In a large pot, combine the milk, sugar, and oil for the dough. Heat to a simmer and whisk to ensure the sugar is dissolved, then let the mixture cool down to room temperature. Sprinkle the yeast on top, and let it sit for a few minutes.

Stir in about 1 ¾ cup of the flour into the yeast and milk mixture, cover the dough with a cloth (I usually just use the lid for the pot I'm using), and let it rise for 1 hour.

After the first hour, mix in the remaining flour, baking powder, baking soda, and salt, and let the dough rest for at least 3 more hours. At this point, I usually just leave it alone all night!

When ready to bake, preheat the oven to 400F.

On a clean, lightly floured surface, dump out your dough and knead with floured hands until it is smooth and elastic.

Using a rolling pin that's also been dusted in flour, roll out a rectangle that's about 20 inches long by 12 inches wide.

Spread the 2 tablespoon of melted butter on your dough, followed by the pumpkin spread, brown sugar, and spice mix. Use more or less filling as needed!

Roll the rectangle up tightly, cinnamon-roll style, and transfer it to a baking sheet lined with parchment.

Cut the roll in half length-wise, and twist the two halves together, cut sides up, to resemble a braid. Tuck the ends underneath.

Brush the braid with the additional melted butter and brown sugar, and bake for about 20 minutes. Lower the temperature to 350F, and bake 5-10 minutes longer. Let cool slightly and enjoy!