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Ingredients One per line	Dough: 1 c mashed potatoes (instant work great) 1 c milk 1/2 c butter 1 T yeast 1/2 c warm water 1/2 c sugar 2 eggs 1 tsp salt 6-7 c bread flour filling: 6 T butter 1 c sugar 1 T cinnamon frosting: 6 oz cream cheese, softened 1/2 c butter, softened 3 c powdered sugar 1 tsp vanilla 1 T milk 1/4 tsp salt
Directions One per line	In saucepan, add 1 c milk and 1/2 c butter and stir over medium heat. Swish around butter so it doesn't burn at bottom of pan. Right before the butter is completely melted turn heat off. In a separate bowl, add 1 T yeast and 1/2 c warm water, let sit. With a cookie paddle attached add 1/2 c sugar to mixer. Add butter mixture and 1 c mashed potatoes to mixer. Crack 2 eggs in a bowl, stir, add a little of the hot mixture in the mixer to the bowl and stir. Add egg mixture to mixer. Add 2 c bread flour and 1 tsp salt and mix. Add yeast mixture to mixer and mix. Switch cookie paddle attachment to dough attachment. Add 4-5 c bread flour and mix. Just enough flour until the dough cleans the sides of the bowl. It should be a little sticky but not too sticky. Mix 2-3 minutes really well. Cover, and let rise for 1 hour. Side note: If making cinnamon rolls for the morning, make dough at night and put in fridge. In morning take dough out of fridge and put in mixer, and put in 200 degree oven for 5-20 minutes. For filling: Melt 6 T butter in microwaveable bowl. In separate bowl combine 1 c sugar and 1 T cinnamon. When dough is done rising, divide dough into 2 equal sections. Dump flour onto clean counter, with each section of dough roll out dough into an even rectangle. Spread 3 T melted butter on each rectangle of dough using a pastry brush. Sprinkle cinnamon and sugar mixture over each rectangle, and spread evenly with fingers. It's ok if there's some cinnamon and sugar mixture you don't use. Roll up the long way, and cut about 12 even cinnamon rolls with a bread knife. Place each cinnamon roll on a sprayed cookie sheet. Should make close to 24 cinnamon rolls on 1 sheet. Put cookie sheet in 200 degree oven, let rise 25 minutes. For frosting: mix together 6 oz cream cheese and 1/2 c butter with a whisk attachment in mixer. Add 3 c powdered sugar, and mix well. Add 1 tsp vanilla, 1 T milk, 1/4 tsp salt and mix. Add more powdered sugar if frosting is too runny, mix. After dough is done rising, turn oven to 375 and bake for 20 minutes. Right after cinnamon rolls are out of oven, place spoonfuls of frosting on each cinnamon roll, and then spread evenly. Serve warm and enjoy! note: from start to finish, it takes 3 hours.
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