Theses cannabis-infused vegan cinnamon rolls are the best comfort food EVER! They are soft as a pillow, ooey and gooey, and taste like a cinnamon-dusted dream.
This recipe is true and tested. For real, I probably made this recipe like 50 times at this point. This is because I made this recipe for a restaurant I worked at, and it became an overnight success.
This is also the recipe I get asked to do for birthdays, because yes cinnamon rolls are better than cake.
So this post has tons of info which are going to be useful if you are a new baker; but if cinnamon rolls have no secrets to you, click here to jump straight to the recipe!
Thanks for staying with me and here the best tips and tricks on how to end up with sticky fingers, the scent of cinnamon in the air, and an icing-covered mouth!
Adding cannabis to theses cinnamon rolls
The THC is found in the icing of these sweet weed cinnamon rolls. So if you want, you can separate the icing in 2 and dose only half of the recipe with cannabis, so you can share theses delicious cinnamon rolls with your friends who do not consume cannabis.
Warning: theses rolls contains weed
If you are sharing theses, I recommend coloring the THC icing with green coloring to indicate easily which rolls contain cannabis. I like to divide the icing with a small ice cream scoop so that each bun has the same amount of cannabis.
Remember, always let everybody know that these are special canna-treats. Nobody wants this kind of surprise.
You should also try my fantastic s’more brownie!
Where to find canna oil?
I use my smell-free homemade vegetable canna-oil recipe in this preparation but if you are short on time, or if you don’t want to bother doing your own oil, you could probably find some canna-cooking oil at your local dispensary or state canna-stores.
How to properly dose edibles?
I like to dose my edible at around 10mg of THC per portion. This is a good starting dose but always start low and slow. I make my canna oil infusion at around 20mg of THC per teaspoon of oil so dosing edibles become easy peasy. Simply add one teaspoon of oil for every 2 portion of edibles.
All my testers for this vegan cannabis cinnamon rolls recipe told me that they couldn’t taste the weed in these babies. So adding 1/2 teaspoon of canna-oil per portion to the icing doesn’t make theses rolls taste like weed.
But if what you want is cinnamon buns that will knock you off your feet without tasting too much like weed flavored icing, you can add additional canna-oil in the filling, or use canna-milk in the batter. Think about doing this switch if you are planning on using more than 1 and a 1/2 teaspoon of canna-oil in the icing.
Does your friend call you the real-life cookie monster?
My vegan tahini chocolate chip canna-cookie recipe will fill that sweet cookie craving!
Replacing the instant rapid-rise yeast with active dry yeast
Everybody knows that cinnamon rolls can take a long time to make. This is because we need to let the yeast work its magic. This is why I love using instant quick or rapid-rise yeast with this recipe. You only need to add the yeast to the dry ingredients and poof, you just saved 1 hour.
But how to adjust this recipe if you only have regular active dry yeast on hand?
- You will want to activate your yeast by mixing it with the warm wet ingredients and 1 tablespoon of the sugar. Let that activate for 5 to 10 minutes, or until you see bubbles or foam at the top of the liquid. You can now continue on the recipe by adding the liquids to the dry ingredients.
- Once the dough is made, replace the 10 minutes rest period with a 1st proof. Like indicated, place the ball of dough in a bowl, cover with a dishtowel. But this time, place the bowl in a warm place, like a closed oven with the light on, and leave to proof for 1 to 1 ½ hour, or until the dough has doubled in size. At this stage, “punch” the air out of the dough and continue on the recipe by rolling out the dough.
Here are great ways to change things up.Add the following ingredients to the weed cinnamon roll filling, or sprinkle some little extras to give a little twist to these timeless classic rolls.
- Chopped pecans or other nuts
- Sprinkle some chocolate chip on the filling before rolling theses up
- Add diced dates before rolling or date puree to the filling.
- Replace the vanilla essence with maple, rum or coffee extract
- Add chai spices, like ground cardamom, anise
Freezing vegan canna-cinnamon rolls
Theses weed cinnamon rolls can be kept at room temperature in an air-tight container for up to 4 days at room temperature. If you are looking to freeze this recipe, well you are lucky, this recipe is easily freezable. There are 2 ways you can freeze these rolls.
Method 1: Pre Baked
once you have placed the cinnamon rolls in the rectangular baking dish, cover the whole thing in plastic wrap and freeze for up to 6 months. You want to do this before they start rising.
The night before you need cinnamon rolls, remove the dish from the freezer and leave it in the fridge overnight to thaw. In the morning, evaluate how much the rolls have defrosted and risen overnight, and leave to rise more if needed. Continue on the recipe by cooking them and garnishing them.
Method 2: Fully cooked
Once the cinnamon rolls are baked, let them cool at room temperature, cover in plastic wrap and freeze them. When you want to use them, remove them from the freezer, and let them thaw at room temperature or in the fridge.
Once ready to eat, pop them in the oven for a couple of minutes, to warm them up slightly and make it easier to remove them from the baking pan. Garnish with the freshly made icing and you are good to go!
Material you will need to make theses cannabis cinnamon rolls
- 1 large and 2 medium-sized bowls
- 1 wooden spoon
- 1 saucepan
- 1 offset spatula or large spoon
- 1 large 13×9 inch (33×23 cm) rectangular oven-proof dish, or 2 round 8-inch cake pans
- 1 clean dish towel
You can also estimate the potency of your edibles by using my THC calculator.
Homemade Cannabis-Infused Vegan Cinnamon Rolls Recipe
- 500g (4 cup) all-purpose flour
- 50g (1/4 cup) sugar
- 1 ½ tsp kosher salt
- 9.5g (3 tsp) rapid or quick-rise instant yeast
- 185g (3/4 cup) water
- 125g (1/2 cup) soy milk, or your favourite plant-based milk
- 55g (1/4 cup) vegan margarine
- 115g (1/2 cup) vegan margarine
- 180g (3/4 cup) dark brown sugar , packed
- 2 tbsp ground cinnamon
- 1/4tsp nutmeg
- 2 tsp vanilla extract
- 110g (1/2 cup) Combination of cannabis-infused vegetable oil and melted margarine depending on your potency preference
- 315g (2 1/2 cup) powdered sugar
- 30 to 45 g (2 to 3 tbsp) of soy milk adjust quantity
- Green food colouring optional
- 1 tsp vanilla
- Vegan butter or oil to line the baking dish
- In a large bowl, mix together all the dry ingredients together. Make a hole or well in the middle of the dry ingredients.
- In a saucepan, melt the margarine. Add the rest of the wet ingredients and bring it between 50 to 55C or the temperature recommended by your yeast manufacturer
- Add the wet ingredients to the dry ingredients by placing them in the well previously made. Slowly incorporate the dry ingredients to the wet ingredients with the tips of your fingers or a sturdy wood spoon to make a shaggy dough.
- Transfer the dough to a clean work surface and knead for 5 to 10 minutes, or until the ball of dough becomes uniform, smooth and slightly elastic.
- Place the ball of dough in the previous bowl and cover with a clean dishtowel. Let the dough rest for 10 minutes.
- While the dough is resting, make the filling by adding all the ingredients in a medium-sized bowl and mixing them all together with a spoon.
- Line a large rectangular 13×9-inch (33×23 cm) baking dish with margarine or a light coat of oil
- Roll out the dough to a 12 inch to an 18-inch rectangle, making sure to keep a regular thickness throughout. Place the dough so that the 18-inch side is facing you.
- With an offset spatula or the back of a large spoon, spread equally the filling mixture from edge to edge. Sprinkle any additional toppings as wanted.
- Starting from one side, tightly roll the dough forward until you make it to the next side. Go back to the beginning and repeat the rolling process until you are facing an 18- inch log
- With a serrated knife, start by dividing the dough in fourths by making indents with the back of a serrated knife. With the serrated knife, cut 12 equal slices of the cinnamon roll log, using the quarters as a guide ( 3 slices per quarters). Each rolls should be approximately 1 1/2 inch thick.
- Place the cinnamon rolls, cut side down, in the prepared large rectangular oven-proof baking dish. Cover the rolls with the clean dish towel and leave to proof for 45 minutes to 1 hour in a warm place like a closed oven with the light on. Remove from the resting place and remove the dishtowel.
- Preheat the oven to 350F or 180C. Cook the rolls uncovered for approximately 20 minutes, or until golden brown and springy to the touch.
- While the rolls are cooling down at room temperature, prepare the icing by mixing with a sturdy metal spoon the melted margarine, and cannabis oil to the powdered sugar. Adding the vegan milk one tablespoon at the time, continue mixing till you reach a thick but creamy icing consistency, adjusting the quantity of milk as you go. Optional, Color with green food coloring to indicate it contains cannabis.
- Divide the icing equally by scooping one heaping small ice cream spoon of icing on each cinnamon roll. If the rolls are still warm, the icing will spread by itself. if not spread with the back of a spoon.
- Serve and enjoy!
- I like to dose my edibles at 10 mg of THC per portion. Adjust the potency of your edibles by using a mixture of cannabis-infused vegetable oil and melted margarine in the icing
- If you are doing a mixed batch, color the icing of the cannabis-infused rolls with green coloring.
Sensitivity to changes in oil: Somewhat. Adding a couple of teaspoons of oil here and there won’t hurt this recipe but don’t go overboard.
Dosing method: The cannabis is dosed either individually by separating the icing and dosing only a small portion, or by batch dosing if adding it to the whole icing or if adding the canna-oil to the dough.
My friends and I have found that this recipe does not taste like cannabis when made at a potency of around 10mg of THC per cinnamon rolls ( 1/2 tsp of canna oil per portion of icing).
Sober version: Use only melted vegan butter in the icing to make this recipe sober and family-friendly.
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.