Cinnamon Moons

cinnamon moons

There are a few foods that are traditions in my family. My mom is known for her fabulous raisin raisin bread (best from the oven and smothered in butter). My sister Cynthia can make a mean batch of peanut butter cookies, which always comes delivered in a yellow/orange tupperware bowl. They’re so popular you would think her name was…”Aunt Cyn Did you bring Peanut Butter cookies?” My sis Angela is also known for her cookies…she creates a tray full of 8 varieties at Christmas time that are one of my favorite things about the holidays at my parents’ house. As for my sister Sophia, I’m really hoping the homeade cheesecake she made at Thanksgiving is something she brings to the next holiday gathering!

But the one thing that we all make and share a love for is this quick and simple recipe for Cinnamon Moons! I remember this being one of my first baking projects as a kid. I don’t know where this recipe originated, but it is still a fave for my family. I swear that my nephews and niece could eat a panful all by themselves…they’re that good. And the cool thing is that they are sooooooo easy. Even if you don’t cook, you can totally make these and be proud of the results! I kinda think of them as the poor man’s version of Monkey Bread. I don’t know that monkey bread is that much harder to make, but it’s a little bit more time consuming and a lot of people use a special bundt pan to make those. Anyway, here’s how they’re made!

Cinnamon Moons

– 2 cans of biscuits (I use the least expensive, basic brand)
– 1 cup granulated sugar
– 1/2 cup butter or margerine (I’ve always used Blue Bonnet brand)
– 1 tablespoon cinnamon (or more if desired)

Note: This recipe is for a 9×13 pan, but you can half this recipe using just one can of biscuits and bake them in a 8″ round or 8″x8″ square pan.

1. Preheat oven to setting as specified on canned biscuit packaging.

2. Open up canned biscuits and cut each in half into moon shapes.
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3. Melt butter in medium-sized bowl in microwave. Mix up your cinnamon/sugar mixture in another medium-sized bowl.
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4. Dip biscuit into butter, covering fully.
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5. Now dip into cinnamon/sugar mixture. As the picture shows, after dipping several times the cinnamon/sugar mixture gets kinda clumpy, but this is ok.
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6. Place in a greased pan (I just used regular cooking spray). Bake for 10-12 minutes until brown.
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You will need to ration the butter and sugar mixture as you go or you won’t have any left as you near the end of your rolling, but you can always melt more butter and make more cinnamon/sugar mixture if needed. I’m also sure you could throw in your favorite nuts if you wanted a little extra crunch like monkey bread, but I haven’t made them that way.

Hope you enjoyed this little family recipe. By the way, I took this pan into work last week and it was all gobbled down! Everyone kept raving about them! When I told them how easy they were to make, they couldn’t believe it!

Until next time Swellions!!!


A foody Friday


I am going to be going “home” tonight to visit my parents. I have a couple of special projects I’m going to do with my mom. If she let’s me, I might even profile her for my blog. A lot of who I am is a result of watching her over the years. She’s the most awesome seamstress I know. I didn’t inherit any of her sewing skills, but we share a fond interest in all things crafty.

So, with Thanksgiving coming up, I have had a few requests for my pumpkin dip as shown above (Thanks Retta for letting me use your photo). At every party/get together I’ve attended, it has been a huge hit! And it is soooo super easy to make! I have to give credit where credit is due, I got this from user Tiera Lesley at All Recipes. I have a huge craving for pumpkin flavors this time of year…I really would like to make a pumpkin roll sometime, but for now, this is a recipe that I feel confident in making and satisfies my sweet tooth at the same time.

Pumpkin Fluff Dip

– 1 (16 ounce) container frozen whipped topping, thawed
– 1 (5 ounce) package instant vanilla pudding mix
– 1 (15 ounce) can solid pack pumpkin
– 1 teaspoon pumpkin pie spice


1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

This makes about 30 servings. I recommend the generic (not Nabisco) gingersnaps to dip with it. The Nabisco are really hard and don’t get chewy. The off-brands tend to be a little bit snappy/a little bit chewy and that is what I like. I also tried honey Teddy Grahams once and they were good in it too. I’m sure regular graham crackers would be swell as well!

Let me know if you end up making this dip and how it turns out. I promise, It’s really good!

Until next time Swellions!