Mix the flour, water and yeast to a thick shaggy mass in the large bowl of your mixer.
Let rest for 10 minutes.
Add the salt, sugar, vegetable oil and extra flour as needed to create a dough that is not sticky to the touch but still slightly tacky.
Knead until the dough is smooth and elastic.
Place the dough in a greased bowl, turn over to grease all sides of the dough.
Cover with a tea towel and let rise 30-40 minutes, or until puffy.
Turn out the dough onto a well floured surface. Gently deflate and shape into a square.
Roll the square to approximately 23" square and ⅛th" thick.
Mix the cinnamon, chipotle, and sugar in a small bowl.
Brush the dough with half of the melted butter and generously sprinkle on the cinnamon sugar mixture.
Roll up the dough jelly roll style.
Pinch the seam well and continue to roll the rope until it reaches a length of 5 feet. Don't worry about small tears that may occur in the outer layers.
Twist the entire length of the rope similar to wringing out a towel, but much gentler and more loosely.
On a greased baking sheet or parchment paper, coil the rope into a round spiral, turban style. Don't wrap the coil too tightly, keep the coil slightly loose so that it can rise properly.
Brush with the remaining melted butter and set aside, covered, to rise until puffy 40-45 minutes.
Bake the loaf in a preheated 400°F oven for 30-45 minutes or until deeply golden brown.