Key Lime Pie Cinnamon Rolls: Your New Favorite Breakfast Indulgence

👩‍🍳 Instructions

1. 1

   For the Crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Press firmly into a greased 9x13 inch baking dish. Set aside.
2. 2

   For the Dough: In a large bowl or stand mixer, combine warm milk, yeast, and 1 tablespoon of the dough's granulated sugar. Let sit 5-10 minutes until foamy.
3. 3

   Add remaining granulated sugar, egg, ¼ cup melted butter, and salt to the yeast mixture. Mix well. Gradually add flour, kneading for 5-7 minutes until smooth and elastic.
4. 4

   Lightly grease a large bowl, place dough in it, turning once to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled.
5. 5

   For the Filling: While dough rises, combine ½ cup softened butter, ½ cup granulated sugar, 2 tablespoons key lime juice, and 1 tablespoon key lime zest. Mix until creamy.
6. 6

   Punch down dough, turn onto a lightly floured surface, and roll into a 12x18 inch rectangle. Spread key lime filling evenly over the dough, leaving a ½ inch border on one long edge.
7. 7

   Tightly roll the dough into a log from the long edge. Cut into 12 equal slices (approx. 1.5 inches thick). Arrange cut-side up over the graham cracker crust in the baking dish.
8. 8

   Cover loosely and let rise again in a warm place for 30-45 minutes, or until puffy.
9. 9

   Preheat oven to 375°F (190°C). Bake rolls for 25-30 minutes, until golden brown.
10. 10

    For the Frosting: Beat softened cream cheese and ¼ cup softened butter until smooth. Gradually add powdered sugar, 2 tablespoons key lime juice, 1 teaspoon key lime zest, and a pinch of salt. Beat until light and fluffy.
11. 11

    Let rolls cool for 10-15 minutes in the pan, then spread generously with key lime frosting. Serve warm.