I spent last weekend shushing down the slopes at a local ski area. At the top of one of the ski lifts, they serve a scrumptious pastry called “BeaverTail”.
BeaverTail is fried pizza dough that’s stretched thin to resemble the tail of a beaver and sprinkled with sugar and cinnamon! It’s served piping hot and tastes so good it makes you forget about your frozen toes!
When I returned home from skiing I noticed a recipe for Cinnamon Bread while flipping through a magazine. It reminded me of my favorite slope-side pastry because you make it using 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.
The first few times I used ready-made pizza dough in a recipe it took me forever to stretch it out. I later learned it’s much easier to work with if you dust your hands (and the cutting board) in flour. It also helps to let the dough warm to room temperature before stretching.
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. Serve with a hot chocolate after a day outdoors and enjoy!
Thanks for stopping in at the cafe! And, if you like this recipe, please share! Cheers!
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 pairing 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