Monkey Bread

Ingredients

 * 2 (1 pound) loaves frozen white bread
 * 1 C. sugar, divided
 * a C. packed brown sugar
 * a C. milk
 * 1-2 Tablespoons butter or margarine
 * 1 3/4 Teaspoons ground cinnamon, divided

Directions

 * 1) Thaw the bread dough in the refrigerator for 12 hours.
 * 2) Combine 1-cup sugar, brown sugar, milk, margarine/butter and 1 teaspoon of the cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup form heat; let cool 10 minutes.
 * 3) Combine a cup sugar and ˝ teaspoon in a shallow dish and mix well. Cut each loaf of thawed dough into approximately 24 equal portions. Roll each portion in the cinnamon sugar and then layer the dough balls in a 12-cup Bundt pan or tube pan, that has been coated with the cooking spray (or greased).
 * 4) Pour the sugar syrup over all of the dough; cover and let rise for 35 minutes or until doubled in bulk.
 * 5) Preheat over to 350F.
 * 6) Uncover, and bake at 350 or until lightly browned.
 * 7) Immediately loosen edges of bread with a knife.
 * 8) Place a plate upside down on top of the pan; invert pan onto plate.
 * 9) Remove pan and drizzle with any remaining sugar syrup.