Key Lime Pie Rolls with Graham Cracker Crust
Soft and fluffy sweet rolls filled with tangy key lime flavor, baked on a buttery graham cracker crust and topped with a creamy lime glaze — inspired by classic key lime pie.
Equipment
- 9x13 Baking Dish
- Mixing Bowls
- Electric Mixer
- Rolling Pin
Ingredients
Dough
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 tsp instant yeast
- 1 tsp salt
- ¾ cup whole milk warm
- 1 large egg room temperature
- 6 tbsp unsalted butter softened
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
Key Lime Filling
- ½ cup sweetened condensed milk
- ¼ cup key lime juice fresh if possible
- 1 tbsp key lime zest
Lime Cream Cheese Glaze
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 tbsp key lime juice
Instructions
- In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk and egg, then mix until a dough forms.
- Knead in softened butter until dough is smooth and elastic. Cover and let rise until doubled, about 1–1.5 hours.
- Mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of a greased 9×13 baking dish.
- In a small bowl, stir together condensed milk, key lime juice, and zest to make the filling.
- Roll dough into a rectangle, spread the key lime filling evenly over the surface, then roll tightly into a log.
- Slice into rolls and place on top of the graham cracker crust. Cover and let rise for 30–40 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 28–32 minutes until lightly golden.
- Whisk together cream cheese, powdered sugar, and key lime juice. Spread glaze over warm rolls before serving.
Notes
For extra key lime flavor, add additional zest to the glaze. Best enjoyed fresh but can be stored refrigerated for up to 3 days.