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“This version, while slightly healthier than other recipes, is still quite a treat and needs moderation. Makes breakfast for 4-6, or a great treat for a potluck.”
2hrs 30mins
32 chunks

Ingredients Nutrition


  1. Start yeast in warm water, with a pinch of the sugar and flour.
  2. Melt 1/4 cup margarine and 1/3 cup of sugar with milk, cool to lukewarm.
  3. beat eggs.
  4. Mix all liquids (of course, make sure milk/margarine/sugar are cool enough so the yeast does not stunt).
  5. Add two cups of whole wheat flour, beat slowly for 2 minutes.
  6. Add remaining flour and 1T cinnamon and beat for two minutes - dough will be sticky.
  7. Cover and let rise (1-1:30 hours).
  8. Punch down, melt remaining 1/3 cup margarine and 1 cup sugar together with 1T cinnamon.
  9. Grab sticky chunks of dough, roll into a ball (1-2 inch), dip/roll in margarine & sugar and drop into oiled bunt pan (other pans work fine too, you just get more crusty exposures with a bunt).
  10. Stack balls loosely until all dough is used.
  11. Top with remaining butter/sugar/cinnamon mixture and pecans.
  12. cover and let rise 30 minute.
  13. Bake at 375 for 30 min (or 18 in convection ovens).
  14. Invert onto a serving plate and serve warm! These don't last long, because they're so good. This technique can also be used for pull apart dinner rolls, cheddar&chive biscuits, or other bread products to share. Just be sure to roll each ball in some sort of oil so that they will develop seams where they tear easily.

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