Freeze Ahead Cinnamon Rolls 

1/2 cup instant potato flakes
1 cup water
2 1/4 oz envelopes active dry yeast
2 cups warm water (100º to 110º)
9 1/2 cups all-purpose flour (9 1/2 to 10 cups)
5 large eggs -- lightly beaten
1 cup sugar
1 cup shortening -- melted
1 tablespoon salt
1/2 cup butter or margarine -- softened
1 1/3 cups firmly packed light brown sugar
4 teaspoons ground cinnamon
1/2 cup chopped pecans -- toasted
1/2 cup raisins -- optional

Glaze:
2 cups powdered sugar
2 tablespoons milk
2 tablespoons water
1 teaspoon vanilla extract
2 tablespoons cream cheese -- softened
2 tablespoons butter or margarine -- softened

Stir together potato flakes and 1 cup water in a microwave-safe bowl.
 Microwave on HIGH 3 minutes; stir.
Combine yeast and 2 cups warm water in a 2 cup glass measuring cup; 
let stand 5 minutes. Combine mashed potatoes, 4 cups flour, eggs, and next 3
 ingredients in a 6 quart bowl. Stir in yeast mixture until blended. Gradually stir in
 remaining 5 1/2 to 6 cups flour until soft dough forms.
Cover and let rise in a warm place (85º), free from drafts, 1 hour or until 
doubled in bulk.  Divide dough in half. Roll each portion on a lightly floured 
surface into an 18x15 inch rectangle. Spread each with half of butter; sprinkle 
with 2/3 cup brown sugar, 2 teaspoons cinnamon, 1/4 cup pecans, and, if desired, 
1/4 cup raisins. Roll up, jelly roll fashion, starting at a long edge. Cut each roll 
into 1 inch thick slices. Arrange in 4 (9x13 inch) pans or in 8 (8-inch) square pans.
(Rolls can be place in foil pans and frozen at this point.)

Cover and let rise in a warm place (85º) free from drafts, 30 minutes or 
until doubled in bulk.  Bake at 375º for 25 minutes or until golden. 
Drizzle with glaze. Yield: about 3 dozen

GLAZE: Whisk together first 4 ingredients (powdered sugar, milk, water and vanilla) until blended; add cream cheese and butter, whisking until smooth. Yield: about 1 cup

NOTES: You can stir up a batch of these cinnamon rolls a month ahead of time, place them in disposable pans, and store in the freezer. If you give these Cinnamon Rolls as a gift before baking, double the Glaze recipe and include about 1/4 cup in a small ziplock plastic bag with each gift. Add instructions to place the bag in hot water, snip a corner and then drizzle over baked rolls. As indicated, unbaked rolls may be frozen. To bake, remove from freezer, and thaw in refrigerator for 8 hours. Bake as directed

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