(This recipe makes A LOT! So feel free to cut the recipe down...several times...)
Cinnamon Rolls
(Thank you Liesel Rees)
4 cups scalded milk
1/2 cup warm water
4 T. yeast
2 cups sugar
4 eggs
2 cups mashed potatoes (you can use leftovers or instant)
1 cup shortening
2 tsp. salt
12 cups flour
Scald milk. Add shortening and cool to lukewarm. Dissolve yeast in warm water. Add yeast sugar, eggs, warm mashed potatoes, and salt to milk. Beat in 1/2 cup of flour. Add remaining flour. Very sticky dough. Raise until double. Stir down. Dump on floured board and knead. Roll 1/2 inch thick. Cover with butter and cinnamon sugar. Roll the dough up and slice using thread or floss. (I take a string of floss and slide it under the dough, then I put the end of the floss that is in my right hand into my left hand, and the end of floss that was in my left hand into my right hand, pull the ends tight and Wallah!) Place slices flat on greased cookie sheets. Rise until double. Bake at 375 for 15 minutes.
For the frosting, mix butter (1/2 cup softened), vanilla, milk, cream cheese (8 oz.), and powdered sugar together.