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Tropical Breakfast Lime Rolls

Spiral rolls filled with cream cheese and lime, then drizzled with lime flavored icing. Delicious!

Tropical Breakfast Lime Rolls

Print Recipe

Yield

24 rolls 24 rolls

Difficulty

Intermediate Intermediate

Prep Time

0:40 0:40

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

45 minutes 45 minutes

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Ingredients

  • Dough
  • 5 to 5-1/2 cups all purpose flour
  • 1/2 cup sugar
  • 2 envelopes Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 3/4 cup butter OR margarine
  • Cream Cheese Filling
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 3 tablespoons lime juice
  • Lime Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon lime juice
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut, toasted

Directions

  1. Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  2. Make Cream Cheese filling by combining cream cheese, sugar and lime juice. Beat until smooth.
  3. Divide dough in half; roll each to 15 x 10-inch rectangle. Spread evenly with Cream Cheese Filling to within 1/2-inch of edges. Beginning at long end, roll up tightly as for jelly roll. With sharp knife, cut each roll into 12 pieces. Place slices cut sides up, in 2 greased 9-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  4. Make Lime Glaze by stirring together powdered sugar and lime juice in a small bowl until smooth.
  5. Bake at 350°F for 25 to 30 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Lime Glaze, sprinkle with pecans and coconut.

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