There's no better way to wake and bake than with these delicious weed cinnamon rolls! And there’s nothing as wonderful as the aroma of baking cannabis cinnamon rolls filling the house, except possibly the taste of freshly made hot cinnamon rolls.
Use cannabutter to infuse the yeast dough of these cinnamon rolls. By the time they frosted, there will be barely any cannabis flavor at all. Check out my 4 Foolproof Methods for Making Cannabutter tutorial to learn how to make it.
Make Ahead and Freezer Friendly Weed Cinnamon Rolls
To make ahead, make to the point of where the rolls are the parchment lined pan. Cover with plastic wrap and place in the fridge overnight. When you are ready to bake, bring the cinnamon rolls to room temperature, allow them to rise for about an hour, then bake as directed in the recipe.
To freeze the weed cinnamon rolls, freeze unbaked rolls in the prepared pan. Thaw on the counter to room temperature, then let rise about an hour, then bake as directed in the recipe.
A Note on the Dosage for Weed Cinnamon Rolls
Each of the 9 cinnamon rolls will have about 18 mg THC per serving IF you made your marijuana butter from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup cannabis infused butter.
To learn how to adjust the dosage for your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your cannabutter, take my FREE 10 minute online Dosing Class that will teach you how to do it, or better yet, use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
Weed Cinnamon Rolls
- Electric mixer
- 3/4 cup milk warm, 100 degrees F
- 2 1/4 teaspoons yeast 1 packet
- 1/4 cup sugar granulated
- 1 egg large
- 1 egg yolks large
- 2 tablespoons cannabis infused butter melted
- 2 tablespoons butter melted
- 3 cups flout all-purpose
- 1/2 teaspoon salt
- 1/4 cup butter softened
- 2/3 cup brown sugar light or dark
- 1 1/2 tablespoons cinnamon ground
- 4 ounces cream cheese
- 3 tablespoons butter
- 3/4 cup confectioner's sugar
- 3/4 teaspoon vanilla extract
- Add the warm milk to the bowl of an electric mixer and sprinkle yeast and sugar on top. Let stand for 5 minutes or until bubbles start to form.
- Mix in egg, egg yolk and melted cannabutter and butter. Mix until well combined.
- Put a dough hook on the mixer and mix in the flour and salt and mix until a dough forms. Continue to knead the dough with the dough hook for about 5 minutes. If your dough is too sticky, add additional flour, 1 tablespoon at a time. The dough should form a nice ball and only be slightly sticky.
- Transfer dough to an oiled bowl and cover with a clean kitchen towel. Allow dough to rise for about 1 1/2 hours, or until doubled in size.
- Transfer dough to a well-floured surface and roll into a 14x9 inch rectangle.
- Spread softened butter over dough, leaving about 1/4-inch margin on one of the shorter edges of the dough.
- Mix together brown sugar and cinnamon until well combined. Sprinkle mixture over the buttered dough.
- Tightly roll the dough, starting from the 9-inch side without the margin. Place seam side down on a parchment lined baking sheet, making sure to seal the edges of the dough as best you can.
- Trim the ends of the roll so that they are uniform.
- Grease a 9-inch baking pan and line with parchment paper. Preheat oven to 350 degrees F.
- Use a serrated knife to cut the roll into 9 large pieces. Place in the prepared baking pan. Cover with a clean kitchen towel, and let rise for 30 minutes.
- Bake for 20-25 minutes or until just starting to turn lightly brown. Let cool for 10 minutes before frosting.
- Beat all icing ingredients together with an electric mixer until smooth and fluffy. Spread over warm cinnamon rolls and enjoy!