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° F. Remove dough cover and bake for 30 minutes, rotating skillet midway through baking. Allow bread to cool for 10 minutes before glazing.