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Cinnamon Sugar Baked Treat

This homemade take on an iconic Canadian street food treat is baked instead of fried for a sweet snack or dessert that is equal parts nostalgic, playful and decadent.

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  • 1 hr 10 min
  • Prep time45 min
  • ServingsPortions 6
recipe image Cinnamon Sugar Baked Treat


  • 1/4 cup (60 mL) warm water
  • 3/4 cup (175 mL) granulated sugar, divided
  • 1 pkg (8 g) active dry yeast
  • 1/3 cup (75 mL) Becel® Plant-Based Unsalted Bricks, divided
  • 1/2 cup (125 mL) 2% milk
  • 1 egg, room temperature
  • 1 tsp (5 mL) vanilla extract
  • 2 1/4 cups (560 mL) all-purpose flour (approx)
  • 1/2 tsp (2 mL) salt
  • 1 tbsp (15 mL) ground cinnamon
  • lemon wedges, for serving (optional)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. In small bowl, stir together 1/4 cup (60 mL) warm water with 1 tsp (5 mL) sugar. Stir in yeast. Let stand for 8 to 10 minutes or until foamy.
  2. In small saucepan set over medium-low heat, melt 2 tbsp (30 mL) Becel® bricks. Remove 1 tbsp (15 mL) and reserve for Step 5. Add milk to small saucepan, stir and heat just until warm to the touch.
  3. In large bowl, stir together warm milk mixture, egg, vanilla and 4 tsp (20 mL) sugar. Stir in yeast mixture, 2 1/4 cups (560 mL) flour and salt. Stir together until shaggy dough starts to form. If dough is too sticky, add up to 1/4 cup (60 mL) more flour.
  4. Transfer dough to lightly floured work surface. Knead for 8 to 10 minutes or until smooth and elastic.
  5. Brush medium bowl with 1 tbsp (15 mL) reserved melted Becel® bricks. Transfer dough to prepared bowl. Cover with plastic wrap and let stand at room temperature or in warm place until doubled in volume, about 60 to 70 minutes.
  6. Punch down dough. Divide dough into 6 portions. On lightly floured work surface, roll each portion into an oval shape about 1/4 inch (0.5 cm) thick. Score top of each oval in a crisscross pattern to resemble the tail of a beaver. Arrange on parchment paper–lined baking sheets, spacing at least 4 inches (10 cm) apart. Cover with plastic wrap and let stand for 20 to 30 minutes or until doubled in size.
  7. Meanwhile, in small bowl, whisk together remaining 2/3 cup (150 mL) sugar and cinnamon.
  8. In small microwave-safe bowl, melt remaining Becel® bricks on HIGH for 20 seconds. Brush both sides of beaver tail–shaped pastries. Sprinkle each side of each pastry with 1 tsp (5 mL) cinnamon sugar.
  9. In batches as needed, bake for 15 to 20 minutes or until golden brown. Sprinkle with remaining cinnamon sugar.
  10. Serve pastries warm with lemon wedges, if using.

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