In a medium bowl, combine 1 cup of brown sugar and 2 tablespoons of cinnamon, mixing well to create a fragrant filling. Set aside.

In a large mixing bowl, whisk together 1 1/2 cups of gluten-free flour and 2 teaspoons of active dry yeast. Warm 1 cup of milk with 5 tablespoons of butter, 1 cup of mashed cooked potato, 1/3 cup granulated sugar, and 1 teaspoon salt. Pour into flour mixture and add 2 large eggs. Stir until combined. Gradually add remaining flour until dough is soft and not sticky.

Roll the dough into an 18x12 inch rectangle. Spread 3 tablespoons of softened butter over the dough, then sprinkle the cinnamon filling, leaving a border. Roll the dough tightly and slice into 12 pieces.

Arrange rolls in a greased 13x9 inch baking dish, cover, and let rise in a warm place for about 1 hour, until doubled.

Preheat oven to 350°F. Bake rolls for 30-35 minutes until golden brown. Cool in pan for 10 minutes before icing.

Prepare frosting by creaming together 8 ounces of cream cheese and 2 cups of powdered sugar until smooth. Add milk for desired consistency.

Spread the cream cheese frosting generously over the warm rolls and serve.