2 pkg. yeast
2 c. hot milk
1 c. sugar
6 eggs, beaten
butter for spreading on dough
1 c. sugar or as needed
1/2 c. warm water
1 1/2 c. butter, softened
1 tbsp. salt
8 - 9 c. flour
2 tbsp. cinnamon or to taste

Dissolve yeast in warm water; pour hot milk over butter. Mix well and cool slightly. Add 1 cup sugar, salt and yeast mixture. Cool. Add beaten eggs, flour and mix well. Cover and put mixture in refrigerator overnight. To prepare 5 coffee cakes, remove dough from refrigerator and divide into five equal parts. Roll out each part to rectangle of desired thickness about 6 inches wide and spread with butter. Combine about 1 cup sugar and 2 tablespoons cinnamon or as desired and use to sprinkle over dough. Cut each rectangle lengthwise into four strips each about 1 1/2 inches wide. In a 9 inch greased cake pan start in the middle; loosely twist each strip of dough and form them into a continuous circle until all 4 strips for each cake are used. One fifth of the dough should fill one pan. Let cakes rise about 1 to 1 1/2 hours and bake at 350 degrees for 20 to 25 minutes. Cool slightly and frost.