2 (1-pound) loaves frozen white bread dough
 1 cup sugar
 1/4 cup firmly packed brown sugar
 1/4 cup 1% low-fat milk
 1 tablespoon reduced-calorie stick margarine
 1 1/4 teaspoons ground cinnamon
 1/4 cup sugar
 1/2 teaspoon ground cinnamon
 Vegetable cooking spray
   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.
 
   Cut each loaf into 24 equal portions. Combine 1/4 cup sugar and
 1/2 teaspoon cinnamon in a shallow dish; stir well.  Roll each
 portion in the sugar mixture, and layer dough in a 12-cup
 Bundt pan coated with cooking spray.  Pour sugar syrup over dough;
 cover let rise in a warm place (85 degrees), free from drafts , 35 
 minutes, or until doubled in bulk.
 
 If desired, place aluminum foil on the rack below the bread, to 
 catch drips from the syrup.  Uncover, and bake at 350 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.