Key Lime Pie Cinnamon Rolls

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Who said you can’t have dessert for breakfast? These key lime pie flavored cinnamon rolls are the perfect way to make your morning extra special.

Let them eat cake! I mean, wait that’s not cake is it? Key lime pie? But that’s not any pie I’ve ever seen before either. What games are you trying to play Erin?! It sure looks like a cinnamon roll to me. And you know what, you are correct. It is a cinnamon roll that tastes like key lime pie and it made with Pillsbury’s new Purely Simple cake and frosting mix. Are you licking your screen yet?

I love using cake mixes to create alternative treats beyond cakes and cupcakes. I’ve actually already shared a recipe for cake batter cinnamon rolls (yes it was the inspiration for these) using Pilllsbury’s funfetti cake mix among many other creations. At the same time I’ve also dabbled in making cakes from scratch because it’s nice to know exactly what is going into what I am eating. That’s where Pillsbury saves the day with their new Purely Simple line at Target has no artificial colors, flavors, or preservatives. Next time you go shopping at Target be sure to utilize my favorite App, Cartwheel, as there is a coupon for 25% off on any Pillsbury Purely Simple product.

After spotting them at Target, I scooped up the white cake mix and buttercream mix (yes they even made making frosting easier). But of course in true Erin fashion I couldn’t just make cake or cupcakes with it, I had to come up with something really good. That’s when I remembered the cake batter cinnamon rolls and how spectacular they were. Combine that with my recent obsession with citrus flavors and viola, key lime pie cinnamon rolls made with cake mix.

In order to infuse the flavors of key lime pie into these cinnamon rolls, for starters there is key lime zest, juice, and even graham cracker crumbs mixed into the dough itself. If you looks closely you can see the little flecks of green in that beautiful mound of dough shown above that has been punched in the middle. Don’t punch it too much though, you don’t want to turn into a bully.

After it’s done rising, the dough is rolled out into a giant rectangle, spread with butter, and topped with sugar, cinnamon, and chopped white chocolate before being rolled up tight and cut into those beautiful swirls we all know and love.

By the way, I surely hope you are making these on a weekend as they do take some time but they are well worth it. Let it be known however that you can shove them into the fridge, covered, overnight and then finish baking the next morning. Prep the night before and enjoy hot cinnamon rolls the next day? Yes please. Or cozy up on the couch while the yeast does it’s thing.

What’s missing? Oh right the frosting! To the pouch of frosting mix I added key lime juice along with the other ingredients make sure the key lime pie flavor was sealed in. But just to make sure, I sprinkled some more white chocolate, graham cracker crumbs, and key lime zest on top. Just in case you were confused by what flavor it was.

Can you believe I made these cinnamon rolls using the Pillsbury Purely Simple cake and buttercream mixes? What’s you favorite cake-mix treat to make?

One year ago: Lighter Chicken Bellagio

Two years ago: Jalapeno Cheddar Chicken Burgers with Guacamole

Four years ago: Goat Cheese Cheesecake with Basil Roasted Peaches

KEY LIME PIE CINNAMON ROLLS

Makes 24 rolls

Ingredients:

DOUGH

2-1/4 cups warm water

2 pkg (4-1/2 tsp) active dry yeast

1 box Pillsbury Purely Simple white cake mix, dry

1/2 cup graham cracker crumbs

1/4 cup key lime juice

2 Tbsp key lime zest

1 tsp salt

1 tsp vanilla extract

4-1/2 to 5 cups bread flour

FILLING

1/2 cup (1 stick) unsalted butter, room temperature

1/4 cup sugar

1 Tbsp ground cinnamon

1/3 cup white chocolate chips, chopped

FROSTING

1 pkg. Pillsbury Purely Simple buttercream frosting mix

1/4 cup (1/2 stick) unsalted butter, room temperature

2 Tbsp water

2 Tbsp key lime juice

1 tsp vanilla extract

1/4 cup graham cracker crumbs

1/4 cup white chocolate chips, chopped

Directions:

1. Pour warm water into the bowl of a stand mixer. Sprinkle yeast over the water and let it sit until foamy, about 5-10 minutes.
2. Add the cake mix, graham cracker crumbs, salt, lime juice, lime zest, vanilla, and then the bread flour one cup at a time. Use dough hook attachment to knead dough together, just for a minute or two. Add more flour if necessary to form a dough that pulls away from the sides of the bowl, but it still slightly sticky to the touch.
3. Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap or a clean towel. Let sit for an hour until doubled in size. Punch dough down with your fist, cover again, and let rise for an additional hour until double in size.
4. Once dough has gone through its second rise, remove and placed on a clean floured surface. Roll out into a large rectangle shape measuring about 24×12 inches.
5. Smear softened butter over top. Next evenly sprinkle sugar and cinnamon over top. Rub gently to evenly cover if needed. Next sprinkle with chopped white chocolate.
6. On one of the long sides, roll up to make a long and skinny log. Slice into 24 even 1-inch rolls.
7. Place in a greased 9×13 baking pan, 12 rolls per pan. (You can place them in the fridge overnight at this point or continue on.)
8. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
9. Bake at 350 for 15-20 minutes.
10. While cinnamon rolls are baking, make the frosting. In a large bowl, beat buttercream frosting mix, butter, water, lime juice, and vanilla.
11. Spread frosting over warm rolls. Sprinkle with additional graham cracker and white chocolate if desired.

Source: Adapted slightly from my Cake Batter Cinnamon Rolls.