This is a promo recipe card from Chex that was found in a large collection, date unknown. Recipe is typed below along with a scanned copy (both sides of card).

Cinnamon Pecan Pull-Aparts
Pull apart with fork to serve

1 cup milk, scalded
3/4 cup dark raisins
1 1/2 cups Bran Chex cereal
1 1/2 teaspoons salt
1 teaspoon and 1 1/2 teaspoons cinnamon
1/4 teaspoon ground allspice
1/3 cup and 1 cup sugar
3 tablespoons vegetable shortening
1 package active dry yeast
1/4 cup warm water (105-115°)
1 egg, slightly beaten
2 3/4 to 3 1/2 cups all-purpose flour
1/4 cup chopped pecans
5 tablespoons butter or margarine, melted

Grease 10-inch tube pan. (Do not use pan with removable bottom.) Pour milk over raisins, Bran Chex, salt, 1 teaspoon cinnamon, allspice, 1/3 cup sugar and shortening in large bowl. Stir to break up Chex. Cool to lukewarm. Dissolve yeast in warm water. Stir into cereal mixture. Add egg. Mix thoroughly.

Stir in enough flour to make a soft dough. Turn onto lightly floured surface. Knead until smooth, about 10 minutes. Place in greased bowl. Turn. Cover. Let rise in warm place, free from draft, until doubled in bulk, 60-75 minutes. Meanwhile, combine remaining 1 cup sugar, 1 1/2 teaspoons cinnamon and pecans. Set aside.

Punch down dough. Pinch off to form 1 1/4-inch balls. Roll in melted butter and then reserved cinnamon-sugar mixture. Layer balls in bottom of pan, barely touching. Repeat for second layer. Sprinkle any remaining butter and cinnamon-sugar over balls. Cover. Let rise until almost doubled in bulk, 1 to 1 1/2 hours. Bake in preheated 375° oven 30-40 minutes or until top is browned and crispy. Immediately invert onto serving plate. Serve warm.

Makes 1 ring.