Cinnamon Rolls

As I've come to know, mashed potatoes are the difference between meh rolls and super delicious ones. I wasn't a cinnamon roll fan until I tried these from my friend Christy. We're using these to make resurrection rolls for Easter (you know, where you put a marshmallow inside them--representing Jesus' body--and it creates a hollow, empty tomb while baking--which I hope is not sacrilegious).

1 T. yeast
1 1/2 C. warm water
2/3 C. sugar
1 1/2 tsp. salt
2/3 C. shortening
2 eggs
1 C. warm mashed potatoes (I prepare a cup of instant potatoes and use that)
7-7 1/2 C. flour

1/4 C. butter, melted
cinnamon
brown sugar
pecans (optional)

Frosting:
1/2 cup butter (at room temp.)
4 oz. cream cheese (at room temp.)
1 1/2 C. powdered sugar (or less)
1/2 tsp. vanilla or coconut

Dissolve yeast in the warm water. Stir in sugar, salt, shortening, eggs, potatoes, and 4 C. of flour. Mix until smooth. Add enough remaining flour to make a soft dough. Knead for about 5 minutes in an electric mixer. Place in greased bowl, turn to coat dough lightly in oil. Cover with plastic wrap and let rise.

When dough is double in size (1-2 hours), punch down and roll out to about size of large cookie sheet. Melt 1/4 C. butter and brush onto dough. Sprinkle with cinnamon, brown sugar and pecans. As far as amounts go, I don't measure so I have no idea. Put it on thick though, then add a little more.

Roll up and slice into 1-2" thick rolls. Place on greased cookie sheet and let rise until edges of rolls are all pressing up against each other. (This usually makes about 18 rolls for me)
Bake at 400 for 15-25 minutes.

After rolls get out, mix 1/2 C. butter, powdered sugar, cream cheese and vanilla until smooth. Spread frosting on warm (not hot) cinnamon rolls.