1 pkg. hot roll mix
3/4 c. warm water (105 to 115 degrees)
1/3 c. sugar
1/3 c. melted butter
1/3 c. instant mashed potato flakes
1/3 c. instant non-fat dry milk
2 eggs, beaten

TOPPING:

2/3 c. brown sugar
1/2 c. butter, melted
Cinnamon

In large bowl, dissolve yeast packet in warm water. Stir in 1/2 the flour mix and remaining ingredients; beat 2 minutes. Stir in remaining flour, beat well. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in bulk, about 45 minutes. Stir down dough, spread in jelly roll pan which has been greased. Cover and let rise in warm place until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees. Make small pockets in dough with floured finger tip. Put brown sugar in pockets the drizzle melted butter in pockets and on top. Dust with cinnamon. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Serve hot or cold.