Description
A delightful twist on the classic dessert, marrying the tangy brightness of key lime pie with the fluffy texture of cinnamon rolls.
Ingredients
Scale
- 3/4 cup water
- 1/4 cup bread flour
- 3 cups bread flour
- 1/2 cup granulated sugar
- 2 teaspoons instant yeast
- 1/2 teaspoon fine sea salt
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1 room temperature egg
- 1 tablespoon vanilla bean paste
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, for filling
- 1 tablespoon ground cinnamon
- 2/3 cup key lime filling
- Graham cracker crumbs, for sprinkling
- 1 package cream cheese, room temperature
- 1 cup powdered sugar
Instructions
- Prepare the key lime filling by whisking sweetened condensed milk, egg yolks, key lime juice, lime zest, and salt in a saucepan, cooking until thickened and chilled.
- Make Tangzhong by cooking water and bread flour in a saucepan until it forms a paste.
- Mix bread flour, sugar, yeast, and salt in a stand mixer, then add cream, milk, egg, vanilla, and Tangzhong. Gradually knead in butter until smooth.
- Let the dough rest in a covered bowl for 30 minutes.
- Prepare the cinnamon filling and spread it on rolled-out dough with the key lime filling, cut into strips, and roll tightly.
- Place in a prepared baking pan, let rise until doubled in size, and bake at 325°F (162°C) for 30-40 minutes.
- Prepare frosting by mixing cream cheese and powdered sugar, folding in remaining key lime filling, and drizzle over warm rolls.
Notes
Ensure that key lime juice is freshly squeezed for maximum flavor and allow the dough to fully rise for best texture.
- Prep Time: 90 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg