Key Lime Pie Filling
1-In a saucepan, whisk the condensed milk,: In a saucepan, whisk the condensed milk, egg yolks, lime juice, lime zest, and salt. Cook over medium-low heat, stirring constantly for 9-12 minutes, or until it reaches 175°F. Pour it into a bowl and chill in the fridge until ready to use.

Cinnamon Rolls
2-In a small saucepan, make the tangzhong: In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
3-In a stand mixer bowl, mix the: In a stand mixer bowl, mix the flour, sugar, yeast, and salt. Add the cream, milk, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a rough dough ball.
4-With the mixer running on low, add: With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
5-Remove the dough from the bowl and: Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for 30 minutes.
6-Meanwhile, make the cinnamon sugar filling: Meanwhile, make the cinnamon sugar filling. In a medium bowl with a spoon or in a mixer bowl, combine the brown sugar, butter, and cinnamon until smooth. Set aside.
7-Then, line a metal 9×13 baking pan: Then, line a metal 9×13 baking pan with parchment paper and cover the bottom with graham cracker sheets, breaking them up to fill the entire bottom.
8-Place the rested dough on a lightly: Place the rested dough on a lightly floured surface. Roll it out into a 15×21-inch rectangle, with the longest side closest to you. Spread the cinnamon sugar filling across the dough, leaving a 1/2-inch border clean at the top. Then spread 2/3 cup (180 g) of the chilled key lime filling on top. Sprinkle the graham cracker crumbs on top.
9-Use a pizza cutter to cut twelve: Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then place each one on top of the graham cracker bottom.
10-Cover the pan with plastic wrap and: Cover the pan with plastic wrap and set it aside to rise for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
11-Bake for 30-40 minutes or until the: Bake for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F.
12-Once baked, let the rolls cool while: Once baked, let the rolls cool while you make the frosting.
13-In a stand mixer bowl or with: In a stand mixer bowl or with a large bowl and a rubber spatula, combine the cream cheese and powdered sugar until smooth, then mix in the remaining key lime pie filling until smooth and lump-free.
14-Spoon the frosting over the warm rolls: Spoon the frosting over the warm rolls and garnish with more graham cracker crumbs. Enjoy!