• Heat the milk and butter just until the butter is melted. Then sprinkle the yeast over the milk mixture and stir to dissolve.
• Put the flour, sugar, salt, and potato flakes in a large mixing bowl and stir to mix.
• Add the starter, eggs, and milk mixture and mix until combined.
• The dough should be fairly stiff. If it's too dry add milk 1 Tbsp at a time; if too wet, add flour 1 Tbsp at a time.
• Turn the dough onto a lightly floured surface. Knead for 5 to 8 minutes without adding too much extra flour. The dough should be slightly sticky. Form the dough into a ball and cover with the bowl.
• Now let rest for 10 to 15 minutes.
• While the dough is resting, butter two 9 x 13 baking pans, and prepare the filling.

Filling Instructions

• In a small pan heat the butter just until melted. Remove from heat.
• Add sugar, brown sugar, and cinnamon. Mix well. I have found that when you mix it into a paste like this, it stays put better when you are rolling the dough up.
• After the dough has rested, cut into 2 equal pieces. Or, if you have room you can roll it all out at one time.
• Roll out 1/2 the dough on a lightly floured surface into a 15" x 24" (ish) rectangle.
• Spread with half of the filling mixture, making sure to spread to the edges on the shorter sides and one of the long edges.
• Roll up the dough starting on the long side that has the filling all the way to the edge.
• Pinch the edge to seal it. Now cut the dough into 12 equal pieces for normal sized rolls, or 9 pieces for really BIG ones.
• Put the rolls in the buttered pan and flatten them slightly. Then cover them with a damp cloth.
• Repeat with the second piece of dough.
• Let the rolls rise for 45 minutes to an hour, or until doubled.
• When the rolls have doubled in size, bake in a 350°F oven for 30 to 35 minutes, or until they are golden brown.
• Remove from oven and brush with melted butter. This keeps the rolls from getting hard. Place pans on cooling rack and let cool slightly before spreading with icing.
• While rolls are cooling, prepare icing.

Icing

• With a whisk or fork, stir the cream cheese until smooth.
• Add milk, vanilla, and salt and mix well.
• Add powdered sugar and whisk until smooth.
• Spread icing over the cooled rolls. If the rolls are too hot, the icing will just melt and run off.
• Sprinkle with cinnamon.