Best served warm (but great cold as well,) these cinnamon rolls are infused with just the right amount of cannabis for mild to moderate pain control. Dripping with cream cheese icing, they are super fluffy and perfect with coffee. These are super tasty - very similar to those from Main Street Bakery (from a certain well-known theme park in California!)
I've made these many times, and I recommend using a Pyrex dish over metal. Allow the rolls to cool for only about 10 minutes before icing. You want the icing to melt partially down into the roll, it's what makes the entire thing so fantastically gooey!
(YOU CAN FIND THE HALVED VERSION OF THIS RECIPE BY SCROLLING TO THE BOTTOM OF THE PAGE)
DOSING AND POTENCY
Recipe Yield: 12 servings
Servings Size: 1 cinnamon roll
Dose per Serving: an estimated 17.5 mg when made with this CannaButter recipe.
- 1/3 cup warm water, 110-115 degrees F
- 1 package active dry yeast
- 1/4 teaspoon granulated sugar
- 1/2 cup granulated sugar
- 1/3 cup buttermilk, room temp*
- 1/2 cup whole milk, room temp
- 4 tablespoons Cannabutter, melted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 cups all-purpose flour, sifted
- 1 1/2 cups light brown sugar
- 1 1/2 tablespoon ground cinnamon
- 3/4 cup unsalted butter, melted
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2-4 tablespoons whole milk or half and half
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, sifted
Combine warm water, ¼ teaspoon of sugar and yeast. Set aside until foamy.
Pour yeast slurry into a larger bowl, then add in ½ cup of sugar, buttermilk, whole milk, melted Cannabutter, melted butter, canola oil, vanilla extract, and eggs. Mix until combined, then mix in salt and baking powder.
Gradually stir in flour a little at a time. You want to use just enough so that the dough will begin to start pulling away from the sides of the bowl – the dough will be slightly sticky, but should not stick to your fingertip. If it does, keep adding flour.
Transfer into a clean, oiled bowl, cover with plastic wrap and let it rest for an hour or until doubled in size.
Turn the dough out onto a floured surface and gently punch it down. Work (knead) the dough a couple of times then shape it into a rectangle about ¼ inch thick.
Combine brown sugar and cinnamon. Brush melted butter on dough from edge to edge with a silicon pastry brush, then sprinkle with brown sugar/cinnamon mixture. Make sure you get all the dough covered evenly.
Starting at the edge furthest from you, begin tightly rolling up the dough, rolling it towards you.
Place the roll seam-side down and cut it into 12 equal sections.
Place the rolls in a well-greased baking pan with sides touching. Cover with plastic wrap and let rise in a warm place for about 45 minutes.
Preheat oven to 350 degrees F.
Bake for 20-25 minutes or until edges of rolls are golden.
While the rolls are baking, prepare your icing:
Cream together cream cheese, butter, powdered sugar, vanilla and 2 tablespoons of the milk. Adjust the consistency by adding the remaining milk (or half and half) 1 tablespoon at a time.
When cinnamon rolls are finished baking, allow to cool for 10 minutes then spread on the icing while they’re still warm. You want the icing to partially melt down into the roll, it really enhances the flavor!
Store in a labeled, airtight container. These freeze well and will keep for a couple months; after that, you'll risk freezer burn.
*If you don't have buttermilk, you can use the following substitution: 1/3 of a tablespoon of white vinegar or lemon juice plus enough milk to measure 1/3 cup.
HALF RECIPE – MAKES 6 SERVINGS
2 tablespoons + 2 teaspoons warm water
1 1/8 teaspoons active dry yeast
1/8 teaspoon granulated sugar
1/4 cup granulated sugar
2 tablespoons + 2 teaspoons buttermilk, room temp
1/4 cup milk, room temp
2 tablespoons Cannabutter, melted
1 tablespoon unsalted butter, melted
1 tablespoon Canola oil
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups all-purpose flour, sifted
3/4 cup light brown sugar
3/4 tablespoon ground cinnamon
3 tablespoons unsalted butter, melted
2 ounces cream cheese, softened
2 tablespoons unsalted butter, melted
3/4 cup powdered sugar, sifted
1-2 tablespoons whole milk or half-and-half
1/4 teaspoon vanilla extract
Prepare according to recipe directions.