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Key Lime Pie Rolls with Graham Cracker Crust Recipe

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3.9 from 2 reviews

These Key Lime Pie Rolls are a delightful twist on traditional cinnamon rolls, featuring a tangy and creamy key lime pie filling layered inside soft, tender rolls with a crunchy graham cracker crust. Perfect for brunch or dessert, these rolls combine the best flavors of key lime pie and cinnamon rolls, topped with a luscious key lime cream cheese frosting.

Ingredients

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 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

Tangzhong

  • 2/3 cup water
  • 1/4 cup bread flour

Dough

  • 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
  • Tangzhong (from above)
  • 6 tablespoons unsalted butter (room temperature)

Graham Cracker Crust & Topping

  • 9–10 sheets graham crackers

Frosting

  • 4 ounces cream cheese (room temperature)
  • 1/4 cup powdered sugar
  • Remaining key lime pie filling (from above)

Instructions

  1. Make the Key Lime Pie Filling: In a saucepan, whisk together the 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 reaches 175°F. Pour it into a bowl and chill in the refrigerator until ready to use.
  2. Prepare the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until a thick, paste-like slurry forms. Transfer to a bowl and set aside to cool.
  3. Mix the Dough: In the bowl of a stand mixer, combine the bread flour, granulated sugar, instant yeast, and salt. Add the heavy cream, whole milk, egg, vanilla bean paste, and cooled tangzhong. Knead on low speed with a dough hook for 2 minutes until a rough dough ball forms.
  4. Incorporate the Butter: With the mixer running on low, add the softened butter one tablespoon at a time, ensuring each addition is fully incorporated before adding more. Continue kneading for an additional 8-10 minutes until the dough is smooth and elastic.
  5. First Proof: Remove the dough from the mixer bowl and shape it into a smooth round ball by folding the sides underneath. Place it seam-side down back into the bowl, cover with plastic wrap, and let it rest for 30 minutes.
  6. Make Cinnamon Sugar Filling: In a medium bowl, combine brown sugar, softened butter, and ground cinnamon until smooth and well mixed. Set aside.
  7. Prepare the Baking Pan: Line a 9×13 inch metal baking pan with parchment paper. Break the graham cracker sheets to cover the entire bottom of the pan evenly.
  8. Roll out the Dough: On a lightly floured surface, roll the rested dough into a 15×21 inch rectangle with the longest side closest to you.
  9. Assemble the Rolls: Spread the cinnamon sugar filling evenly across the dough, leaving a 1/2-inch border at the top edge clear. Spread 2/3 cup (about 180g) of the chilled key lime filling over the cinnamon sugar layer. Sprinkle the crushed graham cracker crumbs on top.
  10. Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then place each roll on top of the graham cracker crust in the prepared baking pan.
  11. Second Proof: Cover the pan with plastic wrap and let the rolls rise for 1 to 2 hours, or until they have doubled in size. During this time, preheat the oven to 325°F (162°C).
  12. Bake: Bake the rolls for 30-40 minutes, or until the internal temperature of the center rolls reaches 185°F. Remove from oven and allow to cool slightly.
  13. Prepare Frosting: In a stand mixer or with a mixing bowl and spatula, blend the cream cheese and powdered sugar until smooth. Stir in the remaining chilled key lime pie filling until the frosting is creamy and lump-free.
  14. Frost and Serve: Spoon the key lime frosting over the warm rolls evenly. Garnish with additional crushed graham cracker crumbs if desired. Serve warm and enjoy!

Notes

  • The Tangzhong method helps create a soft and fluffy dough texture by pre-cooking a portion of flour and water.
  • Use fresh key lime juice and zest for the best flavor in the filling and frosting.
  • Measure flour by spooning it into the cup and leveling it off for accuracy.
  • The graham cracker crust adds a delicious crunch and classic key lime pie flavor contrast.
  • Ensure all wet ingredients are at room temperature for best dough development.
  • The internal temperature check ensures that rolls are fully baked through without overbaking.
  • Chilling the key lime filling before use helps it to set nicely and layer correctly inside the rolls.
  • Make ahead: Dough and filling can be prepared in advance and refrigerated overnight for convenience.

Find it online: https://bitezly.com/key-lime-pie-rolls-with-graham-cracker-crust-recipe/