This is a wonderful treat, similar to a coffee cake/cinnamon roll but better! Great after-Pesach treat. :) This recipe is my great-grandmother’s on my mother’s side. My Bubbe used to bake this and it is one of my favorite treats.

12 cups of flour (add more as needed)
3 eggs
1/2 teaspoon baking soda
1 cup sugar
4 oz./4pk yeast (not quick rise)
1 cup warm water
1 3/4 stick of butter (melted)
1 1/2 stick of margarine (melted)
4 cups buttermilk or whole milk
1 teaspoon vinegar
3 1/2 teaspoon salt
Cinnamon and sugar mixture (3/4 cinnamon)

Heat buttermilk and vinegar in oven until hot.
Dissolve yeast in warm water.
Put flour in large bowl
Make a well in the center of the flour and put all other ingredients into well.
Mix until all flour is absorbed.

Knead dough on floured board.

Return to bowl and let rise about 1 hour (doubled in size)

Roll dough out into sections and spread cinnamon and sugar thickly on surface.
Roll each bopkie up (can roll like rugeleh and then cut or twist each into round)
Each should be width of the top of a can of food or smaller.
Add more cinnamon and sugar to tops.

Place on well greased baking sheet.
Let rise again, 45 minutes to 1 hour.

Bake at 350 degrees until done (takes about 20 minutes).