In a large bowl, add the warm water, yeast, and sugar. Swirl together and let the yeast bubble for a couple of minutes
In another large bowl, add the flour and salt, shift together
Add 2 cups of flour to the warm and mix together with a large spoon
Melt the butter, add to the flour mixture, and mix in
Add 2 more cups of flour and mix in. At this point you are probably having to use your hands to get it all mixed together. (if you are using a kitchen aid, it will be doing all the work for you)
Add the last 2 cups of flour, 1/2 cup at a time and mix in between each addition. The dough will be pulling away from the side of the bowl.
Once all the flour has been added, you can knead your dough for about 5 minutes.
Remove the dough from the large bowl and spray with cooking spray, roll the dough in the cooking spray, and cover for about 1 hour or until double in size. (This works best in a warm place)
Grease 2 loaf pans
Preheat oven to 425 degrees
Once the dough is double, punch down. Divide into two equal portions and roll 1 portion out as flat as you can. I didn't want my width any longer than my bread pans but my length was about 3 times as long as the bread pans.
Spread half of the pumpkin butter all over the rolled out dough. Sprinkle with 1 to 2 TBS cinnamon sugar.
Starting at one end roll your dough up, tuck the ends under, and set into 1 loaf pan.
Repeat with the next portion of bread dough.
Cover both pans and let rise to double in size or fills the bread pans. About 30 minutes.
Reduce the heat of your oven to 375 and put your bread in to bake.
Bake for 25 minutes, spread 1 TBS butter over the top of each loaf, and return to oven for 5 more minutes.
Remove from oven and let cool 5 minutes in pans.
Remove from pans and let cook completely (if you can) before slicing.