This delicious breakfast casserole turns classic orange rolls into a make-ahead crowd-pleaser. The dough rises overnight for fluffy, tender results with minimal morning work.
Ingredients
For the Rolls:
· 1 package (2¼ tsp) active dry yeast
· ¼ cup warm water (110-115°F)
· ¾ cup warm whole milk (110-115°F)
· ½ cup granulated sugar
· ½ cup unsalted butter, softened
· 2 large eggs, room temperature
· 1 tsp salt
· 4-4½ cups all-purpose flour, divided
For the Orange Filling:
· ½ cup unsalted butter, softened
· 1 cup granulated sugar
· Zest of 2 large oranges (about 2 tbsp)
· ½ cup freshly squeezed orange juice (divided – ¼ cup for filling, ¼ cup for glaze)
For the Cream Cheese Glaze:
· 4 oz cream cheese, softened
· 1 cup powdered sugar
· ¼ cup reserved orange juice
· 1 tsp vanilla extract
· Pinch of salt
Instructions
Day 1: Prepare and Refrigerate
- Activate yeast:
· In a small bowl, dissolve yeast in warm water with 1 tsp of the sugar. Let sit for 5-10 minutes until foamy. - Make dough:
· In a large mixing bowl or stand mixer fitted with dough hook, combine warm milk, remaining sugar, softened butter, eggs, salt, and yeast mixture.
· Gradually add 4 cups of flour, mixing until a soft dough forms. Add remaining flour as needed until dough pulls away from sides of bowl but is still slightly sticky. - Knead and rise:
· Knead for 5-7 minutes by machine (or 8-10 by hand) until smooth and elastic.
· Place in greased bowl, cover with plastic wrap, and let rise in warm place until doubled (about 1-1½ hours). - Prepare filling:
· Mix ½ cup softened butter, 1 cup sugar, orange zest, and ¼ cup orange juice until smooth. Set aside remaining ¼ cup orange juice for glaze. - Assemble casserole:
· Punch down dough and roll into 18×12-inch rectangle on floured surface.
· Spread orange filling evenly over dough.
· Starting with long side, roll tightly into log. Cut into 12 equal slices.
· Arrange rolls cut-side up in greased 9×13-inch baking dish.
· Cover tightly with plastic wrap and refrigerate overnight (8-12 hours).
Day 2: Bake and Serve
- Morning preparation:
· Remove casserole from refrigerator 30 minutes before baking.
· Preheat oven to 350°F (175°C).
· Let rolls sit on counter while oven preheats. - Bake:
· Remove plastic wrap and bake for 25-30 minutes, until golden brown and internal temperature reaches 190°F.
· If tops brown too quickly, tent with foil. - Make glaze:
· While rolls bake, beat cream cheese until smooth.
· Add powdered sugar, reserved ¼ cup orange juice, vanilla, and salt. Mix until creamy. - Finish:
· Let rolls cool in pan for 10 minutes.
· Drizzle with cream cheese glaze while still warm.
· Serve immediately.
Tips for Success:
· Temperature matters: Ensure milk and water are warm but not hot (110-115°F) to activate yeast without killing it.
· Don’t over-flour: The dough should be slightly sticky. Too much flour makes dense rolls.
· Overnight rise: Refrigeration slows yeast for flavor development and convenient morning baking.
· Make ahead option: Prepare completely, cool, cover, and refrigerate. Reheat individual portions in microwave for 20-30 seconds.
· Freezing: Bake without glaze, cool completely, wrap tightly, and freeze for up to 3 months. Thaw and reheat, then add glaze.
This casserole transforms overnight into pillowy, orange-infused rolls perfect for brunches, holidays, or special weekend breakfasts. The make-ahead preparation makes mornings effortless while delivering impressive, bakery-quality results.