Key Lime Pie Rolls
Delicious cinnamon rolls filled with key lime pie filling and topped with cream cheese frosting.
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.
Notes
Enjoy the zesty twist of Key Lime Pie in these delightful cinnamon rolls!