Add the active dry yeast, one tablespoon of sugar, and the warm milk in the bowl of your stand mixer fitted with the hook attachment. Give it a little stir to get things moving along. Allow this mixture to sit for about five minutes. After five minutes, the yeast should be foamy, which means it's ready to rumble.
Next, add the potatoes (or plain Greek yogurt), melted butter, and eggs. Turn the mixture on low and allow the ingredients to combine. Add the pure vanilla extract, salt, remaining sugar, and all-purpose flour, turn on the stand mixer, and knead the dough for 10 to 15 minutes. The dough should be smooth, somewhat shiny, and closely resemble a ball.
Turn the dough onto a floured surface, knead it for an additional five minutes, then form it into a ball and rub it all over with 1-2 tablespoons of softened butter. Place the ball of dough back into the mixer bowl and cover it tightly with plastic wrap. Set the bowl in a warm spot and allow the dough to rise for about 1 hour up to 1 1/2 hours or until the pastry dough has doubled in size.
In a small bowl, mix the filling ingredients minus the sunflower seeds and raisins.
Punch the dough and transfer it to a large, clean, flour-dusted work surface. Roll the dough out into a large rectangle. 14 "x18" works just fine.
Brush the dough with 6 tablespoons of softened butter, leaving a one-inch border along all four sides.
Sprinkle the light brown sugar mixture onto the buttered dough, and sprinkle on the toasted sunflower seeds and raisins.
Starting at the long edge closest to you, begin tightly rolling the dough until you have almost reached the end, add an extra brush of butter and light brown sugar, and continue with the final roll.
To firm up the dough, place the dough seem-side down onto a large baking sheet lined with parchment paper and place in the fridge for half an hour (30 minutes).
Using a baker's brush, generously butter a large baking dish and set aside.
Remove the dough from the fridge and trim the edges. Cut the roll into 1" - 1 1/2" rounds using a serrated knife.
Place the rounds, cut side up, into the prepared baking dish, cover the dish tightly with plastic wrap and place the dish into the fridge for an hour or overnight.
Take the rolls out of the fridge and allow them to come to room temperature for about half an hour.
Preheat the oven to 350°, place the cinnamon rolls into the oven on the center rack and bake for 20-25 minutes or until the rolls are golden brown.
Remove the cinnamon rolls from the oven and allow them to cool for 15 minutes.
Drizzle with the cream icing.
Eat until they are all gone.
