This make-ahead orange roll casserole is soft, fluffy, citrusy, and perfect for brunch, holidays, or busy mornings. You prep it the night before, let it rise in the fridge, and bake it fresh the next day.
🧡 Ingredients
For the Dough
3½–4 cups all-purpose flour
¼ cup sugar
1 packet (2¼ tsp) active dry yeast
1 tsp salt
¾ cup warm milk (about 110°F / 43°C)
¼ cup orange juice (fresh is best!)
¼ cup unsalted butter, melted
1 egg
1 tbsp orange zest
For the Orange Filling
½ cup softened butter
¾ cup sugar
2 tbsp orange zest
1–2 tbsp fresh orange juice
For the Orange Glaze
1 cup powdered sugar
2–3 tbsp fresh orange juice
½ tsp vanilla (optional)
Extra zest for garnish
🌙 Night-Before Instructions
Activate yeast: Combine warm milk + 1 tbsp sugar + yeast. Let sit 5–10 minutes until foamy.
Mix dough: Add orange juice, melted butter, egg, zest, sugar, salt, and 3½ cups flour. Mix until soft dough forms. Knead 6–8 minutes until smooth.
First rise: Place in greased bowl, cover, let rise 1–1½ hours (until doubled).
Make filling: Mix butter, sugar, zest, and orange juice.
Shape rolls: Roll dough into a rectangle (about 12×18 inches). Spread filling evenly. Roll tightly from long side and slice into 12 rolls.
Arrange: Place in greased 9×13 baking dish. Cover tightly and refrigerate overnight (8–12 hours).
Orange Roll Casserole That Rises Overnight!!!
