Pretty Pumpkin Cinnamon Buns

I took these Cinnamon Buns to the Ward Halloween Party. Once people tasted them they went very quickly. They are very good. Stevie helped me make them.

2 tablespoons active dry yeast

1/2 cup warm water ( 110-115)

4 eggs

1 cup shortening

1 cup canned pumpkin

1 cup warm milk (110-115)

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 teaspoon salt

7 to 8 cups all-purpose flour

FILLING

1/4 cup butter, melted

1 cup packed brown sugar

2 teaspoons ground cinnamon

ICING

3 tablespoons water

2 tablespoons butter, softened

1 teaspoon ground cinnamon

2 cups confectioners sugar

1-1/2 teaspoons vanilla extract

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 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 12-in. x 8-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 two greased 13-in x 9-in baking pans. cover and let rise until doubled, about 30 minutes.

Bake at 350 for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. add confections' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Yield: 2 dozen