Pumpkin Cinnamon Rolls

If you like pumpkin recipes, you'll love this one! I baked these yesterday, and we enjoyed them for breakfast this morning.

2 T. active dry yeast
1/2 c. warm water
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk
1/2 cup sugar
1/2 cup brown sugar
1/3 cup instant butterscotch pudding
1/3 cup instant vanilla pudding
1 t. salt
7 to 8 cups flour (I used 5 cups of whole wheat with success.)
Filling
1/4 cup butter, melted
1 cup brown sugar
2 t. ground cinnamon
Icing
3 T. water
2 T. butter, softened
1 t. ground cinnamon
2 cups powdered sugar
1 1/2 t. vanilla extract

In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12- 18 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges. Roll up jelly-roll style, stating with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13 X 9 inch baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen