In your mixer or large mixing bowl, mix warm water, sugar, and yeast until the sugar and yeast are dissolved.

Add oil, salt, and potatoes and mix until well-blended.

Add the flour one cup at a time on low, mixing well after each addition until the dough is no longer sticky. This is not a wet or sticky dough so you can use your judgment here. It won’t hurt to add the amount you need to for the right consistency.

With the dough hook, knead for 4-5 minutes, or longer to get good gluten development. At the end, you will have a smooth dough that is tacky, not sticky (You can do this step by hand, in a mixer with a dough hook, or in a bread machine on the mix cycle).

Let the dough rise in a bowl covered with a towel for 1 hour or until it’s double in size.

Remove the dough from the bowl onto a floured work surface.

Roll out the dough to a ¼-½ inch thick rectangle.

Drizzle the dough with melted butter, the second ⅓ Cup sugar, and cinnamon evenly over the surface. Make sure to include the edges.

From the long side of the rectangle, roll the dough tightly in jelly-roll fashion.

Slice pieces 1-1¼ inches using a piece of dental floss or string.

Place rolls in a well-greased pan(s) so they are touching each other. (This recipe makes 18-24 rolls depending on the size - you might need more than one pan)

Let rest for about 30-45 minutes lightly covered with a towel. In the meantime, heat oven to 350F.

Bake for 20 minutes or until golden brown. Check their progress periodically.

Remove pan(s) from oven. When rolls are warm, not hot, frost with a cream cheese or buttercream frosting.