Homemade Cannabis-Infused Vegan Cinnamon Rolls Recipe

Theses cannabis-infused cinnamon rolls are soft as a pillow, ooey and gooey, and taste just like a cinnamon-dusted dream.

Course Breakfast, Dessert

Cuisine American

Keyword canna-oil, cinnamon, winter

Prep Time 1 hour 40 minutes

Cook Time 20 minutes

Total Time 2 hours

Servings 12 rolls

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

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 13x9-inch (33x23 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.