Pumpkin Cinnamon Buns

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)
4 eggs
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

Filling:
1/4 cup melted butter
1 cup packed brown sugar
2 tsp ground cinnamon

Icing:
3 Tb water
2 Tb butter, softened
1 tsp ground cinnamon
2 cups confectioners' sugar
1 1/2 tsp vanilla extract

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.