1 pkg. dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. oil
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour

ICING:

1 (1 lb.) box powdered sugar
1/4 c. water
6 tbsp. milk
1 tsp. vanilla

Dissolve yeast in warm water. Stir in sugar, salt, oil, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board and knead until elastic, about 5 minutes. Place in greased bowl, turn greased side up and cover. Refrigerate at least 8 hours (may be kept in refrigerator up to 5 days). Punch dough down. Roll out, spread with butter, brown sugar and cinnamon. Roll up as jelly roll and slice. Put on greased cookie sheet. Let rise 1 1/2 hours. Bake at 350 degree oven 10 to 12 minutes or until golden brown. Combine icing ingredients and frost.