Orange Roll Casserole

recip


  • Option A (Homemade):
    • 3 cups (375g) all-purpose flour
    • ¼ cup (50g) granulated sugar
    • 2¼ tsp (1 packet) instant yeast
    • ¾ tsp salt
    • ¾ cup (180ml) warm milk (110°F)
    • ¼ cup (½ stick / 57g) unsalted butter, melted
    • 1 large egg
  • Option B (Shortcut):
    • 2 (16.3 oz) cans refrigerated cinnamon roll dough (like Pillsbury) — discard icing packets

For the Orange Filling:

  • ½ cup (1 stick / 115g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 2 tbsp fresh orange zest (about 2 oranges)
  • 1 tbsp fresh orange juice
  • 1½ tsp ground cinnamon
  • Pinch of salt

For the Orange Glaze:

  • 1½ cups (180g) powdered sugar
  • 2–3 tbsp fresh orange juice
  • 1 tsp orange zest
  • 1 tbsp melted butter (optional, for richness)

💡 Pro Tips:

  • Use fresh orange zest—it’s where the bright flavor lives!
  • Don’t skip the overnight rise—it deepens flavor and texture.
  • Room-temperature butter blends smoothly into filling.

Step-by-Step Instructions (Citrusy, Swirled, Foolproof)

1. Make or Prep the Dough

  • If homemade: Mix warm milk, sugar, and yeast; let foam 5 mins. Add egg, melted butter, flour, and salt. Knead 5 mins. Let rise 1 hour.
  • If using canned rolls: Unroll both tubes; press seams together to form a 12x16-inch rectangle.

2. Make the Orange Filling

  • In a bowl, beat butter, brown sugar, orange zest, orange juice, cinnamon, and salt until smooth and fragrant.

3. Assemble the Casserole

  • Roll or press dough into a 12x16-inch rectangle on a floured surface.
  • Spread filling evenly over dough, leaving a ½-inch border.
  • Roll tightly from the long side into a log.
  • Cut into 12–16 even slices.
  • Arrange cut-side up in a greased 9x13-inch baking dish.

4. Overnight Rise (Best Method)

  • Cover with plastic wrap. Refrigerate 8–16 hours.
  • Morning of baking: Let sit at room temp 30 mins while oven preheats.

5. Bake to Golden Perfection

  • Preheat oven to 350°F (175°C).
  • Bake 25–30 minutes, until golden and puffed.
  • Cool 10 minutes.

6. Glaze & Serve

  • Whisk powdered sugar, orange juice, zest, and butter until smooth.
  • Drizzle over warm casserole.
  • Serve immediately—pull apart at the table!

Serving Suggestions

  • ☕ Classic: With coffee or orange-spiced tea
  • 🥛 Brunch favorite: Alongside scrambled eggs and fruit salad
  • 🍯 Decadent: Warm with vanilla ice cream
  • 🎁 Holiday hit: Perfect for Christmas or Easter morning

Make-Ahead & Storage Tips

  • Fridge: Assemble unbaked; refrigerate overnight.
  • Freeze: Bake, cool, then freeze whole or sliced. Thaw and rewarm at 325°F.
  • Reheat: Cover with foil; warm at 325°F for 10–15 minutes.

Frequently Asked Questions

Q: Can I use bottled orange juice?
A: Yes—but fresh zest is essential for bright flavor.

Q: Gluten-free?
A: Use GF cinnamon roll dough (like Immaculate Baking Co.) or homemade GF yeast dough.

Q: No overnight time?
A: Let rise at room temp 1.5–2 hours until doubled, then bake.

Q: Filling leaking out?
A: Don’t overfill edges; chill filling 10 mins before spreading.

❤️ The Heart of the Dish

Orange Roll Casserole isn’t just breakfast—it’s a burst of joy in every bite. It’s what you bake when you want to welcome guests with warmth, celebrate a quiet morning, or bring a little sunshine to a gray day.

So zest that orange, roll that dough, and bake with brightness. Because the best mornings aren’t rushed—they’re citrusy, sweet, and made with love.

“Good food doesn’t need a bakery—it just needs oranges, cinnamon, and someone hungry.” 🍊✨



 

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