• Add yeast to ½ cup of room temperature water. (approx 115 degrees) Stir with a spoon and set aside while you prep the other ingredients.
• In the bowl of a stand mixer, add water, sugar, shortening and salt & beat for 30 seconds. Allow to cool to room temperature.
• Add in 2 cups of the flour & mix until smooth.
• Mix in yeast mixture until well combined.
• Mix in the beaten eggs.
• Gradually stir in the remaining flour & mix with the dough hook -about 2 minutes.
• Remove dough from the bowl & place on a lightly floured surface.
• Coat hands in flour & knead by hand, adding a little flour if the dough is still too sticky. Knead until dough feels smooth.
• Put the dough in a greased bowl & cover with a towel. Let dough rise for 30 minutes or until it doubles in size.
• Remove dough from the bowl & place it on a lightly floured surface again. Roll the dough into a rectangle.
• Spread the butter all over the dough, then spread the pumpkin pie filling over the butter. Then sprinkle the brown sugar & cinnamon/sugar mixture on top.
• Gently roll up the dough into one long roll. Cut the roll into 12 even slices using a dough cutter or sharp knife.
• Place rolls into a greased 9X13 baking pan. Set the pan in a warm spot & cover with a towel. Let rolls rise until double in size, about an hour.
• Bake rolls at 425 degrees F for 10 minutes.
• Reduce temperature to 350 degrees F and bake for an additional 7-10 minutes or until golden brown.
• Remove the pan from the oven and let it cool on a wire rack.

Frosting

• In a small bowl, combine milk & confectioners sugar, whisk until smooth.
• Pour frosting over rolls and serve.