Prep the Pan: Pour the ¼ cup of melted butter directly into a 9x13-inch baking dish. Swirl the dish around gently to thoroughly coat the bottom with the butter.

Arrange the Dough: Arrange the cut orange roll quarters evenly across the bottom of the buttered baking dish. Set the dish aside.

Mix the Custard: In a medium bowl, whisk together the eggs, heavy cream, light brown sugar, vanilla extract, and the fresh zest and juice from your orange until completely smooth.

Pour and Soak: Pour the egg mixture evenly over the orange roll pieces in the baking dish.

Chill (Make Ahead): If making this ahead of time, cover the dish tightly with aluminum foil and chill it in the refrigerator until you are ready to bake, up to overnight.

Bake: When ready to bake, preheat your oven to 375°F. Uncover the baking dish and bake until the rolls are cooked through and deeply golden brown on top, but still soft in the center, about 30-35 minutes.

Cool: Remove the casserole from the oven and let it cool on the counter for about 10 minutes so the custard can set.

Make the Icing: While the rolls cool, prepare your icing. In a mixing bowl, whisk together the powdered sugar, vanilla extract, orange zest, and orange juice (starting with just 3 tablespoons of juice). Whisk in the 2 tablespoons of melted butter. If a thinner consistency is needed, add a little more orange juice; for a thicker consistency, add more powdered sugar.

Glaze and Serve: Pour the fresh icing evenly over the warm casserole, serve immediately, and enjoy!