This is my kids’ favorite breakfast! A staple for birthdays, conference and holidays.
2 (1-lb) loaves frozen white bread dough (my MIL uses 4 Pillsbury biscuit cans–may try that one–no raising)
Mix in a small saucepan over medium-high heat then boil one minute, remove from heat, let sit 10 minutes:
1 cup sugar
1/3 cup packed brown sugar
1/4 cup milk
1 tablespoon butter
Mix together in a small bowl:
1/4 cup sugar
1/2 teaspoon ground cinnamon
Roll each portion of dough in cinnamon sugar mixture, layer dough in bundt pan coated with cooking spray. Pour sugar syrup over dough; cover and let rise in a warm place free from drafts 35 minutes or until doubled. Preheat oven to 350 degrees. Place bundt pan on cookie sheet, bake 25-30 minutes, until browned. Immediately loosen edges of bread with a knife. Place a serving plate upside down, on top of pan, invert bread onto plate. Remove pan, drizzle any remaining syrup over bread.