Thaw bread dough for 12 hours in the refrigerator.
Preheat oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray.
In a small pot, mix 1 cup sugar, brown sugar, milk, margarine and 1 1/4 teaspoons of cinnamon, bring to a boil. Continue cooking for 1 minute, while stirring constantly. Remove from heat and let sit 10 minutes.
Cut each loaf of bread dough into 24 equal portions.
In a small shallow dish or bowl, mix 1/4 sugar and 1/2 teaspoon cinnamon, stir well.
Coat each piece of dough in the cinnamon sugar mixture, then layer into bundt pan.
Pour sugar mixture from pot in step 4 over the dough pieces in the bundt pan, cover and let set at room temperature until it doubles in bulk, about 35 minutes.
Bake until lightly browned, about 25 minutes.
Loosen edges right away with a knife, place a plate on top of bundt pan and flip upside down to remove bread onto plate. Serve whole pulling dough pieces as you eat.