Gooey Potato Dough for Cinnamon Rolls

Part 1 of 2 videos on making gooey cinnamon rolls. I can't figure out how to grab the second one from my Facebook Live videos, but this one at least shows how to make the dough. Here's the recipe: 8 oz Idaho potatoes, (I used russet) 4 oz unsalted butter 6 oz whole milk 2.3 oz granulated sugar, (1/3 cup) 1 egg 2 egg yolks 2 teaspoons kosher salt 1 pound all purpose flour, (King Arthur recommended) 1 Tablespoon active dry yeast OR Instant Yeast (see instructions) FOR THE FILLING 2 sticks unsalted butter, softened (8 oz) heavy pinch kosher salt 7 oz brown sugar, (1 cup, packed) 2 1/2 Tablespoons ground cinnamon 1/2 teaspoon vanilla paste or extract FOR THE ICING 4 Tablespoons unsalted butter, (1/2 stick) pinch kosher salt 3 cups powdered sugar, (12 oz) 3 Tablespoons half and half or whole milk 1/2 teaspoon vanilla paste or extract Wash and peel potatoes, and cut them into about 1 1/2" chunks. Place them in a medium saucepan, and cover with water by about 1". Add 2 teaspoons kosher salt to the water. Bring potatoes to a boil and then simmer for 10-12 minutes or until they are easily pierced with a knife with no resistance. Drain the water out of the potatoes. Put the lid on the pan and put the pan back on the burner (now turned off) for about 5 minutes. This will help the potatoes to dry. When ready, they will look a little "floury" on the outsides. If you have a stove whose burners do not retain heat (like gas), put over a very low flame to dry. Weigh out 8 oz of potato and put them in the bowl of your stand mixer. Fit the mixer with the paddle attachment and mix until smooth. Cut the butter in 4-5 pieces and add to the mixer. Mix until the butter has "melted" into the rest of the dough.. Mix in milk, sugar, egg, egg yolks, and salt until you have what looks like potato soup. Add the flour and top with the yeast. NOTE: If using active dry yeast, warm 1/4 cup of the milk and mix the yeast with that. Once it's bubbly, pour the milk/yeast mixture on top of the flour.Switch to the dough hook, and mix on low speed until the dough comes together, about 2-3 minutes. Increase speed to medium and knead dough until soft, shiny, and elastic. This will take about 10-15 minutes. Once the dough is shiny, and stretchy, gather it into a ball. The dough will be very soft, so do the best you can. Place the dough in a large, buttered or pan-sprayed bowl. Spray the dough ball with more pan spray, and cover with plastic wrap. Refrigerate dough overnight or up to a day and a half. FOR THE FILLING Mix together all the filling ingredients. I find using a clean hand to squish everything up works best for me. You can also do this with a hand mixer, if you prefer. FOR THE ICING Melt the butter and salt together in a medium, microwave-safe bowl. Whisk in the powdered sugar as thoroughly as you can. Add the milk or half and half and vanilla and whisk until smooth. TO SHAPE, BAKE, AND FINISH Generously flour a large, smooth work surface. Turn chilled dough out onto the floured surface and press out the gases. Flour the top of the dough. Using a rolling pin, roll dough into a large rectangle no more than 1/4" thick. Finished rectangle will be about 24" long and 18" tall. Try to keep it as even as you can. Use a dough scraper to help lift the dough if it sticks some. Then you can scoot a bit more flour underneath to keep things loose. Using an offset spatula, spread the filling mixture on top of the dough in an even layer. Go from edge to edge, but leave about 1 1/2" bare along the top edge of dough. Using your bench knife to help if necessary, roll the dough into a long cylinder. Pinch the seam together as well as you can and roll the cylinder over seam side down. Cut off either end of the cylinder so you expose a nice spiral of filling on either end. If your dough rectangle was a bit uneven, you may have to slice off a good 3-4" inches. Worry not. I have a use for those ends., so just set them aside and see the Notes section. Slide a long piece of unflavored dental floss under the dough cylinder until you reach the center. Pull the ends up and cross them over each other, and pull tightly to make a clean slice. Working with half of the cylinder at a time, slice in half again, and then slice each half into 3 even pieces. Arrange the dough spirals in your prepared pan/s. (See Notes) Leave about an inch of space between each roll. Spray lightly with pan spray, cover with plastic wrap or a lint-free towel, and let rise in a warm place for about 45 minutes to an hour until puffy. While the rolls are rising, preheat oven to 375F and set a rack in the center of the oven. When rolls are nice and puffy, Place in the oven and bake for 10 minutes. Rotate the pan/s and bake an additional 12-15 minutes or until the rolls are a lovely medium golden brown. The internal temperature of the rolls should be between 195F-205F.