Name: Homemade Brown Sugar Cinnamon Pop Tarts Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 4 teaspoons sugar; 2 teaspoons kosher salt; 1 cup unsalted butter (2 sticks), chilled and cubed; ½ cup cold water; 3/4 cup brown sugar; 2 1/2 teaspoons cinnamon; 1 1/2 tablespoon all-purpose flour; 1 teaspoon vanilla extract; 1 1/2 tablespoons melted butter; 1 egg yolk for sealing; 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

Jump to Recipe· 4.8 from 29 reviews

Crunchy edges, gooey cinnamon-brown sugar swirls inside, and that nostalgic scratch-made frosting drizzle—these Homemade Brown Sugar Cinnamon Pop Tarts are so much more than a copycat. Every bite brings waves of bakery warmth and childhood kitchen memories. From golden, flaky pastry you craft from scratch to the sweet-spiced filling that made “Pop Tart mornings” legendary, this recipe turns a classic treat into an unforgettable homemade ritual. Whether you’re baking for brunch, breakfast, or your favorite midnight snack, you’re about to see why homemade always wins.

Homemade Brown Sugar Cinnamon Pop Tarts Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple pantry staples but trusts me: every ingredient here matters. Together, they create the nostalgic taste and irresistible texture that truly sets these Homemade Brown Sugar Cinnamon Pop Tarts apart from anything store-bought.

All-purpose flour (2 ½ cups): The bedrock of your flaky pastry—use unbleached for best flavor and structure.
Sugar (4 teaspoons): Just enough to give the crust a gentle hint of sweetness.
Kosher salt (2 teaspoons): Balances the sweetness and brings out every note in the dough.
Unsalted butter (1 cup, chilled and cubed): Cold butter is the secret to the pie dough’s tender flakes.
Cold water (½ cup): Keeps the pastry light and stops the butter from melting as you work.
Brown sugar (3/4 cup for filling, 1/2 cup for glaze): The heart of that caramel-like, molasses-rich flavor.
Cinnamon (2 1/2 teaspoons for filling, 1/2 teaspoon for glaze): Brings the signature warm, spicy aroma.
All-purpose flour (1 1/2 tablespoons for filling): Binds the cinnamon-y filling and keeps it from oozing out.
Vanilla extract (1 teaspoon for filling, 1/2 teaspoon for glaze): Deepens both the filling and icing for bakery-level flavor.
Melted butter (1 1/2 tablespoons): Enriches the brown sugar and cinnamon mixture, making it extra luscious.
Egg yolk (for sealing): Helps sandwich the pop tarts, so nothing leaks while baking.
Butter (4 tablespoons for glaze): Adds richness for a smooth, creamy frosting.
Milk (2 tablespoons, for glaze): Loosens the glaze so it spreads evenly.
Powdered sugar (1/2 – 2/3 cup): Makes the frosting silky and sweet.

How to Make Homemade Brown Sugar Cinnamon Pop Tarts

Step 1: Mix the Dough

Start by combining your flour, sugar, salt, and chilled butter in a food processor. Pulse just until the butter is cut into pea-sized bits—those cold little pieces are the magic behind flaky, bakery-style pastry. Slowly stream in your cold water as you pulse and watch the dough magically come together. If you don’t have a food processor, a pastry cutter or even your fingertips will work.

Step 2: Chill and Rest

Transfer your dough to a lightly floured surface and knead it gently—just enough to bring it all together; overworking leads to tough pop tarts. Split the dough in half, wrap each piece in plastic, and pat into rectangles about half an inch thick. Refrigerate them for 1-2 hours; this step is key for an easy rolling experience and even flakier results.

Step 3: Prepare the Brown Sugar Cinnamon Filling

While the pastry chills, blend together brown sugar, cinnamon, all-purpose flour, vanilla, and melted butter in a small bowl. The mixture should resemble a thick, grainy paste—sticky enough to stay put, but not runny. This is the heart and soul of Homemade Brown Sugar Cinnamon Pop Tarts, so really mix until every bit is fragrant and uniform.

Step 4: Roll Out the Dough

Once chilled, take out one dough rectangle at a time. Dust your workspace and rolling pin generously with flour, then roll the dough into a 14-by-14 inch square. The dough should be thin, about 1/8 inch—almost see-through. Sprinkle more flour as needed to prevent sticking; lift the dough and re-flour the surface if you need insurance.

Step 5: Shape and Fill

Using a sharp knife or a pizza cutter, trim the dough into 3.5 by 4.75 inch rectangles. Gather up scraps and reroll to get the most out of your dough. Place heaping tablespoons of filling in the center of half the rectangles, spreading it gently so you leave a clean border. Beat an egg yolk and brush the edges of the bottom pieces—this is your edible glue!

Step 6: Assemble and Seal

Dock the tops of the remaining rectangles with a skewer or fork, then lay them gently over the filling. Press the edges to seal, then use a fork to crimp all sides. If you want bakery-perfection, tidy up the edges with a bench scraper. Each Homemade Brown Sugar Cinnamon Pop Tart will be perfectly rectangular and jam-packed with filling.

Step 7: Bake to Perfection

Arrange the pop tarts on a parchment-lined baking sheet. Bake at 300˚F for 25-30 minutes until the edges are just golden and the bottoms are lightly browned. No need to overbake; you want that perfect marriage of tender crust and sweet, bubbling filling. Let the tarts cool slightly—enough that they’re warm but won’t melt the glaze.

Step 8: Make and Spread the Glaze

In a small saucepan, melt the butter, brown sugar, and milk over medium heat. Let it simmer (not boil) for a minute or two, whisking all the while—you’re looking for total brown sugar dissolution. Off the heat, quickly whisk in vanilla, powdered sugar, and cinnamon for that glossy, cinnamon-flecked finish. Spread the glaze over the still-warm pop tarts; it sets fast, so don’t dawdle. If it thickens up, a quick reheat looses it again.

How to Serve Homemade Brown Sugar Cinnamon Pop Tarts

Garnishes

For a classic touch, keep it simple with a hearty swoosh of cinnamon glaze. Want to get fancy? Try a dusting of cinnamon sugar, or even a drizzle of white icing in a zigzag pattern for bakery-style flair. If you’re hosting brunch, a scattering of chopped toasted pecans or a sprinkle of turbinado sugar will really dress up the Homemade Brown Sugar Cinnamon Pop Tarts.

Side Dishes

These pop tarts are made for cozy weekend breakfasts, so pair them with some thick Greek yogurt, juicy berries, or a platter of fresh fruit. For a heartier breakfast, serve with scrambled eggs and crispy bacon for that beautiful balance of sweet and savory. And of course, a big mug of coffee or hot cocoa is basically required.

Creative Ways to Present

Turn breakfast into a nostalgic celebration by wrapping each pop tart in wax paper and tying with twine—perfect for lunchboxes or gifts. Stack them in a tall glass jar as a centerpiece, or cut them into mini “taster” squares for a crowd-pleasing dessert board. Homemade Brown Sugar Cinnamon Pop Tarts are also wonderful for brunch buffets, especially when served alongside other favorite homemade pastries.

Make Ahead and Storage

Storing Leftovers

Once your Homemade Brown Sugar Cinnamon Pop Tarts have completely cooled (so the glaze is set), layer them between parchment in an airtight container. They’ll keep well at room temperature for about two days, or stretch it to a week if you refrigerate. This way, they’re always ready for a quick sweet bite, any time.

Freezing

Pop tarts freeze beautifully, either glazed or unglazed. Just make sure they’re fully cooled before wrapping each one individually in plastic wrap, then storing in a freezer-safe bag or box. They’ll keep their best texture and flavor for about two months. To enjoy, just thaw overnight in the fridge or at room temp for a few hours.

Reheating

For the ultimate just-baked effect, warm these pop tarts in a toaster oven or regular oven at 300˚F for about 5 minutes. If they’re unglazed, you can also use a standard toaster. Microwaving works in a pinch (try 10-15 seconds), but be careful—the glaze melts quickly. Either way, you’ll revive that flaky crust and ooey, gooey filling.

FAQs

Can I use store-bought pie dough instead of making my own?

You absolutely can! While the homemade dough is flakier and more flavorful, a good-quality store-bought pie crust saves time and still produces tasty homemade Brown Sugar Cinnamon Pop Tarts in a pinch.

Can I make these gluten-free?

Yes, use your favorite gluten-free all-purpose flour blend and check that all other ingredients are certified gluten-free. The dough might be slightly more delicate, so chill it well and handle it with care, but you can definitely enjoy gluten-free homemade Brown Sugar Cinnamon Pop Tarts.

What if I don’t have a food processor?

No worries! You can use a pastry cutter or even two forks to cut the butter into the dry ingredients. The key is to work quickly, keeping the butter cold. The process may take a bit longer, but the results will be just as delicious.

Can I make the filling or glaze ahead of time?

Absolutely. The cinnamon-brown sugar filling and glaze can each be made and stored in their own airtight container in the refrigerator for up to three days. Bring to room temperature or gently warm before using, so they spread easily.

How do I keep the filling from leaking out?

Be sure to leave a 1/3-inch clear border around the filling, use the egg yolk as glue on your edges, and crimp well with a fork. Also, don’t overfill: just over one tablespoon is usually the perfect amount for each Homemade Brown Sugar Cinnamon Pop Tart.

Final Thoughts

If you’ve always adored those toaster pastries but craved something extra special, these Homemade Brown Sugar Cinnamon Pop Tarts are your baking adventure. They’re easier than you might think, fun to make, and bound to become a new tradition. Share the nostalgia, savor the flaky pastry, and don’t forget to enjoy that moment when the warm cinnamon glaze sets just so.