Whole Wheat Monkey Bread

READY IN: 2hrs 30mins
YIELD: 32 chunks




  • Start yeast in warm water, with a pinch of the sugar and flour.
  • Melt 1/4 cup margarine and 1/3 cup of sugar with milk, cool to lukewarm.
  • beat eggs.
  • Mix all liquids (of course, make sure milk/margarine/sugar are cool enough so the yeast does not stunt).
  • Add two cups of whole wheat flour, beat slowly for 2 minutes.
  • Add remaining flour and 1T cinnamon and beat for two minutes - dough will be sticky.
  • Cover and let rise (1-1:30 hours).
  • Punch down, melt remaining 1/3 cup margarine and 1 cup sugar together with 1T cinnamon.
  • 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).
  • Stack balls loosely until all dough is used.
  • Top with remaining butter/sugar/cinnamon mixture and pecans.
  • cover and let rise 30 minute.
  • Bake at 375 for 30 min (or 18 in convection ovens).
  • 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.