This definitely sounds like what my Hungarian Jewish Grandma & Mother used to make (and me too). We make version with 3 filling options (walnut (dios), poppyseed (makos) and chocolate. Please appreciate I had to wrest this recipe out of Mom & Grandma:
6 cups AP flour
2 pky dry yeast
4 sticks butter (usalted)
1 cup whole milk
In very large bowl, put 6 cups flour. Grate butter with 4 sided grated into flour, then either using 2 knives or tool, mix butter into flour as for pie or pastry. Heat milk to 110F, add yeast, let proof for 10 minutes. If mixture doesn't foam, throw out and start over (this means your yeast is DEAD). Add 3 well beaten eggs to yeast mixture. Make well in large bowl of flour/butter mixture, add eggs. Blend thoroughly until dough comes clean from bowl. You can do this in mixer using dough hook as well. Cover bowl with plastic wrap, refrigerate overnight or at least 8 hours. When ready to use, remove from fridge, divide into 3 parts. Roll out dough into rectangle 1/4 in thick, spread with filling. Roll up dough like pinwheel and place on buttered half sheet pan. Prick with fork all over and brush with beaten egg yolk mixed with drop of water. Bake 1 hour at 350F until golden brown. Let cool thoroughly before slicing in 1 in slices. Freezes very well, cover whole roll with h/d alum foil.
Filling #1 Nut
12 oz walnuts
1.5 cups sugar
1.5 cups raisins
1 lemon, juice and grated rind
Put all filling ingredients in sauce pan, mix well. Heat on low until sugar melts. Cool before using.
Filling #2 - Poppyseed
Can of Solo Poppyseed filling
couple drops brandy, cognac or liquer of your choice
Mix together and spread over dough.
Filling #3 - Chocolate
Package of Baker's unsweetened chocolate
1 cup sugar or to taste
couple drops espresso or very strong coffee
6 oz semi sweet choc chips
Over low heat or in M/W, melt Baker's chos, sugar & coffee. Spread over dough. Sprinkle choc chips on top.