Key Lime Pie Mini-Cinnamon Rolls
For the Rolls:
  • 1 can refrigerated crescent rolls (I used reduced-fat)
  • 2 tablespoons butter, melted
  • ⅓ cup graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1 tablespoon grated Key lime peel
  • ½ cup white chocolate chips
For the Drizzle:
  • 1 tablespoon Key lime juice
  • 2 tablespoons milk
  • ¾ cup sifted powdered sugar
  1. Heat oven to 350°F. Spray a 16-tin mini-muffin pan with nonstick spray.
  2. Roll out half of the dough (4 triangles) and pinch the seams together.
  3. Smooth with a rolling pin to about ¼? thick.
  4. Brush dough with 1 Tbsp melted butter and cover with half of the graham crackers, cinnamon, lime zest and cinnamon.
  5. Roll into a log and cut into 8 equal buns.
  6. Repeat with the other half of the crescent roll dough.
  7. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned.
  8. Allow to cool for about 5 minutes.
For the Drizzle:
  1. Combine icing ingredients until desired consistency is reached. I sometimes need to add more sugar if my icing is too runny; or a bit more milk if it is too thick.
  2. Drizzle over the tops of the warm buns. Garnish with additional graham cracker crumbs or sprinkles, if desired.
Recipe by Kitchen Meets Girl at