Yield: 9- or 10-inch skillet
In the bowl of a stand mixer, whisk together warm water, yeast, and 1/2 teaspoon of sugar. Let mixture stand for 5-7 minutes until fragrant and bubbly. Add remaining sugar and eggs. Whisk until smooth.
In a medium bowl, whisk together flour and salt. Attach dough hook to stand mixer. Add half of flour mixture to mixing bowl. Mix on low speed until paste-like dough starts to form. Add coconut oil and continue to mix on low speed until incorporated. Add remaining flour mixture. Continue to mix on low speed until dough forms.
Increase to medium speed and knead for about 3 minutes until dough is smooth, elastic, and no longer sticks to the sides of the bowl.
Transfer dough to a lightly coconut oil greased large bowl. Cover with plastic wrap and let dough rest for 45 minutes until doubled in volume.
Punch down risen dough. Roll dough to a rectangle about 18 x13-inches.
Evenly spread coconut oil over dough. In a small bowl, whisk together sugar, brown sugar, cinnamon, and salt. Sprinkle cinnamon sugar mixture over dough.
Starting at the long end, roll dough into a tight log. Pinch seams together and place log seam-side down on work surface. Use a sharp knife to slice log in half lengthwise, leaving about 1-inch uncut on top.
Carefully twist the two pieces to allow the filling to face up. Gently braid the two pieces together. Take the two ends and pinch together to form a circle.
Place in prepared greased skillet. Cover with plastic wrap and allow dough to rest at room temperature for 45 minutes until dough has puffed up and expanded to fill the skillet.
Preheat oven to 350 degrees F. Remove dough cover and bake for 30 minutes, rotating skillet midway through baking. Allow bread to cool for 10 minutes before glazing.
In a small bowl, mix together confectioners sugar, maple syrup, maple extract, and warm warm. Stir until smooth. Drizzle over baked cinnamon swirl bread.
Slice bread into desired serving portions. Enjoy warm or at room temperature.