What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week I’ve got a recipe that takes a good bit of work to prepare but the payoff is HUGE! Cinnamon rolls and weed go together hand-in-hand, kind of like cheese on burgers. This recipe uses both cannamilk and cannabutter, I recommend making both if you can. If this recipe is made at full strength (using both cannamilk and cannabutter) you might want to start out by only eating 1/2 of a roll…these cinnamon rolls are no bullshit. If you really want to pig out on your edibles then try using just cannamilk or cannabutter, you should be able to eat 2 and get a great buzz going.
What We’ll Need:
- 2 cups CannaMilk (Use WHOLE MILK when making your cannamilk)
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 1 package Active Dry Yeast, 0.25 Ounce Packet
- 4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
- 1/2 teaspoon (heaping) Baking Powder
- 1/2 teaspoon (scant) Baking Soda
- 1/2 tablespoon (heaping) Salt
- 1/2 cup Cannabutter, melted
- 1 cup Sugar
- Generous Sprinkling Of Cinnamon
- 2-3 Disposable aluminum round cake pans
- 1/2 bag Powdered Sugar
- 1 teaspoon Maple Flavoring
- 1/4 cup cannamilk
- 2 tablespoons melted cannabutter
- 2 tablespoons Brewed Coffee
- Dash of Salt
Recipe for CANNABUTTER
Recipe for CANNAMILK
Makes 2-3 pans of Dank Ass Marijuana Cinnamon Rolls
For the dough, heat the cannamilk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the cannamilk for 1 minute.
Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 300°F.
To assemble the rolls, remove the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 1/2 cup of the melted cannabutter over the surface of the dough. Use your fingers to spread the cannabutter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the cannabutter. Don’t be afraid to drizzle on more cannabutter or more sugar, shitchea.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be bangin’. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long cannabuttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log” will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter (use regular butter if you like for this step) into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/cannabutter process with the other half of the dough and more pans. Preheat the oven to 300°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 22 to 27 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, cannamilk, cannabutter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, cannabutter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time…
Keep it green and OVERGROW THE WORLD!!!
Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com
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