Preheat oven for a few minutes. Turn off heat. This will create a warm place to let the dough rise.
Let warm water, yeast and sugar proof in a bowl for 5-10 minutes, or until foamy.
Mix salt and oil into the yeast. Mix in flour one cup at a time until a soft dough forms. You can uase a stand mixer to mix the dough, but I like using my Danish dough hook.
Knead dough on a lightly floured surface until smooth and elastic.
Place in a well oiled bowl (I use 1 Tbsp. of olive oil), and turn dough to coat. Cover with a damp cloth or plastic wrap.
Allow to rise until doubled in bulk, about 1 hour.
While bread dough is rising, prepare the bread pan. Cut a strip of parchment paper long enough to cover the bottom and ends of the pan, and stick up a few inches on each end.Press parchment paper into pan. Spray parchment paper and sides of the pan generously with non stick cooking spray. Set pan aside.
Roll dough into a 12"x18" rectangle and spread with softened butter.
Combine white sugar, brown sugar and cinnamon. Sprinkle over dough.
Slice dough into 18 squares using a pizza cutter.
Stack squares into small piles. Arrange piles of stacked bread dough into loaf pan.Sprinke the top of the loaf with any cinnamon/sugar mixture that may have fallen out while cutting and stacking the bread dough.
Allow loaf to rise 30-40 minutes.
Preheat oven to 350 degrees and bake bread for 30-35 minutes. Loaf should be dark golden brown.
Allow bread to cool in pan for 20 minutes.Run a butter knife around the edge of the pan. Gently lift parchment paper and transfer loaf to a wire rack to cool.