Pumpkin Cinnamon Rolls

• 2 tbsp active dry yeast
• 1/2 c warm water (110-115)
• 4 large eggs
• 1 c shortening
• 1 c canned pumpkin
• 1 c warmed (110-115) whole milk
• 1/2 c sugar
• 1/2 c brown sugar, packed
• 1/3 c instant vanilla pudding and instant butterscotch pudding mixes
• 1 tsp salt
• 8-9 cups all-purpose flour

The filling: 

• 1/4 c butter, melted
• 1 c packed brown sugar
• 1 tsp cinnamon

Icing:

• 3 tbsp water
• 2 tbsp butter, softened
• 1 tsp ground cinnamon
• 2 c confectioners sugar
• 1 1/2 tsp vanilla

1. In a large bowl, dissolve the yeast in the warm water
2. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt, and 6 cups of flour
3. Beat until smooth
4. Stir in enough remaining flour to form a soft dough (it will be sticky)
5. Turn onto a floured surface and knead until smooth and elastic (6-8 minutes)
6. Place in a greased bowl, turning once to grease the top
7. Cover and let rise in a warm place until doubled, about 1 hour
8. Punch the dough down and divide in half
9. Roll each portion out into a 12x8" rectangle and brush with melted butter
10. Combine the brown sugar and cinnamon
11. Sprinkle over the dough, leaving 1/2" around the edges
12. Roll jelly roll style, starting with the long side
13. Pinch seams to seal
14. Cut into 12 slices per roll 
15. Place cut side down in 2 greased 13x9 inch baking pans
16. Cover and let rise to doubled (about 30 minutes)
17. Bake at 350 for 22-28 minutes or until golden brown
18. In a small bowl, combine water, butter, and cinnamon
19. Add the sugar and vanilla
20. Spread over the warm buns before serving