1/3 c instant potato flakes
1/2 c boiling water
1 c buttermilk or regular milk
2 large eggs
6 T butter, softened and cut into pieces
1/4 c sugar
3/4 tsp salt
3 1/2 c flour
2 tsp bread machine yeast or 1 /2 tsp of SAF instant yeast
3/4 c brown sugar, packed
1/4 c sugar
1/4 c unsalted butter
2 tsp cinnamon or to taste
2/3 c pecan, chopped
3/4 - 1 c raisins
In a small bowl; stir instant potatoes and boiling water together and let stand until thickened. Cool until warm, about 10 minutes. Add, buttermilk and eggs to potato mixture; stir together. Pour into the bread machine.
Add, all remaining dough ingredients in order listed. Program machine for Dough Cycle and press start. Run through 2 kneading cycles. Transfer dough to a lightly floured surface, (silicone roll out mat works well.) Dough will be very soft, almost sticky, yet smooth and springy. Pat the dough or roll out gently on the mat to form a thick rectangle 12 x 18. Let the dough rise for 20 minutes minimum.
Butter sides and bottom of a 9 x 13 pan. Combine sugars and cinnamon in a bowl; mix together. Spread butter over dough to 1 inch from the edges of the dough. Sprinkle with sugar mixture, pecans and raisins over dough; press into dough gently.
Starting on the long side closest to you, roll like a jelly roll, forming a tight log. Pinch seams together to seal. Trim the ends if necessary. Cut the log crosswise about 1 inch wide and into 12 equal pieces. Arrange slices cut side down, in prepared pan. Let the dough rise at room temperature until doubled in size; about 1 1/2 hours.
Position oven racks to the center of the oven and preheat oven to 375º; for 20 minutes before baking rolls. Bake rolls until tops are dark brown and filling bubbles out; around 18 minutes. Cool until warm and frost with Cinnamon Cream Cheese Frosting. I use a premade frosting and stir in 1/2 -3/4 teaspoon of cinnamon.