Cinnamon Buns II

I think cinnamon buns are as American as apple pie, and these buns can also be on my worst diet list of foods that could jeopardize my waistline. Every cook has his or her own version. My recipe is made with mashed potatoes, which will improve the softness of the buns. The whole kitchen smells heavenly while baking these buns.

Ingredients:
1 cup water
1/4 cup plain mashed potatoes
1 egg
2 tbs unsalted butter
2 tbs nonfat dry milk
1 tsp salt
1/4 cup sugar
2 cups bread flour
1 cup all-purpose flour
2 1/4 tsp active dry yeast
Filling:
1/3 cup brown sugar
2 tsp cinnamon
2 tbs unsalted butter, softened
Vanilla frosting:
1/2 cup confectioners’ sugar
1 tsp vanilla
2 tbs milk

Directions:
Put all the ingredients except the filling and frosting in the order listed above into a bread nachine's pan. Set the bread machine to the dough/manual setting. At the end of the dough cycle, remove and punch down the dough. Let dough rest for 5 minutes before hand shaping.
Prepare filling and frosting and set aside.
Generously sprinkle flour on the work surface. Roll out dough into a 16” x 12” rectangle. Spread the filling evenly onto the dough. Roll up dough in a jelly-roll fashion to form a 16 inch long cylinder. With a sharp knife, cut the cylinder into 12 twelve equal size pieces. Butter a 13” x 9” glass pan and place the 12 pieces, cut side up, into the pan (space 2 inches apart). Cover with kitchen towel and let rise for another hour or until double in size.
Preheat oven to 325°. Bake buns for 15 minutes. Increase the temperature to 350° and bake for 10 more minutes or until golden brown. Remove and let cool completely before frosting.
To make mashed potatoes, peel and cut medium potatoes into quarters. Boil until soft and tender. Drain. Use masher to mash the potatoes until smooth. Cool to room temperature before using.