Name: Homemade Brown Sugar Cinnamon Pop Tarts
Prep time: 25 min
Cook time: 30 min
Total time: PT-488498H51M45S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 4 teaspoons sugar; 2 teaspoons kosher salt; 1 cup unsalted butter (2 sticks), chilled and cubed; 1/2 cup cold water; 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, beaten (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

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Homemade brown sugar cinnamon pop tarts are a nostalgic breakfast treat made from scratch. With buttery, flaky pastry, a spiced brown sugar filling, and a sweet cinnamon glaze, these pastries are miles ahead of the boxed version. Perfect for breakfast, dessert, or a weekend baking project, they’re warm, comforting, and absolutely irresistible.

Why You’ll Love This Recipe

These pop tarts are made with real ingredients and taste bakery-quality. The homemade pastry is crisp yet tender, the filling is rich with cinnamon-spiced sweetness, and the glaze ties everything together with a smooth, slightly caramelized finish. They’re customizable, freezer-friendly, and sure to impress kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pastry Dough

2 1/2 cups all-purpose flour
4 teaspoons sugar
2 teaspoons kosher salt
1 cup unsalted butter (2 sticks), 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

For Assembly

1 egg yolk, beaten (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

Directions

Make the dough: In a food processor, pulse together flour, sugar, salt, and butter until the butter pieces are pea-sized. Stream in cold water while pulsing until the dough comes together.
Transfer the dough to a floured surface, gently knead into a ball, and divide in half. Wrap each half in plastic wrap, shape into a rectangle about 1/2″ thick, and refrigerate for 1–2 hours.
Prepare the filling: In a bowl, mix brown sugar, cinnamon, flour, vanilla, and melted butter until combined. Set aside.
Roll the dough: Preheat oven to 300°F and line a baking sheet with parchment paper. Roll each dough half into a 14×14″ square, about 1/8″ thick. Cut into rectangles approximately 3.5×4.75″. Re-roll scraps as needed.
Assemble pop tarts: Place about 1 tablespoon of filling on half the rectangles, spreading evenly but leaving a 1/3″ border. Brush borders with beaten egg yolk. Dock the tops of the remaining rectangles with a fork or skewer, place over the bottoms, and press edges to seal. Crimp with a fork and trim edges for neat rectangles.
Bake: Arrange pop tarts on the prepared sheet and bake for 25–30 minutes, until lightly golden and bottoms are firm. Let cool slightly.
Make the glaze: In a small saucepan, combine butter, brown sugar, and milk. Simmer for 1–2 minutes, whisking until sugar dissolves. Remove from heat and whisk in vanilla, powdered sugar, and cinnamon until smooth.
Finish: Spread glaze over slightly cooled pop tarts. Allow glaze to set before serving.

Servings and timing

This recipe makes about 8 pop tarts.

Prep time: 25 minutes
Chill time: 1–2 hours
Cook time: 30 minutes
Total time: 2 hours 55 minutes

Variations

Add a drizzle of white icing for a bakery-style look.
Swap the cinnamon filling for jam, Nutella, or peanut butter for different flavors.
Make them festive with seasonal sprinkles added to the glaze.
Use whole wheat flour for a heartier pastry.
Add a pinch of nutmeg or cardamom to the filling for extra spice.

Storage/Reheating

Store cooled pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Reheat in a toaster oven or oven at 350°F for 5–7 minutes. They can also be frozen (unglazed) for up to 2 months—reheat straight from frozen, then glaze before serving.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days ahead and kept in the refrigerator.

Do I have to use a food processor?

No, you can cut the butter into the flour mixture using a pastry cutter or your hands.

Can I make mini pop tarts with this recipe?

Yes, cut smaller rectangles for bite-sized treats and reduce the baking time slightly.

Why is my dough cracking when I roll it?

It may be too cold—let it rest at room temperature for 5 minutes before rolling.

Can I toast these like store-bought pop tarts?

Yes, but only if they’re unglazed; the glaze may melt and make a mess.

How do I get a flakier crust?

Keep the butter and water as cold as possible, and don’t overwork the dough.

Can I skip the glaze?

Yes, the pop tarts are still delicious without it, though less sweet.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

Why do I need to dock the tops of the pastry?

Docking allows steam to escape, preventing the pop tarts from puffing too much.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the dough to balance the flavor.

Conclusion

Homemade brown sugar cinnamon pop tarts are a nostalgic, comforting treat that’s surprisingly easy to make from scratch. With their buttery pastry, warm spiced filling, and sweet glaze, they’re a step up from store-bought and customizable to your taste. Perfect for breakfast, snacks, or dessert, these pop tarts will bring joy to both kids and adults.