Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Homemade Frosted Brown Sugar Cinnamon Pop Tarts are a nostalgic treat made even better from scratch. Imagine flaky, buttery pastry filled with a warm, cinnamon-spiced brown sugar filling and topped with a sweet cinnamon glaze.

These pop tarts are far superior to the store-bought version and can be customized to your liking. Whether for breakfast, a snack, or dessert, these homemade pastries will delight everyone who tries them.

Kitchen Equipment Needed

• Mixing bowls
• Whisk
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Measuring cups and spoons

Ingredients

For the Pastry:

• 2 1/2 cups (315g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup (225g) unsalted butter, cold and cubed
• 4–6 tbsp ice water

For the Filling:

• 1/2 cup (100g) brown sugar
• 2 tsp ground cinnamon
• 2 tbsp all-purpose flour

For the Egg Wash:

• 1 large egg
• 1 tbsp milk

For the Frosting:

• 1 cup (125g) powdered sugar
• 1/2 tsp ground cinnamon
• 2–3 tbsp milk
• 1/2 tsp vanilla extract

Directions

1. Prepare the Pastry Dough: In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the Filling: In a small bowl, mix brown sugar, cinnamon, and flour until well combined.
3. Roll Out the Dough: On a floured surface, roll out one disc of dough into a 1/8-inch thick rectangle. Cut into 3×4-inch rectangles. Repeat with the second disc of dough. You should have about 16 rectangles.
4. Assemble the Pop Tarts: Place half of the rectangles on a parchment-lined baking sheet. Brush the edges with egg wash. Add a heaping tablespoon of filling to the center of each rectangle, then top with another rectangle of dough. Press the edges together with a fork to seal. Prick the tops with a fork to create vent holes.
5. Chill and Preheat Oven: Refrigerate the assembled pop tarts for 20 minutes while preheating the oven to 375°F (190°C).
6. Bake: Brush the tops with egg wash and bake for 20–25 minutes or until golden brown. Let cool completely.
7. Prepare the Frosting: In a small bowl, whisk together powdered sugar, cinnamon, milk, and vanilla extract until smooth. Spread over the cooled pop tarts and let the frosting set before serving.

Prep Time

30 minutes

Chill Time

1 hour 20 minutes

Cook Time

25 minutes

Total Time

1 hour 55 minutes

Nutrition (Per Pop Tart, Approx.)

• Calories: 320
• Protein: 4g
• Fat: 16g
• Carbohydrates: 40g
• Sugar: 18g

Expert Tips

• Make Ahead: Prepare the dough and filling the night before to save time. Assemble and bake fresh the next day.
• Customization: Add a layer of fruit jam or nut butter to the filling for a unique twist.
• Storage: Store leftover pop tarts in an airtight container for up to 3 days at room temperature or freeze for longer storage.

FAQs

Can I use store-bought pie crust?
Yes, store-bought pie crust can be a convenient alternative to homemade dough.

Can I make these gluten-free?
You can use a gluten-free all-purpose flour blend for the pastry dough.

How do I reheat these pop tarts?
Reheat in a 350°F (175°C) oven for 5–7 minutes or in a toaster oven for a crisp finish.

Storing & Reheating

• Storing: Keep in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Freeze unbaked or baked pop tarts for up to 2 months. Thaw overnight in the fridge before baking or reheating.

Substitutions & Variations

• Dairy-Free: Use vegan butter and plant-based milk.
• Flavor Variations: Swap the brown sugar filling for chocolate hazelnut spread or fruit preserves.
• Topping Ideas: Sprinkle the frosting with cinnamon sugar or colorful sprinkles for added flair.

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Homemade Frosted Brown Sugar Cinnamon Pop Tarts are a nostalgic treat made even better from scratch. Imagine flaky, buttery pastry filled with a warm, cinnamon-spiced brown sugar filling and topped with a sweet cinnamon glaze. These pop tarts are far superior to the store-bought version and can be customized to your liking.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Whisk
• - Rolling pin
• - Baking sheet
• Parchment paper
• - Pastry brush
• Measuring cups and spoons

Ingredients

  

• #### For the Pastry:
• - 2 1/2 cups 315g all-purpose flour
• - 1 tbsp granulated sugar
• - 1 tsp salt
• - 1 cup 225g unsalted butter, cold and cubed
• - 4–6 tbsp ice water
• #### For the Filling:
• - 1/2 cup 100g brown sugar
• - 2 tsp ground cinnamon
• - 2 tbsp all-purpose flour
• #### For the Egg Wash:
• - 1 large egg
• - 1 tbsp milk
• #### For the Frosting:
• - 1 cup 125g powdered sugar
• - 1/2 tsp ground cinnamon
• - 2–3 tbsp milk
• - 1/2 tsp vanilla extract

Instructions

 

• **Prepare the Pastry Dough:** In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
• **Make the Filling:** In a small bowl, mix brown sugar, cinnamon, and flour until well combined.
• **Roll Out the Dough:** On a floured surface, roll out one disc of dough into a 1/8-inch thick rectangle. Cut into 3x4-inch rectangles. Repeat with the second disc of dough. You should have about 16 rectangles.
• **Assemble the Pop Tarts:** Place half of the rectangles on a parchment-lined baking sheet. Brush the edges with egg wash. Add a heaping tablespoon of filling to the center of each rectangle, then top with another rectangle of dough. Press the edges together with a fork to seal. Prick the tops with a fork to create vent holes.
• **Chill and Preheat Oven:** Refrigerate the assembled pop tarts for 20 minutes while preheating the oven to 375°F (190°C).
• **Bake:** Brush the tops with egg wash and bake for 20–25 minutes or until golden brown. Let cool completely.
• **Prepare the Frosting:** In a small bowl, whisk together powdered sugar, cinnamon, milk, and vanilla extract until smooth. Spread over the cooled pop tarts and let the frosting set before serving.