In a small bowl, combine the brown sugar and cinnamon, stirring well to create a uniform mixture. Set aside.

In a large mixing bowl, whisk together gluten-free all-purpose flour with active dry yeast. Heat the milk, mashed potato, butter, sugar, and salt until warm (about 110°F). Pour into the flour mixture, add eggs, and beat until smooth.

Gradually add remaining gluten-free flour on low speed until the dough is soft and non-sticky.

On a lightly oiled surface, roll the dough into an 18x12 inch rectangle. Spread softened butter, then sprinkle with cinnamon-sugar mixture.

Roll the dough into a tight log and slice into 12 pieces. Place cut-side up in a greased baking dish.

Cover with oiled plastic wrap and let rise in a warm place for about 1 hour.

Preheat oven to 350°F. Bake rolls for 30-35 minutes until golden brown.

Let cool slightly, then combine cream cheese and powdered sugar to frost. Spread on warm rolls.