Pumpkin & Cannabis Cinnamon Buns

AuthorMy Edibles ChefDifficultyIntermediate

Fall is sweater weather, golden suns, chilly days & pumpkin cannabis buns! I made these for the Canadian Thanksgiving & they were a huge hit! The magic is in the filling, you can adjust the amount of cannabutter to make them more or less potent, which is the beauty of making your own edibles.

Yields12 Servings
Prep Time2 hrs 35 minsCook Time25 minsTotal Time3 hrs

Dough Ingredients
 4 cups all-purpose flour
 3 tsp instant yeast
 3 tbsp sugar
 1 tsp sea salt
 3 tbsp butter
 2 tsp pumpkin spice
 1 cup pure pumpkin, fresh or canned, room temp.
  cup whole milk, warmed
 1 egg, room temp.
Filling Ingredients
 2 tbsp cannabutter, room temp.
 ½ cup brown sugar
 3 tbsp pure pumpkin, fresh or canned, room temp.
 3 tsp pumpkin pie spice
Cream Cheese Icing Ingredients
 4 oz cream cheese
 ¼ cup butter
 1 cup icing sugar
 1 tsp vanilla extract
 ¼ cup milk

1

Add the dry ingredients together into a bowl fitted for a stand mixer. Use the dough hook attachement, blend together. Add the butter.

2

In a separate bowl mix the wet ingredients together. Add to the dry ingredients & mix on low speed until the dough has formed. Put mixer on medium-high speed for 7-8 minutes to form the gluten in the dough. Add more flour if the dough is too sticky.

3

The dough will be ready when it looks fairly smooth & when a piece is stretched it should not tear right away. Place into an oiled bowl & cover with plastic. Allow the dough to rise in a warm, draft-free area until it has doubled in size.

4

Once dough has risen, punch it down & place it on a floured table. Roll the dough out to an 18" x 18" square.

5

Spread the filling evenly across the dough except for 1 inch of one side to help create a good seal to prevent the buns from coming apart. Using a pastry brush, lightly brush water on the bare dough edge. Starting on the opposite side, roll the dough up in a spiral pattern. DO NOT roll too tightly or the buns may pop up in the center once baked.

6

Cut the buns using a french knife into even sized rolls. Place into an oiled pan with tall edges or a cake frame. Allow the buns to rise until they have almost doubled in size.

7

Preheat the oven to 350°F/175°C. Once the buns have risen, bake for 25 minutes or until golden brown.

Filling Directions
8

Cream the cannabutter & brown sugar together, add the rest of the ingredients & mix well.

Icing Directions
9

Beat all the ingredients together, use less or more milk for desired consistency.

10

Ice the buns once they have cooled a bit. ENJOY!

 

Ingredients

Dough Ingredients
 4 cups all-purpose flour
 3 tsp instant yeast
 3 tbsp sugar
 1 tsp sea salt
 3 tbsp butter
 2 tsp pumpkin spice
 1 cup pure pumpkin, fresh or canned, room temp.
  cup whole milk, warmed
 1 egg, room temp.
Filling Ingredients
 2 tbsp cannabutter, room temp.
 ½ cup brown sugar
 3 tbsp pure pumpkin, fresh or canned, room temp.
 3 tsp pumpkin pie spice
Cream Cheese Icing Ingredients
 4 oz cream cheese
 ¼ cup butter
 1 cup icing sugar
 1 tsp vanilla extract
 ¼ cup milk

Directions

1

Add the dry ingredients together into a bowl fitted for a stand mixer. Use the dough hook attachement, blend together. Add the butter.

2

In a separate bowl mix the wet ingredients together. Add to the dry ingredients & mix on low speed until the dough has formed. Put mixer on medium-high speed for 7-8 minutes to form the gluten in the dough. Add more flour if the dough is too sticky.

3

The dough will be ready when it looks fairly smooth & when a piece is stretched it should not tear right away. Place into an oiled bowl & cover with plastic. Allow the dough to rise in a warm, draft-free area until it has doubled in size.

4

Once dough has risen, punch it down & place it on a floured table. Roll the dough out to an 18" x 18" square.

5

Spread the filling evenly across the dough except for 1 inch of one side to help create a good seal to prevent the buns from coming apart. Using a pastry brush, lightly brush water on the bare dough edge. Starting on the opposite side, roll the dough up in a spiral pattern. DO NOT roll too tightly or the buns may pop up in the center once baked.

6

Cut the buns using a french knife into even sized rolls. Place into an oiled pan with tall edges or a cake frame. Allow the buns to rise until they have almost doubled in size.

7

Preheat the oven to 350°F/175°C. Once the buns have risen, bake for 25 minutes or until golden brown.

Filling Directions
8

Cream the cannabutter & brown sugar together, add the rest of the ingredients & mix well.

Icing Directions
9

Beat all the ingredients together, use less or more milk for desired consistency.

10

Ice the buns once they have cooled a bit. ENJOY!

Pumpkin & Cannabis Cinnamon Buns

Leave a Reply

Your email address will not be published. Required fields are marked *