Sticky icky buns can be made easily with simple ingredients. The dough is not complicated and goes together easily. If you love your buns sticky, there is no shortage of ooey gooey goodness here.
- 1 1/4 cup Milk or Cannamilk at 105°F
- 2 1/4 tsp Instant Dry Yeast
- 1/4 cup Granulated Sugar
- 1 Large Egg, Room Temperature
- 1/4 cup Unsalted Butter or Cannabutter, melted
- 3 1/2 cup all-purpose flour
- 3/4 tsp Salt
- 1/2 cup Unsalted Butter or Cannabutter
- 1 cup Brown Sugar
- 1/2 cup Maple Syrup
- 1 cup Brown Sugar
- 1 1/2 Tbsp Ground Cinnamon
- 1/4 cup Butter or Cannabutter
-
Measure all ingredients into a mixing bowl.
-
Mix with stand mixer and dough hook until combined, then knead for 3 minutes.
By hand, mix with a wooden spoon and knead for 5 minutes.
-
Place dough into greased bowl, cover with plastic wrap and let rise for 1 1/2 to 2 hours.
-
Mix all ingredients together and spread evenly in the bottom of 9″ x 13″ pan. Set aside.
-
Mix all filling ingredients together. Set Aside.
-
Roll risen dough out into a 12″ x 18″ rectangle.
-
Spread filling evenly over dough rectangle.
-
Roll up dough starting on the long side
-
Cut roll into 12 equal sized pieces and space out evenly on top of the goo in the 9″ x 13″ pan.
-
Cover with a towel and let rolls rise for 1 hour.
-
Preheat oven to 350°F.
-
Remove towel from risen sticky buns. Put in preheated oven and bake for 40 to 45 minutes.
-
Remove from oven and place pan on cooling rack for 15 minutes
-
Invert onto large serving plate.
-
Enjoy in moderation.
Wake and Bake Cannabis Sticky Buns
After cutting roll into 12 pieces and placing in the pan on top of the goo, cover pan and put in the fridge overnight. In the morning, place pan into a cold oven. Preheat oven to 350°F and continue baking for 40 to 45 minutes. Remove from oven and set on a cooling rack for 15 minutes. Invert and serve
