Dough

In the bowl of a stand mixer, using the paddle attachment, combine whole wheat pastry flour, 1 ½ cups all-purpose flour, yeast, and salt.

In saucepan or microwave safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in eggs and honey. Blend at low speed until moistened.

Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft smooth dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

While the dough is rising mix granulated sugar with orange zest in a small bowl; set aside.

Sticky goo

Mix the butter, honey and brown sugar until smooth. Brush a 9x13-inch pan with butter of spray with cooking spray. Spread the sticky goo into the pan. Sprinkle with the pecans, if using.

Assembly

Gently deflate the dough. On a lightly floured work surface (I like to use a Silpat) roll into a 16x11-inch rectangle. Sprinkle evenly with orange sugar mixture. Sprinkle cranberries evenly on top of the orange sugar.

With the long edge of the rectangle facing you, roll it into a tight, long cylinder, like a jelly roll. Pinch the top edge to seal so it can't unroll. Cut into 12 slices. Arrange evenly, cut side down, in the prepared pan spread with goo; they should be almost touching. Cover with plastic wrap and allow to rise at room tempearature for about 30 minutes.

Preheat oven to 375º.

Place the pan of buns on a baking sheet to catch any overflowing goo. Bake 40 to 45 minutes or until the tops of the rolls are light golden brown. Immediately invert onto a clean tray or serving platter, taking care not to spatter yourself with hot goo. If there is goo left in the pan, scrape it up and spread it back onto the buns.