Mashed Potato Cinnamon Rolls

• 1/2 pound russet potatoes, peeled and quartered
• 2 packages (1/4 ounce each) active dry yeast
• 2 tablespoons plus 3/4 cup sugar, divided
• 2 cups warm water (110u0b0 to 115u0b0)
• 3/4 cup butter, melted
• 2 eggs, beaten
• 3/4 cup sugar
• 2/3 cup nonfat dry milk powder
• 1 tablespoon salt
• 2 teaspoons vanilla extract
• 8 cups all-purpose flour
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 3 tablespoons ground cinnamon
• 2 cups confectioners' sugar
• 1/4 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
2. Heat reserved potato liquid to 110u0b0-115u0b0. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
4. Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12x8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
5. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased
6. s. Cover and let rise until almost doubled, 45 minutes.
7. Bake at 350u0b0 for 25-30 minutes. Combine icing ingredients; drizzle over rolls.

potatoes, active dry yeast, sugar, water, butter, eggs, sugar, nonfat dry milk powder, salt, vanilla, flour, butter, brown sugar, ground cinnamon, sugar, milk, butter, vanilla

Taken from www.tasteofhome.com/recipes/mashed-potato-cinnamon-rolls/ (may not work)