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Easy Canna Cinnamon Rolls

Bongin' Blonde's Best

By Nancy FingerhoodPublished 7 years ago 2 min read

Bongin' Blonde will tantalize your tastebuds with her canna cuisine.

An easy cannabis cinnamon roll recipe. Enjoy for those days when you want to wake and bake!

You'll Need:

  • Two tablespoons of chopped hazelnuts
  • One teaspoon of nutmeg
  • One teaspoon of cinnamon
  • A touch of salt
  • One teaspoon of vanilla - get the good quality!
  • Two tablespoons of sugar
  • Quarter cup of cannabutter for filling - that is the precious gold!
  • Container of crescent roll dough
  • Four ounces of cream cheese - don't get the cheap stuff!
  • Flour for the table to prevent the dough from sticking
  • Powdered sugar for the glaze
  • Quarter cup of vanilla creamer


Put half a cup of cold canna butter in a large bowl. Add a quarter cup of brown sugar. Mix together with your hands. Add two tablespoons of flour. Add hazelnuts to add texture. Add a teaspoon of cinnamon and nutmeg. Add vanilla. Add a touch of salt. Put in the refrigerator to keep cold while making the dough.

Put flour down on your surface. Lay out your crescent roll dough. Put some flour on it. Use your dough while it is still cold. It is harder to work with if it becomes warm. Roll with roller if needed. Place canna butter filling on the dough. Spread crumbles evenly. Sprinkle white sugar over filling. Roll dough the long way.

Spread some canna butter on the rolled dough to make it more gooey (adds to the yum factor).

Grease a pan with canna butter.

Cut your dough into about one and a half inch pieces. Place little canna rolls into the pan. Top them with a little cinnamon and sugar.

Heat oven to 325 degrees. When cooking with canna butter, you want your oven temperature to be lower than if cooking with regular butter.

While the cinnarolls are in the oven, you will make the glaze. Cook them for ten minutes.

Put your cream cheese in a bowl. Make sure the cream cheese is not too hard. Add powdered sugar. Cut that in with a fork. Add two tablespoons of canna butter. Add vanilla creamer. Stir and put mixture in the microwave oven for 30 seconds to get a runny consistency.

Pour the glaze over the finished cinnamon rolls. Spread evenly over the rolls.

And there you have delicious canna cinnamon rolls!

There are two things I love about these cinnamon rolls the most.

They melt in your mouth when you eat them and they are so easy to make. You can of course, tell your friends you spent hours slaving away making the dough. They won't be able to tell the difference.

Just be careful when you eat them. They are so yummy, you may want to eat several and depending on how strong your canna butter is, it may be overwhelming. You can always make a batch using regular butter so you can eat those while you are high.

There are a few ways to make cannabutter.

Some use a stove top method.

You'll need a pound of butter for every ounce of trim you use, a strainer, cheese cloth and a bowl.

For the stove top method you can use a double boiler. Add water to the lower pot and let the steam mix the cannabis and butter together.

When you have a rolling boil, add your butter. Keep the heat on simmer or low.

You can put your trim in a food processor or put it in a bag and squish it.

Add a cup of water to your melted butter. Add the cannabis and simmer for about 3 hours.

Put the cheese cloth over your strainer which is sitting on your bowl and carefully pour the canna butter. Fold the edges of the cheese cloth and twist up. Squeeze excess into bowl.

Put the bowl of canna butter in the fridge for at least two hours.

Pour out excess water.

Now, start cooking with cannabis!


About the Creator

Nancy Fingerhood

I am the creator of the web series, Mile High Nancy about a 420 chef in Colorado who is also a single mother by choice and aspiring comedian. I also have a blog called Confessions of a Middle Aged Woman Gone Wild.

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