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Cinnamon Moons

The Cinnamon  Moons are a staple in my mother's freezer. Each grand child has their favorite that Oma bakes and this is one of my youngest's favorites. Sunday Fasba is such a treat especially when these make an appearance. In honor of my Mother's birthday today, I am posting these with a big thank you to her for always making it a priority to bless my kids the way she knows best, through the love that comes from  her kitchen. Danke Mama, wir haben dir alle sehr lieb.

  • 1 tablespoon of quick rise yeast
  • 4 1/2 cups flour
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 1 cup butter / margarine
  • 3 eggs, beaten
  • 1 1/4 cups scalded milk 
Vegetable Oil
brown sugar
1 beaten egg to brush on top
Coarse sugar
  1. Combine the dry yeast with 4 cups of the flour, and salt.
  2. Cut in the butter with a pastry blender until you have the texture of fine crumbs.
  3. Beat the eggs with the sugar add the warm liquid.
  4. Add the egg mixture to the flour mixture.
  5. Stir mixture together, kneading a bit to combine the liquid and the dry. At this point the dough is still sticky.
  6. Place in refrigerator over night or a couple of hours. 
  7. Divide the dough into 4 balls.
  8. Roll each ball into a circle about a 1/4 inch thick.
  9. Lightly brush the dough with vegetable oil.
  10. Sprinkle with desired amount of brown sugar and cinnamon. 
  11. Cut the dough into 12 wedges.
  12. Starting at the wide edge roll up the crescents.
  13. Place on parchment lined baking sheet.
  14. Brush each roll with beaten egg. Sprinkle with coarse sugar.
  15. Let rise for 1/2 hour.
  16. Bake at 375 for 15 minutes or until golden brown. Every oven bakes differently so keep an eye on them to know how long your oven takes. I also prefer mine on the lighter side. 
  17. Makes 48 crescents.


  1. This looks wonderful...I'm going to prepare them on Saturday night for Sunday morning's breakfast. Thank you!

    How do your other children like them best?


  2. You said that these are a staple in her freezer. How does she freeze them? Before or after baking? Are there any instructions for baking/reheating when you pull them from the freezer? These sound delicious!


    1. amidthismoment- She bakes them and then freezes them. I don't think we have ever had them reheated. When you thaw them it is best to take them out of the container so they don't get soggy.

  3. Could you mix the dough in a bread machime and then form the crescents?

    1. Sure you can, I only use my old bread machine on the dough cycle and do all my bread/yeast products this way. I'll be baking up a batch of these for my grandchildren and family soon, thanks for posting.


    2. Using the bread machine, do you still scald the milk and do you need to melt the butter before placing into the machine?

    3. I'd heat the milk with the butter added, let cool to room temp and add to machine. (you don't want to cook your eggs)

    4. Anonymous, thank you for answering the questions regarding a bread machine. I don't have one, so I appreciate others chiming in here.

  4. I'll be over shortly!!! LOL. Those look delicious, and with a nice cold glass of milk... yum!

  5. I have made these with pillsbury crescent dough from the freezer section but these look so much better. Great photos. Angharad

  6. I just baked them this morning and already one pan is eaten. They really are scrumptious. Sherri

  7. Oh my! These look divine! I have never used the quick rise yeast. Do you think there would be a difference if I used the regular yeast? I bake a lot so I buy the big blocks of yeast from Sam's.
    On a side note, I adore y'alls cookbook! I bought multiple copies for Christmas gifts along with quilted potholders I made.

    1. Using regular yeast would be perfectly fine. It will just take a little extra rising time. Just take a 1/2 cup of water from the recipe to dissolve your yeast, or the flour won't be enough.

  8. My daughter and I made these a few days ago, and they were delicious! A new favorite for our house. We just dumped all the ingredients in the bread machine, let it mix, and then followed the rest of the instructions that were given. So good!


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