6 Reviews

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!

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s'kat January 07, 2004

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!

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Susiecat too May 08, 2008

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.

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Mysterygirl May 21, 2007

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. :-)

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BarbryT March 01, 2007

***** 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.

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sugarpea November 28, 2004

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.

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Marmish June 27, 2004
Cranberry Sticky Buns