Generously butter a 9x4x4-inch Pullman Pan or 10-cup Bundt pan.
Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (680g, cantaloupe-size) piece. Divide the dough into about 30 equal pieces. Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of soft butter.
Make the filling: Melt 5 tablespoons butter in a bowl. Combine the granulated sugar and cinnamon in a second bowl. Drop the dough balls into the butter and then coat them with the cinnamon sugar. Place the balls in the prepared pan.
Cover pan with plastic wrap. Allow the dough to rise for about 1 hour.
Preheat the oven to 350˚F, with a rack placed in the center of the oven.
Make the topping: In a small pot, melt 4 tablespoons butter, and then add any remaining cinnamon sugar, the brown sugar, and the salt. Add the triple sec (optional). Stir to combine and cook over low heat.
Set the bread pan on a baking sheet. Pour topping over bread right before going into the oven. Bake for about 40 minutes, or until caramelized and set.
Allow the bread to cool for 5 minutes.
Invert the loaf onto a serving tray. Serve warm.