Ingredients
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1 lb Potatoes, boiled and mashed
2 c  Milk
1 c  Butter
1 c  Plus 2 tsps sugar
3/4 ts Cardamon seed
1 ts Salt
2 pk Dry yeast
1/2 c  Warm water
8 1/2 c  Flour, unsifted (about)
2    Eggs
2 ts Vanilla
Cinnamon filling
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3/4 c  Sugar
3/4 c  Brown sugar
2 ts Cinnamon
Nut Glaze
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3 c  Powdered sugar
1/2 c  Chopped nuts
1/4 ts Cinnamon
2 ts Butter
4    To 5 tsps water

Mix potatoes and milk until smooth. Add 1/2 cup butter, 1 cup sugar and
salt. Heat to lukewarm (about 11 O deg). In a large bowl combine yeast,
water and remaining 2 tsps sugar. Let stand until foaming (about 10
minutes). Add potato mix, 4 cups flour, eggs and vanilla. Beat until
smooth. Gradually stir in additional 3 1/2 to 4 cups flour. Turn dough on
heavily floured board and knead until smooth and elastic (15 minutes). Add
more flour if needed. Let rise 1 1/2 hours. Punch down, kneed to remove
bubbles. Divide. Melt remaining butter. Roll each portion of dough to a
5×18 rectangle. Brush with 3 tsps of butter and sprinkle with half of the
cinnamon filling. Roll up. Cut in 12 pieces, 1 1/2″ wide. Place in a 9×13″
pan, brush with butter and let rise 35-40 minutes. Bake at 350 degrees 30
minutes.