Homemade Brown Sugar Cinnamon Pop Tarts

These homemade Brown Sugar Cinnamon Pop Tarts offer a flaky, buttery pastry filled with a warm cinnamon-sugar filling and topped with a rich brown sugar glaze. They’re a nostalgic favorite elevated with real ingredients and unbeatable flavor—perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

Unlike store-bought versions, these homemade pop tarts are made from scratch using real butter, brown sugar, and a touch of vanilla for depth. The dough is tender and flaky, while the filling delivers the comforting sweetness of cinnamon and brown sugar. Topped with a simple glaze that hardens beautifully, these pop tarts are just as delicious as they are fun to make.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• All-purpose flour
• Sugar
• Kosher salt
• Unsalted butter (chilled and cubed)
• Cold water

For the Filling:

• Brown sugar
• Ground cinnamon
• All-purpose flour
• Vanilla extract
• Melted butter
• Egg yolk (for sealing)

For the Glaze:

• Butter
• Brown sugar
• Milk
• Vanilla extract
• Powdered sugar
• Ground cinnamon

directions

1. Prepare the dough: In a food processor, pulse flour, sugar, salt, and cubed butter until the butter pieces resemble small peas. Slowly stream in cold water, pulsing until a dough just begins to form.
2. Chill the dough: Transfer to a floured surface and gently knead into a ball without overworking. Divide into two halves, wrap in plastic, shape into rectangles, and chill for 1–2 hours.
3. Make the filling: In a bowl, mix together brown sugar, cinnamon, flour, vanilla extract, and melted butter until combined. Set aside.
4. Preheat oven: Set the oven to 300°F (150°C) and line a baking sheet with parchment paper.
5. Roll the dough: On a floured surface, roll each dough portion into a 14 x 14-inch square, about 1/8 inch thick. Cut into rectangles roughly 3.5 x 4.75 inches.
6. Assemble: Place a heaping tablespoon of filling in the center of half the rectangles, leaving a border. Brush edges with beaten egg yolk. Dock the tops with a fork or skewer, place them over the filling, and seal the edges. Crimp with a fork and trim any uneven sides.
7. Bake: Place on the prepared sheet and bake for 25–30 minutes, until lightly golden. Let cool before glazing.
8. Make the glaze: In a saucepan, melt butter, brown sugar, and milk over medium heat. Simmer for 1–2 minutes, whisking until sugar dissolves. Remove from heat and whisk in vanilla, powdered sugar, and cinnamon until smooth.
9. Glaze the pop tarts: While still warm, spread glaze over the pop tarts. Work quickly as it sets fast. Reheat gently if it thickens too much.

Servings and timing

Servings: 8–10 pop tarts
Prep Time: 30 minutes
Chill Time: 1–2 hours
Bake Time: 25–30 minutes
Total Time: 2.5–3 hours

Variations

• Apple Cinnamon: Add a spoonful of finely chopped cooked apples to the filling.
• Vanilla Glaze: Skip the brown sugar glaze and top with a simple powdered sugar and milk glaze instead.
• Nutty Twist: Add finely chopped pecans or walnuts to the filling.
• Maple Glaze: Replace vanilla extract in the glaze with maple extract for a richer flavor.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour (results may vary slightly in texture).

storage/reheating

Store frosted pop tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. For longer storage, freeze unfrosted pop tarts in a freezer-safe container for up to 2 months. To reheat, warm in a toaster oven or bake in a 325°F (160°C) oven for 5–8 minutes. Avoid reheating in a traditional toaster once glazed.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and stored in the refrigerator for up to 2 days or frozen for up to 1 month. Thaw overnight before using.

Can I freeze the assembled pop tarts before baking?

Yes, freeze unbaked, assembled pop tarts on a tray, then store in a freezer-safe bag. Bake from frozen, adding 5–7 extra minutes.

Why is my dough too soft or sticky to work with?

If the dough becomes too soft, place it in the freezer for 10 minutes to firm it up before continuing.

Can I skip the glaze?

Yes, the pop tarts are delicious plain or simply dusted with powdered sugar.

How do I keep the glaze from hardening too fast?

Work quickly when glazing. If it thickens too much, warm it gently over low heat to loosen it.

Can I use store-bought pastry dough?

For convenience, you can use pre-made pie dough, but the homemade crust offers better flavor and texture.

What should the texture of the dough be after mixing?

It should be slightly tacky but not sticky, and able to hold its shape without crumbling.

How thick should I roll out the dough?

Roll the dough to about 1/8 inch thick for a tender, flaky crust.

Can I make mini pop tarts?

Yes, reduce the size of the rectangles and bake for slightly less time (20–22 minutes).

Can I toast these pop tarts like store-bought ones?

It’s not recommended to toast glazed homemade pop tarts. Use a toaster oven or regular oven instead.

Conclusion

Homemade Brown Sugar Cinnamon Pop Tarts are a nostalgic and satisfying treat made with buttery pastry, warm cinnamon-sugar filling, and a silky glaze. Whether you’re serving them warm for breakfast or packing them for a snack, these pop tarts deliver homemade comfort with every bite. With customizable fillings and an easy-to-follow method, they’re a fun and rewarding baking project for any skill level.

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