Favorite Cinnamon Rolls

I have tried a lot of different cinnamon roll recipes, but this is my favorite.  I think the magic is in adding the mashed potatoes (I just make instant, unless I have left-overs).  Generally, I make these at night and let them rise until morning, but you can make them during the day and place them somewhere warm as well.  Another hint on cinnamon rolls is to use brown sugar for the filling instead of white sugar.  I use the frosting from this recipe.  

2 c. scalded milk
1 heaping c. mashed potatoes
1/2 c. warm water
1 c. sugar
7 c. flour
1/2 c. shortening
2 T. yeast
2 eggs, slightly beaten
2 t. salt

filling
1/2 stick butter, melted
A generous amount of cinnamon
brown sugar

Heat milk until just before it begins to boil.  Remove from heat and pour over shortening, allowing to cool to luke warm.  Meanwhile, soften yeast in 1/2 c. warm water.  Add yeast and luke warm milk mixture to eggs, sugar, salt, mashed potatoes, and 4 c. flour.  Beat until smooth.  Slowly add the remainder of flour and mix until dough pulls away from sides.  Cover and let rise to double.

Divide dough in half.   Roll out on a floured or oiled surface and cut into a square.  Add half of filling and roll, using a knife or dental floss to cut into rolls.  Repeat with remainder of dough.  Rise to double and bake at 350 for 20 min.