These are from David Moore, of David’s Breads, sold at All the Best Fine Foods in Toronto. They’re phenomenal, well worth the effort and can be made ahead.
Prepare topping first and pour into pan. Sprinkle with nuts and cranberries. Set aside to cool. Then prepare dough and let it rise. Fill, roll and cut dough into 6 pieces. Place dough in a room-temperature caramel-lined baking pan. Loosely but completely cover with plastic wrap. Refrigerate at least 4 hours or up to 1 day. When ready to bake, preheat oven to 350F (180C). Bake cold buns for a total of 35 to 40 minutes. If browning too quickly, place a piece of foil loosely over top.