Instructions: 1 Because the dough has a tendency to drip as it bakes, I usually put a cookie sheet or aluminum foil underneath the Bundt pan. That way I dont have to clean up a mess in the oven when the bread has finished baking. -

2 Thaw dough in refrigerator for 12 hours. Combine 1 cup sugar and the next 4 ingredients in a small saucepan; bring to a boil, and cook 1 minute.

Remove sugar syrup from heat; let cool 10 minutes.

3 Cut each loaf of dough into 24 equal portions. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish; stir well. Roll each portion in sugar mixture, and layer 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 degrees), free from drafts, 35 minutes or until doubled in bulk.

4 Uncover, and bake at 350 degrees for 25 minutes or until lightly browned.

Immediately loosen edges of bread with a knife. Place a serving plate, upside down, on top of the pan, and invert bread onto the plate. Remove the pan, and drizzle any remaining syrup over the bread.

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