Mix 10oz cinnamon and 7 pounds 8oz granulated sugar. Reserve. Make up the mix according to manufacturer’s instructions, following the sweet-dough formula. Divide dough to 2 pound 8oz duffs and bench for 20 minutes. Roll each duff into strips and rough chop. Toss pieces with melted butter and then toss with prepared cinnamon and sugar. Treat a 10 inch bundt pan with pan spray and place the coated dough pieces in the pan. Retard covered overnight. Give the bread an hour of floor time at room temperature, then bake at 360 ͦF until golden brown and the internal dough temperature is 200 ͦF. Let cool for 5-10 minutes then carefully depan. Let cool completely and then drizzle with flat icing.