Magical Butter's Cannamon Rolls

[Truth Seeker]

For those who like to wake and bake, these cannamon rolls will have you start the day as you mean to go on, stoned. I mean, who doesn't like cinnamon rolls? If you can answer that, well this is not a treat for them, it's a treat for you. This marijuana recipe may take a bit of time and a bit of baking skill, but it is worth the time and effort. You can prepare the dough and leave it in the fridge overnight, ready for the morning to be made into this cannabis culinary delight. We only put Magical Butter in the dough as these have the potency to knock your block off.

Ingredients

• 
  Dough:
• 4 ½ - 5 cups of all-purpose flour
• 2 tsp of active dry yeast
• 1 cup milk
• 1/3 cup of Magical Butter
• 1/3 cup of granulated white sugar
• ½ tsp salt
• 3 large eggs
  
  Filling:
• 1/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup unsalted, cold, chopped Magical Butter
• 1/2 cup raisins or currants (optional)
• Half-and-half (or light cream)
  
  Glaze: (Optional)
• 1/2 cup powdered icing sugar
• 1 - 2 tablespoons half-and-half (or light cream)

Step by Step Instructions

1. Combine 2 ¼ cups of flour and the yeast
2. In a small saucepan, heat the milk, Magic Butter, sugar and salt, stirring constantly until just warm and the Magic Butter is almost melted.
3. Gradually pour the mixture into the flour and yeast mixture, mixing at a slow speed. Add the eggs one at a time, taking time to beat well after each one is added. As soon as it is all combined, beat the mixture at a high speed for 3 minutes.
4. Knead as much of the 2 ¼ to 2 ¾ cups worth of flour as you need to make a smooth dough that smooth and elastic but not sticky (should take 3 to 5 minutes).
5. S-hape it into a ball and place in greased bowl, cover with plastic wrap and let rise in a warm place until it has almost double (around 1 ½ to 2 hours).
6. Gently punch the dough to release any air and let rest of 10 mins.
   
7. Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon.
8. Cut in the cold butter until the mixture is crumbly.
9. Roll the dough into a 12 inch square. Sprinkle the filling evenly over the rolled out dough and top with raisins (optional).
10. Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls).
11. Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.)
12. Slice the log into eight equal-sized pieces.
13. Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan.
14. Cover rolls loosely with lightly greased plastic wrap, leaving room for rolls to rise, at room temperature, until almost doubled (about one hour). Break any surface bubbles with a toothpick. Lightly brush rolls with half-and-half or light cream.
15. Bake in a 375 F oven for 25 to 30 minutes or till light brown, and a toothpick inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow.
16. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
17. Remove rolls from oven.
18. Brush again with half-and-half or light cream.
19. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.
20. Drizzle with the glaze.
21. Serve warm or at room temperature.

Order Your Very Own Magic Butter Making Device At MagicalButter.com!

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