- 1 medium russet potato, peeled and cut into /-inch slices
- 1-1/2 cups water
- 3 tablespoons butter OR margarine
- 1/2 cup sugar
- 2 teaspoons salt
- 1 cup buttermilk
- 1/2 cup warm water (100º to 110ºF)
- 2 envelopes Fleischmann's® Active Dry Yeast
- 1/2 teaspoon sugar
- 7 to 7-1/2 cups all-purpose flour
- Filling
- 1 cup brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 cup butter OR margarine, softened
- Frosting
- 2 cups powdered sugar
- 2 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1/8 teaspoon salt
- 2 to 4 tablespoons very hot water