Heat water and butter on the stove top until the butter melts and the mixture is the temperature of bath water.

In the bowl of a mixer combine brown sugar, powdered milk, salt, and instant potatoes. Pour water/butter mixture into the mixer and combine.

Add 2 C of flour and yeast to the mixer bowl and mix until the flour is incorporated- it will look like runny cake batter. Let rest for 10 minutes, until it looks bubbly and the yeast has activated.

Mix in 2 eggs and 9-11 cups of flour. Add enough flour to make a sticky but still manageable dough- the dough will start to pull away from the sides of the bowl and will be easy to manipulate with floured fingers.

Continue to knead for eight minutes. Remove dough from mixer and place in a large bowl to rise. Cover with plastic wrap and let rise until doubled in size, about 1 - 1½ hours.

Turn dough out onto a floured surface and separate into two pieces. Working with ½ of the dough at a time, separate dough into pieces slightly larger than a golf ball and pinch the bottom to form into a ball.

Combine cinnamon and sugar and dip the top of each dough ball into melted butter and then into the sugar mixture. Place on a lined baking sheet and cover with plastic wrap.

Let rise on the counter top until doubled or place in the refrigerator overnight to rise.

Once doubled in size, bake the rolls at 350 degrees for 15-20 minutes or until the tops are just lightly golden brown. Frost buns with cream cheese icing while still warm.

Beat together the softened butter and cream cheese with an electric mixer. Slowly add the powdered sugar a cup at a time until smooth and creamy. Add in the vanilla extract