Delicious Pumpkin cinnamon rolls

Wow!! These are wonderful and I just found them in the October/November "Taste of Home". Have already served them a couple of times and will make them for Thanksgiving and Christmas too. this recipe makes enough for a crowd. Hope you enjoy them and your family too!!!

1. 2 Tablespoons active dry yeast


2. 1/2 cup warm water (not hot)


3. 4 Organic Eggs


4. 1 cup shortening


5. 1 cup canned pumpkin


6. 1 cup warm milk


7. 1/2 cup sugar


8. 1/2 cup packed brown sugar


9. 1/3 cup instant vanilla pudding mix


10. 1/3 cup instant butterscotch pudding mix


11. 1 teaspoon salt


12. 7 to 8 cups unbleached flour (I use King Arthur or Pillsbury)

FILLING:

1. 3/4 cup butter, melted


2. 1 cup packed brown sugar


3. 2 teaspoons cinnamon

ICING:

1. 3 Tablespoons water


2. 2 Tablespoons butter, softened


3. 1 teaspoon ground cinnamon

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, about 6-8 minutes. Place ina greased bowl, turning once to grease top. Cover and let rise ina warm place until doubled, about 1 hour.

Punch dough down, divide in half. roll each portion into a 12x18 inch rectangle, brush with softened butter. Combine the brown sugar and cinnamon, sprinkle over dough within 1/2 inch of the edges.

Roll-up jellyroll style, starting with long side, pinch seams to seal. Cut each rectangle into 12 slices. Put cut side down in 2 GREASED 13 inx 9 in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 25-28 minutesor until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla, beat until smooth. Spread over rolls. Serve warm. Yield 2 dozen