1/2 c. warm (110 degrees) water
1/2 tsp. sugar
2 pkgs. active dry yeast
3/4 c. warm water
1/2 c. sugar
2 tbsp. dry milk
1/2 c. instant mashed potatoes (dry)
1/2 tsp. salt
1/2 c. melted and cooled butter
2 eggs
3 c. flour
1 c. brown sugar
1 tsp. cinnamon
1/2 c. melted and cooled butter

Add yeast to warm water and sugar. Set aside until yeast bubbles. Add next 7 ingredients plus 1 cup of the flour. Beat 2 minutes on medium speed. With a wooden spoon, add 2 remaining cups of flour. Place in a greased bowl, turn once to grease top of dough; cover and let rise for about 1 hour until double.

Punch dough down and put in greased shallow pan about 17x12x1 inch. Let rise 30 minutes. Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon. Make shallow indentations with fingers and dribble with the last 1/2 cup of melted and cooled butter. Let rise 30 minutes and bake until golden brown, about 12 to 15 minutes at 375 degrees. Will make three 7 1/2 x 7 1/2 square cakes.