Cannabis Mini Cinnamon Rolls
Bloom:
1 cup warm milk 110°-115°, or 1/2 milk, 1/2 buttermilk
1 tablespoon yeast
1/2 cup sugar
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Sponge:
1 cup flour
Mix and let rise in warm area covered until bubbly and fluffy, about 30-45 minutes
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cannabis distillate
11 tablespoons melted butter
1.5 teaspoons vanilla
1 teaspoon salt
2 eggs
3 1/2- 4 cups flour
Or instead of all flour, use 2 cups homemade oat flour in place of all flour
Mix and let rise in warm area again, remember too much flour makes a tough dough, so only stir in enough after the two cups so that the dough is handled easily without sticking to your fingers
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Filling:
12 tablespoons melted butter
1.5 cups dark and light brown sugar mixture
1/4 tsp nutmeg
1/2 tsp corriander powder
1/2 tsp ginger powder
2 tsp cinnamon
Mix all together into a paste
Roll dough into either 1 large rectangle, or 2 smaller rectangles for mini rolls
Spread paste onto rectangles, roll up and slice
Roll rectangle up into a log, slice into rounds, place on tray, and let rise for about 20 minutes.
Preheat oven to 325°, bake for however long it takes.
For the glaze: 3 cups powdered sugar, milk, vanilla… Add small amounts of milk to the powdered sugar, and stir until desired consistency
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Or 1/2 cup heavy cream, 1/2 cup brown sugar, 1/2 cup butter, 1 small pkg nut topping, 1 small pkg chopped pecans
Bloom:
1 cup warm milk 110°-115°, or 1/2 milk, 1/2 buttermilk
1 tablespoon yeast
1/2 cup sugar
—————————————–
Sponge:
1 cup flour
Mix and let rise in warm area covered until bubbly and fluffy, about 30-45 minutes
————————–
cannabis distillate
11 tablespoons melted butter
1.5 teaspoons vanilla
1 teaspoon salt
2 eggs
3 1/2- 4 cups flour
Or instead of all flour, use 2 cups homemade oat flour in place of all flour
Mix and let rise in warm area again, remember too much flour makes a tough dough, so only stir in enough after the two cups so that the dough is handled easily without sticking to your fingers
————————————
Filling:
12 tablespoons melted butter
1.5 cups dark and light brown sugar mixture
1/4 tsp nutmeg
1/2 tsp corriander powder
1/2 tsp ginger powder
2 tsp cinnamon
Mix all together into a paste
Roll dough into either 1 large rectangle, or 2 smaller rectangles for mini rolls
Spread paste onto rectangles, roll up and slice
Roll rectangle up into a log, slice into rounds, place on tray, and let rise for about 20 minutes.
Preheat oven to 325°, bake for however long it takes.
For the glaze: 3 cups powdered sugar, milk, vanilla… Add small amounts of milk to the powdered sugar, and stir until desired consistency
——————
Or 1/2 cup heavy cream, 1/2 cup brown sugar, 1/2 cup butter, 1 small pkg nut topping, 1 small pkg chopped pecans
