Key Lime Pie Rolls with Graham Cracker Crust

Why You’ll Love This Recipe

I love this recipe because it transforms traditional cinnamon rolls into a unique citrus dessert packed with key lime flavor.

I enjoy how the soft enriched dough contrasts with the creamy filling and crunchy graham cracker crust. The tangy key lime frosting adds the perfect finishing touch and makes every bite taste like a slice of key lime pie wrapped inside a cinnamon roll.

These rolls are also perfect for holidays, brunches, and special occasions when I want to serve something memorable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Key Lime Pie Filling

• Sweetened condensed milk
• Large egg yolks
• Key lime juice
• Key lime zest
• Fine sea salt

For the Cinnamon Sugar Filling

• Brown sugar
• Unsalted butter
• Ground cinnamon
• Crushed graham cracker crumbs

For the Tangzhong

• Water
• Bread flour

For the Dough

• Bread flour
• Granulated sugar
• Instant yeast
• Fine sea salt
• Heavy cream
• Whole milk
• Large egg
• Vanilla bean paste
• Prepared tangzhong
• Unsalted butter

For Assembly and Frosting

• Graham cracker sheets
• Cream cheese
• Powdered sugar
• Remaining key lime pie filling

Directions

I start by making the key lime pie filling. I whisk together the sweetened condensed milk, egg yolks, key lime juice, lime zest, and salt in a saucepan. I cook the mixture over medium-low heat while stirring constantly until it thickens and reaches 175°F. Then I transfer it to a bowl and chill it until needed.

Next, I prepare the tangzhong by whisking the water and flour together in a saucepan. I cook it until it forms a thick paste, then set it aside to cool.

For the dough, I combine the bread flour, sugar, yeast, and salt in the bowl of a stand mixer. I add the cream, milk, egg, vanilla bean paste, and tangzhong, then knead until a rough dough forms.

I gradually add the softened butter and continue kneading until the dough becomes smooth, elastic, and slightly tacky.

I shape the dough into a ball, place it back into the bowl, cover it, and let it rest for 30 minutes.

While the dough rests, I prepare the cinnamon sugar filling by mixing the brown sugar, butter, and cinnamon until smooth.

I line a 9×13-inch baking pan with parchment paper and arrange graham cracker sheets across the bottom.

I roll the dough into a large rectangle and spread the cinnamon sugar mixture over the surface, leaving a small border at the top. I spread part of the chilled key lime filling over the cinnamon layer and sprinkle graham cracker crumbs on top.

Using a pizza cutter, I slice the dough into strips and roll each strip individually. I place the rolls on top of the graham cracker layer in the prepared pan.

I cover the pan and let the rolls rise until doubled in size.

Once risen, I bake them at 325°F (162°C) for 30 to 40 minutes, or until fully baked through.

While the rolls cool slightly, I prepare the frosting by mixing the cream cheese and powdered sugar until smooth. I then blend in the remaining key lime filling.

Finally, I spread the frosting over the warm rolls and finish with a sprinkle of graham cracker crumbs before serving.

Servings and timing

Servings: 12 rolls

Prep time: 45 minutes

Rise time: 2 hours 15 minutes

Bake time: 35 minutes

Cooling and frosting time: 20 minutes

Total time: 4 hours 33 minutes

Variations

I sometimes add toasted coconut flakes on top for a tropical twist that pairs beautifully with the lime flavor.

When I want extra citrus flavor, I mix additional key lime zest into both the filling and frosting.

For a richer dessert, I drizzle white chocolate over the frosted rolls before serving.

I also like using digestive biscuits in place of graham crackers when I want a slightly different flavor profile.

storage/reheating

I store leftover rolls in an airtight container in the refrigerator for up to 4 days.

For longer storage, I freeze the unfrosted rolls for up to 2 months and thaw them overnight in the refrigerator before serving.

To reheat, I warm individual rolls in the microwave for 15 to 20 seconds. If already frosted, I heat them gently to prevent the frosting from melting too much.

FAQs

Can I make these rolls ahead of time?

Yes. I often prepare the rolls the night before, refrigerate them after shaping, and let them come to room temperature before baking the next day.

What is tangzhong and why is it used?

Tangzhong is a cooked flour-and-water paste that helps keep the dough soft, fluffy, and moist for several days.

Can I use regular limes instead of key limes?

Yes. I can substitute regular lime juice and zest if key limes are unavailable, although the flavor will be slightly less tart and floral.

Why are graham crackers placed in the bottom of the pan?

The graham crackers create a pie-inspired crust layer that mimics the classic crust found in traditional key lime pie.

Can I freeze the finished rolls?

Yes. I can freeze them after baking, though I prefer freezing them without frosting for the best texture and flavor when reheated.

Conclusion

These Key Lime Pie Rolls with Graham Cracker Crust bring together everything I love about key lime pie and homemade cinnamon rolls in one impressive dessert. The fluffy dough, creamy citrus filling, buttery cinnamon layer, and tangy frosting create a unique treat that is perfect for brunches, celebrations, or anytime I want something extra special.

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