If you’ve ever wished key lime pie came in cinnamon roll form, this one’s for you. These key lime pie rolls are bright, zesty, and layered with all the essentials: a rich, creamy key lime filling swirled through my ultra-soft cinnamon roll dough, a buttery graham cracker “crust”, and a tangy cream cheese frosting kissed with even more key lime citrus.
I’ve been on a mission to turn classic summer desserts into rolls, like my cherry pie rolls and sticky pineapple upside-down rolls—and this one truly captures that unmistakable key lime pie flavor in every bite!
If citrus isn’t your thing but you still want a summer-y cinnamon roll, I’ve got you. My s’mores rolls are soft, squishy, and loaded with chocolate, marshmallow, and graham crackers… no campfire needed!
The Step-by-Step Process
1
Make the key lime pie filling. Cook the filling until smooth and glossy. It’ll thicken as it cools, just like a classic pie.
2
Start with the tangzhong. This quick step helps create an ultra-soft dough that stays fresher for longer. Trust me, it’s worth it.
3
Combine the wet and dry ingredients in the mixer bowl. The dough will look messy at first—totally normal!
4
Knead the dough, gradually adding the butter. Take your time! Once the butter is fully incorporated, the dough transforms from sticky to smooth and stretchy.
I’ve got a soft spot for anything citrusy and sweet, especially when it tastes like summer. If you’re into these tart rolls, you might love my orange creamsicle rolls, too. They’re fluffy, fruity, and taste like the inside of a melting push-pop!
5
Let the dough rest. Rested dough is way easier to roll and shape with no fighting or tearing!
6
Layer graham crackers across the bottom of the baking dish. I used six full sheets and broke a few extras to tuck into any empty spots.
7
Roll out the dough and spread the fillings all over the surface. It doesn’t need to be perfect, just evenly-ish. Sprinkle the graham cracker crumbs before you roll everything up in the next step!
8
Use a pizza cutter to slice the dough into even strips, then roll them up. This helps keep the rolls uniform and nicely shaped.
9
Let the rolls rise until they’ve noticeably puffed up. They should look fuller and feel light and airy to the touch. Then bake!
10
Once baked, smother the tops with the key lime cream cheese frosting, garnish with key lime zest, and more graham cracker crumbs.
If these limey, tangy rolls are your kind of summer treat, you’ve got to try my coconut piña colada rolls next. They’re sweet, fluffy, and filled with pineapple, coconut, and a hint of rum!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Key Lime Pie Rolls with Graham Cracker Crust
Equipment
Ingredients
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, *See notes below for measuring*
- 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.1 14-ounce (14 ounces) can sweetened condensed milk, 3 (53 g) large egg yolks, 1/2 cup (113 g) key lime juice, zest of 2 key limes, Pinch fine sea salt
Make the Cinnamon Rolls
- 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.3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
- 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.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (55 g) large egg, 1 teaspoon (4 g) vanilla bean paste, Tangzhong from above
- 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.6 tablespoons (84 g) unsalted butter
- 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.
- Meanwhile, make the filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.2/3 cup (133 g) brown sugar, 1/2 cup (109 g) unsalted butter, 1 teaspoon (2 g) ground cinnamon
- Then, line a metal 9×13 baking pan with parchment paper and cover the bottom with graham cracker sheets, breaking them up to fill the entire bottom.9-10 sheets of graham crackers
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21-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.1/4 cup (25 g) crushed graham cracker crumbs
- 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.
- 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.
- Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
- Once baked, let the rolls cool while you make the frosting.
- 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.4 ounces cream cheese, 1/4 cup (30 g) powdered sugar, Remaining key lime filling from above
- Spoon the frosting over the warm rolls and garnish with more graham cracker crumbs. Enjoy!
Notes
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