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1
Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve.
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2
Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well.
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3
Add 2 cups of the flour and beat until smooth.
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4
Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2.
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5
Cover with plastic wrap to prevent drying out.
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6
Let rest 10 minutes.
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7
Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic.
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8
Sprinkle on a little more flour as necessary to keep dough from being too sticky.
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9
Place in a large greased bowl, cover and let rest until double in bulk.
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10
Punch dough down.
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11
On a floured surface, roll dough into a 14-by-8-inch rectangle.
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12
Spread dough with 1/2 cup softened butter.
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13
Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl.
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14
Sprinkle over butter.
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15
Roll up from long sides like a jelly roll.
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16
Cut into 12 equal pieces.
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17
Arrange, cut sides up, in a greased 9-by-13-inch pan.
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18
Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes.
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19
Bake at 350 degrees for 30 to 40 minutes or until done.
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20
Remove from oven and cool on wire racks.
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21
Drizzle with both icings 1 at a time.
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22
Combine all ingredients to icing of drizzling consistency.
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23
Combine all ingredients to make icing of drizzling consistency.
