Cinnamon Rolls

Dough:
3/4 cup very hot tap Water
1/2 cup + 2 Tablespoons Potato Flakes
3/4 cup warm Water
1/4 cup Sugar
1/2 Tablespoon Yeast
1/4 cup Oil
1 Egg
1/3 cup Instant Milk Powder
1/2 Tablespoon Salt
3 1/2 cups Flour, divided

Filling: 
1/2 cup Brown Sugar
1/2 cup Sugar
4 teaspoons Cinnamon
1/4 cup Butter, melted

Frosting:
4 oz. Cream Cheese
1/4 cup Butter, softened
1 1/2 cups Powdered Sugar
1 1/2 teaspoons Milk
1 teaspoon Vanilla

Dough directions:

In a bowl, combine very hot tap water with potato flakes, set aside.

In a kitchen aid mixer mix warm water and sugar.  Sprinkle yeast on top of water, DO NOT STIR. Let yeast stand and grow for 10 minutes.

Add oil, egg, milk powder, salt, 1 1/2 cups flour and mashed potatoes to yeast mixture. Beat mixture for 10 minutes. Add 3/4 cup more flour and beat 5 minutes. Do this 2 more times (3/4 cup flour beat 5 minutes). If dough is still sticky to the LIGHT touch add a little more flour and beat some more. I
tend to have three small bowls with 3/4 cup flour so I don’t forget what number I am on. Remove hook from mixer and rub a little shortening over the surface of the dough.

Cover bowl with a towel and let rise till double its size.  I like to put mine in the oven with a freshly pot of boiling water to help it rise.  Close door to oven.  Leave in there about 1 hour or until doubled in size.

Once it has risen shape dough into a ball and drop into flour bin. Roll in flour and then place on a lightly floured surface to roll out. Roll dough out to a 16 inch diameter or till dough
is less than 1/4 inch thick equally.

Filling directions:

Mix sugars and cinnamon.

Brush rolled out dough with melted butter.  Sprinkle filling all over.

Roll dough into one big log. Take a piece of thread about a foot long and scoot it under the log about 1 inch in.  Bring thread ends up and over top of dough, crossing the thread. Keep pulling thread ends to cut through the dough, this will keep the dough from getting squished while cutting.  Place rolls in 2 large 13x9 glass pans.  Brush tops and sides with about 1/4 cup melted butter for each pan.

Let rise for 1 hour.  

Bake at 425 for 15-20 minutes. 

Frosting directions:

In a bowl beat frosting ingredients together until creamy.  Frost rolls individually.

Note:  This picture is a little deceptive.  I have changed to using 2 large 13x9 pans,  There will b a lot of space but a lot of rising will go on and you can really drench them completely in butter!