Mom's Homemade Cinnamon Rolls

rolls:
2 pkgs. yeast
3 C. very warm water
1/2 C. vegan butter, melted
3/4 C. sugar
2 t. salt
2 false eggs (I use Ener-G)
2 t. cardamom
1 C. instant mashed potatoes
about 8 cups white whole wheat flour

filling:
cinnamon
melted butter
brown sugar

Sprinkle yeast on water, add 1/2 t. sugar, and stir to dissolve.
While yeast is foaming, add the following into a mixing bowl:
butter, sugar, salt, 'eggs', cardamom, potato flakes, 3 1/2 cups flour. Mix well.
Add yeast mixture.
Continue adding in flour one cup at a time until the dough sticks together.
Knead dough on a floured board for about 8 minutes.
Form dough into a ball and place in a large, greased bowl.
Flip the dough upside down so the top of the ball is greased.
Cover with a towel.
Set oven to 400 degrees for 2 minutes, then turn it off and put the bowl in.
Let rise 2 about 2 hours.

When the dough has doubled in size, take it out of the oven and divide it in half.
Roll each half out into a large rectangle: the shorter and fatter the rectangle, the more layers each roll will have, but there will be less rolls than if the rectangle is longer and skinnier.
Spread melted butter over each rectangle (a basting brush is perfect for this part, but you can use a fork or spoon).
Sprinkle cinnamon over the dough (I use about half of a regular sized spice jar -2.4 oz.- total).
Sprinkle brown sugar over the dough.
Roll dough from the long side to make a long log.
To slice into separate rolls: take a long piece of thread and slide it underneath the log to the spot where you'd like the roll to end (about 2.5 in.). Bring both ends of the thread up and cross them over each other, across the log. Pull them down through the log and you will have a sharply cut roll (here is a pic I found online of how this looks: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvMShhfEdbGpPF4KHPFWngESWXAfdycleuWYhl0HzUCIIT_4ZQ5GR7reeflzj7Mgr8bhaH4LiQeqHP6WhkaMes_QzqPFNaf0eYHl84byNtSwQ4BElSXWgX7AtlYSb4DywDIsZ6pFEvyc/s1600-h/DSC_0197.JPG).
Place the rolls in greased pans.
Let rise 1 hour, covered, in re-warmed oven.

Remove pans from oven, preheat to 375 degrees, and bake for about 30 minutes.

Drizzle with powedered sugar and soymilk icing after the rolls have cooled at least 15 minutes.