Cinnamon Rolls

I'm mostly just posting this so that I'll have the recipe for myself in the future. I made these for General Conference last October, and again today and they were amazing! I'm planning on using this recipe from now on. Once again, I found the recipe on allrecipes.com. The only changes I would make to this recipe are to add more cinnamon to the filling, and make sure you do not cook them too long. I think the suggested time is way too long, but that may be because our oven isn't quite right. This also makes a ton (I halved it and it made over 20), so I would suggest halving the recipe, unless you're cooking for a party. But here it is, the amazing cinnamon rolls:

Rolls:

1 cup mashed potatoes

1 cup reserved potato cooking water

3/4 cup butter

3/4 cup sugar

2 tsp. salt

1 cup hot water

2 packages yeast (or slightly under 2 tablespoons)

1/2 cup warm water

2 eggs

8 1/2 cups all-purpose flour, slightly more if needed

Filling:

1/2 cup butter, softened

1 cup sugar

2 tsp. cinnamon

Icing:

3 cups powdered sugar

6 Tbs. butter

1 tsp. vanilla

5 Tbs. milk, or more as needed

Directions

1. Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
2. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
3. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
4. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.