Warm buttermilk and add 1 package of active yeast to the milk, let stand for 3-5 minutes.

In stand mixer, whisk the eggs, sugar, butter, vanilla paste, buttermilk with yeast, and orange zest. Whisk for 3 minutes.

Add 1 cups of the flour and salt. Whisk till combined.

Remove whisk and place dough hook on stand mixer.

Add remaining 2 cups of flour and mix for 7 minutes on medium speed. The dough should be soft, moist and form a nice ball around the hook.

Place the dough in oiled bowl, cover with cloth and allow to rise for 2 hours. (dough should double in size)

Roll out dough into rectangle 1/4 inch thick.

Spread evenly 2 tbsp of softened butter over the dough.

Mix 1 tsp of orange zest with 1 cup of brown sugar. Spread evenly over dough.

Chop 1/2 cup of pecans and spread over dough.

Take dried cranberries and spread evenly over dough.

Roll the dough down from the top towards you tightly.

Cut into 1 1/2 inch rolls.

Take two rolls and flip one so they are mirror images of each other, tails of the dough should be on the outside.

Join the tails at the bottom of the rolls and pinch together forming a heart.

Place hearts in greased casserole dish.

Chill in refrigerator for 2 hours.

Bake for about 30 minutes at 350 degrees or until slightly brown on the tops.