Cinnamon Roll Edibles With Cream Cheese Frosting
(20 mg THC each, 12 big rolls, 240 mg total batch)
Decarboxylation
1.7 g flower at 20-22 % THC (or 0.6-0.7 g good kief/hash)
240 °F for exactly 40 minutes in a sealed mason jar or oven bag. Cool completely → ~240 mg usable THC.
Infusion
Melt ¾ cup (170 g) clarified canna-butter or refined coconut oil to 170 °F.
Stir in decarbed material + 1 tsp liquid sunflower lecithin.
Hold 185 °F sous-vide (or lowest slow-cooker setting) for 4 hours.
Strain hard through 90-micron bag while hot.
You now have exactly 240 mg crystal-clear, flavorless infused fat.
Dough
2 ¾ cups (350 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ tsp salt
2 ¼ tsp instant yeast
½ cup (120 ml) whole milk
¼ cup (60 ml) water
3 tbsp (42 g) regular unsalted butter
1 large egg
All 240 mg infused fat from above (melted and cooled slightly)
Filling
¾ cup (165 g) dark brown sugar
2 tbsp ground cinnamon
¼ cup (57 g) regular unsalted butter, very soft
Cream Cheese Frosting
4 oz (113 g) cream cheese, room temp
¼ cup (57 g) unsalted butter, room temp
1 ½ cups (180 g) powdered sugar
1 tsp vanilla extract
pinch salt
1–2 tbsp milk to thin
Steps
1. Warm milk + water to 110 °F, stir in yeast + 1 tsp sugar, wait 5 min until foamy.
2. In stand mixer: flour, remaining sugar, salt. Add yeast mix, egg, regular butter, and the 240 mg infused fat. Knead with dough hook 8 min until smooth.
3. First rise 60–90 min until doubled.
4. Roll into 12×18 rectangle, spread soft regular butter, sprinkle cinnamon sugar, roll tight, slice into 12 rolls.
5. Second rise 30–45 min in greased 9×13 pan.
6. Bake 350 °F for 22–26 min until golden.
7. Beat frosting ingredients until fluffy, spread on warm rolls.
Storage: counter 2 days, fridge 1 week, freeze unfrosted 3 months.
Dosing: 240 mg ÷ 12 = 20 mg exact per roll.
Zero weed taste, pure bakery cinnamon roll perfection with a heavy, happy body high.
Eat half if you still have responsibilities. Eat one and cancel your plans.