In a small glass bowl, combine yeast and warm water.
Sprinkle with a pinch of sugar to "feed" the yeast. stir
to combine and let sit for about 10 minutes. The yeast
should become foamy and bubbly. (This means it's
Meanwhile, in a
bowl of a stand mixer fitted with a dough hook
attachment, add melted butter, milk, remaining sugar,
salt, egg and 2 cups of flour. (Mix on a medium speed to
Add the yeast mixture and continue
to mix, slowly adding the remaining 2 cups of flour. Mix
for about 3 minutes, until a dough forms around the
Remove the dough to a lightly
floured surface and knead by hand for about 5 minutes.
Form the dough into a ball and place in a well-greased
bowl. Cover the bowl with a damp towel, and set the bowl
in a warm, dry place for 1 hour, or until the dough
almost doubles in size.
Remove the dough from the bowl
onto a floured work surface and punch it down, releasing
the air bubbles. Using a rolling pin, roll the dough
into a 9" x 13" rectangle shape. Once the dough is
rolled out, use a pastry brush to cover the dough with
Evenly spread the brown sugar
across the dough and sprinkle with pecans, then dust
with cinnamon. Starting from the edge of the dough
closest to you, roll from the bottom up, like a jelly
roll. Trim the ends, and then slice the roll into 1-1/2"
pieces with a very sharp knife, yielding 9-12 rolls.
Place each piece into a greased 9"
x 13" baking dish. Cover the pan once again with a damp
towel and return it to the warm dry place for another 30
minutes, or until dough is risen.
Preheat oven to 350 degrees F.
Bake cinnamarijuana buns for 30 minutes, or until
lightly golden brown.
Meanwhile, make the glaze: In a
medium bowl, whisk all the ingredients until smooth. Add
more powdered sugar (for a thicker glaze), or orange
juice (for a thinner glaze). Pour the glaze over the hot
cinnamarijuana buns, and serve hot.