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Triple Glazed Cranberry Pecan Sticky Buns: your Thanksgiving morning will never be the same!
Sticky buns and I have a long and wonderful history together. From cini minis at the BK drive through to pecan sticky buns at my favorite bakery in Nova Scotia, I have always been a huge fan.
In high school, my friends and I would often sneak out during our 25 minute free periods to drive to a local bread shop down the road. Once there, it was always a toss up choosing between their croissant sticky bun or their soft and chewy cranberry pecan rolls. Sometimes I’d get both, eating one on the way back to school and saving the other for later that day.
Now, as a professional baking blogger, I have found that I don’t have to choose between the two anymore. Friends, say hello to my Triple Glazed Cranberry Pecan Sticky Buns.
And because this is Broma Bakery, after all, I didn’t stop at making sticky buns with a cute little swirl inside. No way. These babies have a fresh cranberry filling, a gooey brown sugar sauce, and a sticky pecan topping. So as they bake, they soak up all this warm delicious goodness quite literally from bottom to top.
The bread itself is soft and chewy, yet slightly buttery like a croissant dough. It has almost flakey layers that hold up perfectly with all the sticky ooey gooey bits.
This would be absolute perfection on Thanksgiving morning. You could easily make them ahead the day before up to when you place them in the pan, then freeze them overnight, take them out to thaw and rise again in the morning, and pop them into the oven.
In a small bowl, microwave the buttermilk and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Stir in eggs and salt.
Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5 minutes. Dough should have a smooth surface and be firm enough to hold together in a ball.
Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 2 hours.
In a food processor, pulse the cranberries, sugar, vanilla, salt, and melted butter until the cranberries are the size of small pebbles. Set aside.
To make the gooey sauce, combine the brown sugar, butter, and heavy cream in a small saucepan and heat until the sugar melts. Pour into a 9″x 13″ pan. Set aside.
Flour a large work surface. Roll the dough out into a 12″x 16″ rectangle. Spread the cranberry mixture over the dough, coating it evenly.
Roll the dough into a log, pinching the ends so it stays together. Using a serrated knife, cut the dough into 12 buns. Place into the the pan with the gooey sauce.
Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
Preheat the oven to 350°F. Bake for approximately 30 minutes, until the top is nicely golden brown. You’ll want a deep golden color, as the outside of the loaf can be cooked and the inside still doughy. Use your discretion.
While the buns are baking, make the sticky pecan topping. Combine the brown sugar and butter in a small saucepan and heat over low heat for 3-4 minutes, until the mixture just begins to bubble. Remove from heat and stir in cream until it fully combines (the mixture may bubble-this is OK). Stir in pecans.
Once out of the oven, allow the buns to cool for 10 minutes, then invert over a large tray and top with sticky pecan topping!