Mashed Potato Cinnamon Rolls

Mix shortening, sugar and salt in a large heatproof bowl. Set aside.
In a small saucepan heat milk over medium heat until right before boiling. Pour scalded milk over shortening mixture and mix well. Add mashed potatoes, mix, and cool till lukewarm.
Dissolve yeast in the lukewarm water. Once yeast is dissolved, add it to the dough mixture. Then, add well beaten eggs and flour. Knead until smooth or mix it in a stand mixer with hook attachment.
Let the dough rise in a greased bowl covered with plastic wrap in a warm place until doubled in size. When doubled, punch down middle and fold side over, let rise 10 minutes more.
Divide dough in half. Roll one of the sections flat into a rectangle on a lightly floured surface until 1/4-1/2 inch thick. Pour half of the melted butter on top of dough and sprinkle with as much cinnamon as desired. Roll up the dough and slice the roll into 1 inch pieces (I like to use dental floss to cut the rolls). Place the rolls into a lightly greased baking pan. Repeat with the other half of the dough. Cover the pans of rolls with plastic wrap and let rise for 45 minutes. Remove plastic wrap and bake at 325 degrees F for 15-18 minutes or until golden brown.
Drizzle with your favorite icing if desired. I use just a basic icing mixture of powered sugar, vanilla and water.
These are great with no icing, warmed and topped with butter!
If I am making mashed potatoes for dinner I take out 1 cup before adding in any herbs or seasoning!