Cinnamon Rolls

Makes 2 9x13 pans

Dough
4 1/1 tsp yeast
2 1/4 c milk, warmed
1 c 2 T sugar
2 c mashed potatoes
1/2 c butter
1 tsp salt
2 eggs
2 tsp vanilla
8 c a.p. flour

Filling
1/2 c butter, melted
2 1/2 c sugar
1/2 c brown sugar
3 T cinnamon

Icing
8 oz cream cheese
1/2 c butter
1 tsp almond extact
1 tsp vanilla
4 c powdered sugar

Warm milk to 110F.  In a mixing bowl, whisk milk with yeast and 2 T sugar.  Let sit until foamy.  In a medium saucepan, warm 1 c sugar, potatoes, stick of butter, and salt just until butter melts.  Making sure the potato mixture is under 125F, add to yeast mix.  Add eggs and half of flour.  Using a dough hook, mix until smooth.  Add remaining flour and mix until a somewhat smooth dough is formed.  Grease a large bowl, empty dough into bowl, turn to cover all sides with oil, cover with plastic wrap or towel and let rise 1 to 2 hours.
Divide dough in half.  On a floured surface shape dough into two large rectanges.  Mix filling ingredients and spread evenly on top.  Roll and cut, placing rolls in two buttered 9x13 glass pans.
Let rise 45 minutes to an hour.  Bake at 350F for 29 minutes.  I like to check the center with a thermometer.  The dough should be 190F when it is done.  Immediately flip rolls onto a cookie sheet or serving dish.  While rolls are baking mix the icing ingredients until smooth.  Spread on rolls while they are still warm.