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1
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
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2
Heat reserved potato liquid to 110u00b0-115u00b0. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
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3
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
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4
Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12x8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
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5
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased
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6
s. Cover and let rise until almost doubled, 45 minutes.
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7
Bake at 350u00b0 for 25-30 minutes. Combine icing ingredients; drizzle over rolls.
