Ingredients

Instructions

  1. DOUGH: Mix together yeast, milk and sugar.
  2. Set aside to bloom.
  3. Mix the salt, mace and flour together.
  4. Add the eggs and butter to the yeast, then pour the dry mixture on top and place on your kitchenaid with the dough hook attachment.
  5. Mix for at least 10 minutes, or until smooth and satiny in texture.
  6. Add flour as needed.
  7. Turn the dough out onto a floured board and knead by hand a few turns or until very smooth.
  8. Put into a buttered bowl, cover with plastic wrap and set aside to rise until doubled.
  9. FILLING: Mix the nuts together.
  10. Mix all remaining ingredients together along with half of the walnut-pecan mixture.
  11. Set aside.
  12. TOPPING: Spread the softened unsalted butter evenly across the bottom of a 9x13 inch baking pan.
  13. Mix the remaining half of the nuts with the brown sugar, the vanilla, and lemon zest and sprinkle over the top.
  14. ASSEMBLY: Roll the dough into a rectangle approximately.
  15. 12 x 18 inches.
  16. Brush with the melted butter except for about 1 inch along one of the 18 inch sides.
  17. Sprinkle the cranberry filling all over the buttered dough, the roll it up jelly roll style, pinching at each end and along the seam.
  18. Cut the roll into 12 even pieces and place face down, 4 across and 3 down, in the pan.
  19. Cover and proof until nearly doubled.
  20. Bake at 350 degrees F.
  21. for 30- 35 minutes or until the tops are golden brown and the sugar is bubbling up between the rolls.
  22. Remove the pan from the oven, wait 5 minutes, then invert onto a baking sheet.
  23. Cool and serve.