Orange roll casserole brings together the citrus flavor of sweet rolls and the soft center of a French-toast bake. Most of the preparation happens the evening before, leaving the oven to do the morning work.
For a 9×13-inch baking dish, use two eight-count cans of refrigerated orange rolls, reserving their icing. Cut the rolls into six to eight pieces each and spread them in a lightly greased dish. Whisk six eggs with one cup whole milk, half a cup heavy cream, one-third cup sugar, one teaspoon each vanilla and cinnamon, one tablespoon orange zest, one-quarter cup orange juice and one-quarter teaspoon salt.
Pour the mixture over the rolls, drizzle with two tablespoons melted butter, cover and refrigerate overnight. Use a baking dish appropriate for this method and follow its temperature-change instructions. Bake at 350°F (175°C), covered for about 25 minutes, then uncovered for another 15–20 minutes, until the center is set and the edges are golden. Timing can vary.
Rest for five to ten minutes. Mix the reserved icing with one to two tablespoons orange juice and drizzle over the warm bake. The source recipe makes approximately ten to twelve servings. Fresh fruit gives the sweet, rich casserole a simple contrast.