Triple Glazed Cranberry Pecan Sticky Buns: your Thanksgiving morning will never be the same!

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.

Triple Glazed Cranberry Pecan Sticky Buns: your Thanksgiving morning will never be the same!

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.

Triple Glazed Cranberry Pecan Sticky Buns: your Thanksgiving morning will never be the same!
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.

Long live the buns.

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Triple Glazed Cranberry Pecan Sticky Buns

Triple Glazed Cranberry Pecan Sticky Buns: your Thanksgiving morning will never be the same!
  • Author: Sarah Fennel
  • Yield: 12 buns 1x
Scale

Ingredients

For the buns

  • 1/2 cup buttermilk, warmed to 110°F
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons active yeast
  • 2 large eggs, room temperature
  • 1 teaspoon salt
  • 3 cups all-purpose flour

For the cranberry swirl

  • 1 cup fresh cranberries
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted

For the gooey sauce

  • 2/3 cup brown sugar
  • 1/3 cup butter
  • 1 tablespoon heavy cream

For the sticky pecan topping

  • 1/2 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon heavy cream
  • 2/3 cup pecans, roughly chopped

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. In a food processor, pulse the cranberries, sugar, vanilla, salt, and melted butter until the cranberries are the size of small pebbles. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Allow dough to rise a second time. Cover the pan with a cloth and let rest in a warm place for 1 hour.
  9. 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.
  10. 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.
  11. 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!

 

32 comments

Avatar
Tori
Reply

I had the same problem choosing when I was little. How can you pick between 2 perfect things? I’m so glad you found a way to have your sticky bun and eat it too cause these look killer amazing. I love the idea of having these on Thanksgiving morning!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Choosing when you’re a kid is one of the hardest things in the world!!

Avatar
Alice @ Hip Foodie Mom
Reply

Sarah, I love that you married the two: croissant sticky buns + cranberry pecan rolls!! I can’t wait to get my hands on some fresh cranberries! and LOVE your new profile photo! so fun!!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you so much, Alice!! I’m really pleased with it, and so glad you like it, too!!!!

Avatar
Jess @ What Jessica Baked Next
Reply

These sticky buns look divine, Sarah! Loving every single thing about these – the gooey sauce and pecan topping sounds incredible! Such a delicious idea for Thanksgiving morning brekkie!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Jess! I totally agree 🙂

Avatar
Lucia @ The Foodwright
Reply

Ohhh my goodness, I love that you used a fresh cranberry filling! So genius. Ooey gooey delicious.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right? It provides a perfect balance!!

Avatar
Katrina
Reply

I’ve never baked with cranberries before! Definitely need to throw them in some buttery buns! <3

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Girlfriend, you MUST!

Avatar
Medha @ Whisk & Shout
Reply

Love the cranberries in these! Pinning 🙂

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Gotta get Thanksgiving-y with the crans 🙂

Avatar
Jess @ Sweetest Menu
Reply

Wow! These rolls look incredible – seriously out of the world. That sticky glaze? Yes please!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Triple sticky glaze forever!!!!

Avatar
Carol
Reply

Hi Sarah,
Can you suggest something other than the cranberries for the filling as they are not available in Australia.

Thanks Carol.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hi Carol! You can omit the cranberries entirely and make them cinnamon pecan sticky buns. In the filling, add in 1.5T ground cinnamon! You could also try substituting the cranberries for cherries– that would be lovely!

Avatar
Erica
Reply

YES BUNS TILL I DIE. Love this! And your photography is so beautiful!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you so much my dear!

Avatar
Mary Ann | The Beach House Kitchen
Reply

I would not trust myself alone in the house with a plate of these Sarah! They look too good!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Hahaha, I feel the same. Gotta pass them off to others!!

Avatar
Angela - Patisserie Makes Perfect
Reply

I’ve never had a cinnamon bun, they look so tasty though especially with a cranberry swirl for Thanksgiving.

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

You are missing out my dear! You must have one 🙂

Avatar
Amy | Club Narwhal
Reply

Oh, have MERCY, Sarah! These look so decadent and delicious–love the cute swirl 😉

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you, Amy! The swirl makes it so fun 🙂

Avatar
Megan {Country Cleaver}
Reply

Go big or go home – these sticky buns do not mess around!!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Thank you Megan! I totally agree 🙂

Avatar
traci | vanilla and bean
Reply

I’ll take a sticky bun over cinn rolls any day! Hands down the superior bun! These are fabulous my Sarah!

Sarah | Broma Bakery
Sarah | Broma Bakery
Reply

Right?! Ahh, I love them.

Avatar
Chelsea | Whole Bite Blog
Reply

Girl, these look incredible! Sticky buns just scream Thanksgiving morning to me. And with cranberry swirl? And that pecan topping? I can’t get enough! Gorgeous 🙂

Avatar
Claudia | The Brick Kitchen
Reply

Ahh all that sticky, gooey caramel is making me insanely hungry! Love the sound of putting caramel in the bottom and then tipping them upside – it isn’t something I have done before but think I need to get onto that! So decadent and perfect for Thanksgiving morning 🙂

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