1. In a medium bowl, add potatoes and all but 1/2 tsp (2 mL) of the sugar. Mash together to combine and set aside.
2. In a large bowl, dissolve remaining sugar in 1/2 cup (125 mL) of hot water. Add yeast to water and let stand for about 10 minutes, or until water is frothy. Whisk in oil, potato mixture, eggs and salt.
3. Stir in flour to form a sticky dough. Turn out onto floured surface and knead in remaining flour for about 5 minutes or until smooth. Place in an oiled bowl, cover and let rise for about 1 hour or until doubled in bulk.

Cinnamon Sugar Filling

1. In a small bowl, combine sugar, canola oil and cinnamon until well combined; set aside.
2. Preheat oven to 375℉ (190ºC).
3. Punch down dough and roll out onto floured surface and form into 14 x 18 inch (36 x 46 cm)rectangle. Sprinkle dough with sugar mixture and press gently into dough.
4. Starting at long side, roll up and pinch seam to close. Using serrated knife, cut into 12 pieces and place in parchment paper lined 9 x 13 inch (23 x 33 cm) baking pan. Cover and let rise for 30 minutes or until doubled.
5. Bake for 20 to 25 minutes or until golden. Remove from oven and allow to cool in pan.

Cream Cheese Spread

1. In a bowl, using electric hand mixer, beat ingredients together until creamy. Spread over cinnamon buns before serving.

Tip: Use unseasoned mashed potatoes for the cinnamon rolls. For about 1 cup of mashed potatoes you will need about 2 potatoes, peeled and chopped and boiled in unsalted water for about 20 minutes until tender. Drain and mash well and let cool completely before using.

Tip: You can omit the cream cheese icing and simply whisk together icing sugar and 3 Tbsp whipping cream until smooth and drizzle over the cinnamon buns.

Overnight Rise: Once cinnamon rolls are cut and in baking pan, cover well with plastic wrap and refrigerate for up to overnight. Remove from refrigerator and let rolls come to room temperature while oven preheats before baking.