Description
Delightful Key Lime Pie Rolls with a Graham Cracker Crust that combine the flavors of key lime pie with the texture of cinnamon rolls.
Ingredients
Scale
- 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
- 3/4 cup water
- 1/4 cup bread flour
- 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
- 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 the condensed milk, egg yolks, lime juice, lime zest, and salt. Cook over medium-low heat, stirring constantly for 9-12 minutes, 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, combine the water and bread flour to make the tangzhong. Cook over medium heat, whisking constantly, for 4-5 minutes, then set aside.
- In a stand mixer, mix the bread flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong. Knead on low for 2 minutes until dough forms.
- Add the softened butter one tablespoon at a time while the mixer is running. Knead for another 8-10 minutes until smooth and elastic. Form the dough into a round ball and let it rest for 30 minutes.
- Combine the brown sugar, butter, and cinnamon until smooth for the filling.
- Line a 9×13 baking pan with parchment paper and cover the bottom with graham cracker sheets.
- Roll the dough into a 15×21-inch rectangle. Spread the cinnamon sugar filling and chilled key lime filling, topping with crushed graham cracker crumbs.
- Cut into twelve 1 3/4-inch strips and roll each strip. Place them into the prepared baking pan.
- Cover and let rise for 1-2 hours until doubled in size. Preheat the oven to 325°F/162°C.
- Bake for 30-40 minutes until internal temperature reaches 185°F.
- Let cool and then prepare the frosting by mixing the cream cheese and powdered sugar until smooth. Add the remaining key lime pie filling.
- Spoon frosting over warm rolls and garnish with more graham cracker crumbs. Enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- For measuring flour, spoon it into a measuring cup and level it off.
- Use a food thermometer to check the temperature of the rolls for doneness.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg