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Brown Sugar Cinnamon Pop Tarts

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  • Author: cookwithamilia
  • Prep Time: 1 hour (including chilling)
  • Cook Time: 25–30 minutes
  • Total Time: ~2 hours
  • Yield: 8–10 pop tarts
  • Category: Dessert
  • Method: baked
  • Cuisine: American
  • Diet: Vegetarian

Description

These homemade Brown Sugar Cinnamon Pop Tarts are buttery, flaky, and filled with a warm, cinnamon-sweet brown sugar center. Topped with a rich glaze, they’re a nostalgic breakfast treat made from scratch – perfect for meal prep, brunch, or indulgent snacking!

Ingredients

Crust:

  • 2 1/2 cups all-purpose flour

  • 4 teaspoons sugar

  • 2 teaspoons kosher salt

  • 1 cup (2 sticks) unsalted butter, chilled and cubed

  • 1/2 cup cold water

Filling:

  • 3/4 cup brown sugar

  • 2 1/2 teaspoons cinnamon

  • 1 1/2 tablespoons all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 1/2 tablespoons melted butter

  • 1 egg yolk (for sealing)

Glaze:

  • 4 tablespoons butter

  • 1/2 cup brown sugar

  • 2 tablespoons milk

  • 1/2 teaspoon vanilla extract

  • 1/2-2/3 cup powdered sugar

  • 1/2 teaspoon cinnamon

Instructions

  1. Make the Dough: In a food processor, pulse together flour, sugar, salt, and butter until the butter resembles small peas. Slowly stream in cold water while pulsing.

  2. Transfer dough to a lightly floured surface, knead gently into a ball (do not overwork). Divide in half, flatten into rectangles, wrap in plastic, and chill for 1–2 hours.

  3. Make the Filling: In a bowl, mix brown sugar, cinnamon, flour, vanilla, and melted butter. Set aside.

  4. Roll the Dough: On a floured surface, roll each half into a 14×14″ square about ⅛” thick. Cut into 3.5×4.75″ rectangles. Re-roll scraps as needed.

  5. Assemble the Pop Tarts: Spoon ~1 tbsp of filling onto half the rectangles, spread thin, leaving a ⅓” border. Brush borders with beaten egg yolk. Dock the other half with a fork and place over filled sides. Press edges to seal and crimp with a fork. Trim if needed.

  6. Bake: Preheat oven to 300˚F. Line baking sheet with parchment. Bake pop tarts for 25–30 minutes, until very lightly golden. Cool slightly before glazing.

  7. Make the Glaze: In a saucepan, heat butter, brown sugar, and milk until simmering and sugar dissolves (1–2 min). Remove from heat, whisk in vanilla, powdered sugar, and cinnamon.

  8. Glaze the Pop Tarts: Immediately spread warm glaze on cooled tarts. If glaze thickens, reheat gently to loosen.

 

Notes

  • Use a paper stencil (3.5×4.75″) for even shapes.

  • Flour your surface and dough well to avoid sticking.

  • If dough gets too soft or sticky, freeze for 10 minutes before continuing.

 

  • Store glazed pop tarts in an airtight container at room temp for 3 days, fridge for up to 6 days. Freeze unfrosted for longer storage.

Find it online: https://cookwithamilia.com/homemade-brown-sugar-cinnamon-pop-tarts/