Cinnamarijuana Buns | Print this page

Recipe

Ingredients: Dough
1 packet active dry yeast
1/2 cup warm water (105-115 degrees)
1/2 tsp granulated sugar, plus 1/4 cup
1/3 cup unsalted butter, melted (can substitute with cannabis-infused butter)
1/2 cup almond or cashew milk
1 tsp salt
1 large egg
4 cups organic all-purpose flour

Ingredients: Filling
1/3 cup unsalted butter, melted (can substitute with cannabis-infused butter)
1 cup brown sugar
1 cup chopped pecans
1 tbsp ground cinnamon

Ingredients: Glaze
1 cups powdered sugar, sifted
3 tbsp juice from orange
1 tsp pure vanilla extract
zest of 1/4 orange

Instructions: Dough
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 active).

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 combine).

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 hook.

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 melted butter.

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.

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