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Mix all of your dough ingredients together (minus the butter) in a bowl or your mixer. Knead for a good 5-7 minutes until everything comes together.
Add in your butter and knead again for a good 7-10 minutes until dough becomes elastic.
If your dough is still sticky when mixing, add in 1-3 tbsp lore flour until it is nice and smooth.
Cover and proof for 1 hour in a warm area.
Grease a 9x5 loaf pan and set aside. Turn your proofed dough out onto a lightly floured OR greased work surface.
Roll dough into a 16x12 inch rectangle.
Spread the pumpkin/melted butter mixture over the dough then sprinkle with the cinnamon sugar mixture on top.
Cut dough rectangle vertically into four 12x4 inch strips. Stack the strips then cut five 4x2 pieces. Place in prepared pan.
Cover and let rise until almost double. (I let mine rise to the top of the pan then bake which took about 45 minutes for me)
Bake at 350 degrees for 30 minutes or until golden. Cool loaf 10 minutes before removing from pan. Let cool completely before frosting.