Orange Roll Breakfast Casserole
Soft, citrusy cinnamon roll casserole baked in a buttery custard and finished with a sweet orange icing. Made with refrigerated orange rolls, this easy breakfast bake comes together quickly and is perfect for holidays or weekend mornings.
Servings: 8 servings
Calories: 520kcal
Equipment
Ingredients
Casserole
- 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)
Orange Icing
- 2 cups powdered sugar
- 2 tablespoons butter melted
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons orange juice
- Zest of 1 orange
Instructions
- Preheat oven and prepare dish - Preheat oven to 375°F. Pour melted butter into a 9x13 baking dish and spread evenly to coat the bottom.
- Add cinnamon rolls - Cut each orange cinnamon roll into quarters and place pieces into the buttered dish. No need to arrange perfectly.
- Make the custard - In a mixing bowl, whisk together brown sugar, heavy whipping cream, eggs, vanilla extract, and orange oil until smooth. Pour evenly over the cinnamon roll pieces so everything is coated.
- Bake - Bake for 20 minutes, until the top is golden and the center is set but still soft.
- Rest before icing - Remove from oven and let sit for 10 minutes. This helps the casserole firm up and makes it easier to serve.
- Make and add icing - In a bowl, whisk together powdered sugar, melted butter, vanilla extract, orange juice, and orange zest until smooth. Start with 3 tablespoons of orange juice and add more as needed for desired consistency. Drizzle over the warm casserole before serving.
Notes
Storage
- Refrigerator: Store covered for up to 3 days
- Reheat: Microwave individual portions for 20 to 30 seconds
- Make ahead: Assemble the night before, cover, and refrigerate. Bake fresh in the morning
Nutrition
Serving: 1serving | Calories: 520kcal