In a large stand mixer bowl or medium bowl, mix together warm water, oil, honey, and salt.
Add 6 cups flour and the yeast to the water mixture and use a stand mixer with a dough hook to mix it all together for 5 minutes, then let rest for 10 minutes. Repeat the mix for 5, rest for 10 method 2 more times, for a total of 3 times (45 minutes mixing and resting).
Knead 2 to 3 more cups of flour into the dough by hand. Or you can use the mixer to knead it in, but don't over mix. Dough should be slightly sticky, and if using the mixer, should clear the sides of the bowl.
In a small bowl, mix together the brown sugar, sugar, and cinnamon for the filling.
Split dough into two equal parts for two loaves. Roll one dough ball out to about 6 inches by 18 inches. Spread half of the butter over dough. Sprinkle half of the cinnamon sugar mixture over the butter.
Roll the dough up starting at the short end. Pinch the seam together, pinch and tuck ends under the loaf. Place loaf in well-greased loaf pan. Repeat with remaining dough ball.
In a small bowl, cut the cold butter into the brown sugar and flour for the topping, until the mixture is crumbly. Sprinkle over tops of the loaves.
Let bread rise for about 30 minutes, or until loaves rise just above the tops of the pans.
Line a baking sheet with foil and place loaf pans on the lined sheet. Bake at 350°F/175°C for 40 minutes. Let cool in pans for 15 minutes, then turn out onto a cooling rack to cool completely.