Cinnamon rolls are a perfect start to any winter day. They’re warm, sweet and topped with a delicious icing. Homemade cinnamon rolls triumph over every other kind I’ve enjoyed, and this medicated version is sure to blow you away! These cannabis-cinnamon rolls are puffy, full of cinnamon-sugar, and topped with a homemade cream-cheese icing. Rejoice!

Here’s What You Need:

Dough Ingredients

2 cups unbleached all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon salt

¼ cup cannabis-infused butter (refrigerated/cold)

¾ cup whole organic milk

baking pan

nonstick cooking spray

Cinnamon Swirl Ingredients

1/3 cup of cannabis-infused butter (room-temperature)

1 cup light brown sugar (packed)

1 tablespoon ground cinnamon

Cream-Cheese Icing Ingredients

2 oz cream cheese (room temperature)

¼ cup butter (room-temperature)

1 teaspoon organic pure vanilla extract

1 teaspoon organic maple syrup

1¼ cups confectioner’s sugar

How to Make Cinnamon Rolls with Cream-Cheese Icing

Cinnamon Roll Preparation

To begin, preheat your oven to 350 degrees Fahrenheit.

In a large mixing bowl, combine all of the dry ingredients: flour, baking powder, sugar, salt.

Next, cut the ¼ cup of cannabis-infused butter into small parts and add them to the dry ingredients. Mix the dry goods and cannabis-infused butter with a standing or electric hand-held mixer until the dough is crumbly.

Then, create a well (dig a hole) in the center of the crumbly goods and proceed to pour in the milk.

Stir the mixture together with clean hands, adding either more flour or milk as necessary until a soft ball of dough has formed.

Next, lightly flour a clean surface, such as your kitchen counter, and turn out the dough. Kneed the dough a few times by hand, and then proceed to roll the dough out into a large rectangle using a rolling pin.

Cinnamon Swirl Preparation

To begin, take a small bowl and combine the light brown sugar and ground cinnamon, mixing so they are well combined.

Next, spread the 1/3 cup of room-temperature cannabis-infused butter onto the rolled out rectangular dough. I find this the easiest way to do the swirl, as the room-temperature butter will act like glue and make the cinnamon-sugar blend adhere to the dough.

Next, sprinkle the cinnamon and brown sugar blend over the entire surface of the dough.

Then, roll the dough up like you would a jelly roll until it is formed into a long, narrow log.

After, slice the log into individual cinnamon rolls (approximately 15 rolls), and place each one into a greased baking pan, leaving about an inch of room all the way around each roll. It is not ideal to use a cookie sheet – you want to have higher sides as the rolls will rise in the oven, and this is also why you should ensure space around each roll.

Place the baking pan containing the cinnamon rolls into your preheated oven and bake them for 15 minutes, or until all the rolls have poofed and are a light golden-brown.

Remove the cinnamon rolls from the oven and place them to the side for now.

Cream-Cheese Icing Preparation

To begin, in a medium size bowl, combine the cream cheese, butter, vanilla extract, maple syrup and confectioner’s sugar.

Mix thoroughly until your icing is created – taste to ensure the flavors are all there. You can always add more cream-cheese, maple syrup, etc.

Spread your cream-cheese icing over each of your warm, cinnamon buns and watch the icing melt over the tops.

Serve immediately and enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!