Chef Maria Thompson - Pastry Specialist and Baking Instructor
👨‍🍳 Pastry Chef & Baking Expert

Recipe by Mitchell

🎓 Culinary Institute of America Graduate ⏰ 15+ Years Professional Baking Experience 🍽️ Author of Sweet Morning Pastries Cookbook

❤️ My Recipe Story

"I developed this recipe after years of making traditional cinnamon rolls and wanting to elevate them with that irresistible sticky bun experience. The key breakthrough came when I discovered the perfect ratio of caramel to pecans that creates that signature gooey texture without being overly sweet. My family requests these every Christmas morning, and they've become my signature contribution to neighborhood brunch gatherings. The secret is inverting them while they're still warm so the caramel stays gloriously gooey."

As a professionally trained pastry chef with over 15 years of experience, I specialize in creating approachable versions of bakery classics that home bakers can master. My philosophy is that exceptional baked goods require quality ingredients and proper technique, but should never be intimidating. I've taught thousands of students to create beautiful pastries in their own kitchens.

View All Mitchell's Recipes →
Golden-brown sticky pecan cinnamon rolls arranged on a wooden serving board with caramel dripping down the sides and toasted pecans on top, photographed on white marble with natural lighting

The Secret to Perfect Sticky Rolls

The magic of sticky pecan cinnamon rolls lies in the perfect balance between tender yeasted dough and rich caramel topping. Unlike regular cinnamon rolls where frosting is added after baking, sticky rolls are baked directly over their caramel pecan base, allowing the sugars to caramelize and the pecans to toast while the rolls rise and bake. This technique creates an integrated flavor profile where every bite delivers that signature sticky sweetness.

Temperature control is crucial for both the dough and the caramel. Your milk should be warm but not hot, around 110°F, which activates the yeast without killing it. The caramel mixture needs to be cooked just until it's smooth and combined, but not so long that it hardens. When you invert the pan, timing matters tremendously. The sweet spot is 2-3 minutes after removing from the oven, when the caramel is still fluid but the structure has set enough to release cleanly.

💡 Professional Tip

For the fluffiest rolls, don't skip the kneading step, and make sure your dough is smooth and elastic before rolling.

Frequently Asked Questions

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Recipe Troubleshooting Guide

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Essential Ingredient Notes

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Sticky Pecan Cinnamon Rolls

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Serves 12 servings
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📋 Ingredients

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Instructions

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Recipe Notes & Tips

Storage

Store cooled sticky rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The caramel will firm up when refrigerated, so reheat individual rolls in the microwave for 20-30 seconds or warm several rolls covered with foil in a 300°F oven for 10-12 minutes. For freezing, wrap individual rolls tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Reheating Tip

For the best texture, reheat rolls in a 300°F oven covered loosely with foil rather than in the microwave. This keeps the exterior soft and the caramel gooey without drying out the dough.

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