Zesty Key Lime Pie Rolls with Tangy Cream Cheese Frosting

Zesty Key Lime Pie Rolls

These rolls take everything you love about a chilled slice of key lime pie and wrap it up in a warm, pillowy cinnamon roll.

Picture a creamy key lime filling swirled through ultra soft dough, all of it baked on a buttery graham cracker base and finished with a tangy key lime cream cheese frosting. Every single bite carries that bright, unmistakable citrus zing.

The recipe comes from Cambrea Gordon, a professionally trained pastry chef who shares her work on Cambrea Bakes. It belongs to a series where she turns classic summer desserts into roll form, right alongside her cherry pie rolls and pineapple upside down rolls.

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If citrus is not your thing, she also points to s’mores rolls packed with chocolate, marshmallow, and graham crackers.

The first time I tested a batch, the whole pan vanished before dinner was even on the table, and I have been making them on repeat ever since. Trust me, if you are into citrusy, sweet treats, these rolls capture that key lime flavor in every bite.

The Step by Step Process

I have been on a quiet mission to turn my favorite desserts into rolls, and this one might be my favorite yet. The full process takes a while from start to finish, but each stage is simple, and most of that time is hands off while the dough rests and the rolls rise. Here is how it flows.

1. Cook the key lime pie filling first. Whisk it until it turns smooth and glossy on the stovetop. Just like a classic pie filling, it thickens as it cools.
2. Start with the tangzhong. This quick cooked flour paste is the trick behind an ultra soft dough that stays fresher longer.
3. Combine the wet and dry ingredients in the mixer bowl. Do not worry if the dough looks messy at this point, because it always does.
4. Knead the dough while adding the butter gradually. Once every bit of butter is fully incorporated, the dough goes from sticky to smooth and stretchy.
5. Let the dough rest. That short pause makes rolling and shaping much easier and helps keep the dough from tearing.
6. Layer graham crackers across the bottom of the baking dish. Six full sheets plus a few broken pieces fill all the empty spots.
7. Roll out the dough and spread the fillings. Evenly is the goal, though mine never comes out perfect, and it still bakes beautifully. Sprinkle graham cracker crumbs over the top before rolling up.
8. Slice the dough with a pizza cutter. Even strips mean even rolls, so they bake at the same rate.
9. Let the rolls rise. Wait until they look noticeably puffed, fuller, and light and airy to the touch, then bake them.
10. Frost and garnish. Top generously with key lime cream cheese frosting, a little key lime zest, and a final sprinkle of graham cracker crumbs.

If this summer series wins you over, the next one to try is coconut piña colada rolls, filled with pineapple, coconut, and a hint of rum.

Ingredients

The recipe is built from four components: the key lime pie filling, the tangzhong, the cinnamon roll dough, and the key lime cream cheese frosting. There is also a simple cinnamon sugar filling that gets spread over the dough before rolling.

• For the key lime pie filling: 1 14 ounce can sweetened condensed milk, 3 large egg yolks, 1/2 cup key lime juice, the zest of 2 key limes, and a pinch of fine sea salt.
• For the cinnamon sugar filling: 2/3 cup packed brown sugar, 1/2 cup room temperature unsalted butter, 1 teaspoon ground cinnamon, and 1/4 cup crushed graham cracker crumbs.
• For the tangzhong: 2/3 cup water and 1/4 cup bread flour.
• For the cinnamon roll dough: 3 2/3 cups bread flour, 1/3 cup packed granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup room temperature heavy cream, 1/3 cup room temperature whole milk, 1 large room temperature egg, 1 teaspoon vanilla bean paste, the tangzhong from above, 6 tablespoons room temperature unsalted butter, and 9 to 10 sheets of graham crackers.
• For the key lime cream cheese frosting: 4 ounces room temperature cream cheese, 1/4 cup powdered sugar, and the remaining key lime filling from above.

A quick word about the flour. For the most accurate results, fluff the flour, spoon it into the cup or spoon, and level it off, or better yet use a kitchen scale. Room temperature dairy and eggs blend into the dough more smoothly, so pull them out of the fridge about an hour ahead.

Instructions

Start with the filling, because it needs time to chill before it goes anywhere near the dough.

Make the key lime pie filling. In a saucepan, whisk together the condensed milk, egg yolks, lime juice, lime zest, and salt. Cook over medium low heat, stirring constantly, for 9 to 12 minutes, or until the mixture reaches 175°F. Pour it into a bowl and chill it in the fridge until you are ready to use it.

Make the tangzhong. In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4 to 5 minutes until the mixture turns into a paste like slurry. Scrape it into a bowl and set it aside.

Mix and knead the dough.

1. In a stand mixer bowl, mix the bread flour, granulated sugar, instant yeast, and fine sea salt.
2. Add the heavy cream, whole milk, egg, vanilla bean paste, and the tangzhong.
3. Knead on low speed with the dough hook for 2 minutes, until it forms a rough dough ball.
4. With the mixer still on low, add the softened butter one tablespoon at a time, letting each addition fully incorporate before adding more.
5. Continue kneading for another 8 to 10 minutes, or until the dough looks smooth and elastic.
6. Remove the dough, pull the sides into the bottom to create a smooth round ball, and place it seam side down back in the bowl.
7. Cover with plastic wrap and set it aside to rest for 30 minutes.

Make the cinnamon sugar filling and prep the pan. Meanwhile, combine the brown sugar, room temperature butter, and ground cinnamon until smooth. Then line a metal 9 x 13 inch baking pan with parchment paper and cover the bottom with graham cracker sheets, breaking them up to fill the entire base.

Roll, fill, and shape. Place the rested dough on a lightly floured surface and roll it into a 15 x 21 inch rectangle, with the longest side closest to you.

Spread the cinnamon sugar filling across the dough, leaving a half inch border clean at the top. Then spread 2/3 cup of the chilled key lime filling on top and sprinkle the graham cracker crumbs over everything.

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 base.

Rise and bake. Cover the pan with plastic wrap and set it aside to rise for 1 to 2 hours, or until the rolls double in size. Meanwhile, preheat the oven to 325°F (162°C).

Bake for 30 to 40 minutes, or until the internal temperature of the center rolls reaches 185°F. A thermometer really is your friend here, since that graham cracker base hides the bottom of the rolls.

Make the frosting and finish. Let the rolls cool while you make the frosting. 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 the frosting is smooth and lump free.

Spoon it over the warm rolls and garnish with more graham cracker crumbs. Enjoy.

Notes

Measure your dry ingredients properly. Scooping the measuring cup straight into the flour adds too much flour and makes the dough dry. Instead, fluff the flour, spoon it into the cup or spoon, and level it off, or use a kitchen scale for the most consistent results.

Store any leftover rolls in an airtight container in the fridge for up to 4 days. Reheat them 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 without letting it touch the rolls, which helps hold in moisture.

One small habit makes a big difference: weigh your flour, and your rolls will come out soft and tender every single time.

Recipe details

Prep time is 4 hours, cook time is 33 minutes, and total time is 4 hours 33 minutes. The recipe makes 12 servings. Per serving: 591 calories, 80g carbohydrates, 12g protein, 26g fat, 15g saturated fat, 2g fiber, 42g sugar, 366mg sodium, and 127mg cholesterol.

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Key Lime Pie Rolls with Graham Cracker Crust

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Zesty Key Lime Pie Rolls These rolls take everything you love about a chilled slice of key lime pie and wrap it up in a warm, pillowy cinnamon roll. Picture a creamy key lime filling swirled through ultra soft dough, all of it baked on a buttery graham cracker base and finished with a tangy key lime cream cheese frosting.

• Total Time: 273 min
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

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
2/3 cup water
1/4 cup bread flour

For the Cinnamon Roll Dough
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
Tangzhong from above
6 tablespoons unsalted butter, room temperature
9–10 sheets 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

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Instructions

Make the Key Lime Pie Filling
1-In a saucepan, whisk the condensed milk,: 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.

Make the Cinnamon Rolls
2-In a small saucepan, make the tangzhong: In a small saucepan, make the tangzhong by whisking together the water and bread 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-In a stand mixer bowl, mix the: 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.
4-With the mixer running on low, add: 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.
5-Remove the dough from the bowl and: 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.
6-Meanwhile, make the cinnamon sugar filling: Meanwhile, make the cinnamon sugar filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.
7-Then, line a metal 9×13 baking pan: 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.
8-Place the rested dough on a lightly: 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.
9-Use a pizza cutter to cut twelve: 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.
10-Cover the pan with plastic wrap and: 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.
11-Bake for 30-40 minutes or until the: Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
12-Once baked, let the rolls cool while: Once baked, let the rolls cool while you make the frosting.
13-In a stand mixer bowl or with: 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.
14-Spoon the frosting over the warm rolls: Spoon the frosting over the warm rolls and garnish with more graham cracker crumbs. Enjoy!

Last Step:

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• Prep Time: 240 min
• Cook Time: 33 min
• Method: stovetop

Nutrition

• Calories: 591kcal
• Sugar: 42g
• Sodium: 366mg
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 80g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 127mg