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August 26, 2020
Make These Impressive Lime Sweet Rolls

Photo and Recipe Courtesy of Christina Wong

With a YouTube channel, website, and Instagram account all called Baking With Chickens, you’d expect Christina Wong to be making chicken-based savory pastries. But the former cannabis executive isn’t exactly making poultry pot pies. Named after the actual animals she raises in the backyard of her Los Angeles home, Wong uses their (many!) eggs in her sweet creations. Ranging from cannabis-infused treats to non-dosed desserts like a fig-topped cake or chocolate cookies, Wong loves connecting with others through her baking.

After working for big brands like Papa & Barkley and meeting innovative people in the culinary cannabis world like Mellows’ Stephanie Hua, Wong started incorporating the plant into her recipes. Inspired by her experience with edible flowers, Wong decided to try out cannabis leaves mixed in with limes for her sweet roll recipe. The leaves, which are full of beneficial cannabinoids, vitamins, and antioxidants including folate, iron, and vitamin C, have a spicy grass flavor that go well with lemon verbena leaves and sweet lime curd.

You can make this recipe non-dosed with solely chopped up cannabis fan leaves, which are not psychoactive, or you can also make it dosed by swapping in cannabutter, infused oil, or cannasugar. Her recipe allows for you to choose which ingredient to swap as a dosed option, but Wong recommends selecting either the fat or the sugar to replace, so you know precisely how much THC you’re consuming. As far as strains go, she recommends infusing ones high in limonene, which is citrusy, or myrcene, which is peppery, to complement the flavors in the sweet rolls. 

And what if you can’t find cannabis leaves? You can always omit them and make it a dosed sweet roll recipe! Try it as a fun and creative weekend project. Read on for her recipe.

Cannabis Leaf Lime Sweet Rolls Recipe

Creamy, citrusy, and slightly grassy, these lime sweet rolls are swirled with chopped cannabis leaves, lemon verbena, and topped with a lime cream cheese frosting. Originally published on bakingwithchickens.com

Makes 16 servings (two 9-inch pans, 8 buns each)

INGREDIENTS

For the dough: 

  • 2 cups milk (you can use whole milk or full-fat coconut milk)

  • ½ cup vegetable oil if you’re making it non-dosed, or the same amount of cannabutter/infused-oil if you prefer it dosed

  • ½ cup granulated sugar if you’re making it non-dosed, or the same amount of cannasugar if you prefer dosing with cannasugar

  • 1 packet active dry yeast (2¼ teaspoons)

  • 4½ cups all-purpose flour, ½ cup divided (see below)

  • ½ teaspoon baking powder

  • ½ teaspoon baking soda

  • 1½ teaspoons salt

  • 1 cup chopped cannabis leaves (approx 20 medium to large sized leaves chopped into confetti-sized pieces)

  • 12 lemon verbena leaves, chopped 

For the lime curd filling: 

  • 1½  teaspoon lime zest

  • ⅓ cup juice

  • 4 egg yolks

  • ⅔ cup sugar if you’re making it non-dosed, or the same amount of cannasugar if you prefer dosing with cannasugar

  • ⅓ cup unsalted butter, cut up. You can replace this with cannabutter if you prefer it dosed

  • 1 cup chopped cannabis leaves (approx 25 leaves chopped into confetti-sized pieces)

For the candied cannabis leaves:

  • 16 cannabis leaves

  • 1 egg white

  • ⅓ cup granulated sugar 

For the lime cream cheese icing: 

  • 4 ounces cream cheese (room temperature)

  • 4 tablespoons unsalted butter (½ stick), softened

  • 1 cup powdered (confectioner's) sugar

  • Zest from 1 lime

  • Squeeze of juice from half a lime

  • Pinch of salt

  • ¼ cup milk of choice (or more if necessary)

DIRECTIONS

For the candied cannabis leaves:

  1. At least a few hours in advance or the day before, prepare your candied cannabis leaves. 

  2. Dip leaves in egg white and shake off excess. 

  3. Sprinkle both sides with fine baking sugar. 

  4. Lay on a parchment paper to dry for several hours. Candied cannabis leaves will be done when the egg white and sugar crystals have hardened. Set aside. 

For the dough:

  1. In a large pot or a Dutch oven, combine the milk, oil, and sugar. 

  2. Place over low-medium heat until the mixture is warm to the touch, approximately 1-2 minutes. Turn off the heat and let it cool until it’s 105-110 degrees F. If your milk is too hot, it will kill the yeast. 

  3. Sprinkle the yeast on top of the mixture and let sit for 1-2 minutes, until foamy. 

  4. In a medium bowl, mix 1 cup of chopped cannabis and lemon verbena leaves into a bowl with 4 cups of flour.  

  5. Mix the dry ingredients into the pot with the liquid, and stir until an evenly combined dough has formed.

  6. Cover and let sit in a warm place to rise for about 1 hour. Check after halfway through to make sure it’s rising. By the end of the hour, it should have doubled in size and smell yeasty.

For the lime curd:

  1. While the dough is rising, make the lime curd. In a large, heatproof bowl whisk together zest, juice, egg yolks, sugar, and a pinch of salt. 

  2. Place the bowl over a saucepan of simmering water, being careful that the bowl doesn't touch the water. 

  3. Cook until curd mixture begins to thicken, about 15 to 20 minutes, stirring constantly with a rubber spatula. 

  4. Add butter. 

  5. Cook and stir for another 10 to 15 minutes more or until butter is melted.The curd should be the consistency of thick pudding and coats the back of a metal spoon.

  6. Place plastic wrap on the curd surface and chill for 30 minutes or more. Makes 1 cup.

To assemble and bake:

  1. When your dough has risen and doubled in size, add the remaining ½ cup flour, baking powder, baking soda, and salt, and stir until combined. 

  2. Divide the dough in half. 

  3. Roll one half out on a floured surface to prevent sticking and make a 16x8-inch rectangle. 

  4. Spread half the lime curd evenly over the dough. 

  5. Sprinkle half the cup of chopped cannabis leaves evenly over the top. 

  6. Starting with the long edge farthest from you, roll the dough towards you until it is tightly coiled with seam down. 

  7. With a sharp knife, cut into 8 even rolls. 

  8. Place 8 rolls into a 9-inch round cake pan lined with parchment paper. 

  9. Repeat steps 8 through 10 with the second half of the dough.

  10. Preheat the oven to 375 degrees Fahrenheit. 

  11. Let the rolls rest on top of the oven for 15-20 minutes covered with a towel until slightly risen and it fills out the pan. 

  12. For non dosed rolls: Bake for 20-22 minutes, side-by-side on the same middle oven rack until golden brown. Turn the pans halfway through baking for a more even bake on all sides. 

  13. For dosed rolls: Bake at 340 degrees F, and increase baking time by 5-7 minutes until golden brown.  

For the lime cream cheese icing: 

  1. While rolls are in the oven, make the lime cream cheese icing. 

  2. Whisk together cream cheese and butter in a medium bowl until completely combined and smooth. 

  3. Whisk in powdered sugar, lime zest, juice, and salt until fully blended. 

  4. Add milk, 1 tablespoon at a time, until the mixture reaches a pourable, but still thick, consistency. 

To finish your sweet rolls:

  1. Remove buns from the oven and loosen it from the cake pan by lifting the parchment paper sides. 

  2. Transfer onto a baking rack and let it cool. 

  3. When it’s completely cool, spread the icing on top, and decorate each bun with a candied cannabis leaf. 

  4. Stuff those fluffy bun-buns into your mouth! 

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