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!
– 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.
3. Melt butter in medium-sized bowl in microwave. Mix up your cinnamon/sugar mixture in another medium-sized bowl.
4. Dip biscuit into butter, covering fully.
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.
6. Place in a greased pan (I just used regular cooking spray). Bake for 10-12 minutes until brown.
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!!!