Rolls: 1 cup mashed potatoes from 2 medium potatoes 1 cup reserved potato water 3/4 cup butter 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 flour
Filling: 1/2 cup butter, softened 1 cup sugar 1 1/2 tablespoons Tones or Spice Islands Ground Cinnamon
Icing: 3 cups powdered sugar 6 tablespoons butter, softened 1 teaspoon Tones or Spice Islands Pure 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. Add eggs, 2 cups flour and yeast mixture to potato mixture. 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 and let rise in a warm, draft free place about 1 hour, until doubled.
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, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan.
Repeat with remaining dough. Cover and let rise 30 to 45 minutes.
Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.