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!