Ingredients
2 tablespoons active dry yeast1/2 cup warm water (110° to 115°)4 large eggs, room temperature1 cup shortening1 cup canned pumpkin1 cup warm whole milk (110° to 115°)1/2 cup sugar1/2 cup packed brown sugar1/3 cup instant vanilla pudding mix1/3 cup instant butterscotch pudding mix1 teaspoon salt8 to 9 cups all-purpose flourFILLING:1/4 cup butter, melted1 cup packed brown sugar2 teaspoons ground cinnamonICING:3 tablespoons water2 tablespoons butter, softened1 teaspoon ground cinnamon2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract
Preparation
In a large 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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
