1 pkg. dry yeast
1 1/2 c. warm water
2 eggs
7 1/2 c. flour
2/3 c. sugar
2/3 c. shortening
1 c. warmed instant creamed potatoes
Glaze

Mix ingredients well. Place dough in a greased bowl twice as large as the dough. Cover bowl and refrigerate for 8 hours. Remove dough and roll out to 1/2 inch thick. Cover dough with brown sugar. Melt 2 sticks of butter and mop on dough. Sprinkle heavily with cinnamon. Roll dough up long ways. Cut dough in 1 inch sections. Place in pan and let rise 1 hour. Bake at 350 degrees until golden brown. Glaze while hot.