By: Chef “C”
Ingredients
Dough:
1/4 -ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup Cannabutter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted Cannabutter, plus more for pan
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
3/4 cup raisins, walnuts, or pecans, optional
Glaze:
4 tablespoons Cannabutter
2 cups powdered sugar
1 teaspoon vanilla extract
3 to 6 tablespoons hot water
Directions
Heat oven to 350 degrees F.
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted Cannabutter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted Cannabutter all over dough. The more Cannabutter you use the greater the effect. Mix sugar and cinnamon and sprinkle over Cannabuttered dough. Sprinkle with walnuts, pecans, or raisins if desired. I prefer raisins and a little bit of choped walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with Cannabutter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
Meanwhile, mix Cannabutter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
