DOUGH:

1 pkg. yeast
1/2 c. lukewarm water
2/3 c. shortening
1/2 c. granulated sugar
1 tsp. salt
1 c. mashed potatoes
1 c. scalded milk
2 eggs, well beaten
6 c. bread flour (up to 7)

FILLING:

3/4 c. softened butter
1 1/2 c. light brown sugar
3 tbsp. cinnamon
3/4 c. raisins, soaked in rum, if desired

FROSTING:

1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1 (16 oz.) box powdered sugar
1 tsp. vanilla

Dissolve yeast in water. Add shortening, sugar, salt and mashed potatoes to scalded milk. When cool, add yeast. Mix thoroughly add eggs. Stir in enough flour to make a stiff dough. Put in refrigerator several hours or overnight.

When ready to make rolls punch dough down and let it sit for 10 minutes. Turn dough out onto a lightly floured surface and roll out into a 12-by-8-inch rectangle. Spread 3/4 cup butter onto dough. Combine cinnamon and light brown sugar and sprinkle on the buttered dough. Sprinkle with well drained raisins if desired. Roll dough jelly roll fashion, starting at long side. Pinch seams to seal. Cut roll into 1 and a 1/2-inch slices and place cut side down in greased 9-by-13 inch pan. Using fork, gently lift center of rolls to form peak. Cover and let rise in a warm place, about 40 minutes. Bake at 350°F for about 30 minutes or until lightly browned.

For frosting, combing ingredients, mixing well. Spread over warm cinnamon rolls.