Key Lime Pie Rolls: The Ultimate Key Lime Pie Rolls Recipe
Introduction to Key Lime Pie Rolls
If you’re a fan of zesty, sweet desserts that remind you of warm, sunny beaches, then Key Lime Pie Rolls are the perfect treat for you! These delightful rolls combine the classic flavors of key lime pie with the comforting texture of cinnamon rolls. With a creamy filling and a hint of graham cracker crunch, they are sure to please your taste buds and impress your guests. Let’s dive into this scrumptious recipe!
A Personal Story Behind My Key Lime Pie Rolls Journey
Growing up, my family often visited Florida during summer vacations, and I fell in love with key lime pie. The tartness of the lime balanced with the sweetness of the filling was heavenly. One day, while experimenting in the kitchen, I decided to create a twist on the classic dessert by combining it with my love for cinnamon rolls. The result? Key Lime Pie Rolls that encapsulate the best of both worlds! Every bite takes me back to those sunny days, and I’m excited to share this recipe with you.
What Makes This Key Lime Pie Rolls Recipe Special?
This recipe stands out because it not only brings together two beloved desserts but also incorporates a homemade graham cracker crust that adds texture and flavor. The use of tangzhong in the dough makes the rolls incredibly soft and fluffy, while the key lime filling provides a refreshing zing. Topped with a key lime cream cheese frosting, these rolls are perfect for brunch, dessert, or any occasion where you want to impress.
The Full Key Lime Pie Rolls Recipe
Ingredients
- For the Key Lime Pie Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- 1/2 cup key lime juice
- Zest of 2 key limes
- 1/4 tsp fine sea salt
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- 1 cup graham cracker crumbs
- For the Tangzhong:
- 1/2 cup water
- 1/4 cup bread flour
- For the Cinnamon Roll Dough:
- 4 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp fine sea salt
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 large egg
- 1 tsp vanilla bean paste
- Prepared Tangzhong
- 1/4 cup unsalted butter, softened
- 1 cup crushed graham crackers
- For the Key Lime Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- Remaining key lime filling
Instructions
- Make the Key Lime Pie Filling: In a saucepan over medium heat, combine 1 can of sweetened condensed milk, 4 egg yolks, 1/2 cup key lime juice, zest of 2 key limes, and 1/4 tsp fine sea salt. Cook until thickened, about 10 minutes, then chill in the fridge for at least 1 hour.
- Create the Tangzhong: In a small saucepan, whisk together 1/2 cup water and 1/4 cup bread flour. Cook over medium heat until a paste forms, about 2-3 minutes. Set aside to cool.
- Mix the Cinnamon Roll Dough: In a large bowl, combine 4 cups bread flour, 1/4 cup granulated sugar, 2 1/4 tsp instant yeast, and 1 tsp fine sea salt. In a separate bowl, whisk together 1/2 cup heavy cream, 1/2 cup whole milk, 1 large egg, 1 tsp vanilla bean paste, and the cooled Tangzhong. Gradually add the wet ingredients to the dry ingredients and mix until combined.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead in 1/4 cup softened unsalted butter until smooth. This should take about 8-10 minutes. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Prepare the Filling: In a bowl, combine 1/4 cup brown sugar, 2 tbsp softened unsalted butter, and 1/2 tsp ground cinnamon. Mix until well combined.
- Roll Out the Dough: Once the dough has risen, roll it out on a floured surface into a rectangle, about 1/4 inch thick. Spread the cinnamon filling evenly over the surface, then spoon the chilled key lime pie filling on top.
- Roll Up and Cut: Starting from one long edge, carefully roll the dough into a log. Cut the log into 12 equal strips and place them in a baking pan lined with crushed graham crackers. Let them rise for another 30 minutes.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Bake the rolls for 25 minutes or until golden brown. Allow to cool slightly in the pan.
- Make the Key Lime Cream Cheese Frosting: In a medium bowl, beat together 8 oz softened cream cheese, 1 cup powdered sugar, and the remaining key lime filling until smooth and creamy.
- Frost the Rolls: Once the rolls are warm, spread the cream cheese frosting generously over the top. Garnish with additional graham cracker crumbs if desired and serve warm.
Serving Suggestions and Variations for Key Lime Pie Rolls
These Key Lime Pie Rolls are delicious on their own, but you can elevate your serving experience in several ways. Consider pairing them with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures. You can also serve them with fresh berries or a drizzle of coconut cream for added tropical flair. If you want to get creative, try adding toasted coconut flakes within the filling or drizzling some melted chocolate over the frosting for an indulgent twist!
Frequently Asked Questions About Key Lime Pie Rolls
Can I make these rolls ahead of time?
Absolutely! You can prepare the dough and filling in advance. Just store them separately in the refrigerator and assemble before baking.
Can I freeze Key Lime Pie Rolls?
Yes, these rolls freeze well! After baking, allow them to cool completely, then wrap them tightly in plastic wrap and foil before placing them in the freezer. When ready to enjoy, simply thaw and reheat in the oven.
What can I substitute for key lime juice?
If you can’t find key limes, regular lime juice can be used as a substitute. However, the flavor will be slightly different, yet still delicious!
Are these rolls suitable for a gluten-free diet?
To make gluten-free Key Lime Pie Rolls, you can substitute the bread flour with a gluten-free all-purpose flour blend. Just ensure that the blend contains xanthan gum for proper texture.
Recipe Stats
- Prep Time: 45 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Calories per Serving: 320
- Servings: 12
Key Lime Pie Rolls
Ingredients
For the Key Lime Pie Filling
- 1 can sweetened condensed milk
- 4 large egg yolks
- 0.5 cup key lime juice
- 2 medium key limes, zest
- 0.25 tsp fine sea salt
- 0.25 cup brown sugar
- 2 tbsp unsalted butter
- 0.5 tsp ground cinnamon
- 1 cup graham cracker crumbs
For the Tangzhong
- 0.5 cup water
- 0.25 cup bread flour
For the Cinnamon Roll Dough
- 4 cups bread flour
- 0.25 cup granulated sugar
- 2.25 tsp instant yeast
- 1 tsp fine sea salt
- 0.5 cup heavy cream
- 0.5 cup whole milk
- 1 large egg
- 1 tsp vanilla bean paste
- 1 prepared Tangzhong
- 0.25 cup unsalted butter, softened
- 1 cup crushed graham crackers
For the Key Lime Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup remaining key lime filling
Instructions
- Make the Key Lime Pie Filling by cooking condensed milk, egg yolks, lime juice, lime zest, and salt until thickened. Chill in the fridge.
- Create the Tangzhong by cooking water and bread flour until a paste forms.
- Mix flour, sugar, yeast, salt, cream, milk, egg, vanilla, and Tangzhong to form the Cinnamon Roll Dough. Knead in butter until smooth.
- Prepare the filling by combining brown sugar, butter, and cinnamon.
- Roll out the dough, spread the filling and key lime pie filling, then roll up and cut into strips.
- Place the rolls in a baking pan lined with graham crackers, let rise, and bake.
- Make the Key Lime Cream Cheese Frosting by mixing cream cheese, powdered sugar, and remaining key lime filling.
- Frost the warm rolls, garnish with graham cracker crumbs, and serve.