Brown Sugar Cinnamon Pop Tarts

These homemade brown sugar cinnamon pop tarts are way better than the store-bought kind! Made with a homemade pie crust, a simple brown sugar cinnamon filling and topped with a sweet cinnamon glaze!

 

Note: I published this recipe years ago but since have updated the post with more tips, better step by step photos and a more flavorful filling!

I have to admit I have had more than my fair share of pop tarts in my childhood. And there were two that I always gravitated towards.

The frosted strawberry pop tarts, and the brown sugar cinnamon pop tarts. In my college and barely post college days, I would scarf these down for breakfast, snack, dinner…ok even dinner. Sometimes I even went to great lengths and actually used a toaster oven to heat them up. Most times I didn’t. The toaster took too long. So did making pasta back then. Ha, how times have changed.

Since the days of store-bought pop tarts, I have found great satisfaction in making everything from scratch. It seemed only natural that I would get around to making my own homemade strawberry pop tarts and homemade brown sugar cinnamon pop tarts. And I have to say the homemade brown sugar cinnamon pop-tarts are my favorite pop-tart flavor still to this day.

And let me tell you, once you try the homemade version it will be hard to go back and tear open another silver package with your teeth ever again.

Ingredients Needed

• Flour– Use regular all-purpose flour. Be sure to measure it correctly. 
• Salt  
• Butter – You want to use cold unsalted butter for a flaky pie crust. Cut the butter into cubes so it works easily into the pie crust mixture. You will also use some softened butter for the filling.
• Water – Use ice cold water.
• Light Brown sugar – If you don’t have any, you can make your own homemade brown sugar. You could also use dark brown sugar if needed.
• Ground Cinnamon 
• Powdered sugar – Or confectioners sugar. If you have run out, try making your own homemade powdered sugar. Check out my full tutorial on how to make powdered sugar!
• Milk – I used milk for the glaze, but you could also swap and use water or heavy cream.
• Vanilla 
• Corn Syrup – Optional ingredient that makes for a shiny glaze.

How to Make Homemade Pop Tarts

Make the crust.

For these pop tarts we are going to make our own homemade pie crust. You could always save a step and use a store-bought pie crust trust me this step is worth it! I like to make my pie crust in a food processor but you could always make the pie crust in a bowl with a pastry cutter.

Process flour and salt together in food processor until combined, about 2 one-second pulses.

Add butter and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula. 

You can also make the pie crust by hand using a pastry cutter and work in the butter this way. 

Then add in the water a tablespoon at a time. Pulse each time after each addition.

The crust if ready should hold together when you pinch some of it. If it’s dry and crumbly, then it needs more water. 

Then go ahead and wrap the crust in plastic wrap and refrigerate for at least 30 minutes to firm up the crust and make it cold!

Assemble the pop tarts

In a small mixing bowl, stir together the brown sugar, flour, and cinnamon. 

Stir in softened butter and vanilla. You can use a mixer, or a pastry cutter to work the butter into the mixture.

Remove one disk of pastry dough from refrigerator and using a floured rolling pin, roll out on lightly floured surface to 13 by 9-inch rectangle about 1/8 inch thick. Trim dough so that all sides are even and straight.

Using a pizza cutter, cut the dough into 8 small rectangles. Use a ruler if you wish. 

Add 1-2 tablespoons of the brown sugar filling to the center of one rectangle and spread out leaving a 1/2-inch border.

You want to make sure to leave about 1/4-inch border from filling to edge of the pie crust. Otherwise it might leak out!

I add about 1 to 2 Tablespoons MAX of filling. Too much and you risk it leaking out.

Place another square on top and use a fork to crimp the edges to prevent the filling from leaking out in the oven.

You want to make sure to poke holes in the top of each with the tines of a fork to allow steam to escape as they bake.

 This dough is very tender and flaky. If you find your dough is tearing, just pop it back in the fridge for awhile. Seal it with the tines of a fork to get the best closure. 

After they are all prepared, place in the refrigerator on a parchment paper lined cookie sheet to firm up again for another 30 minutes. Then repeat with the remaining dough disk.

When ready, preheat the oven to 375^oF (190^oC).

Egg Wash and Bake. Make egg wash and brush each pop tart with a little egg wash. Place the prepared cookie sheet in the pre-heated oven. Bake for 20-25 minutes until golden brown. Place on a cooling rack before applying glaze.

Place the prepared cookie sheet in the pre-heated oven. Bake for 18-20 minutes until golden brown. Place on a cooling rack before applying glaze.

Make the cinnamon glaze

In a small bowl, combine all three ingredients and stir to combine. You may find you need to add either more powdered sugar or milk to achieve the desired consistency. 

Then simply spread the glaze on your cooled tarts. 

More Recipes To Try

If you’re craving more breakfast treats be sure to try my chocolate fudge pop tarts made with a chocolate pie dough!

And be sure to try my homemade cinnamon rolls with an easy cinnamon roll icing!