2 c. flour
2 pkg. dry yeast
1/2 c. potato flakes
1/3 c. butter
1/3 c. sugar
2 tsp. salt
1 c. warm water
1 c. warm milk

Beat 2 minutes until smooth. Add:

2 eggs
3 1/2 c. more flour

Mix thoroughly and then let rest for 20 minutes under inverted bowl. Roll out to 18 x 6 inch rectangle (about 1/3 cup butter). Butter (I melt butter cool to room temperature and pour on). Sprinkle with 1/2 cup brown sugar and 1 teaspoon cinnamon, roll up. Cut into 1 inch pieces.

Place in greased 9 x 13 inch pan (I use a 9 x 13 inch and 9 x 9 inch square that way you never have doughy centers). Cover with saran wrap and refrigerate 1 hour or overnight. Let rise 20 minutes after removing from refrigerator. Bake at 350 degrees for 30 minutes.

FROSTING:

1/2 c. butter
1/4 c. cream or milk
1 tsp. vanilla
Salt
1 lb. powdered sugar