Cinnamon Rolls

1/2 cup instant potato flakes
1 cup water
2 - 1/4 oz packages dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs- lightly beaten
1 cup sugar
1 cup shortening melted (oleo)
1 Tablespoon salt

1/2 cup margarnine softened
1 1/3 cups firmly packed brown sugar
4 teaspoons cinnamon
1/2 cup pecans (optional)

Glaze
2 Cups xx sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla
2 tablespoons cream cheese softened
2 tablespoons butter softened


Stir potato flakes and 1 cup water and microwave for 3 minutes . Stir.

Combine yeast and warm water(2 cups) let stand 5 minutes.

Combine potato, flour(5 cups), eggs, sugar(1 cup white), 1 cup melted oleo, and salt.

Stir in yeast mixture until blended.

Gradually stir in rest flour until soft dough forms.

Cover and let rise 1 hour or until double in size. Away from drafts.

Divide dough in 1/2.

Roll each portion on a lightly floured surface. 15x18 rectangle.

Spread with 1/4 cup of the softened oleo. Save other 1/4 cup for other rectangle.

Sprinkle with 2/3 cup of brown sugar.

Sprinkle with cinnamon.

Sprinkle with pecans if desired.

Roll up starting at long edge.

Cut each roll into 1" thick pieces.

Arrange into 4 9x13 or 8 8x8 pans

Cover and let rise 30 minutes or until doubled in size.

Bake at 375 for 25 minutes or until golden.

Mix ingredients for glaze.

Drizzle with glaze.

Unbaked rolls maybe frozen.

Thaw in fridge 8 hrs.

I love this recipe my Mom gave me. I like the fact you can freeze them and thaw them overnight in refrigerator, and bake fresh the next morning. I wouldn't have to get up so early to make fresh cinnamon rolls. Although, morning is Jeremiahs extra sweet time!