Here is Mike's recipe for the much requested birthday morning, breakfast pull-apart. Pull-apart is small sweet dough balls rolled in butter, cinnamon and sugar and baked to a gorgeous, drippy sweetness. But take heed: if you dare to make this delicious recipe - wear your running shoes.

1/2 C warm water

2 1/2 tsp yeast

1/2 C sugar

2  tsp salt

2 eggs room temperature

1/2 C butter, softened

2 C warm milk

7 - 7 1/2 C flour

Sprinkle yeast over water and stir. Whisk together sugar, salt, eggs & butter and slowly add to water and yeast.  Add milk and then flour. Mix until dough becomes sticky. Turn dough out onto a floured surface and knead until smooth. Cover dough with a towel and let it rise until it doubles in size - about 45 minutes. Roll out and shape into sweet rolls, dinner rolls or coffee bread.

Bake rolls 10-12 min.

Coffee breads 25 -30 minutes

For pull-apart: Roll dough into golf ball sized balls, dip completely in butter, roll in cinnamon and sugar mixture. Stack dough balls in an angle food cake pan or bundt pan. Bake 30 minutes. You may have to play with the time a bit. The amount of time need to bake depends on the thickness of the pan.

Turn onto plate.

For croissants: roll dough into a circle and cut triangle wedges (a pizza cutter works fabulously). Starting at base of triangle, roll dough into a croissant shape. Butter top. For a sweet flavor brush cinnamon, sugar and butter into the center before rolling. Bake.

*This recipe is super versatile - the dough can be rolled into any shape and stuffed, spread, dipped and baked. Use your imagination.