Thursday, August 16, 2012

Key Lime Pie Cinnamon Rolls

     In the time it takes you to zest a couple of limes and whack open a tube of Pillsbury Grands Cinnamon Rolls you can make these out of this world delicious Key Lime Pie Cinnamon Rolls.  Another convenient recipe, all you have to do is unroll the dough, sprinkle with the filling, reroll and bake.  Also, cutting the rolls with a serrated knife helps to hold them together.  I actually found a bag of key limes in my grocery store but you could substitute regular limes and they would be equally good.  In my 10 inch dutch oven they baked for 20 minutes with 10 coals in a ring around the base of the oven and 22 on the lid.  Make a double batch if you can, these are so tasty everyone will be lined up for seconds.
Key Lime Pie Cinnamon Rolls
1 can Pillsbury Grands Flaky Supreme refrigerated cinnamon rolls with icing
1/3 cup graham cracker crumbs, separated
1 Tblsp grated Key Lime peel
1/2 cup white chocolate chips
1 Tblsp Key Lime juice
(Key Limes can be substituted with regular limes)

     Lightly oil or spray dutch oven; line with parchment paper.
     Remove dough from can; do not separate dough into rolls. 
     Reserve icing.
     Carefully unroll cinnamon roll dough on waxed paper.
     Sprinkle dough evenly with 1/4 cup of the graham cracker crumbs, lime peel, and white chips; lightly press chips into dough.
     Reroll dough; using serrated knife, separate into 5 rolls.
     Place, cut side up, in prepared dutch oven.
     Bake 17-20 minutes or until golden brown.  Cool 5 minutes.
     Meanwhile, in small bowl, combine reserved icing and lime juice; stir until well blended.
     Drizzle icing over warm rolls.
     Sprinkle tops with remaining graham cracker crumbs.  Serve warm.

Unroll dough from package then sprinkle with
chips, crumbs and zest

Reroll dough, cut into rolls then place in oven

Bake for 17-20 minutes at 350 degrees

Drizzle with lime flavored glaze and devour while warm