Brown Sugar Cinnamon Pop Tarts
There’s a reason the Brown Sugar Cinnamon Pop-Tart is a classic, but a homemade version takes it to a whole new level. It starts with a simple idea: that iconic, gooey, brown sugar-cinnamon filling. But instead of the store-bought crust, you've encased it in your own flaky, buttery pie dough. That extra effort makes all the difference, creating a tender, golden-brown pastry that crunches just right with every bite. The rich filling gets even more decadent as it heats up, turning into a warm, spiced cinnamon goodness that's pure comfort.
After you've perfected that golden bake, the finishing touch is the cinnamon sugar glaze. Unlike the thin, slightly brittle frosting of the original, this homemade version is thick, sweet, and melts into every nook and cranny. It adds an extra layer of sweetness and spice, creating a perfect balance with the rich filling and buttery crust.
Look at all that flakiness…
The beauty of a homemade Pop-Tart is that it turns a simple childhood treat into something truly special. It’s a nostalgic nod to a classic, but with all the warmth and flavor of a handmade pastry. Every single element, from the flaky dough to the gooey filling and sweet glaze, comes together to create a treat that is both familiar and wonderfully indulgent.
Brown sugar Cinnamon pop tarts
makes 8, 4x3 inch pop tarts
Ingredients:
For the Pie Dough:
2 and 1/2 cups (313g) flour
2 teaspoons sugar
1 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed
For the Cinnamon Sugar Filling:
1/2 cup (100g) packed dark or light brown sugar
2 teaspoons ground cinnamon
1 tablespoon (8g) all-purpose flour
egg wash: 1 large egg mixed with 2 teaspoons milk
Cinnamon Glaze:
3/4 cup confectioners’ sugar(90g), sifted
1 Tablespoon (15ml) milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
Method:
To make the pie dough, combine the dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold water. Mix gently with a rubber spatula or your hands until the dough just begins to come together. Do not overmix. If the dough is too dry, add more ice water, one tablespoon at a time, until it holds together.
Gently press the dough into a flat disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or up to 2 days.
To make the cinnamon sugar filling, in a small bowl, mix together the brown sugar, cinnamon, and flour. Set aside.
To make the cinnamon glaze, in a small bowl, whisk together the sifted confectioners' sugar and the ground cinnamon. Sifting the sugar first is key to a smooth, lump-free glaze. Pour in the milk and vanilla extract. Stir vigorously with a small whisk or a spoon until the mixture is completely smooth. The glaze should be thick but pourable. (If the glaze is too thick, add a few more drops of milk until it reaches your desired consistency. If it's too thin, you can add a little more sifted confectioners' sugar)
Preheat your oven to 375F and line your baking sheet with parchment paper.
To shape the pop tarts: On a lightly floured surface, roll out your chilled pie dough to about 1/8-inch thickness. Using a ruler, cut the dough into equal-sized rectangles that is 4x3 inches. You will need two rectangles for each Pop-Tart.
Add the filling: To one rectangle, lightly brush the edges with the egg wash (1 large egg mixed with 2 teaspoons of milk). Spoon about a tablespoon of your cinnamon-sugar filling into the center, leaving a clear border around the edges.
Seal the Pop-Tart: Place a second dough rectangle directly on top of the first. Gently press down on the edges to seal them together, and then use the tines of a fork to crimp all the way around the perimeter, ensuring the filling is completely sealed inside. Repeat these steps with the rest of your cut rectangle pieces and cinnamon sugar filling.
Once all the Pop-Tarts are assembled, place your pop tarts on your baking sheet, leaving about 3 inches in between each tart. Brush the tops with egg wash and bake for 25-30 minutes or until golden brown.
Cool for about 15 minutes before topping with your cinnamon glaze. Serve warm!
