Description
Delight in these Key Lime Pie Rolls featuring a tangy homemade key lime pie filling nestled in soft cinnamon rolls with a graham cracker crust base. Perfect for a refreshing twist on classic cinnamon rolls, these sweet treats combine creamy lime flavors with a tender, fluffy dough and crunchy graham cracker topping.
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
- 3/4 cup water
- 1/4 cup bread flour (for tangzhong)
- 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
- 6 tablespoons unsalted butter, room temperature (for dough)
Cinnamon Sugar Filling
- 2/3 cup brown sugar, packed
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1/4 cup crushed graham cracker crumbs
Assembly and Frosting
- 9-10 sheets of graham crackers
- 4 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
Instructions
- Make the Key Lime Pie Filling: In a saucepan, whisk together sweetened condensed milk, egg yolks, key lime juice, lime zest, and a pinch of sea salt. Cook over medium-low heat, stirring constantly for 9-12 minutes until the mixture thickens and reaches 175°F. Transfer to a bowl and chill in the refrigerator until ready to 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 4-5 minutes until it thickens into a smooth paste. Set aside to cool.
- Make the Dough: In a stand mixer bowl, mix 3 2/3 cups bread flour, granulated sugar, instant yeast, and salt. Add heavy cream, whole milk, egg, vanilla bean paste, and the cooled tangzhong. Knead on low speed for 2 minutes to combine.
- Knead with Butter: Gradually add softened butter one tablespoon at a time while mixer runs. Knead for an additional 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Shape into a round ball and let rest, covered, for 30 minutes.
- Make Cinnamon Sugar Filling: Combine brown sugar, unsalted butter, and ground cinnamon in a bowl until smooth and evenly mixed.
- Prepare Baking Pan: Line a 9×13-inch baking pan with parchment paper. Arrange graham cracker sheets to cover the bottom evenly, creating a crust layer.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the cinnamon sugar filling evenly over the dough, then spread on the chilled key lime pie filling. Sprinkle the crushed graham cracker crumbs over the top.
- Shape Rolls: Cut the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly from one edge to form rolls. Place the rolls side by side in the prepared baking pan, over the graham cracker crust.
- Proof Rolls: Cover the pan and let the rolls rise in a warm place for 1-2 hours, or until doubled in size. Meanwhile, preheat the oven to 325°F (162°C).
- Bake: Bake the rolls for 30-40 minutes until golden brown and an internal temperature of 185°F is reached.
- Make Frosting: While rolls cool slightly, beat together cream cheese and powdered sugar until smooth. Add remaining chilled key lime pie filling and mix well to combine.
- Serve: Spoon the creamy key lime frosting over the warm cinnamon rolls, and garnish with additional crushed graham cracker crumbs. Enjoy this refreshing, sweet treat!
Notes
- Use key lime juice and zest for authentic flavor, but regular lime can be substituted if unavailable.
- Ensure all dairy ingredients are at room temperature for a smooth dough.
- Keep an eye on the filling while cooking so it doesn’t scramble or curdle.
- The tangzhong method helps create extra soft and fluffy rolls.
- Allow rolls to cool slightly before frosting to prevent melting the cream cheese glaze.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave before serving to revive softness.
