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.

Dough:

• 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 

Filling:

Vegetable Oil

brown sugar

cinnamon

Topping:
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.