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Ginger Pecan Rolls

By Eric Wieland | Jun 30, 2012 8:12:36 CST

Ingredients:

  • 2 cups flour
  • 2 tbsp. softened canna butter (1/4 stick)
  • 2.25 tsp. active dry yeast
  • 1/2 cup milk (can use cannabis milk for added potency
  • 1/2 tsp. table salt
  • 1 medium egg (beaten)
  • SEPARATE:
  • 4 tbsp. softened canna butter
  • 3 tbsp. packed brown sugar
  • 2 tbsp. crystalized ginger
  • 1/4 cup chopped pecans
  • 1tbsp. orange peel (grated)
  • SEPARATE:
  • 2/3 cup confectioner's sugar
  • 1/4 cup milk
  • Directions:

    First, take a large mixing bowl and add the of flour, salt, egg, milk, canna butter and yeast until it resembles a dough. Place the dough in a greased or buttered bowl and knead it over once. Allow to rise for an hour. While the yeast dough is rising, start preparing the filling by mixing the 4 tbsp. canna butter, pecans, brown sugar, orange peel and ginger in a separate bowl. Now, take the dough out of the bowl and knead on a floured board about a dozen times, subsequently rolling into a 9 x 13 rectangle. Now, spread the filling you just made over the dough, leaving about an inch from the side. Now, roll it up like a joint, slice into 6 section and place on a greased or buttered baking sheet. Cover with tin foil and allow to rise for a half-hour. While it's rising, preheat the oven to 325 degrees F and bake for 25 minutes or until golden brown. Lastly, mix the milk with the confectioners sugar to make a frosting. If it's too runny, add more sugar. Spread over the hot rolls and allow to cool. Serve and enjoy.

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    lindzzz | Jun 30, 2012
    5 stars5 stars5 stars5 stars5 stars
    These sound so interesting, I have never had ginger rolls before. Can't wait to try it out.
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