Pumpkin Cinnamon Buns with Cream Cheese Icing

In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt, and 6 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, you may not need all 8 cups of flour (dough will be sticky).

Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about one hour. I place my bowl in the oven and then place a baking pan with some hot water on the rack beside the bowl. I find this helps the dough to rise nicely.

Punch dough down, divide in half. Roll each portion into a 12″ x 8″ rectangle; brush with butter. Combine brown sugar and cinnamon, sprinkle over dough to within 1/2″ of the 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″ x 9″ x 2″ baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees F for 22 to 28 minutes or until golden brown.

In a small mixing bowl beat cream cheese, butter, and vanilla together until smooth. Add icing sugar gradually, beating until fluffy. Spread over buns, and serve warm.

Makes 2 dozen buns.