1. Mix all of the dry ingredients gently, followed by mashed potatoes, shortening and milk until blended, then roll out onto a floured surface until dough is 1/2” thick.
2. Spread 1/2 cup of soft butter and sprinkle with the mixture of brown sugar and cinnamon.
3. Roll up into a log and cut into equal pieces.
4. Place on a greased or parchment paper-lined cookie sheet.
5. Bake at 350º for 20 minutes or until lightly browned.
6. Drizzle glaze over warm rolls.

Chef's Note: If using leftover mashed potatoes, make sure they don't contain any savoury ingredients that'll affect the flavor of your cinnamon rolls – the simpler the mashed potatoes, the better! Make sure your mashed are room temperature or warmer (but not hot).