Make the weekend breakfast treat even better with marijuana
Cinnamon rolls are an ever-present part of the cuisine in many homes today. Flour, butter, egg, sugar, cinnamon, and salt are usually the ingredients of this famous roll that has experienced a boom in recent years since it became ubiquitous in US bakeries. Now, in order to take this experience to another level, the recipe will have to make some room for a special guest to enter, marijuana. This recipe for cinnamon rolls with marijuana is not complicated at all, and will certainly give you an even better perspective on this famous dessert.
You will need the following:
3/4 C warm milk, 100 degrees F
2 1/4 t yeast (1 packet)
1/4 C granulated sugar
1 egg, large
1 egg yolk, large
2 T cannabis-infused butter, melted
2 T butter melted
3 C all-purpose flour
1/2 t salt
1/4 C butter, softened
2/3 C brown sugar, light or dark
1 1/2 T cinnamon, ground
4 oz cream cheese
3 T butter
3/4 C confectioner’s sugar
3/4 t vanilla extract
Start by adding the warm milk to the bowl of an electric mixer and sprinkle the yeast and sugar on top. Let stand for five minutes or until bubbles begin to form. Next, mix in the egg, egg yolk and melted cannabis butter and butter. Mix until well combined.
Attach a dough hook to the mixer and mix in the flour and salt and mix until a dough forms. Continue to knead the dough with the dough hook for about five minutes. If your dough is too sticky, add additional flour, one tablespoon at a time. The dough should form a nice ball and be slightly sticky.
Once done, transfer the dough to a greased bowl and cover with a clean kitchen towel. Allow the dough to rise for about an hour and a half, or until doubled in size. Transfer the dough to a well-floured surface and roll it into a 14×9-inch rectangle.
Spread the softened butter over the dough, leaving a margin of about 1/4 inch at one of the shorter edges of the dough. Be sure to mix in the brown sugar and cinnamon until well combined. Sprinkle the mixture over the buttered dough.
Roll the dough tightly, starting from the 9-inch side without the seam allowance. Place seam side down on a parchment-lined baking sheet, making sure to seal the edges of the dough as best you can. Trim the ends of the roll to make them even. Grease a 9-inch baking pan and line with parchment paper. Preheat the oven to 350 degrees F.
For the final steps, use a serrated knife to cut the roll into nine large pieces. Place in the prepared baking pan. Cover with a clean kitchen towel and let rise for 30 minutes. Bake for 20-25 minutes or until just beginning to brown slightly. Let cool for 10 minutes before glazing. For the glaze, beat all glaze ingredients together with an electric mixer until light and fluffy. Spread on top of warm cinnamon rolls and enjoy!