Description
Delicious Key Lime Pie Rolls featuring a sweet graham cracker crust, filled with tangy key lime pie filling and topped with a creamy key lime frosting.
Ingredients
Scale
- For the Key Lime Pie Filling
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- 1/2 cup key lime juice
- Zest of 2 key limes
- Pinch fine sea salt
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup crushed graham cracker crumbs
- For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
- For the Cinnamon Roll Dough
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar, packed
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream, room temperature
- 1/3 cup whole milk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
- 9–10 sheets of graham crackers
- For the Key Lime Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
- Remaining key lime filling from above
Instructions
- Make the Key Lime Pie Filling: In a saucepan, whisk the condensed milk, egg yolks, lime juice, lime zest, and salt. Cook over medium-low heat, stirring constantly for 9-12 minutes, or until it reaches 175°F. Pour it into a bowl and chill in the fridge until ready to use.
- Make the Cinnamon Rolls: In a small saucepan, make the tangzhong by whisking together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Set aside.
- In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong. Knead on low speed for 2 minutes until it forms a rough dough ball.
- With the mixer running on low, add the softened butter one tablespoon at a time. Continue kneading for another 8-10 minutes until the dough looks smooth and elastic.
- Remove the dough, form into a smooth round ball, and let it rest covered for 30 minutes.
- Make the filling: In a medium bowl, combine brown sugar, butter, and cinnamon until smooth.
- Line a metal 9×13 baking pan with parchment paper and cover the bottom with graham cracker sheets, breaking them up as necessary.
- Roll out the rested dough into a 15×21-inch rectangle. Spread the cinnamon sugar filling and 2/3 cup of chilled key lime filling on top. Sprinkle with graham cracker crumbs.
- Cut into twelve 1 3/4-inch strips, roll each strip, and place in the pan on the graham cracker bottom.
- Cover and let rise for 1-2 hours until rolls double in size. Preheat the oven to 325°F/162°C.
- Bake for 30-40 minutes until the internal temperature reaches 185°F. Allow to cool.
- For the frosting, mix cream cheese and powdered sugar until smooth, add the remaining key lime filling.
- Spoon frosting over warm rolls and garnish with more graham cracker crumbs. Enjoy!
Notes
- Ensure the butter is at room temperature for better incorporation.
- Use fresh key limes for the best flavor.
- Keep the rolls covered while rising to prevent drying out.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg