In the mixing bowl of your stand mixer, combine and MIX: 100g discard, 250g water, and 525g flour. I use the dough hook as a spoon to mix it so I don’t need to dirty another utensil. Then, attach the dough hook and knead for about 1 minute. Once you’ve got a rough, shaggy dough, cover with tea towel and rest for 20 minutes.
After 20 minutes, add 7g instant yeast, 20g sugar, 10g salt, and 60g softened butter to the dough. Knead with dough hook for 6-10 minutes, until a smooth ball forms and dough passes the poke test (remove dough from bowl and push quickly with a finger, watch for it to spring back quickly; if it springs back quickly the dough is ready)
Place dough into a greased clear container, cover loosely with lid and/or kitchen towel and watch for it to double in size, usually 1-2 hours depending on room temperature.
In the meantime, combine and mix the pumpkin spice-cinnamon filling ingredients in a small-medium bowl: 2 tbsp melted butter, 2 tbsps sugar, 2 tbsps brown sugar, 2 teaspoons cinnamon, 1 teaspoon pumpkin spice, and 1 tbsp flour. Stir to combine to make a thick paste.
Grease a large (13x4”) Pullman pan. Set aside.
After it has doubled or more than doubled in size, punch down gently then turn onto a clean counter. Roll out the dough into a large rectangle, approximately the same size as your pan, or longer. Roughly 1/4 inch thick. Spread the pumpkin spice-cinnamon mixture evenly all over the dough.
Roll the dough into a tight twist. Pinch the seam, and stretch the dough on the ends of the roll to gather at the bottom seam. Place seam side down in prepared pan.
Cover with pullman man lid and a kitchen towel and rise again, until doubled, about 1 hour. Halfway through rising time, turn oven on to 350℉ and preheat it so it is ready when your dough has risen.
Bake for 50-55 minutes, or until golden brown and internal temperature reaches 200-210℉.
When baked completely, remove from pan and carefully place on cooling rack. Allow to cool before slicing.