Pumpkin Cinnamon Rolls

2 Tbsp. active dry yeast
½ cup warm water
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110-115 degrees)
½ cup sugar
½ cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding
1 teaspoon salt
7-8 cups flour

Filling:
¼ cup butter, melted
1 cup packed brown sugar
2 teaspoons ground cinnamon

Frosting:
Favorite cream cheese frosting
Freshly ground cinnamon, optional

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 (it will be sticky). Turn onto a a floured surface; knead until smooth 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 thirds. Roll each portion into a 12x8 inch rectangle and brush with melted butter. Combine brown sugar and cinnamon, sprinkle over dough. Roll up jelly-roll style Cut into 12 slices. Place cut side down in to greased 13x9 inch baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 for 18-25 minutes or until golden brown and done. Frost with favorite cream cheese icing and sprinkle with freshly ground cinnamon.