If you thought I could roll a joint, just wait ‘till you check out these cinnamon buns. They take a while to make, so keep that in mind, but they’re well worth it and are way better than store bought, or those ones in a tube.
Dissolve 1 package of yeast in 1 cup of warm milk and 1 teaspoon sugar, and let rise for about 10 minutes, until it doubles in size.
In a large bowl, combine remaining ½ cup of sugar, 4 cups flour, and 1 teaspoon of salt, and create a dip in the middle. Pour in yeast mixture, 2 slightly beaten eggs, and a ½ cup of melted canna butter. Mix thoroughly and knead well. Form it into a ball, and place the dough in greased bowl, then cover and let rise for about and hour, until it doubles in size.
On a floured surface, roll out the dough to an approximate 12” x 18” inch rectangular shape, and ¼” thickness.
Spread ½ cup of melted canna butter on top on dough. Combine 1 cup of brown sugar with 3 tablespoons of cinnamon, and sprinkle evenly to the edges, then add ¾ of a cup of washed and plumped raisins.
Roll the long side and slice into 12 pieces. Place in greased pan, cover, and let rise for about an hour, until they’ve almost doubled in size.
Preheat oven to 350F and bake about 24 minutes, until rolls are browned and cool in the pan for 60 minutes.
In a bowl, mix 3 cups icing sugar, 1 teaspoon of vanilla and about ¼ cup of milk. If the icing is a little too thick, add a little extra milk until it get to the right consistency… and then drizzle it all over your buns.
1 package (2 and ¼ teaspoons) active dry yeast
1 cup warm milk
½ cup white sugar
4 cups flour
1 tsp salt
2 eggs, slightly beaten
½ cup melted canna butter
½ cup melted canna butter
1 cup brown sugar
3 Tbsps cinnamon
¾ cup raisins (washed and plumped)
3 cups icing sugar
1 tsp vanilla
¼ cup milk
Thin with extra milk if too thick to drizzle
- Dissolve yeast in warm milk and 1 tsp sugar.
- In a large bowl, place dry ingredients and create a dip in the middle.
- Pour in yeast mixture, eggs and melted canna butter (1/2 cup). Mix thoroughly and then knead well.
- Form into a ball and place in greased bowl, cover and let rise until double in bulk (I hour).
- Roll out dough onto a floured surface to a 12 x 18” rectangular shape and ¼ thickness.
- Spread melted canna butter on top on dough.
- Combine and sprinkle sugar and cinnamon evenly to the edges then add raisins.
- Roll from long side. Slice into 12 pieces, place in greased pan, cut side down, cover and let rise until almost double in size (one hour).
- Bake in a 350 oven until rolls are browned, 24 minutes.
- Cool in pan 60 minutes then drizzle with icing