Irresistibly Gooey Upside Down Caramel Cinnamon Rolls with Pecans

Prepare for a breakfast revelation with these incredibly easy-to-make upside-down caramel cinnamon rolls! While classic cinnamon rolls, like my beloved brioche cinnamon rolls, hold a special place in my heart, the addition of a luscious, homemade caramel sauce takes these morning treats to an entirely new level of indulgence. Imagine soft, buttery dough, swirled with warm cinnamon, all baked atop a sticky, rich caramel and crunchy pecans. When you flip them out of the pan, the glistening caramel cascades over every roll, creating a truly spectacular and unbelievably delicious experience.

The best part? This recipe simplifies the art of caramel-making, making it completely fuss-free. Forget slaving over a hot stove, nervously watching sugar crystallize. Our method is straightforward and takes only 20 minutes of active prep time, ensuring you get that perfect gooey caramel every single time without the stress. These aren’t just cinnamon rolls; they’re an effortless journey to caramel-infused bliss.

These extraordinary caramel cinnamon rolls begin with the same incredibly tender and rich brioche dough that makes my classic versions so popular. However, their unique charm comes from being baked on top of a generous layer of toasted pecans, dark brown sugar, and creamy indulgence. This magical mixture transforms during baking into a thick, bubbly, and utterly irresistible caramel sauce that blankets each roll when inverted, delivering a stunning presentation and an explosion of flavor.

Why You’ll Love These Gooey Caramel Cinnamon Rolls

Get ready to fall head over heels for this recipe! Here’s what makes these upside-down caramel cinnamon rolls an absolute must-try for any baking enthusiast or breakfast lover:

• The cinnamon roll dough is exceptionally soft and buttery, thanks to a careful balance of whole milk, high-quality butter, granulated sugar, and eggs. This brioche-style base ensures a tender, melt-in-your-mouth texture that perfectly complements the rich caramel.
• Our signature caramel sauce is delightfully easy to create. It’s simply made by whisking together brown sugar and heavy cream, which is then spread across the bottom of your baking pan. For an extra boost of gooey goodness, a final splash of cream is added just before baking, guaranteeing a deeply flavorful and perfectly saucy caramel that will have everyone reaching for seconds.
• The upside-down baking method means every single roll is generously coated in that luscious caramel and crunchy pecans, ensuring maximum flavor and minimal effort.
• These rolls offer a wonderful contrast of textures: the soft, pillowy dough, the warm, spicy cinnamon filling, the gooey, sweet caramel, and the satisfying crunch of pecans.
• They are perfect for weekend breakfasts, holiday brunches, or simply as a comforting treat with a cup of coffee.

Essential Ingredients for Perfect Caramel Cinnamon Rolls

Crafting these delectable caramel cinnamon rolls starts with quality ingredients. Here’s a closer look at what you’ll need to create this amazing recipe:

For the complete list of ingredients with precise measurements and detailed instructions, please refer to the printable recipe card located at the bottom of this article.

• Butter: I always reach for European-style butter, such as Kerry Gold, in my baking. Its higher fat content contributes to a much richer, creamier, and more flavorful dough and filling. This isn’t just a preference; it genuinely makes a noticeable difference in the final taste and texture of your cinnamon rolls. Ensure it’s softened to room temperature for optimal mixing.
• Flour: This recipe calls for all-purpose flour. It provides the perfect balance of gluten strength and tenderness for our brioche-style dough. While bread flour can be used for a chewier roll, all-purpose flour keeps them soft and light.
• Pecans: These provide a delightful crunch and nutty flavor that beautifully complements the sweet caramel. If pecans aren’t your favorite, feel free to substitute them with walnuts or leave them out entirely for a pure caramel experience. Consider lightly toasting them before adding for an enhanced flavor.
• Whole Milk: Crucial for activating the yeast and adding richness to the dough. Ensure it’s lukewarm (around 105-115°F or 40-46°C) to prevent killing the yeast.
• Active Dry Yeast: The leavening agent that makes these rolls wonderfully soft and fluffy. Always check the expiration date to ensure it’s fresh and active.
• Eggs and Egg Yolk: These contribute to the brioche dough’s richness, color, and tenderness. Make sure they are at room temperature to incorporate smoothly into the dough.
• Granulated Sugar: Used in the dough to feed the yeast and add sweetness.
• Fine Sea Salt: A pinch of salt enhances all the flavors in the dough and filling, balancing the sweetness.
• Heavy Cream: Essential for both the rich brioche dough and the decadent caramel sauce. Its high-fat content ensures a luxurious texture. For those in Europe, double cream is an excellent substitute.
• Light Brown Sugar: The star of both the cinnamon filling and the caramel sauce, providing a deep, molasses-rich sweetness and characteristic caramel flavor.
• Cinnamon: The heart of the cinnamon roll filling, offering its iconic warmth and spice. Adjust to your personal preference.
• Vanilla Extract: A splash of vanilla extract in the caramel sauce deepens its flavor profile, adding a warm, aromatic note.

Step-by-Step Guide: How to Make These Caramel Cinnamon Rolls

Making these gorgeous upside-down caramel cinnamon rolls is simpler than you might think. Follow these detailed steps to achieve perfect results every time:

Step 1: Activate the Yeast. Gently warm your milk either in the microwave or over the stove until it’s lukewarm (around 105-115°F or 40-46°C). It should feel warm to the touch but not hot enough to scald your finger. Pour the warm milk into a small bowl, then sprinkle the active dry yeast over the top. Give it a gentle stir to combine, then let it sit undisturbed for 5-10 minutes. You’ll know it’s active when it becomes foamy and bubbly, indicating the yeast is alive and ready to work its magic.

Step 2: Combine Dry Ingredients. In the large bowl of your stand mixer, fitted with the dough hook attachment, add the all-purpose flour, granulated sugar, and fine sea salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This step prevents pockets of unmixed ingredients in your final dough.

Step 3: Mix the Dough. To the stand mixer bowl containing the dry ingredients, add the activated milk-and-yeast mixture, softened butter, room temperature egg, and egg yolk. Begin mixing on low speed for 2-3 minutes until the ingredients start to come together. Then, increase the speed to medium and continue mixing for another 3-5 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It should be slightly tacky but not overly sticky.

Step 4: First Rise (Proofing). Once your dough is perfectly mixed, gently remove it from the bowl. Lightly oil the same bowl (or a clean one) with a neutral oil, then place the dough back inside, turning it once to coat lightly. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Allow the dough to rest in a warm, draft-free place until it has visibly doubled in size. This usually takes between 60 to 90 minutes, depending on the warmth of your environment.

Step 5: Prepare the Baking Dish. While your dough is undergoing its first rise, get your baking dish ready. Generously butter a 9×13 inch baking pan. This ensures the rolls won’t stick and aids in the easy release of the gooey caramel. Set aside.

Step 6: Roll Out the Dough. Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured work surface. Using a floured rolling pin, roll the dough into a large rectangle, aiming for dimensions of approximately 18 inches (46 cm) long by 12 inches (30.5 cm) wide. Try to keep the thickness as even as possible for uniform rolls.

Step 7: Prepare the Cinnamon Filling. In a small bowl, whisk together the light brown sugar, ground cinnamon, and a pinch of fine sea salt. This blend will create that classic, aromatic cinnamon swirl. Evenly brush the rolled-out dough with softened unsalted butter, leaving a small ¼ inch margin around the edges. Then, generously sprinkle the brown sugar and cinnamon mixture over the buttered dough, ensuring full coverage.

Step 8: Mix the Caramel Base. In a separate jug or medium bowl, combine the light brown sugar, heavy cream, vanilla extract, and a pinch of salt. Whisk vigorously until the sugar is mostly dissolved and the mixture is smooth. This will form the incredible caramel base that our rolls will bake in.

Step 9: Assemble the Caramel Layer. Pour the prepared caramel mixture into your heavily buttered 9×13 inch baking pan. Use a rubber spatula or the back of a spoon to spread it evenly across the bottom. Then, generously sprinkle your chopped pecans over the caramel layer. This creates a crunchy, nutty foundation for your sticky buns.

Step 10: Roll and Cut the Rolls. Starting from one of the long sides of the dough rectangle, tightly roll it into a log. Once rolled, use unflavored dental floss or a very sharp serrated knife to cut the log into 12 even pieces. The dental floss method creates cleaner cuts without squishing the dough. Carefully arrange these cut cinnamon rolls, spiral-side up, on top of the caramel and pecan mixture in your prepared baking dish.

Step 11: Second Rise (Proofing). Loosely cover the baking dish with plastic wrap. Allow the rolls to rise again in a warm, draft-free spot for about an hour. To check if they are adequately proofed, gently poke one of the cinnamon rolls with your finger. If it bounces back slowly but leaves a slight indent, it’s ready. If the indent springs back completely, it needs a bit more time to rise. If it collapses, it’s over-proofed.

Step 12: Bake to Golden Perfection. Preheat your oven to 350°F (180°C). While the oven heats, warm the remaining heavy cream in a small saucepan or microwave until it’s lukewarm. Just before placing the rolls into the oven, gently pour this warm heavy cream over the tops of the cinnamon rolls and into the spaces between them. This heavy cream will mingle with the caramel base to create an even gooier, richer sauce. Bake for 25-30 minutes, or until the rolls are beautifully golden brown on top and the caramel is bubbling around the edges.

Pro Baking Tips for Flawless Caramel Cinnamon Rolls

Achieving bakery-quality caramel cinnamon rolls at home is totally possible with a few insider tricks. Here are my top tips to ensure your rolls turn out perfectly gooey and delicious every single time:

• I can’t stress this enough: I highly recommend using a digital kitchen scale to measure your ingredients, especially flour, using the metric system. Baking is a science, and precision makes a huge difference in consistency and success. Cups can vary significantly, leading to dry or dense dough.
• Always ensure all your cold ingredients are at room temperature before you begin mixing. This includes butter, milk, and eggs. Room temperature ingredients emulsify better, create a smoother dough, and activate yeast more effectively, leading to a lighter, more evenly textured bake. Pull them out of the fridge at least 2 hours before you plan to start baking.
• When activating your yeast, be mindful of the milk’s temperature. It should be lukewarm, not hot. If the milk is too hot (above 120°F/49°C), it will kill the yeast, and your dough won’t rise. A quick finger test should feel pleasantly warm, not scalding.
• For the cinnamon filling, it’s crucial to use softened butter, not melted butter. Melted butter tends to seep out of the rolls during the second rise or baking, making them messy and potentially causing the filling to leak into the pan. Softened butter acts as a glue, keeping the filling neatly contained within each swirl.
• Don’t skip the second rise! This crucial step, known as proofing, allows the yeast to produce more gas, creating those airy pockets that result in an incredibly soft and fluffy texture. Patience here will be rewarded.
• When rolling out your dough, use just enough flour on your work surface and rolling pin to prevent sticking. Too much flour can make the dough tough.
• For clean cuts when dividing the log, dental floss is a secret weapon! Slide it under the log, cross the ends over the top, and pull. It’s much more effective than a knife for maintaining the beautiful spiral shape.

Frequently Asked Questions About Caramel Cinnamon Rolls

More Irresistible Breakfast and Brunch Recipes to Try

If you loved these caramel cinnamon rolls, you’ll surely enjoy exploring more of my favorite breakfast and brunch recipes that are perfect for any occasion. From other comforting sweet treats to quick and easy morning bakes, there’s something for everyone to start their day deliciously.

Have you tried this irresistible caramel cinnamon roll recipe? I’d love to see your creations! Make sure to tag me on Instagram @alpineella and leave a review below if you have. Your feedback helps other bakers! For more delicious baking inspiration and ideas, be sure to follow me on Pinterest.

Recipe Card: Gooey Caramel Cinnamon Rolls