These are incredibly moist and freeze well in an airtight container. The rolls are giant, and the batch is large, so sharing is always a great option.

Rolls

• 1 cup hot mashed white potatoes
• 2 cups milk
• 7 cups (or more) flour
• 1-2 packages quick rise yeast
• 1 cup softened butter
• 1 cup sugar
• 1-1/2 teaspoons salt
• 4 large eggs

Filling

• 2 sticks butter, softened
• 2 cups brown sugar
• Cinnamon to taste

Icing

• 1 package softened cream cheese
• 1 teaspoon vanilla
• 1 pound sifted powdered sugar
• 3 tablespoons milk (0r more to achieve desired consistency)

1. Combined potatoes, milk, and one cup of flour in a large glass bowl.
2. Beat until well combined.
3. Cool to lukewarm (about 110 degrees) and stir in yeast.
4. Cover and let rise until light, about 30 minutes.
5. Preheat oven to 200 degrees and then turn off.
6. Stir down mixture with a wooden spoon.
7. In another bowl, cream butter and sugar.
8. Add salt and eggs and beat until blended.
9. Stir butter, sugar, salt, eggs mixture into yeast mixture.
10. Add remaining flour to make a firm dough.
11. Knead until elastic, about 10-15 minutes.
12. Grease an ovenproof bowl with butter.
13. Put dough in bowl.
14. Cover with a warm damp cloth and place in warmed oven (make sure it has been turned off) to rise – about 1-1/2 to 2 hours.
15. Punch down dough.
16. Turn onto a floured surface.
17. Spread softened butter onto dough and top with brown sugar and cinnamon.
18. Roll dough into a large log and cut into cinnamon rolls.
19. Place in a greased pan.
20. Allow to rise for 30 minutes.
21. Meanwhile, preheat your oven to 375 degrees.
22. Bake risen rolls for 30 minutes.
23. Allow rolls to cool.
24. Cream together cream cheese and powdered sugar.
25. Add milk and vanilla to desired consistency.
26. Use to ice rolls.