Melt butter, cream, brown sugar, corn syrup, and salt in a pot, bring to a boil, pour into dish, and sprinkle pecans evenly.
Prepare cinnamon rolls by separating them, placing them in a dish with caramel and pecans, allowing gaps for expansion during baking.
Bake cinnamon rolls until golden brown, then cool for 5 minutes. Invert onto a serving platter, being cautious with hot caramel. Drizzle with icing, if desired, and serve warm.