Cinnamon Moon Rolls
A spell for comfort, coziness, and cinnamon-sweet joy
Some bakes are born from rituals.
This one is born from a craving—not just for sweetness, but for softness. Warmth. A slow unraveling of the week. These cinnamon moon rolls are sticky, spiced, and just a little enchanted.
Perfect for rainy mornings, full moons, or when your spirit needs something soft.
Gather Your Ingredients
Here’s what you’ll need to conjure up a pan of cinnamon moon rolls. Measure with care—or with your heart.
For the Dough (the foundation):
½ cup hot water
¾ cup warm milk
½ cup cold butter
1 egg
½ cup granulated sugar
1 tsp salt
4½ cups all-purpose flour
2 tbsp instant yeast
For the Filling (the flavor spell):
2½ sticks salted butter, softened
2½ cups packed brown sugar
5 tbsp cinnamon (or as much as your spirit tells you)
2 tsp nutmeg
For the Frosting (the final blessing):
4 oz cream cheese, softened
4 tbsp salted butter, softened
3 cups powdered sugar
Vanilla (measured with your heart)
¼ tsp salt
Now let’s begin!!!
The Dough (the foundation of the spell)
½ cup hot water
¾ cup warm milk
½ cup cold butter
1 egg
½ cup granulated sugar
1 tsp salt
4½ cups all-purpose flour
2 tbsp instant yeast
Kitchen spell: Add ingredients to a mixing bowl and let your dough hook knead for 5 minutes.
(For the best results, add the warm milk and hot water last—like sealing a spell with a flame.)
Place your dough in a greased non-stick bowl, cover it gently, and let it rise in a warm place for 2 hours. This is your moment to pause. Light a candle. Let the dough (and your breath) rise.
The Filling (the flavor of the spell)
2½ sticks softened salted butter
2½ cups packed brown sugar
5 tbsp cinnamon (or measure with your heart)
2 tsp nutmeg
Cream it all together into a soft, spiced paste. Set it aside—it’s going to work its magic soon.
Assembly (the sacred scroll)
Once the dough has risen, roll it out on a floured surface into a rectangle, about 18 x 15 inches.
Spread the filling all the way to the edges—don’t be shy.
Witchy tip: If the filling is stubborn, run a spatula under hot water, dry it off, and try again. It spreads smoother when warm—just like you.
Roll the dough up into a tight spiral, like a spell scroll.
Cut into 12 equal pieces and place them in a 9x13 pan (parchment-lined, if you like an easy lift later).
Cover the pan and let the rolls proof again for 1 hour.
The Bake
Bake at 350°F for 25 minutes, until golden, fragrant, and irresistible.
The Frosting (the final blessing)
4 oz softened cream cheese
4 tbsp softened salted butter
3 cups powdered sugar
A dash or 8 of vanilla (measure with your heart)
¼ tsp salt
Whip it all together. Taste. Adjust. Trust your sweet tooth.
Optional ritual: Let the rolls rest slightly before frosting… unless you want that glorious, gooey melt. I won’t stop you.
Serve with…
A hot mug of something warm
A soft blanket
A journal and an intention
Or a good book and bad weather
Cinnamon Moon Rolls are best eaten warm, sticky-fingered, and slow.
Because sometimes, the most powerful spells are the ones that smell like butter, spice, and love.
This recipe was originally discovered by McKenna Barry. Just altered a little to fit my sweet tooth 🌚