- Rolls:
- 1 cup mashed potatoes
- 1 cup potato water, reserved
- 3/4 cup butter
- 3/4 cup sugar
- 2 teaspoons salt
- 1 cup hot water
- 2 envelopes Fleischmann's® Active Dry Yeast
- 1/2 cup warm water (100 to 110 degrees F)
- 2 eggs
- 8 1/2 cups all-purpose flour, or more as needed
- Filling:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 1/2 tablespoons ground cinnamon
- Icing:
- 3 cups powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon Spice Islands® Vanilla Extract
- 5 tablespoons milk, or more as needed
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 hour, until doubled.
- Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12×18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices. Place in greased 13×9-inch pan.
- Repeat with remaining dough. Cover and let rise 30 to 45 minutes.
- Bake in preheated 350 degrees F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.