Preheat oven to 350°F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.
For filling, stir together 6 tablespoons butter, sugar, 2 tablespoons flour, cinnamon and Aleppo pepper in small bowl until well combined.
For bread, stir together hot roll mix and included yeast packet in large bowl. Add water, 1/4 cup butter, egg and egg yolk; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead 1/2 cup flour in until a smooth dough forms, about 5 minutes. Cover dough and let rest 5 minutes.
Roll dough out to a 20 in. x 12 in. rectangle. Spread filling evenly over dough surface. Roll up from long end as for cinnamon rolls, pinching seam and ends to seal. Cut log in half lengthwise. Twist pieces together and place in prepared pan in an “S” shape, tucking ends under. Cover pan and let rise in a warm area 15 minutes.
Uncover loaf and bake 30 to 35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes, then turn out onto grid to cool completely.