Breads & Bakingcambreabakes5.0
Key Lime Pie Rolls with Graham Cracker Crust
These key lime pie cinnamon rolls are a bright, tangy twist on a classic! With a creamy key lime custard filling, graham cracker crust, and luscious key lime cream cheese frosting, they taste just like your favorite summer pie, wrapped up in cinnamon roll form!
👥 12 Servings⏱️ Prep & Cook: 4h 33m⏳ Prep: 4h🔥 Cook: 33 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- whisk
- mixing bowl
- pan
- oven
- spatula
📝 Preparation Steps
1
Make the Key Lime Pie Filling
2
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.
large egg yolks3large egg (room temperature)1
3
Make the Cinnamon Rolls
ground cinnamon1 teaspoon
4
In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
5
In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes until it forms a rough dough ball.
large egg yolks3large egg (room temperature)1
6
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
7
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for ⏱️ 30 minutes.
8
Meanwhile, make the cinnamon sugar filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.
ground cinnamon1 teaspoon
9
Then, line a metal 9x13 baking pan with parchment paper and cover the bottom with graham cracker sheets, breaking them up to fill the entire bottom.
10
Place the rested dough on a lightly floured surface. Roll it out into a 15x21-inch rectangle, with the longest side closest to you. Spread the cinnamon sugar filling across the dough, leaving a 1/2-inch border clean at the top. Then spread 2/3 cup (180 g) of the chilled key lime filling on top. Sprinkle the graham cracker crumbs on top.
ground cinnamon1 teaspoon
11
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one on top of the graham cracker bottom.
12
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
13
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
14
Once baked, let the rolls cool while you make the frosting.
15
In a stand mixer bowl or with a large bowl and a rubber spatula, combine the cream cheese and powdered sugar until smooth, then mix in the remaining key lime pie filling until smooth and lump-free.
cream cheese (room temperature)4 ounces
16
Spoon the frosting over the warm rolls and garnish with more graham cracker crumbs. Enjoy!
Nutrition Facts
calories
591 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
2 g
sugar Content
42 g
sodium Content
366 mg
protein Content
12 g
trans Fat Content
1 g
cholesterol Content
127 mg
carbohydrate Content
80 g
saturated Fat Content
15 g
unsaturated Fat Content
8 g
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