Back
Recipes / Breakfast

Upside Down Cinnamon Rolls

Plan This Recipe Print

Upside Down Cinnamon Rolls

Katie
The Cook
4 Servings
5 Ingredients
8 Comments

Make family breakfast extra special with Upside Down Cinnamon Rolls, topped with a brown sugar glaze and chopped pecans.

Read More
4 Servings
5 Ingredients
8 Comments

Ingredients

  • ½ cups Brown Sugar
  • ¼ cups chop Pecans
  • 1 tablespoon Cinnamon
  • 3 tablespoons Butter
  • 15 ounces Refrigerated Biscuit

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. 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.
  2. 8340923 Upgrade to a paid membership 41001 to unlock all instructions 32050
  3. 6055608 Upgrade to a paid membership 13534 to unlock all instructions 34431
  4. 2396962 Upgrade to a paid membership 52062 to unlock all instructions 95833
  5. 8479224 Upgrade to a paid membership 81425 to unlock all instructions 9630
  6. 83745 Upgrade to a paid membership 5964 to unlock all instructions 7362
  7. 9843734 Upgrade to a paid membership 96986 to unlock all instructions 88274

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 1653379 Upgrade to a paid membership 83405 to unlock all instructions 89286

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. 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.
  2. Top with biscuits.
  3. Bake at 350 degrees for 12 minutes or until golden brown.
  4. 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.
  5. Cinnamon sugar will drizzle down the side of the cinnamon rolls.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 cinnamon rolls
Amount Per Serving
Calories
480
Total Fat
18g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
23mg
Sodium
905mg
Total Carbohydrates
77g
Fiber
2g
Sugar
30g
Protein
8g
WW Freestyle
19

Categories

shellfish-free, fish-free, traditional, kid-friendly, vegetarian, winter, fall, spring, egg-free

Categories

shellfish-free, fish-free, traditional, kid-friendly, vegetarian, winter, fall, spring, egg-free

8 Comments

Join the discussion

  1. 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. 🙁

    Reply

    1. 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.

      Reply

  2. 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.

    Reply

    1. 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.

      Reply

  3. 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.

    Reply

  4. I used store brand biscuits, 10 count. I covered bottom of a round glass pie dish with brown sugar, added about a tablespoon of cinnamon and mixed together, spreading evenly. I then cut a half stick of butter in small slices and covered my mixture. I cooked it for 10 minutes at 400 degrees Fahrenheit. Basically followed biscuit directions. I put them in a fully heated oven. They came out great. Thank you for the idea.

    Reply