Directions:

Combine 1 cup sugar, brown sugar, milk, margarine and 1-1/4 teaspoon cinnamon in small saucepan. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and cool for 10 minutes.

Cut each loaf of dough into 24 equal portions. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish. Roll each portion of dough in sugar mixture and layer dough in a 12-cup bundt pan coated with cooking spray.

Pour syrup over dough, cover and let rise until double in bulk; about 35 minutes.

Bake at 350 F. for 25 minutes or until lightly browned. Loosen edges of bread with a knife. Turn upside down onto a serving plate. Drizzle any remaining syrup over the bread.