These pop tarts are fresher, flakier, and more flavorful than the packaged kind. The homemade pastry is tender and buttery, while the brown sugar cinnamon filling is warm, rich, and comforting. They’re freezer-friendly, easy to customize, and make a fun baking project that’s both kid- and adult-approved. Plus, they’re made with simple ingredients and no preservatives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pastry crust:
All-purpose flour
Granulated sugar
Salt
Unsalted butter (cold and cubed)
Egg
Ice water
For the filling:
Brown sugar
Ground cinnamon
All-purpose flour
For the egg wash:
Egg
Milk or water
For the frosting:
Powdered sugar
Milk or cream
Vanilla extract
Ground cinnamon (optional)
Directions
Make the pastry dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and ice water, mixing just until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
Prepare the filling: In a small bowl, stir together the brown sugar, cinnamon, and flour. Set aside.
Roll out the dough: On a lightly floured surface, roll out one disc of dough into a rectangle about 1/8 inch thick. Cut into equal-sized rectangles (about 3×4 inches). Repeat with the second disc.
Assemble the pop tarts: Place half of the rectangles on a parchment-lined baking sheet. Add a spoonful of the cinnamon-sugar filling to the center of each. Brush the edges with egg wash, then top with another dough rectangle. Press the edges with a fork to seal and poke a few holes in the tops to allow steam to escape.
Chill: Refrigerate the assembled pop tarts for about 20 minutes while you preheat the oven to 375°F (190°C).
Bake: Brush the tops with egg wash and bake for 22–26 minutes or until golden brown. Let them cool completely on a wire rack.
Make the frosting: In a bowl, whisk together powdered sugar, milk or cream, vanilla, and cinnamon until smooth. Adjust consistency as needed.
Frost and set: Once the pop tarts are fully cooled, spoon or drizzle the frosting on top. Allow the frosting to set before serving or storing.
Servings and timing
Servings: Makes about 8 pop tarts Prep time: 30 minutes Chill time: 1 hour 20 minutes Bake time: 25 minutes Total time: Approximately 2 hours 15 minutes
Variations
Fruit-Filled: Swap the brown sugar cinnamon filling with jam, preserves, or fresh fruit compote.
Maple Glaze: Use maple syrup instead of milk in the glaze for extra flavor.
Whole Wheat Crust: Use half whole wheat flour for a heartier pastry.
Mini Pop Tarts: Cut smaller rectangles to make bite-sized treats.
Chocolate Drizzle: Drizzle melted chocolate over the frosting for an indulgent finish.
Storage/Reheating
Store frosted pop tarts in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted pop tarts and frost them after reheating. To reheat, bake at 350°F (175°C) for 5–7 minutes or toast in a toaster oven. Avoid using a standard toaster with frosting.
FAQs
Can I use store-bought pie crust?
Yes, you can use store-bought pie dough for a quicker version, though homemade dough gives a more buttery, flaky texture.
Why does the filling have flour in it?
Flour helps to thicken the brown sugar mixture and prevents it from leaking out during baking.
Can I freeze homemade pop tarts?
Absolutely. Freeze baked, unfrosted pop tarts in an airtight container for up to 2 months. Reheat and frost just before serving.
Can I toast these like store-bought Pop Tarts?
Only if they’re unfrosted. Frosted ones are best reheated in an oven or toaster oven to avoid melting the glaze.
What if I don’t have a pastry cutter?
You can use a fork, two knives, or even your fingertips to cut the butter into the flour mixture.
How do I prevent the pop tarts from leaking?
Don’t overfill them, and make sure the edges are well sealed with egg wash and crimped with a fork.
Can I make the dough in advance?
Yes, the dough can be made and refrigerated up to 2 days in advance or frozen for up to a month.
What type of brown sugar should I use?
Light brown sugar works best, but dark brown sugar will give a richer, molasses-like flavor.
How do I make the frosting thicker or thinner?
Add more powdered sugar to thicken, or more milk/cream to thin it out to your desired consistency.
Can I make a vegan version?
Yes, use a plant-based butter substitute, a flax egg in the dough, and non-dairy milk in the frosting.
Conclusion
Homemade Frosted Brown Sugar Cinnamon Pop Tarts are a delightful twist on a childhood favorite. With a flaky, buttery crust and a warm, cinnamon-sugar center, these pastries are perfect for breakfast, dessert, or a midday treat. Once you try the homemade version, you’ll never want to go back to the boxed kind again. They’re fun to make, easy to customize, and absolutely delicious.
Homemade Frosted Brown Sugar Cinnamon Pop Tarts are a nostalgic treat featuring a buttery, flaky crust, warm cinnamon-sugar filling, and a sweet glaze. Perfect for breakfast, snacks, or dessert, they’re fresher and more flavorful than store-bought versions.
Author:Catherine
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:2 hours 15 minutes
Yield:8 pop tarts
Category:Breakfast, Snack
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the pastry:
2 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
1 large egg
2–4 tablespoons ice water
For the filling:
3/4 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon all-purpose flour
For the egg wash:
1 egg
1 tablespoon milk or water
For the frosting:
1 cup powdered sugar
1–2 tablespoons milk or cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
Instructions
In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Add egg and ice water, mixing just until dough forms. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
In a small bowl, mix brown sugar, cinnamon, and flour for the filling. Set aside.
Roll out one disc of dough to 1/8 inch thick on a floured surface. Cut into 3×4 inch rectangles. Repeat with second disc.
Place half the rectangles on a parchment-lined baking sheet. Add a spoonful of filling to the center of each.
Brush edges with egg wash. Top with remaining rectangles, press edges with a fork to seal, and poke holes in the tops.
Refrigerate assembled pop tarts for 20 minutes. Preheat oven to 375°F (190°C).
Brush tops with egg wash. Bake 22–26 minutes or until golden. Let cool completely on a wire rack.
Whisk together powdered sugar, milk or cream, vanilla, and optional cinnamon to make frosting. Adjust consistency as needed.
Once pop tarts are cool, drizzle or spread frosting on top. Let set before serving or storing.
Notes
Ensure edges are sealed tightly to prevent filling leakage. Unfrosted pop tarts can be toasted; frosted ones should be reheated in an oven or toaster oven.Chill assembled pop tarts before baking for best results.For a heartier crust, substitute half the flour with whole wheat flour.
