Preheat oven to 350°F (180°C).
Wash and dry potatoes, then chop into quarters. Place into a large pot of cold, salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, about 7-10 minutes. Remove from heat and drain. Using a fork, mash the potatoes. Set aside.
To make dough: Add yeast to the 1 cup of warm water and stir to dissolve. In a large bowl, whisk together the mashed potatoes, ½ cup melted butter, warm milk, salt, eggs and yeast mixture. Add flour 1 cup at a time, stirring to form a soft dough. Transfer dough to a flat, floured surface and knead for 2-4 minutes. Place in a lightly greased bowl, cover with plastic wrap and allow to rise for 60 minutes.
To make filling: While dough is rising, whisk together the remaining ½ cup melted butter, white sugar, brown sugar and cinnamon. Set aside.
Punch down dough. Place on a floured surface and roll out into a large rectangle, about ½-inch thick. Brush with filling, covering entire surface.
Roll dough tightly, from one long side to the other, and pinch the ends to seal. Cut roll into 1-inch pieces and immediately place into a lightly greased baking dish. Cover with plastic wrap and allow to rise for an additional 30 minutes.
To make frosting: Whisk together cream cheese, vanilla, melted butter and powdered sugar. Set aside.
Remove plastic wrap. Place rolls into oven and bake for 30 minutes. Remove from oven and allow to cool. Drizzle with cream cheese frosting. Enjoy!