Pumpkin Spice Cinnamon Rolls at PIRCH

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Publisher Renee Dee teams up with chef Kimberly Ayala at PIRCH in Mission Viejo to bake pumpkin spice cinnamon rolls, a perfect morning treat for the fall season. 

Ayala first mixes buttermilk with yeast to serve as a base and rising agent for the cinnamon rolls. While she lets that sit, she begins to make the filling, mixing together brown sugar, cinnamon, pumpkin spice, butter and salt. 

“You want to mix until it’s a pasty consistency, you want it as a paste because it will be easy to spread on your cinnamon rolls once we’re ready for that part,” Ayala says. 

Ayala makes the pumpkin spice cinnamon rolls with the help of the BLUESTAR range. 

“BlueStar ranges are extremely powerful and have so many bells and whistles,” Ayala says. “The cool thing about it too is that you get performance and design.” 

With both gas and electric capabilities as well as 4 burners and a griddle, the BlueStar can aid in the cooking of almost anything, including pumpkin spice cinnamon rolls. 

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With the buttermilk mixture and filling ready, Ayala begins to mix the dough, knead it by hand, cover it in a greased bowl with a plastic wrap and place it into the BlueStar oven. Once the dough has doubled in size, Ayala rolls and shapes the dough into a square, adds the pumpkin spice filling, rolls the dough around the filling, cuts the log into individual rolls, and places the rolls back into the oven to bake. 

To pair well with the pumpkin spice cinnamon rolls, Ayala teaches Dee how to make a Mexican coffee cocktail. 

Once the rolls have completely cooked, Ayala adds the cream cheese frosting and both Dee and Ayala indulge themselves in the decadent pumpkin spice cinnamon rolls and celebrate their hard work. 

If you want to recreate this, see below for the full recipe!

Pumpkin Spice Cinnamon Roll Recipe | ICONIC Kitchen