Cinnamon pull-apart bread

Mix together all dry ingredients in a mixing bowl (I use the KitchenAid bowl) and set aside.
Mix all the wet ingredients in a mixing bowl and set aside.
Add the wet ingredients to the dry ingredients. Mix with a spatula until a dough forms. Knead dough for 10 minutes by hand or 5-7 minutes in the KitchenAid.
Grease a clean bowl a little and place the dough ball inside. Cover with plastic wrap and place in a warm space and allow to rest until doubled in size, about 1 hour.
Place the dough onto a lightly floured work surface and roll it out until it's about 12 inches tall and 20 inches wide.
Brush the melted butter (from the "filling" ingredients) onto the dough.
Mix together the sugar, cinnamon, and nutmeg and sprinkle evenly onto the dough.
Slice the dough into six horizontal pieces and stack them on top of each other. Cut that stack into six even pieces. You should have six stacks of six dough squares. There may be a bunch of sugar on your cutting board; dump it on top after the loaf is in the pan.
Grease and flour a 9x5x3 loaf pan. Layer the dough squares in the loaf pan standing up. Place a kitchen towel over the loaf pan and allow to rest in a warm place for 30 to 45 minutes.
Bake in a preheated oven at 350°F for about 30 minutes or until the tops are a nice, dark golden brown.
Remove from the oven and and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it's right side up and serve forth.