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These Key Lime Pie Sweet Rolls are a graham flour brioche filled with key lime filling, graham crackers and white chocolate key lime icing.

Overhead shot of rolls with icing.

It’s Pi Day.

While the day celebrates the mathematical constant pi, we in the food blogging world tend to turn it into pie day.

You will see a lot of pie today.

I, of course, had to be a little different.

I made Key Lime Pie Sweet Rolls.

What isn’t different is that I used Red Star® Platinum Superior Baking Yeast®.

By far my favorite yeast of all time; I even prefer it over cake (fresh) yeast.

It produces such a consistent product and I get such great rise from it every time.

If you aren’t using it, you really should be!

Side view Key Lime Pie Sweet Rolls on a plate

I’ve worked with Red Star now for I believe four years.

And as you all know I’m crazy picky about who I work with so you know that not only do I love the product but the company as well.

I’ve been thinking about how to turn Key Lime Pie into rolls for quite a while now.

They key to me was using graham flour instead of plain whole wheat or all-purpose.

Graham flour is used in making Graham crackers.

Since most key lime pies have a graham cracker crust I felt this really added something to the recipe.

Please note that this is brioche and it will need to be refrigerated overnight and therefore is not something you can whip out in a couple of hours.

I buy mine online because it’s cheaper but you can usually find it at the store near the specialty flours.

Crissy the kitchen helper.

I chose to use they key lime pie filling from my cupcakes that I make as well as sprinkle on some graham cracker crumbs as well.

Went back and forth on what type of icing to use: cream cheese or more traditional icing.

Chose to go slightly more traditional and added white chocolate.

I also added some extra key lime juice to the icing.

If you don’t want them to be as tart as I like them you can just use milk instead.

*This post is sponsored by Red Star Yeast.

I love Red Star Yeast, both the product and the company and hope that you will support those companies that help support this blog.

As always the opinions, words, bad grammar are all mine.

P.S. It’s a great day to buy my cookbook.

Overhead shot of roll with a fork taking a bite out of.

Want More Roll Recipes?

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Lemon Poppyseed Sweet Rolls

Bourbon Butterscotch Sweet Rolls

Chocolate Clementine Sweet Rolls

Key Lime Pie Sweet Rolls

Key Lime Pie Sweet Rolls

Ingredients

  • Graham Flour Brioche:
  • 1/2 cup milk {warmed to 110 degrees}
  • 1 envelope of active dry yeast (I used Red Star® Platinum Superior Baking Yeast®)
  • 1 1/4 cups All-Purpose flour
  • 1 cup Graham Flour
  • 6 TBSP butter (cut in 1 TBSP size pieces)
  • 2 TBSP honey
  • 1/2 tsp. salt
  • 2 eggs
  • Key Lime Pie Filling:
  • 8oz. cream cheese, at room temperature
  • 9 oz. condensed milk
  • ¼ cup key lime juice
  • 1 cup crushed graham crackers
  • White Chocolate Key Lime Icing:
  • 2 cups powdered sugar
  • 2 TBSP butter
  • 1 TBSP key lime juice
  • 1/3 cup white chocolate chips

Instructions

  1. For the brioche:
  2. Using a stand mixer with a paddle attachment, in the mixer bowl whisk together the milk, yeast, and 1 cup of all-purpose flour.
  3. Cover with plastic and set aside for 30 minutes.
  4. Place the mixing bowl back onto the mixer.
  5. Add the eggs one at a time.
  6. Add the remaining flour to the mixture and mix until combined…it will be dry.
  7. With the dough hook now on, add the honey and salt.
  8. Add the butter, 1 TBSP at a time and do not add the next pat of butter until the previous one is completely dissolved into the dough.
  9. Knead until you have a stick dough but one that pulls away from the sides of the bowl.
  10. Spray a bowl with oil or baking spray and add the dough.
  11. Cover with plastic wrap and let rise for 2 hours or until doubles in size.
  12. Punch down and place in fridge overnight (or at least 8 hours).
  13. Make the key lime pie filling.
  14. Using a stand mixer with a paddle attachment, beat together the cream cheese and condensed milk until smooth.
  15. Scrape down the sides and bottom of bowl.
  16. Add the key lime juice and beat until smooth. Place in fridge until ready to use.
  17. Remove the dough from fridge.
  18. Punch the dough down, place on a well-floured (use the graham flour) board.
  19. Roll out dough into a 10 X 14-inch rectangle and spread the key lime pie filling.
  20. Sprinkle with crushed graham cracker pieces.
  21. Starting at one of the long sides, roll the dough up, and pinch the seam well to seal.
  22. Using a serrated knife, cut the dough into 2 inch thick slices, and then place them in the prepared pan.
  23. Cover with plastic wrap and let rise one more time, until doubled in volume, about 1 hour.
  24. Preheat the oven to 350F.
  25. When the rolls have risen, bake until golden brown, about 25-30 minutes.
  26. Let cool while you prepare icing.
  27. For the icing:
  28. In a medium saucepan melt the butter and white chocolate chips together.
  29. When melted add the powdered sugar.
  30. Thin with key lime juice. If too thick you can add more key lime juice or some milk.
  31. Mix until fully combined.
  32. You will either have to pipe or spread the icing as it is thick.
© Peabody

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Comments

  4. These rolls look yummy! I love the key lime twist! However, I live in Calgary and can’t source graham flour. I do grind my own wheat and have numerous grains but replicating graham flour is impossible for the home miller. Thank you for posting!

    Reply

  8. Am I blind? I do not see the size, shape, and preparation of the pan… 🙁 I assume sprayed… maybe floured? Looks round in the pics. 9 inch? more? Help! These look amazing and I’d love to make them. Never made yeast rolls so have no experience to fall back on for pan specifications. Thanks! <3

    Reply

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