Bake time: 25 min|Yield: 2 dozen|Prep: 45 min + rising

Ingredients

2 tbsp active dry yeast

1/2 cup warm water (110° to 115°)

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk (110° to 115°)

1/2 cup sugar

1/2 cup packed brown sugar

1/3 instant vanilla pudding mix

1/3  instant butterscotch pudding mix

1 tsp salt

7-8 cups all-purpose flour

Filling:

1/4 cup buter, melted

1 cup packed brown sugar

2 tsp ground cinnamon

Icing:

3 tbsp water

2 tbsp butter, softened

1 tsp ground cinnamon

2 cups confectioner’s sugar

1 1/2 tsp vanilla extract

Instructions

  1. 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)
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each portion into a 12 in x 8-in rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in of edges.
  4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into twelve slices Place cut side down in two greased 13-in x 9-in x 2-in baking pans. Cover and let rise until doubled, about 30 min.
  5. Bake at 350° for 22-28 min or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add confectioner’s sugar vanilla; beat until smooth. Spread over buns. Serve warm and enjoy!