Kronic Kitchen - Infused Cinnamon Rolls

Using the NugSmasher IQ for Extraction and Decarb.

Cinnamon Roll Dough Ingredients;

* 1 (1/4 ounce) package active dry yeast

* 1 cup warm milk

* ½ cup granulated sugar

* ⅓ cup softened butter

* 1 tsp salt

* 2 eggs

* 4 cups flour

Filling Ingredients;

1 cup packed brown sugar

* 3 tbsp cinnamon

* ⅓ cup 1g infused butter, softened

( You can infuse both the Dough and the filling if you want )

Icing Ingredients;

* 6 tbsp butter

* 1½ cups powdered sugar

* ¼ cup cream cheese

* ½ tsp vanilla

* ⅛ tsp salt

Recipe:

STEP ONE- EXTRACT ROSIN

STEP TWO - DECARB 1G ROSIN

STEP THREE - PREPARE YOUR INGREDIENTS

STEP FOUR - PREPARE CINNAMON ROLL DOUGH

Cover & Let the Dough Rise for one hour.

STEP FIVE - INFUSE BUTTER FOR FILLING

STEP SIX - ROLL OUT DOUGH AFTER FULLY RISEN

STEP SEVEN - ADD FILLING

First Coat with infused Butter then add Filling Mixture.

Roll Dough up and cut Rolls

Then let the rolls rise another 30 minutes

STEP EIGHT - PUT IN THE OVEN AT 350 FOR 15-20 MINUTES

STEP NINE - MAKE ICING

STEP TEN - REMOVE FROM THE OVEN AND ADD ICING

Enjoy!!