Hot Cannabis Buns
Give this sweet breakfast treat an edge by incorporating BYOB extract.
We like to use BYOB for the filling part of the cinnamon roll process, but you can use it for the dough if you like (just substitute for the butter). The recipe yields 9 cinnamon buns.
With two tablespoons of BYOB extract – 50 mg of THC cannabis extract in coconut oil, each roll will contain approximately 5 ½ mg THC.
2 ¼ teaspoons active dry yeast
¼ cup warm water
1/3 cup sugar
¼ cup butter
1 cup milk
1 teaspoon salt
3 cups + 2 tablespoons all-purpose flour
2 tablespoons (1/2 bottle) BYOB extract
½ cup brown sugar
1 tablespoon ground cinnamon
1 cup confectioners sugar
1 tablespoon milk
¼ teaspoon maple extract
Combine warm water, yeast and a tablespoon of sugar in a small bowl. Set aside until foamy, approximately 10 minutes.
Melt butter in a small saucepan over medium heat. Whisk in the sugar and milk. Cook for about two minutes – until hot, and set aside to cool.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and cooled butter. Stir until the flour is combined, then turn the dough out onto a floured countertop and knead for about five minutes. The dough should be tacky, but it should not stick to your hands.
Put the dough in a lightly oiled mixing bowl, cover with a towel and let rest until doubled (up to two hours).
Grease a 9" square baking pan and set aside.
Combine brown sugar and cinnamon in a small bowl for the filling.
Turn the dough out again onto a floured countertop and knead for two minutes to work out any air bubbles. Let dough rest for 15-20 minutes. Then roll dough into a 12x18 rectangle.
Pour BYOB into a small bowl, and use a pastry brush to spread BYOB over the surface of the dough. Sprinkle the cinnamon sugar mixture to make a thin layer on top of the dough.
Starting at the long end, roll the dough into a log. Cut into nine equal segments and place in the greased pan. Cover the pan with a towel and let the rolls rise for one hour.
Preheat the oven to 350 degrees F. Bake rolls for 24-26 minutes, or until golden brown. Let cool.
To prepare the icing, mix confectioners sugar, milk and maple extract in a small bowl. Use a spoon to evenly distribute icing over the cooled rolls.
Wash mixing bowls, utensils and baking pan, then wipe with alcohol to remove any residual BYOB extract.
Store any leftover cinnamon rolls in an airtight container for up to three days. Make sure the container is labeled as popcorn containing THC and keep it out of reach of children.