Name: Key Lime Pie Fluffy Rolls (Vegan One-Hour)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: 240ml plant-based milk; 2 tbsp (30g) vegan butter, cubed; 2 tbsp (30ml) light olive oil; 2 tbsp coconut sugar; 2 ¼ tsp (7g, or 1 sachet) fast-action yeast; 175g white bread flour; 175g plain flour, plus extra; A pinch of salt; 2 tbsp olive oil; 60g light brown, coconut or agave sugar; Zest 2 limes; 160g thick coconut yoghurt; 30g vegan vanilla protein powder; Zest ½ lime, plus extra; 1 cookie, crushed

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These Key Lime Pie Fluffy Rolls are so tender, soft and fluffy with gorgeous egg-free and dairy-free dough with a lime-sugar filling and thick coconut yoghurt creamy glaze. These rolls are ready in one hour and are perfect for summer.

If you love all things cinnamon rolls but want a summery version, this zesty lime-y recipe is perfect for you. They are so tender, soft and plus while being super summer, made without eggs or dairy and are ready in one hour. They’re great for brunch or weekend breakfasts with loved ones or as a cosy afternoon bake. They feel like key lime pie and cinnamon roll in every bite and are a taste of sunshine.

5 frosted lime cinnamon rolls — Key Lime Pie Fluffy Rolls

Why will I love these rolls?

These rolls are amazing:

Fresh, zingy and zesty
Pillow soft, fluffy and tender
Made without eggs or dairy
Naturally vegan and nut-free
Easy to make in a few steps
Ready in one hour
Filled with lime sugar
Spread with zesty coconut yoghurt glaze
Topped with cookie crumbs
Summery
Great for all the family
Ideal as a weekend brunch or lazy breakfast
Delicious with tea or coffee
A cross between cinnamon rolls and key lime pie

If you already love the sound of these rolls then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Six unfrosted lime rolls — Unfrosted Lime Rolls

Close up of lime rolls with cookie crumbs — Unfrosted Lime Rolls

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the dough:

Plant-based milk: use your favourite dairy-free milk like oat, almond, soya or coconut (from the carton).
Vegan butter: almond with the olive oil below, this is for softening the dough and making it buttery soft.
Olive oil: to make the dough soft and supple.
Coconut sugar: this sweetens the dough and feeds the yeast.
Quick action yeast: to make the dough rise quickly and well.
Strong white bread flour and plain flour: I love to mix the two together for the best rise and textured dough. Sadly you cannot make this dough with gluten-free flour. You can try this without strong white flour, and use all plain flour instead.
Salt: for flavouring the dough.

As for the filling:

Olive oil: I use this instead of butter for the filling and it’s just as luscious and gooey.
Light brown or coconut sugar: choose a chunky textured sugar like these two to add more texture to the filling.
Lime zest: this makes the filling really zesty and delicious.

Close up of one lime roll in a dish — Key Lime Pie Fluffy Rolls

A lime cinnamon rolls — Key Lime Pie Fluffy Rolls

For the glaze:

Thick coconut yoghurt: the thicker and better and I love Cocos Organic vanilla or natural yoghurt here, which is Greek-style in texture.
Vanilla protein powder: this thickens and sweetens the frosting while adding a great texture and boost of protein. You can skip this, but the frosting will be thinner.
Lime zest: to make the frosting zingy.
Cookie crumbs: crush up a gingery, Biscoff or plain cookie to crumble on top to add texture.

Are these gluten-free and nut-free?

These are not gluten-free, but you can try my other gluten-free dough recipes here. To ensure these are nut-free, check that your milk, yoghurt and cookies do not contain nuts.

A few Key Lime Pie Fluffy Rolls on plates — Key Lime Pie Fluffy Rolls

One fluffy lime roll on a plate — Key Lime Pie Fluffy Rolls

How do I make them?

These rolls come together in a few steps:

Warm the milk and butter: until just combined.
Add in the oil, sugar and yeast: and leave for 10 minutes to bloom.
Stir the flours together with salt: and add the milky mix.
Stir with a spoon and then tip onto a lightly floured surface: and knead with floured hands for 1 minute, to reach a smooth ball of dough.
Tip into a bowl and leave somewhere warm for 20 minutes: to proof and rise.
Stir together the filling ingredients: to combine.
Roll out the dough to a rectangle: and brush over the oil.
Sprinkle with the lime sugar: to the edges.
Roll up the dough into a log: and slice into 10 (or 6-8 larger) rolls.
Place in a lightly greased dish: and brush with a little olive oil.
Bake for 25 minutes: or until well risen and golden.
Stir together the frosting ingredients: and spread all over hot or cold rolls.

How long will they last?

Once made, these rolls are best eaten the same day but can be kept in a sealed container for 1-2 days (in the fridge overnight).

A half eaten lime pie roll — Key Lime Pie Cinnamon-Style Roll

What other recipes can I try?

For other buns and dough recipes, try: