These cinnamon rolls are so fabulous! Okay, they only call for 1/2 cup of potato flakes, but I think the flakes are the "secret" ingredient that make them so good. I mean, they are to die for!!

CINNAMON ROLLS
Source: Southern Living Magazine; November, 1999

FOR THE ROLLS:
1/2 cup potato flakes
1 cup water
2 envelopes dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs, lightly beaten
1 cup sugar
1 cup shortening, melted
1 Tbsp. salt
FOR THE FILLING:
1/2 cup butter softened
1 1/3 cups brown sugar
4 tsp. cinammon
1/2 cup chopped pecans, toasted
1/2 cup raisins (optional)
Glaze (powdered sugar mixed with a small amount of milk or water)

Stir together potato flakes and one cup water; microwave (high) three minutes, stir.

Combine yeast and two cups warm water; let stand five minutes.

Combine the mashed potato mixture, four cups flour, eggs, sugar, shortening, and salt in very large bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms. Cover and let rise in warm place one hour or until doubled.

Divide dough in half. Roll each portion into an 18x15-inch rectangle Spread each with half of butter. Sprinkle each rectangle with 2/3 cup brown sugar, 2 tsp. cinnamon, 1/4 cup pecans and, if desired, raisins.

Roll up, starting at long end. Cut each roll into 12 slices (for huge rolls). Put into two 13x9-inch pans. Cover and let rise 30 minutes or until doubled.

Bake in a preheated 375 degree F oven for 25 minutes or until golden. Cool.

Drizzle with glaze.

Note:
Unaked rolls may be frozen. Thaw 8 hours in fridge before baking.