CLASSIC CINNAMON ROLLS

Steps:

• Combine potatoes, potato water, 3/4 cup butter, 3/4 cup sugar, salt and hot water in large mixing 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 1/4 cup butter. Combine 1 cup 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 degrees F oven for 25 to 30 minutes. Cool for 15 minutes.
• Combine icing ingredients: powdered sugar, 6 tablespoons butter, vanilla extract and milk. Drizzle over rolls.
• Note: 2 medium potatoes yield about 1 cup mashed potatoes.