I snitched one bite of these and all I can say is YUM!! Can't wait for breakfast in the morning. Be warned that this make a LOT of dough. I could barely use my electric hand mixer because there was so much. It said that it makes 2 dozen but I think I ended up getting 33 buns, most of which are in the freezer.
Pumpkin Cinnamon Buns
2 Tb active dry yeast
1/2 cup warm water (110 to 115 degrees)
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 tsp salt
7 to 8 cups flour
1/4 cup melted butter
1 cup packed brown sugar
2 tsp ground cinnamon
In large bowl, dissolve yeast in warm water. Add 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 floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; divide in half. Roll each portion into a 12 inch x 8 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, starting with a long side; pinch seams to seal. Cut each into 12 slices (or more). Place cut side down in two greased 13 x 9 inch baking dishes. Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 22-28 minutes, or until golden brown. In a small bowl, combine water, butter, and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.