Pumpkin Spice Cinnamon Rolls at PIRCH | ICONIC LIFE

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Pumpkin Spice Cinnamon Rolls at PIRCH

Pumpkin Spice Cinnamon Rolls hero
Publisher Renee Dee learns to make Pumpkin Spice Cinnamon Rolls with chef Kimberly Ayala. 

Fall is officially upon us! The leaves are browning (if you’re anywhere but Arizona), the temperatures are beginning to drop and –most importantly– pumpkin spice is taking over. If you’re looking to incorporate this flavor in something other than your lattes, chef Kimberly Ayala has the perfect recipe to start your mornings off while embracing the fall trend, pumpkin spice cinnamon rolls.


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. 


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

Youtube Video




  • In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar.
  • Let sit 5-10 minutes, until bubbly on top.
  • Add the butter, eggs, 4 cups flour, vanilla, pumpkin puree, pumpkin spice and salt.
  • Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to touch.
  • Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
  • Meanwhile, mix the filling. In a bowl, combine the brown sugar, sugar,cinnamon and butter. Mix to combine. Butter a 9×13 inch baking dish.
  • Once the dough has doubled, punch the dough down and roll out onto a lightly floured surface,creating a large rectangle about 12 x 18 inches.
  • Spread the butter evenly over the dough.
  • Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal. 
  • Using a sharp knife, cut into 12-15 rolls.
  • Place the rolls into the prepared baking dish. Cover with plastic wrap and let rise 15-20 minutes.
  • Preheat the oven to 350° F. Bake the rolls for 25 to 30minutes, or until golden brown.
  • For Frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup and salt.
  • Beat until smooth.
  • Spread over the pumpkin cinnamon rolls and serve.




  • 4 ounces Cream cheese room temp
  • 3 tablespoons Butter room temp
  • 1/4 cup Powdered sugar
  • 4 tablespoons Pure maple syrup
  • 1 pinch Salt



  • 1/2 cup Brown sugar
  • 1/4 cup Granulated sugar
  • 1 tablespoon Cinnamon
  • 6 tablespoons Salted butter room temp



  • 1 cup Milk Warm
  • 1/2 teaspoon Active dry yeast
  • 1 tablespoon Brown sugar
  • 6 tablespoons Salted butter room temp.
  • 3 Large eggs
  • 3/4 cups Pumpkin puree
  • 2 tablespoons Pumpkin spice
  • 4 cups All-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Ground vanilla bean powder

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