Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1/3 c. warm water (110-115 degrees)
1/2 c. sugar, divided
1 c. whole milk
1/2 c. butter, cubed
1 Tbsp. salt
1 c. mashed potatoes
2 large eggs, beaten
5-6 c. all-purpose flour
FILLING:
1/4 c. butter, melted
3/4 c. sugar
1 Tbsp. ground cinnamon
Directions:
In a large bowl, combine yeast, warm water and 1 tsp. sugar. In a saucepan, heat milk, butter, sugar and remaining sugar until butter is melted. Remove from heat; stir in potatoes until smooth. Cool to lukewarm; add eggs and mix well.
To yeast mixture, add potato mixture and 5 c. flour. Stir in enough remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
Punch down and divide in half. Roll each half into a 16x8 inch rectangle. Brush with melted butter; combine sugar and cinnamon and sprinkle over butter. Starting at the narrow end, roll up into a loaf, sealing the edges and ends. Place in greased 8x4 loaf pans. Bake loaves at 375 degrees for 20 minutes or until golden brown. Cover with foil if they brown too quickly. Remove from pans to wire racks; serve warm.
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