From the archives...
I really dislike posting a recipe I have only made once. What seems to be a simple bit of culinary magic one day may fizzle on second try. Even well-tested recipes can run into problems when moved from one region of the country to another: the moisture level of flour changes noticeably from a wet climate to a dry one, for example, and altitude screws with baking and boiling, not to mention your alcohol tolerance. (My brother-in-law who works as an EMT a mile up in the mountains tells great stories.)
There are, however, a few writers whose recipes I trust enough to go with a single pass at a recipe when I am short on time and I turned to one of them for the sweet roll dough I used for the tree. Modifications were made, of course: I zested an orange, toasted and ground cardamom, sprinkled in cinnamon, and tipped in a splash of vanilla; milk became buttermilk; sugar was reduced a little bit - there was a LOT of sugar. Ten minutes after I put it in the oven the house was filled with a heady mix of spices and I was regretting not putting an extra 'tasting' loaf in the oven. (After I took photos, I tore into a golden ball of dough; I can report the flavor lived up to its aroma-vertising.)
The crumb, sadly, did not. Dense and chewy, not tender and light. Totally wrong.