Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Homemade Frosted Brown Sugar Cinnamon Pop Tarts are flaky, buttery pastries filled with warm brown sugar and cinnamon, then finished with a sweet cinnamon glaze. They take a little patience, but the homemade result is well worth it.

Why You’ll Love These Homemade Pop Tarts

These brown sugar cinnamon pop tarts have everything that makes the classic treat so appealing: crisp, buttery pastry, a warmly spiced brown sugar center, and a simple glaze that sets into a sweet finish.

Making them from scratch also gives you plenty of room to customize the filling and pastry. The dough can be prepared ahead, and you can freeze baked unfrosted pop tarts for another day.

The biggest key is keeping the pastry cold and handling it gently. That helps create a tender, flaky crust instead of a tough one.

Ingredients You’ll Need

For the Pastry

• 2 ½ cups (313g) all-purpose flour, plus more as needed
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, chilled and cubed
• ½ cup (120ml) ice water, plus more as needed

For the Cinnamon Filling

• ½ cup (100g) packed dark or light brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon (8g) all-purpose flour
• 1 large egg mixed with 2 teaspoons milk, for the egg wash

For the Cinnamon Glaze

• ¾ cup (90g) confectioners’ sugar, sifted
• 1 tablespoon (15ml) milk, plus more as needed
• ½ teaspoon ground cinnamon
• ¼ teaspoon pure vanilla extract

How to Make Homemade Brown Sugar Cinnamon Pop Tarts

Make the Pastry Dough

1. Whisk the flour, granulated sugar, and salt together in a large bowl.
2. Add the chilled cubed butter. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces and a few larger pieces of butter remaining.
3. Drizzle in the ice water 1 tablespoon at a time, stirring gently after each addition. Stop as soon as the dough begins forming large clumps. Avoid adding more water than necessary.
4. Transfer the dough to a lightly floured surface and gently bring it together. Do not knead or overwork the dough.
5. Divide it in half and flatten each portion into a 1-inch-thick disc. Wrap both discs tightly and refrigerate for at least 2 hours.

The dough can also be refrigerated for up to 5 days or frozen for up to 3 months.

Shape the Pastry

1. Remove one chilled dough disc and let it rest at room temperature for about 5 minutes.
2. Roll it into a rectangle approximately 9×12 inches and about ⅛ inch thick.
3. Trim the edges if needed, then cut the dough into 9 rectangles, approximately 3×4 inches each.
4. Transfer the rectangles to a parchment-lined or silicone-lined baking sheet and refrigerate.
5. Repeat with the second dough disc to create another 9 rectangles.

Keeping the cut pastry chilled makes it easier to handle and helps the finished pop tarts keep their shape.

Add the Brown Sugar Cinnamon Filling

1. Mix the brown sugar, cinnamon, and flour in a small bowl.
2. Remove the first tray of pastry from the refrigerator.
3. Brush each rectangle with egg wash.
4. Place a heaping tablespoon of the cinnamon filling in the center of each piece. Spread it gently while leaving about a ¼-inch border around the edges.
5. Brush the second set of pastry rectangles with egg wash.
6. Place them egg-wash-side-down over the filled pastry.
7. Press firmly around the filling to seal the edges.
8. Poke 6–8 small holes in the top of each pop tart with a toothpick, or make several small slits with a knife.
9. Crimp the edges with a fork to create a secure seal.

Refrigerate the assembled pastries uncovered for at least 20 minutes and up to 1 hour.

Bake the Pop Tarts

1. Preheat the oven to 350°F (177°C).
2. Brush the chilled pop tarts with the remaining egg wash.
3. Bake for 25–30 minutes, rotating the baking sheet halfway through, until the pastry is golden brown.
4. Let the pop tarts cool on the baking sheet for about 5 minutes.
5. Transfer them to a wire rack and allow them to cool completely.

Make the Cinnamon Glaze

Whisk the confectioners’ sugar, milk, cinnamon, and vanilla together until the glaze is thick but easy to spread. If it is too thick, add milk 1 teaspoon at a time until it reaches the right consistency.

Spread the glaze over the completely cooled pop tarts. Let the icing set for about 1 hour before serving or storing.

Tips for Flaky Homemade Pop Tarts

• Keep the butter and dough cold. Chilled butter helps create flaky layers in the pastry.
• Add the ice water gradually. Too much water can make the dough sticky and tougher.
• Handle the dough gently rather than kneading it.
• Chill the cut pastry before filling and again after assembling the pop tarts.
• Leave a small border around the filling so the pastries can be sealed properly.
• Do not skip the vent holes. They give steam a way to escape while the pop tarts bake.
• Let the pastries cool completely before glazing. Warm pop tarts can cause the icing to melt and slide off.
• Use a thick glaze so it stays on top instead of running down the sides.

Easy Filling Variations

The brown sugar cinnamon filling is classic, but the pastry can be adapted with other fillings.

• Thick fruit preserves or jam make an easy fruity version.
• Nutella creates a rich chocolate-hazelnut filling.
• Raspberry cake filling works well for a sweet-tart variation.
• Lemon curd gives the pastry a bright citrus flavor.

When using an alternative filling, choose something thick enough to stay inside the pastry without leaking during baking.

Can You Make Pop Tarts Ahead?

Yes. The pastry dough can be prepared several days in advance and refrigerated, or frozen for up to 3 months.

You can also assemble the pop tarts ahead and keep them chilled before baking. This makes the recipe easier to manage when you want fresh pastries later.

How to Store Homemade Pop Tarts

Store baked pop tarts in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 5 days.

For longer storage, baked and unfrosted pop tarts can be frozen for up to 3 months. Freeze them in a suitable freezer-safe container or bag, then glaze after reheating for the best finish.

How to Reheat Brown Sugar Cinnamon Pop Tarts

For a crisp pastry, reheat the pop tarts in a 350°F (177°C) oven for about 10 minutes.

If the pop tarts are frozen, allow them to thaw as needed before reheating, or adjust the heating time until they are warmed through.

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Recipe by Mila Gerard

Servings

9

pop tarts

Prep time

2

hours 

Cooking time

30

minutes

Calories

405

kcal

Total time

2

hours 

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the pastry

• 2 ½ cups (313g) all-purpose flour, plus more as needed

• 2 teaspoons granulated sugar

• 1 teaspoon salt

• 1 cup (226g) unsalted butter, chilled and cubed

• ½ cup (120ml) ice water, plus more as needed

• For the filling

• ½ cup (100g) packed dark or light brown sugar

• 2 teaspoons ground cinnamon

• 1 tablespoon (8g) all-purpose flour

• 1 large egg mixed with 2 teaspoons milk, for egg wash

• For the glaze

• ¾ cup (90g) confectioners’ sugar, sifted

• 1 tablespoon (15ml) milk, plus more as needed

• ½ teaspoon ground cinnamon

• ¼ teaspoon pure vanilla extract

Instructions

• Whisk the flour, sugar, and salt together. Cut in the chilled butter until pea-sized pieces remain.
• Add ice water 1 tablespoon at a time, stirring until the dough forms large clumps.
• Bring the dough together gently, divide it in half, and form each portion into a 1-inch-thick disc. Wrap and refrigerate for at least 2 hours.
• Roll one dough disc into a 9×12-inch rectangle about ⅛ inch thick. Cut into 9 rectangles measuring approximately 3×4 inches. Refrigerate.
• Repeat with the second dough disc to create another 9 rectangles.
• Mix the brown sugar, cinnamon, and flour for the filling.
• Brush the first set of pastry rectangles with egg wash. Add a heaping tablespoon of filling to each, leaving a ¼-inch border.
• Brush the second set with egg wash and place them egg-wash-side-down over the filling.
• Press the edges firmly to seal, then poke 6–8 holes in each top or make small slits. Crimp the edges with a fork.
• Refrigerate the assembled pop tarts for 20 minutes to 1 hour.
• Preheat the oven to 350°F (177°C). Brush the chilled pastries with the remaining egg wash.
• Bake for 25–30 minutes, rotating halfway through, until golden brown.
• Cool for 5 minutes on the baking sheet, then transfer to a wire rack and cool completely.
• Whisk the confectioners’ sugar, milk, cinnamon, and vanilla together to make the glaze. Adjust the consistency with additional milk if needed.
• Spread the glaze over the cooled pop tarts and allow it to set for about 1 hour.

Notes

• Keep the pastry chilled throughout preparation for the best texture.
• Do not add more water than needed to bring the dough together.
• Store baked pop tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Baked and unfrosted pop tarts can be frozen for up to 3 months.
• Reheat at 350°F (177°C) for about 10 minutes.
• Store-bought pie dough can be used instead of homemade pastry.
• Thick jam, fruit preserves, Nutella, raspberry cake filling, or lemon curd can replace the cinnamon filling.