In the medium bowl (best to use a container with a lid) mix together 1 cup of sugar and 2 TBSP cinnamon.
When the dough has doubled in size, flour your work surface and gently press the dough out into a large square. I typically go for about 12x12.
Using a knife, bench scraper, or pizza cutter (my personal choice), cut the dough into 64 pieces. I cut it in half, then each of those in half again, and again. Then from the other direction to create a grid.
Add dough chunks, about 8 at a time, to the cinnamon-sugar mixture. I like to use a container with a lid so I can close it and shake. You can also just roll each piece in the mixture.
Place the coated dough chunks into the prepared bundt pan until you’ve used half the dough.
Add half the remaining caramel on top of the first half of coated dough chunks.
Repeat with remaining dough chunks and top with remaining caramel sauce.