Name: Orange Roll Breakfast Casserole
Prep time: 10 min
Cook time: 20 min
Ingredients: 1/4 cup butter (melted); 27.8 oz Pillsbury Orange Rolls (usually 2 cans, cut into quarters); 1/3 cup brown sugar; 1/3 cup heavy whipping cream; 4 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon LorAnn orange oil ((not extract)); 2 cups powdered sugar; 2 tablespoons butter (melted); 1 teaspoon vanilla extract; 3 to 4 tablespoons orange juice; Zest of 1 orange

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I made this orange roll breakfast casserole for the first time on Christmas morning, and I have not had a holiday morning since where someone did not ask me if I was making it again. That is what this recipe does to people.

recipe on how to make orange roll breakfast casserole.

It hits every note you want in a morning dish: soft and pillowy in the center, slightly golden on the edges, rich from the custard base, and finished with a fresh orange glaze that makes the whole kitchen smell like a bakery.

The best part is that it starts with refrigerated orange cinnamon rolls, so you already have great flavor. I soak the rolls in a simple custard made from eggs, brown sugar, heavy cream, vanilla, and a little LorAnn orange oil, then bake everything in a buttered 9×13 dish.

The result is a cross between a classic overnight cinnamon roll casserole and those viral tiktok cinnamon rolls, but honestly,it’s even better. I’ve made a few versions of this over time, and the biggest issue with orange roll casseroles is that they can turn out either too dry or way too sweet. This version fixes both. The custard keeps the center soft without getting soggy, and the orange flavor actually comes through instead of getting lost under the icing.

Ingredients

For the Casserole

1/4 cup butter, melted
2 cans refrigerated orange cinnamon rolls (13.9 oz each), cut into quarters
1/3 cup brown sugar
1/3 cup heavy whipping cream
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon LorAnn orange oil

For the Orange Icing

2 cups powdered sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 to 4 tablespoons orange juice
Zest of 1 orange

How to Make Orange Roll Breakfast Casserole

Preheat your oven to 375°F. Add melted butter directly into a 9×13 baking dish and tilt the pan so the bottom is evenly coated.

Cut each cinnamon roll into quarters and scatter the pieces into the dish. Don’t worry about making it perfect. The uneven placement actually helps create those soft and slightly crisp edges once baked.

Cut up raw Pillsbury orange roll pieces arranged in a glass baking dish before baking

In a mixing bowl, whisk together brown sugar, heavy cream, eggs, vanilla, and orange oil until fully combined.

Pour the mixture slowly over the rolls, making sure everything gets coated. Some pieces may float a bit, which is normal.

Orange custard mixture being poured from a glass bowl over cut up orange roll pieces in a baking dish

Place the dish in the oven and bake for about 20 minutes. You’re looking for a golden top and a center that is set but still soft. If the middle looks too wet, give it another couple of minutes.

The top should be golden, but the center should still feel soft when pressed. If it starts browning too quickly, loosely cover with foil for the last few minutes.

Once baked, let the casserole rest for about 10 minutes. This step matters because it allows the custard to firm up so it slices cleanly instead of falling apart.

Baked orange roll casserole in a glass 9x13 dish, golden brown with visible cinnamon swirls on top

While it rests, whisk together powdered sugar, melted butter, vanilla, orange juice, and orange zest. Start with 3 tablespoons of orange juice and adjust as needed for a pourable consistency.

Drizzle the icing over the warm casserole just before serving so it melts slightly into the top.

Overhead view of finished orange roll casserole covered in creamy orange glaze in a glass baking dish, surrounded by fresh oranges and a cup of coffee

Ingredient Notes

Where to find Orange cinnamon rolls

Walmart and Publix usually carry orange cinnamon rolls, but they sell out quickly at my local stores. Look for them near the other Pillsbury rolls.

Sometimes Publix has them on BOGO, and I always grab two. They’re my family’s favorite flavor, even if I am just making it as the rolls themselves.

LorAnn orange oil —–> Check Amazon Price Here

This is concentrated, so you only need a small amount. It gives a clean citrus flavor that the extract doesn’t quite match. While I do not recommend, you can substitute 1/2 teaspoon orange extract. You can get these oils (and lots of other flavors) in the baking aisle at Hobby Lobby or Michaels.

Do not substitute the Heavy whipping cream

Heavy cream makes the custard rich and creamy. If you use milk instead, the casserole will set differently because its so thin.

Overnight Prep!

You can assemble this the night before, cover it and refrigerate, then pull it straight from the fridge and bake in the morning. It is one of the most stress-free breakfast casserole recipes I have in my rotation.

Serving Suggestions

This casserole is rich enough to serve on its own, but I like to add fresh fruit and coffee. If you’re making a bigger breakfast, scrambled eggs are a nice way to add something savory.

Leftovers heat up well. Just microwave a serving for about 45 seconds.

A large spoonful of orange roll casserole dripping with warm vanilla orange glaze held above the baking dish.

Simple Recipe Variations

Add cream cheese – For a richer texture, mix 4 ounces of softened cream cheese into the custard.

Add nuts – You can also sprinkle chopped pecans or walnuts on top before OR after baking. I super love making these baked candied pecans and they work PERFECT.

Frequently Asked Questions

Can I use homemade cinnamon rolls?
Yes, you can. Just prepare and cut them the same way. The texture will be a little different, but it still works great. I do not have a recipe for that on my site but I am sure there are some great recipe bloggers with one!

What size pan should I use?
I always use a standard 9×13 inch baking dish.

Orange Roll Breakfast Casserole