Agree to great extent. They are only made and sought once a year, and probably only purchased one time at that. I always forget how bad they are. My mother's? We probably demolished them while they were indeed hot and certainly while hours fresh.
But that doesn't explain why most bakers can't turn out a decent product. Perhaps they are just very perishable, low in fat and sugar, and tend to stale more quickly than cinnamon rolls, morning rolls, sticky buns, etc.
FWIW, I've had two of this batch, my fill for (at least) a year. Still too sweet for me. Maybe they were never really that good. Tradition is a tough taskmaster and memory is fickle.