Moist Cinnamon Rolls

Filling:

½ cup soft butter butter	Optional:
¾ cup brown sugar	1 cup chopped walnuts or pecans
2 Tablespoons cinnamon	1 cup raisins soaked in hot water for 30 minutes then dried

Mix above ingredients in a smooth paste

Dough:

½ cup soft unsalted butter	1 cup potato flakes
2 teaspoon salt	1 ½ cup evaporated milk
½ cup sugar	½ cup hot water (not boiling, 120-140°F)
2 eggs	5 to 6 cups all purpose flour (the less flour the better, must be able to handle the dough)

1 tablespoon yeast dissolved in ½ cup warm water with a pinch of sugar

Mix potato flakes in the ½ cup hot water

Mix first three ingredients; butter, salt & sugar. Add eggs one at a time and beat in. Add potato mixture, milk, yeast mixture and mix all.

Add flour; three to five cups, mixing well, adding enough flour until dough can be handled and turned onto floured board. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

For cinnamon rolls:
If the dough is refrigerated, let bowl sit at room temperature for 30 – 40 minutes or ti;; at room temperature.

Roll out dough on lightly floured counter to approximately 1/2 inch thick.

Spread on Filling mixture, optional raisins, and chopped nuts. Leave about 1/2" border.

Starting at edge tightly roll up dough. Cut into 1 1/2" pieces and place in buttered baking pan(s). Let rise until double.

Bake in 375 degree oven for 25 - 30 minutes or until lightly browned.

Frosting:

1 package cream cheese

½ cups soft unsalted butter

2 teaspoons lemon juice

1 teaspoon vanilla

1 ½ cup confectioners sugar

Whip all together with beater until nice and fluffy (5 minutes).

Spread on slightly cooled rolls