In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to your mixer.

Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.

Turn mixer on low and add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. Stop the mixer and check the dough by gently pressing your finger into it. If the dough does not stick to your finger, it should be ready to knead. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.

Knead on low speed for 5 minutes.

Remove dough from mixer and place in a greased bowl. Cover with a clean kitchen towel and let rise until doubled in size, about 60-90 minutes.

Melt ¼ cup salted butter in microwave safe dish and set aside.

In separate bowl combine the brown sugar and cinnamon.

Divide dough into two 28-30-ounce portions. If you don’t have a scale, you can eyeball it. Round each portion to an oval shaped piece of dough by pulling and tucking it under. This will make it easier to roll out into a rectangle.

Flour your work surface and roll dough out to a rectangular shape, about 10 inches by 18 inches.

Spread half of the melted butter on the dough, leaving an inch border on the top side of the rectangle. Sprinkle about 1/4 - 1/3 cup of brown sugar on top of the melted butter, continuing to leave the inch border at the top edge. Leaving this border will help in sealing the dough shut when rolled up.

Start with the long side closest to you, and working from left to right begin to roll dough up. You can tug and pull as you go which will tighten the roll and make more swirls.

Once it’s all rolled up, pinch the seam shut.

Using a piece of dental floss or baker’s twine, make a light indentation where your cuts will be. One rollout will give you 9 large cinnamon rolls. This will be your guide to know where to cut and to help make them all the same size.

When ready to make your cuts, slide the floss under one end of the dough, bring the ends of the floss up, cross them over and tug to cut through the dough to make a 2-inch-wide roll. Continue to cut to get 9 equal sized cinnamon rolls. Repeat steps 2-7 with the second piece of dough.

Place cinnamon rolls on a greased or parchment lined baking sheet about 1-2 inches apart. Cover with clean kitchen towel and let proof for about 45-60 minutes, or until they double in size.

Bake in a preheated 350°F oven for 16-20 minutes or until edges are just golden brown. Allow to cool before frosting.

Frost with my Cream Cheese Frosting.