2 T yeast
½ C warm water
1 C canola oil
1 C pumpkin
1 C warm milk
½ C sugar
½ C brown sugar
1/3 C instant vanilla pudding mix
1/3 C instant butterscotch pudding mix
1 t salt
7-8 C flour
Filling: 1 T butter melted, 1 C brown sugar, 2 t cinnamon
Icing: 3 T water, 2 T butter, 1 t cinnamon, 2 C powdered sugar, 1 ½ t vanilla
Let the yeast and warm water proof until bubbly. Then mix the eggs, oil, pumpkin, milk, sugars, and pudding mixes together with the yeast until smooth. Add the salt and flour gradually until dough is elastic. Let the entire mixture rise until doubled, then roll it out into a long rectangle. Spread with filling, roll up, cut into rolls, and place in a pan or on a baking sheet. Spray, cover, and let it rise again. Bake them until they are done. Then drizzle the icing on them when they’ve cooled. This recipe should yield at least two dozed big rolls.
A recipe brought to you from the kitchen of the Latigo Dude and Guest Ranch.