First Place Winner at the 2008 Iowa State Fair!  

1 cup mashed potatoes (about 2 medium potatoes)

1 cup reserved potato water

3/4 cup butter OR margarine

3/4 cup sugar

2 teaspoons salt

1 cup hot water

2 envelopes Fleischmann’s® Active Dry Yeast

1/2 cup warm water (100° to 110°F)

2 eggs

8-1/2 to 9-1/2 cups all-purpose flour

1/2 cup butter OR margarine, softened

1 cup sugar

1-1/2 tablespoons Spice Islands® Ground Saigon Cinnamon

3 cups powdered sugar

6 tablespoons butter OR margarine, softened

1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

5 to 6 tablespoons milk

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl.  Stir until butter melts; set aside and let cool.  Combine yeast and 1/2 cup warm water in small bowl.  Let rest 5 minutes.  Add eggs, 2 cups flour and yeast mixture to potato mixture.  Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms. 

Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook.   Place in a greased bowl, turning to coat.  Cover.

Let rise in a warm, draft-free area about 1 hour, until doubled in size.Punch dough down; divide in half.

Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle.  Spread with half the butter.  Combine sugar and cinnamon; sprinkle half of the mixture over surface.  Roll up tightly lengthwise, sealing edges.  Cut into 12 slices.  Place in greased 13 x 9-inch pan.  Repeat with remaining dough.  Cover.

Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350°F oven for 25 to 30 minutes.  Cool for 15 minutes.  Combine icing ingredients and drizzle over rolls.