Cinnamon Rolls

I got this recipe from a friend of mine. She would cut the recipe in half because her Kitchen Aid wouldn't handle a full batch. I made a full batch for a church Christmas Party and realized a full batch is over 5 dozen. These are so good though that I came home with no left-overs, which was my goal. Because of the ridiculous size of a whole batch, I've posted the recipe as a half batch, which still feeds my family for a couple of days (perfect for sharing).


Dough
1 Tbsp Yeast
1/2 c water, warm (120*)
1/2 tsp Sugar

Dissolve yeast and sugar in warm water to proof yeast. Let rest for 5 minutes.

2 c Milk, scalded
1/2 c Sugar
1/2 c Shortening
2 egg
1 c Potatoes, mashed
1 tsp Salt
6 c All-Purpose Flour

Scald milk, add shortening, sugar, salt and potatoes, eggs and yeast mixture. Mix until combined in a mixer.

Knead (or mix in) 4 cups of flour. Keep adding flour and kneading until it is a soft consistency - not too sticky.

Cover and let rise until double.

Slurry
1 c butter, melted
1 c Sugar - Brown
2 Tbsp Cinnamon
1 1/2 Tbsp Vanilla Instant Pudding Mix

Mix slurry together.

Split the dough into 2 sections. Roll out the dough and cover with this mixture. Roll the dough and cut into 1 inch sections with floss. Let rise again until double.

Bake for 10 minutes at 350*

Icing
4 oz Cream Cheese, softened
1/2 tsp Vanilla
1 1/2 c Sugar - Powdered
1/2 Tbsp milk

Cream together. Spread over warm cinnamon rolls.