Infused Cinnamon Rolls Recipe
Few treats have such alluring appeal, from the spicy smell and crunchy texture to the sweet way they melt in our mouths as cinnamon rolls. Well, maybe weed.
It is amazingly satisfying to prepare a delicious snack for yourself or a friends’ meeting and have everyone humming with delight and asking for more. A fluffy batch of Weed Cinnamon Rolls won’t only appease your friends’ sweet teeth, but it will also take them on a fun and chatty high.
You can allow yourself to be a little selfish and make a batch just for you. After all, practice makes perfect. Bake some experiments and become an expert on Cannabis Infused Cinnamon Rolls.
Weed Cinnamon Rolls Recipe
Cannabis-infused butter is the most crucial ingredient in our recipe. It will give your rolls a rich taste, soft texture, and tasty high that will leave you relaxed on your couch with a sweet taste on your tongue.
You can get cannabutter at your dispensary or make it at home. When you infuse cannabutter for your recipes, you can play with the dosage and the flavor, which will improve your recipes by far.
For sweet treats like the Weed Cinnamon Rolls, we recommend using 4 to 8 grams of a sweet or fruity weed strain. Use a KLIP grinder to avoid crushing the trichomes that will transfer to your cannabutter all the cannabinoids and tasty terpenes.
Once ground, place the cannabis on a tray covered with wax paper and bake it at 240°F (115°C) until the buds take a brown-green color. This decarbing process will take approximately 20 minutes. The oven heat will activate the acid cannabinoids inside the weed and turn them into the THC and CBD we will infuse in our butter.
While the cannabis buds are in the oven, you can clarify the butter. Put one cup of unsalted butter (not margarine) of the best quality you can find in low heat until it melts. When the butter melts, the milk solids in it will float to the top, and you will be able to skim them off with a spoon. Do not let the butter boil since the milk solids will disperse and break, making them more difficult to skim. If you want to, you can save the solids to add more butter flavor to your recipes or to spread over bread.
The water part of the butter will appear as a milky fluid at the bottom of the pan. Scoop the pure butterfat from the top without touching the water below. Clarified butter has a softer taste than whole butter, but it will lengthen the shelf life of your Cannabis Infused Cinnamon Rolls.
Now, you can infuse your clarified butter. Bring a cup of water to a boil, add the butter, stir a bit, and add the decarbed weed. Low the heat as much as you can and let the mix simmer, stirring it every 20 minutes for up to 3 or 4 hours. It will look thick and glossy at the end of the infusion process. To avoid overcooking it, read some of our tips for cooking cannabutter.
You can strain your cannabis butter through a cheesecloth on top of a glass jar. Wait for it to steep to room temperature or cool it in the fridge, so the water stays at the bottom and the cannabutter solidifies and floats. You will be able to pour the water out and keep the cannabutter for our Weed Cinnamon Rolls or any other recipe.
Since this is a lengthy process, you might want to have a bigger batch of cannabutter ready for cooking beforehand. Increase the ingredients’ proportions as you need them. It will stay fresh for a few weeks as long as you learn how to freeze cannabutter.
Knead the Dough
With your cannabutter ready, now is the time to get out your rolling pin and exercise your elbows. For a sweet and fluffy cinnamon roll dough, you will need:
- 1 cup of warm milk. Around 110°F (between 40 and 45°C) is ideal. Use whole milk or 2% milk
- 1 tablespoon of active dry yeast
- 2 large eggs at room temperature
- ⅓ cup of cannabutter
- 1 teaspoon of salt
- 1 tablespoon of granulated sugar for the yeast and ½ cup for the dough
- 4 cups of all-purpose flour
- 1 teaspoon of vanilla extract (optional)
We will start by proofing the yeast. Place the warm milk in a big bowl with one tablespoon of sugar and mix them well. Then, sprinkle the active dry yeast over the milk. Let the yeast sit until it moistens thoroughly. When it is completely moist, stir it and leave it aside for ten minutes. The mixture will start smelling yeasty, and some bubbles will appear on the surface or around the edge.
Now add the eggs, the melted cannabutter, ½ cup of sugar, and salt. You can add a dash of vanilla extract if you like. Stir it well before adding the flour. Use the dough hook on your mixer, starting on low speed and gradually increasing it.
Knead the dough until you get a ball. It should be smooth and slightly tacky to the touch, sticking a bit to the bowl. If your ball is too sticky, add one tablespoon of flour and let it mix until it achieves the desired texture. If you want to use your hands, knead the dough on a well-floured surface for 8 to 10 minutes. You can also use the mixer at first and then knead by hand to guarantee a soft dough.
If you so desire, you can replace up to a cup of flour with cannabis flour. To make cannabis flour, you have to decarb your weed, wait for it to cool down, and take it to a food processor until it is a fine powder. Sift it together with your regular all-purpose flour and use it in your recipes. We have to warn you that cannabis flour has a strong taste, and you may need to put extra sugar and spices in your recipe to mask it.
Grease a large bowl and place the dough ball inside. Cover it with a warm, damp towel and let it rise for one hour or until it doubles its size. The longer you allow the dough to rise, the airier your Weed Cinnamon Rolls will be.
Mix the Filling
While the dough rises, let us make the cinnamon filling. We will need:
- 1 cup of packed brown sugar
- 6 tablespoons of softened cannabutter
- 2 tablespoons of powdered cinnamon
- ¼ cup of crushed walnuts (optional)
- ¼ cup of chopped raisins (optional)
In a medium-sized bowl, combine the sugar and the cinnamon evenly. Add the cannabutter and mix until the filling is uniform. If you want to, you can spread the melted cannabutter over the flattened dough and sprinkle it with the sugar and cinnamon mixture.
Shape the Roll
Flour a large flat surface and place your dough ball on it. Sprinkle a bit of flour over the dough ball and gently press the gas from it. Use a floured rolling pin to give the dough a rectangular shape, about 24”x15” in size and ¼” thick.
Spread the filling over the flattened dough and smooth it with a greased rubber spatula. You can sprinkle crushed walnuts or chopped raisins (or both) over it if you are feeling adventurous. Tightly roll the dough up starting from the 15” end for a few thick Cannabis Infused Cinnamon Rolls. If you roll from the 24” end, you will have more rolls, these on the thin side.
Baking and Icing
Cut your roll into 2” slices with a serrated knife or a length of floss. Place them on a 9”x13” baking tray lined with wax paper and slightly greased. Cover them with transparent film and a warm towel and let them rise again for 30 minutes.
Preheat the oven at 350°F (175°C). Bake your rolls for 20 minutes or until the tops are slightly golden brown. If they get too brown before the center changes color, take them out of the oven and cover them loosely with aluminum foil for the rest of the baking time.
While the Weed Cinnamon Rolls are baking, you can make cream cheese icing. You will need:
- 1 cup of softened cream cheese
- ⅓ cup of softened cannabutter
- 2 cups of powdered sugar
- ½ teaspoon of vanilla extract
Beat together all the ingredients until they are smooth and fluffy. Keep it at room temperature until the cinnamon rolls are ready. Then, take the rolls out of the oven and wait 5 minutes for them to cool a bit before spreading the icing.
Serve them while they are warm, and wait for your high friends to shower you with compliments. Remember to wait for at least 45 to an hour before eating another Infused Cinnamon Roll since the effects of THC or CBD appear after your body has started the digestion process.