Allow yeast to rise in warm water for three to four minutes.

Add in sugar, cinnamon, salt, eggs, then oil to yeast mixture.

Finally, with a bread hook, add in flour slowly until dough becomes elastic.

Allow dough to rise in refrigerator two to three hours (or overnight)

Prepare a large clean surface. Flour surface; roll dough out very thin into an even rectangle.

On only half of the dough, spread the chocolate spread evenly.

Fold, closing topping in with the clean dough side without the chocolate.

Roll out again just slightly, to lock in chocolate.

Cut dough into triangles and roll the thick end of the triangle into the smaller end.

Place rolls into a nine-inch round pan in a disorganized fashion, each overlapping the next.

Bake on 350 degrees Fahrenheit for 30 to 40 minutes.

Bring your honey, vanilla and water to a boil until the honey melts into the water.

Brush over your Rugelach Cake right out of the oven for a shiny, delicious glaze.