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📊Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling time)
- Servings: 18 pop tarts
- Diet Type: Vegetarian
- Cuisine: American
Brown sugar cinnamon Pop-Tarts are the ultimate nostalgic treat, and you’re going to love making your own version at home.
They’re warm, flaky, and filled with that sweet cinnamon center you remember from childhood.
You get to control the flavor, the filling, and the icing, making each pastry exactly how you like it.
They’re simple to prepare and bake up beautifully in just a short time.
You can enjoy them fresh, drizzle on a glaze, or even toast them later for a quick breakfast.
Once you taste your homemade version, you’ll never look at the store-bought ones the same way again.
Why This Recipe Stands Out
- All-Butter Crust Creates Unmatched Flakiness: Unlike store-bought versions that crumble into dust, this recipe uses real butter to create delicate, layered pastry with authentic flavor.
- Double the Filling: You get twice as much brown sugar cinnamon goodness compared to boxed pop tarts, with filling that stays creamy and never turns gritty.
- Real Ingredients Only: No preservatives, artificial flavors, or mystery additives means you know exactly what you’re eating.
- Customizable Sweetness: Control the amount of filling and icing to suit your taste preferences perfectly.
- Freezer-Friendly Convenience: Make a batch ahead and freeze for quick, homemade breakfast treats anytime.
- Fun Family Project: Kids love helping cut shapes, seal edges, and spread the glaze, making this a perfect weekend baking activity.
Ingredients You’ll Need
For the Pastry Dough:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cubed
- 1/2 cup ice water
- 1 egg, beaten (for egg wash)
For the Brown Sugar Cinnamon Filling:
- 3/4 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Tools to Use
- Food processor or pastry cutter
- Rolling pin
- Pizza cutter or sharp knife
- Ruler or measuring tape
- Fork
- Pastry brush
- Parchment paper
- Baking sheets
- Small mixing bowls
- Whisk
- Plastic wrap
How to Make the Brown Sugar Cinnamon Pop Tarts
Step-1: Make the Pastry Dough
Whisk together flour, sugar, and salt in a large bowl. Add cold cubed butter to the mixture.
Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse crumbs with pea-sized pieces.
The butter should be visible in small chunks throughout.
Drizzle ice water over the mixture, one tablespoon at a time. Stir gently with a fork until dough just begins to come together.
Don’t overmix or your pastry will become tough.
Turn dough onto a lightly floured surface. Gather it into a ball and divide into two equal portions.
Flatten each portion into a disc shape. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
Step-2: Prepare the Brown Sugar Filling
Combine brown sugar, flour, and cinnamon in a medium bowl. Whisk together until evenly mixed.
Add melted butter and vanilla extract to the dry ingredients. Stir until mixture resembles wet sand and holds together when pressed.
The texture should be paste-like, not crumbly. Set filling aside at room temperature.
Step-3: Roll Out the Dough
Remove one disc of chilled dough from refrigerator. Let it sit for 5 minutes to soften slightly.
Flour your work surface generously. Roll dough into a rectangle about 1/8-inch thick, measuring approximately 9×12 inches.
Use a pizza cutter or sharp knife to trim uneven edges. Cut dough into 9 rectangles, each measuring about 3×4 inches.
Place rectangles on a parchment-lined baking sheet. Refrigerate while you repeat with second disc of dough.
Step-4: Fill and Seal the Pop Tarts
Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove all dough rectangles from refrigerator.
Arrange half the rectangles (9 pieces) on prepared baking sheets, spacing them 2 inches apart.
Spoon 1 tablespoon of brown sugar filling onto center of each rectangle.
Spread filling evenly, leaving a 1/4-inch border around all edges. This border is crucial for proper sealing.
Brush edges of filled rectangles with beaten egg. Place remaining 9 rectangles on top of filled ones.
Press edges firmly with your fingers to seal. Use fork tines to crimp all four edges, creating decorative ridges.
Poke 4-6 holes in top of each pop tart with fork to allow steam to escape.
Step-5: Apply Egg Wash and Bake
Brush entire top and sides of each pop tart with beaten egg. This creates a beautiful golden finish.
Place baking sheets in preheated oven. Bake for 25-30 minutes until pop tarts are golden brown and edges appear slightly crisp.
Watch carefully during last 5 minutes to prevent over-browning. Some filling may bubble out during baking; this is normal.
Remove from oven and let cool on baking sheets for 10 minutes.
Transfer pop tarts to wire racks to cool completely before glazing.
Step-6: Make the Cinnamon Glaze
Whisk together powdered sugar, brown sugar, and cinnamon in a medium bowl.
Add milk and vanilla extract. Whisk vigorously until completely smooth and no lumps remain.
The glaze should be thick but pourable. If too thick, add milk one teaspoon at a time.
If too thin, add more powdered sugar. Spoon glaze generously over cooled pop tarts. Let glaze set for 30 minutes before serving.
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- Best Gingerbread Chocolate Chip Cookies: Festive Twist on a Classic
- Blueberry Overnight Oats: Ultimate Make-Ahead Breakfast
- White Chocolate Peppermint Fudge: Quick & Festive Dessert
Nutritional Information
Per serving (1 pop tart):
- Calories: 385
- Protein: 4g
- Fat: 16g
- Carbohydrates: 58g
- Sodium: 210mg
Tips for Success
- Keep Butter Ice Cold: Cold butter creates steam pockets during baking, resulting in flaky layers. If dough becomes warm while rolling, return it to refrigerator for 15 minutes.
- Don’t Overfill: Use only 1 tablespoon of filling per pop tart. More filling causes leaks and makes sealing difficult.
- Seal Edges Thoroughly: Press firmly with fork tines around all edges. Poor sealing causes filling to explode during baking.
- Chill Before Baking: If pop tarts feel warm after assembly, refrigerate for 10 minutes before baking to help them hold their shape.
- Cool Completely Before Glazing: Warm pop tarts will melt the glaze, causing it to run off instead of setting properly.
- Flour Work Surface Generously: Prevent sticking by using plenty of flour when rolling dough, especially in humid conditions.
- Use Fresh Cinnamon: Spices lose potency over time. Fresh cinnamon delivers the most aromatic, flavorful filling.
Common Mistakes to Avoid
- Overworking the Dough: Mixing dough too much develops gluten, creating tough, chewy pastry instead of tender, flaky layers.
- Rolling Dough Too Thick: Thick dough results in doughy, undercooked centers. Aim for consistent 1/8-inch thickness throughout.
- Skipping the Chill Time: Unchilled dough spreads during baking, causing misshapen pop tarts with leaking filling.
- Using Warm Water: Room temperature or warm water melts butter prematurely, eliminating the flakiness you want.
- Neglecting to Poke Vent Holes: Steam needs to escape during baking. Without holes, pop tarts can burst or puff unevenly.
- Adding Glaze While Hot: This causes glaze to become thin and runny, sliding off instead of creating that signature frosted look.
- Cutting Rectangles Unevenly: Mismatched sizes make sealing difficult and result in irregular baking.
Creative Serving Ideas
- Warm Breakfast Bowl: Crumble pop tarts over Greek yogurt with fresh berries and granola for a deconstructed pastry parfait.
- Ice Cream Sandwich: Slice pop tarts horizontally and sandwich vanilla or cinnamon ice cream between the layers.
- French Toast Style: Dip whole pop tarts in egg mixture, pan-fry until golden, and serve with maple syrup.
- Milkshake Mix-In: Blend crumbled pop tarts into vanilla milkshakes for an indulgent cinnamon roll-flavored treat.
- S’mores Upgrade: Toast pop tarts over campfire and sandwich with chocolate and marshmallows for gourmet s’mores.
- Afternoon Tea Accompaniment: Serve alongside coffee or chai tea with fresh whipped cream on the side.
- Birthday Cake Alternative: Stack pop tarts with buttercream between layers and decorate with extra cinnamon glaze and sprinkles.
- Bread Pudding Base: Cube stale pop tarts and use in bread pudding recipes for extra sweetness and spice.
Frequently Asked Questions
Can I Use Store-Bought Pie Crust?
Yes, store-bought pie crust works as a time-saving shortcut. You won’t get the same flaky texture as homemade, but the flavor remains delicious.
Use refrigerated pie dough sheets and follow the same cutting and assembly instructions.
How Long Do These Pop Tarts Stay Fresh?
Store unfrosted pop tarts in an airtight container at room temperature for up to 3 days.
Frosted ones last 2 days at room temperature. Refrigeration extends freshness to 5 days but may soften the crust slightly.
Can I Freeze Pop Tarts Before Baking?
Absolutely! Assemble pop tarts completely, freeze on baking sheets for 30 minutes, then transfer to freezer bags.
They keep for 3 months. Bake directly from frozen, adding 3-5 extra minutes to baking time.
What’s the Best Way to Reheat Pop Tarts?
Toast in a toaster oven at 300°F for 5-7 minutes until warmed through. Avoid microwaving as it makes pastry soggy.
For crispiest results, reheat unfrosted pop tarts in a regular oven at 325°F for 8-10 minutes.
Can I Make the Dough Ahead of Time?
Yes, wrapped dough keeps refrigerated for 2 days or frozen for 1 month.
Thaw frozen dough overnight in refrigerator before rolling. This makes pop tarts perfect for make-ahead weekend breakfast projects.
Why Did My Filling Leak Out?
Leaking occurs from overfilling, inadequate sealing, or skipping the border around edges.
Use exactly 1 tablespoon filling, leave a 1/4-inch border, and press edges firmly with a fork.
Can I Make Different Flavor Variations?
Definitely! Replace brown sugar filling with fruit preserves, Nutella, apple butter, or lemon curd.
Keep filling thick to prevent excessive leaking during baking.
Is It Normal for Dough to Crack When Rolling?
Some cracking indicates dough needs 5 more minutes at room temperature to become pliable.
If dough is too cold, it shatters when rolled. Let it warm slightly before continuing.
