Ingredients:

• 1/2 cup warm water
• 2 tablespoons yeast
• 2 cups scalded milk
• 1/2 cup shortening
• 1 cup potato flakes
• 1 cup water, ½ cup water divided
• 1 cup sugar
• 2 tsp salt
• 2 eggs, slightly beaten
• 7 cups flour

Directions:

• Add yeast to ½ cup warm water to develop
• Add milk, shortening, potato flakes, 1 cup of water, sugar, and salt to a bowl and microwave for 3 minutes
• Stir the mixture and let it cool until lukewarm
• Pour wet mixture in a mixer and add 3 cups of flour
• Add the yeast mixture
• Add the eggs
• Add the remaining (4 cups) flour and mix until soft and smooth, about 5 minutes
• Transfer to a larger bowl and cover and allow to rise until double in size
• Divide dough in half, roll into rectangle 1/2 inch thick
• Spread dough with butter so that the cinnamon sugar will stick
• Sprinkle with cinnamon sugar
• Roll up and cut into 12 pieces or 20 pieces using dental floss
  • Tip: 12 pieces on a cookie sheet are arranged 3×4 and will be larger 20 pieces are arranged 4×5 and will be a smaller portion
  • Tip: Place the floss under the roll and bring the floss up on both sides and cross them across the top, then pull out to slice the dough cleanly
• Spray cooking spray on a baking sheet and place the rolls on the sheet
• Allow to rise until roughly double in size. Bake for 20 minutes at 350 degrees
• After cooling, top with cream cheese icing

Cream Cheese Icing

• 8 ounces cream cheese, softened
• 1/2 cup (1 cube) butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla
• 2 teaspoons milk or as needed to create the right thickness