Since I don't own a real bundt pan, I had to use a springform pan with a bundt insert. I would not recommend this pan for this recipe as it leaked the syrup from the bottom of the collar. Luckily I realized this during the rising period and was able to bake the bread with a sheet pan underneath to catch the syrup. When I inverted the bread there was virtually no syrup left in the pan. I had to pour what collected on the sheet pan over the cake!
This is a large recipe and would probably be enough for 6 to 8 people to share. The next time I make this, I'll try making a half batch. Also, I've seen variations on this recipe using refrigerated biscuit dough instead of frozen bread dough. You can also add nuts or raisins between the layers if you like.
Adapted from: Cooking Light
2 (1-pound) loaves frozen white bread dough
1 1/4 cups sugar, divided
1/4 cup packed brown sugar
1/4 cup whole milk
1 tablespoon unsalted butter
1 3/4 teaspoons ground cinnamon, divided
Thaw bread dough in refrigerator for 12 hours.
Combine 1 cup sugar, brown sugar, milk, butter, and 1 1/4 teaspoons cinnamon in a small saucepan. Bring to a boil; cook 1 minute. Remove sugar syrup from heat; let cool 10 minutes.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Cut each loaf of dough into 24 equal portions. Roll each portion in sugar mixture; layer balls of dough in a 12-cup Bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in bulk.
Preheat oven to 350°.
Uncover, and bake at 350° for 25 minutes or until lightly browned. Immediately loosen edges of bread with a knife. Place a plate upside down on top of pan; invert onto plate. Remove pan; drizzle any remaining syrup over bread.