Dough
3 cups CannaFlour
3 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast
1/2 cup CannaMilk
3 tablespoons butter, melted
1 egg
Filling
1/4 cup CannaButter, softened
1/2 cup brown sugar, packed
2 tablespoons cinnamon
Glaze
1/4 cup Cannabis Cream Cheese, room temperature
1 cup powdered sugar
1/4 cup CannaButter, melted
1/2 teaspoon vanilla extract
Mix 2 1/2 cups of the CannaFlour, sugar, salt, and yeast together in a large bowl. Set aside.
In a separate bowl, combine the CannaMilk and melted butter together. Add the milk mixture to the flour mixture and stir to combine.
Add the egg to the mixture. Begin mixing in the remaining 1/2 cup of the CannaFlour, only enough to make a soft dough. Mix everything together.
Knead the dough for 5 minutes on a lightly floured surface.
Set kneaded dough aside in a lightly greased bowl for 15 minutes.
Roll the dough out on the floured surface. Shape the dough into a rectangle (9"x13").
Prepare the filling by spreading 1/4 cup of softened CannaButter on top of the dough.
Sprinkle brown sugar and cinnamon on top of the dough.
Roll the dough length-wise into a spiralled log shape.
Slice the dough evenly into 10-12 pieces and place in greased 9-inch round pan.
Cover the baking pan and dough with aluminum foil and allow dough to rise for 1 hour. Rolls will be ready to bake once the dough has doubled in size.
Preheat the oven to 375 degrees.
Bake dough for 20-25 minutes in preheated oven, or until lightly browned.
In the last 5 minutes of baking, begin making the glaze. Mix the Cannabis Cream Cheese, powedered sugar, melted CannaButter and vanilla extract together. Mix vigorously until smooth.
Remove cooked cinnamon rolls from the oven. Immediately spread glaze on top and serve hot.