3/4 cup sugar
3/4 cup hot mashed potatoes
1-1/2 cups warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
2 teaspoons salt
6-1/2 cups all-purpose flour
1-1/3 cups packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons heavy whipping cream
3 tablespoons butter, softened
Vanilla icing, optional
In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour.
Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired. Yield: 1-1/2 dozen.