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!
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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spoon the frosting over the warm rolls and garnish with more graham cracker crumbs. Enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftover rolls can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in a 350°F oven or in the microwave in 20-second increments. *To keep the rolls from going stale, place a wet paper towel in the container, not touching the rolls, to maintain moisture.*
