Iced Cinnamon Potato Rolls

• 3/4 cup sugar
• 3/4 cup hot mashed potatoes
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup butter, softened
• 2 large eggs
• 2 teaspoons salt
• 6-1/2 cups all-purpose flour
• 1-1/3 cups packed brown sugar
• 3 tablespoons butter, softened
• 3 tablespoons heavy whipping cream
• 1/2 teaspoon ground cinnamon
• 2 cups confectioners' sugar
• 3 tablespoons heavy whipping cream, warmed
• 1/2 teaspoon vanilla extract

1. In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place 1 hour.
2. Stir mixture down; beat in butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
3. Divide dough in half. On a floured surface, roll each portion into a 12-in. square. In a small bowl, combine filling ingredients. Spread filling to within 1 in. of edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans.
4. Cover and let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 350u0b0. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls.
6. Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

sugar, hot mashed potatoes, water, active dry yeast, butter, eggs, salt, flour, brown sugar, butter, heavy whipping cream, ground cinnamon, sugar, heavy whipping cream, vanilla

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