butter
- 3 tablespoons orange juice (or milk to taste)
- 1 teaspoon vanilla extract
How To Make Orange Roll Casserole
Tip: The center may need a few extra minutes even if the top looks golden. If the tops brown before the custard is set, tent the pan loosely with foil and finish baking.
- Preheat the oven to 375°F (190°C). Cut each orange roll into quarters.
- Pour the melted butter into a 9 x 13-inch baking dish and spread it to coat the bottom evenly.
- Arrange the quartered orange rolls in an even layer in the dish.
- In a bowl, whisk together the eggs, heavy cream, light brown sugar, and vanilla until smooth.
- Pour the custard mixture evenly over the orange rolls, pressing gently so the liquid soaks into the pieces.
- Bake for 18–20 minutes, checking that the center is set. If the edges look done but the center is still soft, cover loosely with foil and continue baking until set.
- Remove from the oven and let the casserole rest for about 10–15 minutes before icing.
- Whisk the powdered sugar, orange juice, melted butter and vanilla to make a smooth icing. Adjust the consistency by adding more powdered sugar to thicken or more juice to thin.
- Drizzle the icing over the slightly cooled casserole, slice, and serve warm.
Recipe Tips
- Cut the rolls into similar-sized pieces so they bake evenly.
- Watch the center for doneness; a lightly jiggly center needs a bit more time.
- Allow the casserole to cool slightly before spreading the icing so it doesn’t melt away completely.
- Adjust icing thickness by adding more powdered sugar or orange juice until you reach your preferred consistency.
Variations
- Add a handful of dried cranberries for an orange-cranberry twist.
- Sprinkle chopped pecans or walnuts on top before baking for crunch.
- Use the icing included with the refrigerated rolls if you’re short on time.
Storage Instructions
Store: Let the casserole cool completely, then cover and refrigerate for up to 4 days.
Reheat: Warm portions in a 325°F oven covered, or microwave for about 30 seconds per serving.
Freeze: Freeze individual pieces for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.
Frequently Asked Questions
Yes. Assemble the casserole, cover, and refrigerate overnight. The rolls will absorb some custard, so bake as directed in the morning. If the center seems overly soft after baking, give it a few extra minutes in the oven.
Yes. Canned cinnamon rolls work well and give the casserole a classic cinnamon-sweet flavor.
Yes. The prepackaged icing is a convenient substitute and still delivers great flavor.
More Breakfast Casserole
- Amish baked oatmeal
- Bisquick breakfast casserole
- Farmer’s casserole
Orange Roll Casserole
Ingredients
- 4 tablespoons unsalted butter, melted
- 2 cans orange rolls, quartered
- 1/4 cup light brown sugar
- 4 eggs
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
Icing
- 2 cups powdered sugar
- 1 tablespoon unsalted butter, melted
- 3 tablespoons orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Quarter the rolls.
- Pour melted butter into a 9 x 13-inch dish and spread to coat.
- Arrange quartered rolls in a single layer.
- Whisk eggs, cream, brown sugar, and vanilla. Pour over rolls.
- Bake 18–20 minutes until set; tent with foil if the top browns before the center is done.
- Let rest 10–15 minutes. Whisk icing ingredients and drizzle over the casserole. Serve warm.
Nutrition
Calories and nutrition values are estimates and should be used as a general guide.