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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 12x18 inch rectangle, brush
with softened butter. Combine the brown sugar
and cinnamon, sprinkle over dough within 1/2
inch of the edges.
Roll-up jellyroll style, starting with long
side, pinch seams to seal. Cut each rectangle
into 12 slices. Put cut side down in 2 GREASED
13 in x 9 in. baking pans. Cover and let rise
until doubled, about 30 minutes.
Bake at 350 degrees for 25-28 minutes or until
golden brown. In a small mixing bowl, combine
the water, butter and cinnamon. Add powdered
sugar and vanilla, beat until smooth. Spread
over rolls. Serve warm. Yield 2 dozen |
