Classic Cinnamon Rolls

1 cup mashed potatoes

1 cup reserved potato water

¾ cup butter OR margarine

¾ cup sugar

2 teaspoons salt

1 cup hot water

2 envelopes Fleischmann s® Active Dry Yeast

½ cup warm water (100 to 110 degrees F)

2 eggs

8 ½ cups all-purpose flour, or more if needed

½ cup butter OR margarine, softened

1 cup sugar

1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon

3 cups powdered sugar

6 tablespoons butter OR margarine, softened

1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

5 tablespoons milk, or more as needed

Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.

Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.

Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.

Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350 degrees F oven for 25 to 30 minutes.

Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.