The perfect fall breakfast

Okay, first of all, don't tell people to come back tomorrow because you know what will happen then? Your internet will go down and you won't be able to post your recipe for DELICIOUS Pumpkin Cinnamon Rolls and everybody will be sad.

But it is back up and running now. I am so thankful for that because it is Bloggy Giveaway Carnival Week. I CAN NOT miss that. Go and check it out. Tons of awesome giveaways. Oh, and you don't have to have a blog to enter. So GO. Right after you read my blog.

Okay...back to the best fall breakfast EVAH....

PUMPKIN CINNAMON ROLLS.... recipe from Taste of Home



2 TBS active dry yeast
1/2 cup warm water
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup butterscotch pudding mix
1 tsp salt
7-8 cups flour

FILLING

1/4 cup butter, melted
1 cup packed brown sugar
2 tsps ground cinnamon

ICING

3 TBS water
2 TBS butter, softened
1 tsp ground cinnamon
2 cups powdered sugar
1 1/2 tsps 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 (will be sticky.)

Turn onto a floured surface; knead until smooth and elastic, about 6-8 mins. 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.

Roll up jellyroll style, starting with a long side; pinch seams to seal. Cut each roll into 12 pieces. Place cut side down in 2- 13x9 baking dishes. Cover and let rise until doubled- about 1/2 an hour.

Bake at 350 degrees for 22-28 minutes or until golden brown. Combine water, butter, and cinnamon. Add powdered sugar and vanilla; beat until smooth. Spread over cinnamon rolls.