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