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Upside Down Cinnamon Rolls

Nothing says family weekend breakfast to me like cinnamon rolls.  These Upside Down Cinnamon Rolls are, in a word, phenomenal.  The ingredients are so simple you might even already have everything you need.  I’m even going to go out on a  limb and say I preferred them to my normal canned cinnamon rolls, and my family agreed!

Upside Down Cinnamon Rolls


Katie @ onceamonthmeals.com


  • 0.5 cup brown sugar
  • 0.25 cup chopped pecans
  • 1 Tablespoon cinnamon
  • 3 Tablespoon butter
  • 15 ounces refrigerated biscuit dough


Preheat oven to 350.  On the bottom of a round baking pan, place brown sugar, pecans, and cinnamon.  Cut butter into small sections and place on top of the sugar mix.  Top with biscuits.  Bake for 12 minutes or until golden brown.  Remove from oven and place plate over the top of the baking pan.  Turn the pan upside down to allow the cinnamon rolls to come out.  Cinnamon sugar will drizzle down the side of the cinnamon rolls.

Freezing Directions:

Allow to cool.  Flash freeze, then place into gallon freezer bag.  Label and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 4


**conversion chart image provided by Erik Spiekermann


5 Responses to “Upside Down Cinnamon Rolls”

  1. Bethany says:

    This did not turn out well for me. There was definitely not enough butter, so the cinnamon-sugar mixture turned out dry and lumpy, not running down (or even sticking to) the rolls at all. The rolls did not cook well; they were still very doughy, even after 14 minutes. Anyway, they ended up in the trash. :(

    • katie says:

      Bethany, I’m sorry they didn’t turn out for you. Did you compare the temp/cooking time on the recipe to what your refrigerated biscuits said on the outside? Some brands different on how long they take to cook or what temp works best for that type. I just used a generic homestyle biscuit similar to pillsbury.

  2. lea wallis says:

    i tried this today and had similar results as bethany. the recipe i’m using is for family of 4. my recipe card says it will yeild 8 rolls. i think i needed to divide the recipe in 1/2; placing 1/2 the recipe in 1 round pan, and the other 1/2 of the recipe in the 2nd round pan. however, there is no notation at the bottom of the recipe card stating how many pans. if you try to cram the entire recipe into 1 round pan, you get the results that bethany and i did. i did continue cooking until biscuits were done which took approx 30-40 min but again all the sugar mixture remained in the pan-no ooey gooey goodness. also are you using the regular sized refrigerator biscuits or the grand size? what size round pan are you using? thanks for the help.

    • Kelly says:

      Lea you are correct, we needed to adjust this recipe post to reflect that. I have updated it. The recipe cards in the menu are correct.

  3. lea wallis says:

    also a side-note with this recipe, when creating the recipe for a family of 4 (entered in yellow box), the recipe states 30 oz of biscuits needed, however, the grocery shopping list only lists 8 oz needing to be purchased.

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