A soft, bakery-style roll with the infusion concentrated in the cinnamon filling so the dough stays light and fluffy.
This recipe was built as an original cannabis adaptation of a proven mainstream recipe format, with the infused ingredient placed where it makes culinary sense instead of simply replacing every gram of fat. The goal is better flavor, reliable texture and easier portioning.
Why this recipe works
- Putting the cannabutter in the filling gives an even spiral distribution without changing dough structure.
- A moderate hydration keeps the rolls plush while still easy to shape.
- Nine large rolls make portioning straightforward.
The infusion strategy
This recipe uses cannabutter in a controlled part of the formula, then uses conventional ingredients for the rest of the structure. That keeps the food tasting like the dish first and an edible second. Before cooking, estimate the strength of your infusion with the THC potency calculator, then divide the finished batch into equal portions.
Cloud Nine Cinnamon Rolls
Dose deliberately: potency depends entirely on the strength and amount of your infusion. Calculate the full batch, divide evenly and label infused food clearly. Effects from edibles can be delayed.
Ingredients
- 3/4 cup whole milk, warm
- 2 1/4 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 1/2 cups all-purpose flour, plus more as needed
- 3/4 teaspoon fine sea salt
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons cannabutter, softened
- 2 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk for glaze
Instructions
- Step 1. Mix warm milk, yeast and sugar in a large bowl. Add the egg and melted plain butter. Stir in flour and salt until a shaggy dough forms.
- Step 2. Knead 7 to 9 minutes until smooth and elastic. Cover and rise 60 to 75 minutes, until puffy and nearly doubled.
- Step 3. Mix brown sugar and cinnamon. Roll dough into a roughly 12-by-14-inch rectangle. Spread with the softened cannabutter and plain butter, then sprinkle evenly with cinnamon sugar.
- Step 4. Roll tightly from the long edge and cut into 9 equal pieces. Arrange in a greased 9-inch square pan. Cover and rise 30 to 45 minutes.
- Step 5. Heat oven to 350°F. Bake 22 to 24 minutes, until golden and the center rolls are cooked through.
- Step 6. Beat cream cheese, powdered sugar, vanilla and enough milk to make a thick glaze. Spread over warm—not piping hot—rolls. Divide evenly before calculating potency.
Make it better
- Cut the log with unflavored dental floss for clean spirals.
- For overnight rolls, refrigerate after shaping and let them warm 45 to 60 minutes before baking.
- Glaze when warm so it softens into the spirals without disappearing completely.
Potency, portioning and serving
Do not assume a standard THC number from a spoonful of cannabutter, oil or honey. Strength varies dramatically by flower, concentrate, extraction efficiency and the amount of infused base used. Calculate the entire batch first, then divide by the exact number of servings above. If you want a lighter batch, reduce the infused ingredient and replace the difference with its non-infused equivalent.
For a consistent batch, mix thoroughly and cut or portion by weight when practical. Clearly separate infused food from ordinary food and keep it away from children and pets.
Storage and make-ahead
For the best texture, cool the recipe completely before storing. Keep leftovers airtight and follow the storage guidance in the FAQ below. If freezing, portion first so you do not need to thaw the entire batch at once.
Questions about Cloud Nine Cinnamon Rolls
Can I prepare cannabis cinnamon rolls overnight?
Yes. Shape and refrigerate covered overnight, then let them warm and puff before baking.
Can I put cannabutter in the dough instead?
You can, but keeping it in the filling makes dose distribution and dough texture easier to control.
How should leftovers be stored?
Refrigerate glazed rolls in a sealed container for up to four days and rewarm gently.