These brown sugar cinnamon pop tarts are buttery, flaky, and filled with the warmest cinnamon-sugar filling you can imagine. They're worlds better than the store-bought version-real butter, real cinnamon, and a sweet vanilla glaze that hardens just enough to make each bite feel like a little celebration. I first made these on a rainy Saturday morning when Liam asked if we could "make the toaster ones, but better," and honestly, he was onto something. They take a little time, but the dough is simple, and the filling comes together in seconds.
If you love homemade pastries, you'll also want to try these flaky Apple Turnovers or this comforting Apple Galette.
Why You'll Love This Brown Sugar Cinnamon Pop Tarts
These homemade Brown Sugar Cinnamon Pop Tarts are everything the box version wishes it could be. The pastry is tender and flaky, made with cold butter and just a little sugar. The filling is warm, sweet, and smells like cinnamon rolls baking. And the frosting? It's vanilla-scented, lightly sweet, and sets up just enough to give you that classic pop tart finish.
They're also surprisingly easy once you get the hang of it. The dough chills while you prep the filling, and assembly feels a little like making tiny hand pies. You can freeze them unbaked or baked, frost them or skip it, and they still taste incredible. Kids love them, adults love them, and they make your kitchen smell like a bakery.
Jump to:
- Why You'll Love This Brown Sugar Cinnamon Pop Tarts
- Brown Sugar Cinnamon Pop Tarts Ingredients
- How to Make Brown Sugar Cinnamon Pop Tarts
- Substitutions and Variations
- Equipment For Brown Sugar Cinnamon Pop Tarts
- Storage Tips
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Homemade Frosted Brown Sugar Cinnamon Pop-Tarts
Brown Sugar Cinnamon Pop Tarts Ingredients
Here's everything you need to make these flaky Brown Sugar Cinnamon Pop Tarts from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Pastry:
- All-purpose flour: Forms the base of the dough and gives the pastry structure. Spooning and leveling your flour helps avoid dense dough.
- Granulated sugar: Adds a touch of sweetness to the pastry without making it taste like a dessert.
- Salt: Enhances the butter flavor and balances the sweetness in the filling.
- Unsalted butter: The key to flaky layers. Cold butter creates steam pockets as it melts, which makes the pastry tender and light.
- Ice water: Brings the dough together without warming the butter. Add it slowly so the dough doesn't get sticky.
For the Filling:
- Brown sugar: Packed dark or light brown sugar gives the filling its rich, caramel-like sweetness.
- Ground cinnamon: The heart of the flavor. Use fresh cinnamon if you can-it makes a big difference.
- All-purpose flour: Helps absorb moisture so the filling doesn't leak out during baking.
For the Frosting:
- Powdered sugar: Creates a smooth, sweet glaze that hardens slightly as it sets.
- Vanilla extract: Adds warmth and a hint of bakery-style flavor.
- Milk: Thins the frosting to a drizzle-able consistency. Start with one teaspoon and add more if needed.
How to Make Brown Sugar Cinnamon Pop Tarts
Follow these steps to create your own scratch-made Brown Sugar Cinnamon Pop Tarts with buttery pastry and sweet cinnamon filling.
Make the pastry: In a large bowl, whisk together the flour, sugar, and salt. Add the chilled, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter. Slowly drizzle in ice water, stirring gently, until the dough just starts to come together. Divide the dough into two equal disks, wrap each in plastic, and refrigerate for at least 2 hours or up to overnight.
Prepare the filling: In a small bowl, stir together the brown sugar, cinnamon, and flour until well combined. Set it aside while the dough chills.
Roll out the dough: Lightly flour your work surface and roll out one disk of dough to about ⅛-inch thick. Use a knife or pastry cutter to trim it into rectangles, roughly 3x4 inches. Gather scraps, re-roll, and cut more. Repeat with the second disk so you have an even number of rectangles.
Assemble the pop tarts: Lay half the rectangles on a parchment-lined surface. Spoon about 1 to 1 ½ tablespoons of filling into the center of each, leaving a border around the edges. Lightly brush the edges with water, then top with the remaining rectangles. Press the edges firmly with a fork to seal, and poke a few small holes in the top to let steam escape.
Chill the assembled tarts: Place the assembled pop tarts on a baking sheet and refrigerate for 15 to 20 minutes. This helps them hold their shape during baking.
Bake: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the chilled pop tarts on the sheet, leaving space between them. Bake for 20 to 25 minutes, until the edges are golden brown and the tops look lightly puffed. Let them cool completely on the sheet before frosting.
Make the frosting: In a small bowl, whisk together the powdered sugar, vanilla, and 1 teaspoon of milk until smooth. Add more milk, a few drops at a time, until the frosting is thick but drizzle-able. Spread or drizzle it over the cooled pop tarts and let it set for about 10 minutes before serving.
Substitutions and Variations
- Whole wheat pastry: Swap half the all-purpose flour with whole wheat pastry flour for a slightly nuttier flavor.
- Vegan option: Use cold vegan butter and swap the milk in the frosting for almond or oat milk.
- Different fillings: Try strawberry jam, Nutella, or apple pie filling instead of cinnamon sugar.
- Maple frosting: Replace the vanilla with maple extract for a cozy fall twist.
- Skip the frosting: These are delicious plain, especially warm from the oven.
Equipment For Brown Sugar Cinnamon Pop Tarts
- Large mixing bowl for the dough
- Pastry cutter or fork to cut in the butter
- Rolling pin to roll out the dough
- Baking sheet for baking
- Parchment paper to prevent sticking
- Small mixing bowls for filling and frosting
- Whisk or spoon for mixing
Storage Tips
Store baked and frosted Brown Sugar Cinnamon Pop Tarts in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat frozen tarts in a toaster oven or regular oven at 350°F for 5 to 8 minutes.
You can also freeze unbaked, assembled Brown Sugar Cinnamon Pop Tarts and bake them straight from the freezer just add a few extra minutes to the bake time.
Expert Tips
- Keep the butter cold. This is what makes the pastry flaky. If the dough gets too soft while rolling, pop it back in the fridge for 10 minutes.
- Don't overfill. Too much filling will leak out during baking. About 1 to 1 ½ tablespoons is plenty.
- Seal the edges well. Press firmly with a fork to keep the filling inside.
- Chill before baking. This helps the pop tarts hold their shape and prevents the butter from melting too quickly.
- Cool completely before frosting. Warm Brown Sugar Cinnamon Pop Tarts will melt the glaze and make it runny.
Serving Suggestions
Serve these frosted homemade Brown Sugar Cinnamon Pop Tarts with a hot cup of coffee or a glass of cold milk. They're perfect for breakfast, but they also make a fun after-school snack or weekend brunch treat. Pair them with scrambled eggs and fresh fruit for a cozy morning spread, or pack them in lunchboxes for a sweet surprise. If you're hosting, serve them alongside Mini No-Bake Cheesecakes or warm Garlic Bread for a fun, nostalgic brunch vibe.
FAQ
How do you make homemade cinnamon pop tarts?
You make a simple all-butter pastry, chill it, roll it out into rectangles, fill them with cinnamon sugar, seal the edges, and bake until golden. Frost them once they've cooled, and you've got homemade Brown Sugar Cinnamon Pop Tarts that taste way better than store-bought.
Can you freeze homemade pop tarts?
Yes! You can freeze them baked or unbaked. Baked tarts freeze beautifully for up to 3 months. Just toast or reheat them when you're ready to eat. Unbaked tarts can go straight from the freezer to the oven-just add a few extra minutes to the bake time.
What is the best way to get flaky pop tart pastry?
Use cold butter and ice water, and don't overwork the dough. Chilling the dough before rolling and again after assembling helps the butter stay solid, which creates flaky layers when the Brown Sugar Cinnamon Pop Tarts bake.
How long do homemade pop tarts last?
They'll stay fresh at room temperature for about 3 days in an airtight container. After that, they start to lose their crispness. Freezing is your best bet if you want to make them ahead. Just like Gingerbread Blossoms or Oatmeal Cream Pie Cake, these keep well and taste amazing reheated.
Related
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Pairing
These are my favorite dishes to serve with Brown Sugar Cinnamon Pop Tarts
Homemade Frosted Brown Sugar Cinnamon Pop-Tarts
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut the chilled butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits.
- Slowly drizzle ice water over the mixture, 1 tablespoon at a time, stirring gently after each addition until dough starts forming large clumps.
- Gather the dough into a ball, wrap in plastic, and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to about ⅛-inch thickness.
- Cut the dough into 9 rectangles of equal size.
- Mix brown sugar, cinnamon, and 1 tablespoon flour in a small bowl for the filling.
- Spoon a portion of the filling onto half of each rectangle, leaving a border around the edges.
- Brush the edges with egg wash, then place a second rectangle on top and press edges to seal.
- Use a fork to crimp edges and poke a few holes on top to allow steam to escape.
- Brush the tops with remaining egg wash.
- Bake in the preheated oven for 22-25 minutes, or until golden brown.
- Allow the pop-tarts to cool slightly on the pan before transferring to a wire rack.
- Mix confectioners' sugar, milk, cinnamon, and vanilla in a small bowl until smooth for the glaze.
- Drizzle glaze over the cooled pop-tarts and let it set before serving.
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