4 c. milk
1 c. Crisco oil
1 c. sugar
1 c. mashed potatoes
1 tbsp. salt
2 pkgs. dry yeast
1/2 c. warm water
2 tsp. baking powder
1 tsp. baking soda
Flour (approx. 4 lbs.)

FILLING:

Brown sugar
Melted butter
Cinnamon
Nuts (if desired)

Dissolve yeast in warm water. Set aside.

Scald milk, add oil, sugar, potatoes and salt. Cool to lukewarm and add yeast mixture, soda, baking powder and enough flour to make a thick paste. Beat until smooth and let set 15 minutes. Add flour to make as sticky dough that can still be stirred. Let rise until double in bulk. Punch down and refrigerate.

Roll chilled dough 1/4 inch thick and brush with melted butter and cover generously with brown sugar. Sprinkle with cinnamon and drizzle with milk. Roll and cut into 1/2 inch slices. Let rise until double in size. Bake at 350 degrees for 30 to 40 minutes.

Drizzle with powdered sugar and cinnamon icing while hot. Makes 4 dozen large cinnamon rolls. Recipe can easily be cut in half for smaller amount.