I agree with you- these are the best buns that I have made, too. I used freshly grated nutmeg in place of the mace, and did the refrigerator-rise method. Just heavenly- the tart cranberries are wonderful, here. Thanks!
This is a delicious sweet bun, with lots of good stuff! I couldn't find fresh cranberries, as I made these the first week of May, and there are no fresh cranberries in the markets here now. So instead I subbed dried tart cherries. I used the lemon zest option. I think I got confused with the topping/filling instructions, so I ended up just combining the nuts, dried cherries, lemon zest, cinnamon and nutmeg all together, and used it both for the topping and the filling. It came out beautifully. I will have to try this again in the fall when fresh cranberries are available, because that could only make this better. I especially love the softly spiced sweet dough! Thanks, kiwidutch!
These were great. I used orange zest instead of lemon simply because I love the flavor of oranges and cranberries. I also used the cinnamon instead of the mace. To reduce the sugars, I replaced the sugar in the filling with Splenda and used Splenda brown sugar for the topping.
Utterly wonderful. I particularly enjoyed the fact that they aren't super-sweet. Not sugary icky, but caramel. Perfect for adults. And kids. The distinctive difference between these and many other sticky bun recipes is the dough. The mace adds a whole new delicious dimension. Anyone looking at this recipe--MAKE THEM. :-)
***** Wow. THE best sweet dough I have ever made. It's perfect. I got a new food processor that came with a dough blade. I had my doubts but gave it a try and, believe it or not, it worked beautifully. I may try to make the filling and topping more decadent (not that it's really needed)but this is definitely my future sticky bun recipe. Thanks, Mean Chef. Outstanding buns.
These were amazing! I hate when cinnamon rolls are just bread in the middle without much stuff. NOT a problem here! The filling was tasty and substantial and the topping worked into the rolls themselves. They were beautiful on top, very nutty and caramelized. The cranberries added a nice change of pace. They stayed moist for two days in a covered pan. 15 seconds in the micro to warm them up and they tasted almost out of the oven.