Description
Delight in these luscious Key Lime Pie Rolls featuring a tangy key lime pie filling swirled in soft cinnamon rolls topped with a crunchy graham cracker crust. Combining creamy condensed milk custard with zesty lime and a buttery cinnamon sugar layer, these rolls offer a refreshing twist on classic cinnamon rolls, baked to golden perfection and finished with a tangy cream cheese frosting.
Ingredients
Scale
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
Cinnamon Roll Dough and Filling
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature (for filling)
- 1 teaspoon ground cinnamon
- 1/4 cup crushed graham cracker crumbs (plus more for topping)
- 3/4 cup water
- 1/4 cup bread flour (for tangzhong)
- 3 2/3 cups bread flour (for dough)
- 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
- 6 tablespoons unsalted butter, room temperature (for dough)
Frosting
- 4 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
Additional
- 9-10 sheets of graham crackers
Instructions
- Make the Key Lime Pie Filling: In a saucepan, whisk together sweetened condensed milk, egg yolks, key lime juice, zest, and salt. Cook over medium-low heat, stirring constantly for 9 to 12 minutes until the mixture thickens and reaches 175°F (79°C). Pour into a bowl and chill in the refrigerator until ready for use.
- Prepare the Tangzhong: In a small saucepan, combine 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4 to 5 minutes until thickened into a pudding-like consistency. Remove from heat and set aside to cool.
- Make the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add the cooled tangzhong, heavy cream, whole milk, egg, and vanilla bean paste. Mix on low speed for about 2 minutes until a rough dough forms.
- Knead Dough with Butter: Gradually add 6 tablespoons of softened unsalted butter, one tablespoon at a time, while mixing on low. Continue kneading for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. Shape dough into a ball and allow it to rest, covered, for 30 minutes.
- Prepare Cinnamon Sugar Filling: Combine brown sugar, 1/2 cup softened butter, and ground cinnamon in a bowl until smooth and well mixed.
- Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper and arrange 9 to 10 graham cracker sheets to cover the bottom evenly.
- Roll Out Dough and Add Fillings: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Evenly spread the cinnamon sugar filling over the dough, followed by the chilled key lime pie filling. Sprinkle crushed graham cracker crumbs on top to add texture.
- Shape Rolls: Cut the dough filled rectangle into twelve 1 3/4-inch strips. Roll each strip tightly into individual rolls and place them evenly in the prepared baking pan.
- Proof the Dough: Cover the pan with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for 1 to 2 hours until doubled in size.
- Preheat and Bake: Preheat the oven to 325°F (162°C). Bake the rolls for 30 to 40 minutes, or until they have a golden brown color and an internal temperature of 185°F (85°C) is reached.
- Cool and Prepare Frosting: Allow rolls to cool slightly. In a bowl, beat together cream cheese and powdered sugar until smooth. Fold in the remaining chilled key lime pie filling to create the frosting.
- Serve: Spoon the key lime cream cheese frosting over the warm rolls and garnish with additional crushed graham cracker crumbs. Serve immediately and enjoy the zestful sweetness!
Notes
- Use fresh key lime juice and zest for the best authentic flavor.
- Ensure all dairy ingredients are at room temperature to help the dough rise better.
- Tangzhong technique helps create tender, fluffy rolls.
- Do not overbake to maintain softness—monitor internal temperature accurately.
- Can be stored covered at room temperature for 1-2 days, or refrigerated and gently warmed before serving.
