In many parts of Canada we have pastry called “Beaver Tail” that you will often find served beside ski slopes or outdoor ice rinks in the winter.
BeaverTail is basically fried pizza dough that’s stretched thin to resemble the tail of a beaver. After it is deep fried, it is sprinkled with sugar and cinnamon! It’s served piping hot and tastes so good it makes you forget about your frozen toes!
During one winter, I noticed a recipe for Cinnamon Bread while flipping through a magazine.
It reminded me of my favorite slope-side pastry because the recipe called for pizza dough. I rarely bake desserts, but when a recipe calls for ready-made pizza dough I know it has to be fairly simple to prepare.
If this is your first time working with ready-made pizza dough you will notice it sticks to everything and can be difficult to stretch.
My first tip – to make it easier to work with – is to liberally dust your hands (and the cutting board) in flour. My second tip is to allow the dough to warm to room temperature BEFORE you try to stretch it.
When there’s no one looking I pull this sticky cinnamon dessert apart with my hands!
For College Recipe Cafe guests, such as yourself, I take a more civilized approach and cut it into slices. Tastes even better after a day outdoors! Enjoy!
Thanks for stopping in at the Cafe! And, if you like this recipe, please share! Cheers!
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750 g / 26 oz ready-made pizza dough / $1.75
1/4 cup granulated sugar / $0.06
1/4 cup brown sugar / $0.08
1/4 cup unsalted butter, softened / $0.96
1 Tbsp ground cinnamon / $0.24
1 cup icing sugar / $0.15
2 Tbsp milk / $0.07
1/2 Tbsp ground cinnamon / $0.12
- On a floured surface, roll out pizza dough using a rolling pin into a 1/4-inch thick 12″ by 16″ rectangle.
- In a bowl, combine sugars, butter and cinnamon.
- Spread cinnamon mixture over the dough. With the long side parallel to you, firmly roll up the dough into a log.
- Using a paring knife, slice the log in half lengthwise. Twist the two halves so each one looks like a twisted log.
- Curl one end of a twisted log toward the middle while wrapping the other end around to form a circle. Do the same with the second twisted log.
- Transfer both dough rolls to a parchment paper-lined baking sheet (tip: place a second baking sheet underneath to prevent the bottom of the dough from burning). Bake in a 350° F oven until edges are golden brown and bread is cooked through, about 20 minutes. Let cool for 10 minutes.
- To make the glaze, whisk together icing sugar, milk and cinnamon. Drizzle over the bread and serve warm.
adapted from: styleathome