Directions

1. Combine potatoes, hot potato water, butter, sugar and salt in large mixer bowl. Stir until butter melts; set aside and let cool until lukewarm.
2. Combine yeast and 1/2 cup warm water in small bowl and let stand 5 minutes to soften the yeast. Add eggs, 2 cups flour and yeast mixture to potato mixture and beat well. Continue adding flour, 1 cup at a time until soft dough forms.Knead on a lightly floured surface until smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 hour, until doubled.
3. While dough rises, prepare the caramel syrup. Combine butter, brown sugar, corn syrup, cream and chipotle in a heavy saucepan. Cook and stir over medium heat until butter melts. Grease two 13 x 9-inch baking pans and pour an equal amount of syrup in each pan. Sprinkle each with half the pecans and bacon.
4. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter for the filling. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices. Place in prepared pan. Repeat with remaining dough. Cover and let rise 30 to 45 minutes, until doubled.
5. Bake in preheated 350^°F oven for 25 to 30 minutes. Let rolls cool 5 minutes and then invert onto serving tray.
6. *TIP: Instant mashed potatoes can also be used. For potato water, simply mix 1 tablespoon potato flakes in 2 cups hot water.