Name: Irresistible Key Lime Pie Rolls: 12 Zesty Bites of Bliss
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: For the Dough (or use store-bought cinnamon roll dough): 2 1/4 tsp active dry yeast; 1 cup warm milk; 1/4 cup sugar; 1/3 cup melted butter; 1 tsp salt; 2 eggs; 4 cups all-purpose flour; For the Filling: 1/2 cup brown sugar; 1 tbsp cinnamon; 1/3 cup butter, softened; 1/4 cup graham cracker crumbs; For the Key Lime Frosting: 8 oz cream cheese, softened; 1/4 cup butter, softened; 1 1/2 cups powdered sugar; Zest of 2 key limes; 3 tbsp key lime juice; For the Topping: Extra graham cracker crumbs; Fresh lime slices; Extra lime zest (for garnish)

Jump to Recipe

Picture this: It’s Sunday morning, the sun’s streaming through the kitchen window, and the scent of citrus and cinnamon is swirling through the air. That’s what happens when my Key Lime Pie Rolls hit the oven – pure tropical magic meets cozy cinnamon roll comfort. I stumbled upon this recipe during a Florida vacation years ago when I couldn’t decide between breakfast and dessert. Now? These zesty-sweet rolls have become my signature brunch showstopper. The graham cracker crunch, that tangy lime cream cheese frosting dripping over warm rolls – trust me, one bite and you’ll understand why my friends beg me to make these for every gathering.

Why You’ll Love These Key Lime Pie Rolls

Let me tell you why these rolls have become my go-to for every occasion – they’re the perfect marriage of convenience and wow-factor flavor. First off, that citrusy punch from the key lime frosting cuts through the sweetness just right, making them equally perfect for brunch or dessert. And here’s the best part: you can cheat with store-bought dough when you’re short on time (I won’t judge!). The graham cracker filling adds this nostalgic pie crust crunch that’ll make you close your eyes and savor every bite. Plus, they look fancy but secretly couldn’t be easier – my kind of recipe!

Ingredients for Key Lime Pie Rolls

Gather these simple ingredients – most are probably already in your pantry! The magic happens when they all come together.

For the Dough (or use store-bought cinnamon roll dough):

2 1/4 tsp active dry yeast (that little packet works perfectly)
1 cup warm milk (about 110°F – think baby bottle warm)
1/4 cup sugar (I use regular granulated)
1/3 cup melted butter (salted or unsalted both work)
1 tsp salt (don’t skip this flavor booster!)
2 large eggs (room temp is best)
4 cups all-purpose flour (plus extra for dusting)

For the Filling:

1/2 cup packed brown sugar (light or dark – your choice)
1 tbsp cinnamon (the good stuff makes a difference)
1/3 cup softened butter (leave it out for 30 minutes)
1/4 cup graham cracker crumbs (about 2 full sheets crushed)

For the Key Lime Frosting:

8 oz cream cheese, softened (full-fat gives the best texture)
1/4 cup softened butter
1 1/2 cups powdered sugar (sifted if lumpy)
Zest of 2 key limes (about 2 tsp)
3 tbsp key lime juice (fresh squeezed if possible)

For the Topping:

Extra graham cracker crumbs (for that perfect crunch)
Fresh lime slices (makes them look fancy!)
Extra lime zest (because you can never have too much citrus flavor)

Ingredient Substitutions & Notes

No key limes? Regular limes work in a pinch – just use a bit less juice since they’re stronger. Short on time? Grab refrigerated cinnamon roll dough instead of making your own. For the graham crackers, any plain sweet crackers will do – digestive biscuits or even vanilla wafers can substitute. And if you’re dairy-free, coconut oil works for the butter in the filling (though the frosting won’t be quite as creamy). The beauty of this recipe is how adaptable it is!

Equipment Needed for Key Lime Pie Rolls

You won’t need anything fancy here – just the basics from your kitchen! Grab a large mixing bowl (I use my favorite ceramic one), wooden spoon, rolling pin, and 9×13 baking pan. An electric mixer makes the frosting dreamy, but a whisk and strong arm work too. Don’t forget measuring cups and spoons – precision matters with baking!

How to Make Key Lime Pie Rolls

Alright, let’s get rolling (pun totally intended)! These steps might look long, but trust me – each one is simple and oh-so-worth it when you pull those golden, citrusy rolls out of the oven.

Step 1: Prepare the Dough

First, wake up that yeast! Combine it with warm milk (not hot – you don’t want to kill the little guys) and let it sit for about 5 minutes until it gets foamy. This is my favorite part – it’s like watching magic happen! Then stir in the sugar, melted butter, salt, and eggs. Gradually add the flour until you’ve got a soft dough that pulls away from the bowl. Knead it for about 5 minutes until it’s smooth and elastic – think baby’s bottom texture. Let it rise in a greased bowl covered with a towel for 1 hour, or until doubled. No time? Grab refrigerated cinnamon roll dough – I’ve done this when running late and they still turn out delicious!

Step 2: Assemble the Filling

Once your dough has risen, punch it down (so satisfying!) and roll it out on a floured surface into about a 16×12 inch rectangle. Spread that softened butter all over – this is where the flavor starts! Mix the brown sugar and cinnamon together, then sprinkle evenly over the butter. Now for the secret weapon: sprinkle those graham cracker crumbs across the whole surface. Roll it up tightly from the long side – don’t worry if some filling spills out, that just means extra flavor! Use dental floss or a sharp knife to cut into 12 even rolls.

Step 3: Bake to Perfection

Place your rolls in a greased 9×13 pan, cover with a towel, and let them rise again for about 30 minutes while your oven preheats to 350°F. They should look nice and puffy. Bake for 20-25 minutes until they’re golden brown and your kitchen smells like citrus heaven. Pro tip: tap the center roll lightly – if it springs back, they’re done!

Step 4: Whip Up the Key Lime Frosting

While the rolls bake, make that dreamy frosting. Beat the cream cheese and butter together until smooth – no lumps! Gradually add the powdered sugar, then the lime zest and juice. Taste as you go – want more tang? Add another squeeze of lime juice! The frosting should be thick but pourable. Spread it over the warm rolls right when they come out of the oven so it melts into all those nooks and crannies. Oh, and don’t skimp – this frosting is everything!

Tips for Perfect Key Lime Pie Rolls

After making these dozens of times (yes, I’m obsessed), here are my foolproof tips for roll perfection. First, don’t overfill – that tempting extra spoonful of filling will just leak out during baking. Second, serve them warm if you can – that’s when the frosting melts into the rolls just right. Third, taste your limes! Some are tarter than others, so adjust the zest and juice to your preference. My secret? I always make extra frosting – because let’s be honest, that’s the best part! Lastly, let them cool just slightly before digging in…if you can resist!

Serving Suggestions for Key Lime Pie Rolls

Oh, the possibilities with these rolls! My absolute favorite way is fresh from the oven with a steaming cup of dark roast coffee – that citrusy tang cuts right through the bitterness. For brunch, pair them with fresh fruit and crispy bacon (trust me, that salty-sweet combo is magic). Dessert? Top with vanilla ice cream and watch it melt into the warm rolls. Don’t forget the finishing touches – extra lime zest sprinkled on top and maybe a graham cracker crumble for texture. These beauties deserve to be the star of any table!

Storing and Reheating Key Lime Pie Rolls

Here’s the good news – these rolls keep beautifully! Store leftovers (if you have any!) in an airtight container at room temp for 2 days. For longer storage, pop them in the fridge for up to 5 days – just microwave individual rolls for 15 seconds to bring back that fresh-from-the-oven magic. Want to freeze them? Wrap tightly in foil before frosting, then freeze for up to 3 months. Thaw overnight in the fridge, warm in a 300°F oven for 10 minutes, then frost. Easy as pie… rolls!

Key Lime Pie Rolls Nutritional Information

Here’s the scoop on what you’re biting into (nutrition varies based on ingredients/brands): Each roll packs about 420 calories with that perfect balance of sweet and tangy. You’re looking at 25g sugar, 20g fat, and 6g protein per roll – totally worth every delicious bite!

Frequently Asked Questions

Can I use regular limes instead of key limes?
Absolutely! Regular limes work just fine – they’re actually what I use most often since they’re easier to find. Just use about 2 tablespoons of juice instead of 3, since regular lime juice is more potent. The zest amounts stay the same. Taste as you go – that’s the beauty of homemade!

How do I prevent dry dough?
Two secrets: don’t over-flour your surface when rolling (I dust lightly with just 1-2 tablespoons), and don’t overbake! Those extra 2 minutes can make all the difference. Also, make sure your milk isn’t too hot when activating the yeast – around 110°F is perfect. Dry dough breaks my heart almost as much as dry humor!

Can I make these ahead?
You bet! The unbaked rolls can hang out in the fridge overnight after their second rise – just cover tightly. Next morning, let them sit at room temp for 30 minutes while the oven preheats. The frosting keeps beautifully in the fridge for 3 days too – just rewhip before using.

Why graham cracker crumbs in the filling?
That’s my favorite trick! It gives that nostalgic key lime pie crust texture in every bite. Plus, the crumbs soak up the butter and cinnamon sugar to create these little pockets of caramelized goodness. Don’t skip this step – it’s what makes these rolls special!

Try this recipe and share your results! Tag me on Instagram – I love seeing your citrusy creations!

Irresistible Key Lime Pie Rolls: 12 Zesty Bites of Bliss