Brighten Your Day with Ultimate Key Lime Pie Rolls: A Zesty Twist on Classic Cinnamon Buns
If you’ve ever dreamt of combining the vibrant, tangy delight of key lime pie with the warm, gooey comfort of a cinnamon roll, then this recipe is your dream come true! These Key Lime Pie Rolls are not just a dessert; they’re an experience, a fusion of two beloved classics designed to brighten any day. Each roll is a masterpiece of flavor and texture, layered with all the essentials you adore: a rich, creamy key lime filling swirled generously through our ultra-soft cinnamon roll dough, a buttery graham cracker “crust” for that unmistakable pie element, and a luxurious, tangy cream cheese frosting infused with even more key lime citrus. It’s sunshine in every bite!
I’ve been on a delicious mission to transform classic summer desserts into irresistible rolls, and this one truly stands out. Much like my pie crumb topped cherry pie rolls and sticky pineapple upside-down rolls, these Key Lime Pie Rolls capture that unmistakable, zesty key lime pie flavor in a perfectly portable, supremely soft package. Get ready for a dessert that’s both nostalgic and excitingly new!
Why These Key Lime Pie Rolls Are a Must-Try
These aren’t your average cinnamon rolls. We’ve taken the best elements of a classic Key Lime Pie and skillfully woven them into a comforting, sweet roll, creating a truly unforgettable dessert. Here’s why they’re about to become your new favorite:
- Unforgettable Flavor Fusion: Experience the perfect harmony of sweet, tart, and rich flavors, mimicking the authentic taste of Key Lime Pie but in an exciting new format.
- Pillowy Soft Texture: Thanks to the innovative Tangzhong method (which we’ll explain shortly), the dough achieves an incredible tenderness and stays moist for days, ensuring every bite is pure bliss.
- Iconic Graham Cracker Crunch: We’ve ingeniously integrated graham crackers to provide that essential “crust” texture and flavor, both within the rolls and as a delicious base.
- Irresistible Cream Cheese Frosting: A generous topping of tangy and sweet cream cheese frosting, brightened with more Key Lime, provides the perfect crowning glory and a beautiful finish.
- Perfect for Any Occasion: Whether it’s a special breakfast, a festive brunch, a delightful dessert, or simply a treat to brighten your afternoon, these rolls are always a hit.
The Secret Behind Our Ultra-Soft Dough: The Tangzhong Method
The secret to achieving the unbelievably soft and fluffy texture of these Key Lime Pie Rolls lies in a Japanese technique called Tangzhong, or a water-roux. This simple yet highly effective method involves cooking a small portion of the flour and liquid into a paste before adding it to the main dough mixture. This process gelatinizes the starches in the flour, allowing them to absorb and retain significantly more moisture. The result? A dough that is incredibly tender, rises beautifully, and, most importantly, stays fresh and soft for much longer than traditional cinnamon roll doughs. It’s a game-changer that adds minimal effort for maximum impact on your baking results.
Crafting the Perfect Key Lime Filling & Frosting
At the heart of these delightful rolls is a vibrant, intensely flavored Key Lime custard. We prepare it just like a classic Key Lime Pie filling, combining sweetened condensed milk, bright egg yolks, and a generous amount of fresh Key Lime juice and zest. Cooked until smooth and glossy, this custard delivers an authentic, tangy punch that defines the dessert. A portion of this luscious filling is then swirled throughout the dough, infusing every layer with its distinctive citrus notes. The remaining filling forms the base of our dreamy Key Lime cream cheese frosting, ensuring an all-encompassing, harmonious Key Lime experience from the tender center to the creamy topping. The zest, in particular, adds an aromatic lift that makes the citrus flavors truly sing.
That Iconic Graham Cracker Crust Experience
What’s Key Lime Pie without its signature graham cracker crust? We’ve made sure to integrate this crucial element into our rolls to provide that authentic pie experience. Crushed graham crackers are sprinkled generously over the Key Lime filling before the dough is rolled, offering a delightful textural contrast and an immediate taste of that classic crust. But we don’t stop there! Full graham cracker sheets are carefully layered across the bottom of the baking dish. As the rolls bake, these crackers toast and caramelize slightly, creating a soft, buttery, and incredibly flavorful “crust” base that soaks up all the delicious, zesty juices and buttery goodness from the rolls above. It’s a genius touch that truly completes the Key Lime Pie transformation.
If citrus isn’t your thing, but you still want a summery cinnamon roll, I’ve got you covered! My s’mores rolls are soft, squishy, and loaded with chocolate, marshmallow, and graham crackers… no campfire needed for this delightful treat!
The Step-by-Step Process: A Visual Guide
Baking these Key Lime Pie Rolls is a delightful journey, and while the detailed recipe card below has all the specifics, this visual guide offers a quick overview of the key stages. Follow along with these steps to ensure your rolls come out perfectly soft, zesty, and utterly delicious!
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 rolling 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, generously top with the key lime cream cheese frosting, garnish with key lime zest, and sprinkle with additional graham cracker crumbs.
Tips for Baking Flawless Key Lime Pie Rolls
To ensure your Key Lime Pie Rolls turn out absolutely perfect, keep these essential baking tips in mind:
- Measure Dry Ingredients Accurately: This is my number one baking tip! Always use a kitchen scale for the most precise measurements, especially for flour. If you don’t have a scale, use the spoon-and-level method: fluff the flour, then spoon it into your measuring cup and level off the top with a straight edge. Never scoop directly from the bag, as this can add too much flour, leading to dry rolls.
- Room Temperature Ingredients are Key: For seamless mixing and optimal dough consistency, ensure your butter, eggs, milk, and cream cheese are all at room temperature. This allows them to emulsify properly and create a smooth, consistent dough and frosting.
- Patience with Kneading: Don’t rush the kneading process. Developing the gluten properly is crucial for a light and airy roll. Gradually adding the softened butter and kneading until the dough is smooth and elastic will yield the best texture.
- Adequate Rising Time: Allow the dough sufficient time to rise in both stages. This allows the yeast to work its magic, resulting in maximum fluffiness and a tender crumb. A warm, draft-free spot is ideal for proofing.
- Chill the Key Lime Filling: Make sure your Key Lime custard is thoroughly chilled before you attempt to spread it onto the dough. A firm, cold filling is much easier to work with and prevents it from running or soaking into the dough too much.
- Evenly Spread Fillings: Take care to spread both the cinnamon sugar filling and the Key Lime custard as evenly as possible across the rolled-out dough. This ensures that every single bite of your baked roll is bursting with consistent flavor.
- Use a Sharp Cutter for Rolls: For clean, beautifully shaped rolls, use a sharp pizza cutter or even unflavored dental floss to slice your dough log into individual rolls.
- Internal Temperature Check: For perfectly baked rolls that are cooked through but still moist, use a food thermometer to check the internal temperature of the center rolls. Aim for 185°F (85°C).
Variations and Serving Suggestions
While these Key Lime Pie Rolls are perfect as they are, there’s always room for a little customization!
- Citrus Swaps: If Key Limes are hard to find, or if you simply want to experiment, you can use regular lime juice (though the flavor will be slightly different) or even lemon for a more tart, bright roll.
- Extra Toppings: Consider adding a sprinkle of toasted coconut flakes on top of the frosting for an extra tropical twist, or a drizzle of white chocolate for added sweetness and visual appeal.
- Serving Warm: These rolls are truly divine when served warm, straight from the oven. For an extra indulgent dessert experience, try them with a scoop of vanilla bean ice cream that will slowly melt into the warm, zesty rolls.
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 for a truly tropical escape!
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
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Equipment
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metal 9×13 baking pan
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
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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
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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
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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
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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
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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.
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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
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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
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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
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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.
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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.
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Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
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Once baked, let the rolls cool while you make the frosting.
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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
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Spoon the frosting over the warm rolls and garnish with more graham cracker crumbs. Enjoy!
Notes
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.*
Storage and Reheating for Lasting Freshness
To ensure you can enjoy these delightful Key Lime Pie Rolls for as long as possible, proper storage and reheating are key:
- Storage: Any leftover rolls should be stored in an airtight container in the refrigerator. They will remain fresh and delicious for up to 4 days. To maintain their signature softness and prevent them from drying out, a smart trick is to place a slightly damp (but not dripping wet) paper towel in the container, ensuring it doesn’t directly touch the rolls. This creates a humid environment that helps keep the rolls wonderfully moist.
- Reheating: When you’re ready to enjoy them again, you have a couple of options. For a lovely soft and slightly crispy bottom, reheat the rolls in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, for a quicker solution, warm them in the microwave in 20-second increments. Be careful not to overheat in the microwave, as this can make them tough.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.