You will Need:
2 Packages of active dry yeast
1/2 cup of warm water (110-115)
1 cup of shortening
1 cup of canned pumpkin
1 cup of warm milk (110-115)
1/2 cup of sugar
1/2 cup of packed brown sugar
1/3 cup of instant butterscotch pudding
1/3 cup of instant vanilla pudding
1 tsp. of salt
7-8 cups of flour
For the Filling:
1 1/2 sticks of butter (approx.) Some of this is used to butter your pans
1 cup of packed brown sugar
2 tsp. of cinnamon.
*The butter is for spreading on the dough and the pans. Don't mix with the brown sugar and cinnamon.
For the Icing:
1/4 cup butter melted
3 T. of real maple syrup
1/2 cup of strong coffee
1 tsp. of vanilla
1/3 tsp. of cinnamon
5 cups of conf. sugar
*This is more of a "drizzle" then frosting, so don't be worried if it seems thin. As it sits, it thickens.
In a large bowl, dissolve yeast in water. Add the eggs, shortening, pumpkin, warm milk, sugars, pudding mixes, salt and 6 cups of flour.
Beat until smooth. Mix in enough additional flour to make smooth and elastic. I used my kitchen-aid but hands work just fine:)
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 and divide in half. Roll each portion into a 12-in.X 8-in. rectangle.
Brush with butter and sprinkle with half of the cinnamon filling. Leave some space around the edges (about 1/2 inch). Roll up jelly-roll style starting with a long side. Pinch seams closed.
Cut each into 12 slices and place in buttered pans. Repeat with other portion. Cover and let rise until doubled.
Bake at 350 for 25-28 minutes until golden brown. Spread icing over warm buns.
Enjoy these warm from the oven with (of course) more icing drizzled on top. You might want to schedule about 3-4 hours of treadmill time in there somewhere. Blessings to all!