If you enjoy making from-scratch versions of store-bought favorites, you will love these homemade frosted brown sugar cinnamon pop tarts. Like my chocolate pastry tarts recipe, this is a fun baking project you can absolutely handle if you follow my thorough step-by-step instructions. I have plenty of step photos for you, too.
I originally published this recipe in 2014 and have since added new photos and a few more success tips.
One reader, Tara, commented: “Such a fun project this week, thank you for sharing! We love this flavor pop tart but itโs so nice to make them at home. These were easier than I thought once we got going! โ โ โ โ โ โ
Allow me to introduce you to a homemade version of the all-time best pop tart flavor in the history of time. Frosted Brown Sugar Cinnamonโthe toaster pastry that puts all other toaster pastries to shame. (Although chocolate pop tarts are a close second!)
These Brown Sugar Cinnamon Pop Tarts Are:
- Filled with brown sugar and cinnamon, and topped with a sweet cinnamon glaze
- Encased in buttery, flaky pie dough, like these apple hand pies
- Best after they have completely cooled
- An intermediate baking recipe and doable for most home bakers
- Definitely a dessert, but feel free to indulge as a special breakfast treat
My homemade pop tarts taste just like the original, but better. You don’t get a flaky, slightly crumbly, all-butter-crust with store-bought pop tarts. You just get… crumbles.
And you get about twice the amount of filling with my homemade version. And none of the preservatives or mystery additives.
Making pop tarts at home, 100% from scratch, isn’t the quickest. It’s not impossible, nor should this recipe intimidate you… but you have to take your time, read all of the instructions before beginning, and practice patience. There are quite a few steps, but I have plenty of photos to walk you through it. (I feel the same way about homemade eclairs… a labor of love, but totally worth it!)
Here’s what you need:
Start With the Pie Dough
Step 1 is to make the pie dough, which needs to chill for at least 2 hours before rolling out. I always make it a day (or even a couple days) ahead of time, so it’s ready to go on the day I want to make these pop tarts.
I recommend using my butter pie crust. This crust, while gloriously buttery and flaky, is sturdy enough to bake in different shapes and designs. I also have a shortening & butter pie crust recipe you could use instead; that one holds wonderful shape because shortening has a higher melting point than butter.
Either one works for this recipe.
Both dough recipes yield 2 crusts, and you’ll use both crusts today to produce 9 pop tarts.
How to Assemble Homemade Pop Tarts
After the 2 discs of dough have chilled for at least 2 hours, remove one from the fridge. Roll the disc into a rectangle about 1/8th-inch thickโabout 9×12 inches in total size. Trim off the sides of this rectangle as needed. A pizza cutter is really helpful here.
Cut dough into 3 even sections, then cut each section into 3 sections. You’ll end up with 9 rectangles, each about 3ร4 inches. These will be the bottoms of your homemade pop tarts.
Place each rectangle onto a lined baking sheet. Place the baking sheet in the refrigerator and repeat this process with the second disc of dough. These 9 rectangles will be the tops of your pop tarts.
Brown Sugar Cinnamon Pop Tart Filling
The brown sugar cinnamon pop tart filling is made withโyou guessed itโlots of cinnamon and brown sugar, plus a touch of flour. That’s it, just 3 ingredients.
Before filling the homemade pop tarts, brush the rectangle “bottoms” with a little egg wash. This helps the filling melt down and stick to the crust. It also serves as the “glue” to bind the top and bottom crusts together.
Egg wash = 1 egg beaten with a little milk.
Place 1 heaping Tablespoon of filling onto each rectangle and spread it around. Leave a 1/4-inch border around the rectangle, as pictured above. Brush the rectangle “tops” of the pop tarts with egg wash. Place on top of the filled bottoms, egg wash-side-down.
Use a toothpick to poke holes in the tops of each pastry, which allows steam to escape. This helps your pop tart crust get nice and flaky, too. Crimp the edges with a fork to seal.
Now, place the ready-to-bake pop tarts in the refrigerator. This helps the pie dough firm up, since it has been out at room temperature for so long. Chill for 20 minutes while your oven preheats. Once chilled, brush the tops with egg wash. This is what gives your pastry crust that beautiful golden sheen.
Pop Tart Frosting
The icing is so simple. It’s more of a glaze, less of a frosting. And it’s absolutely incredible paired with the homemade pastry and brown sugar cinnamon filling.
Just a few ingredients: confectioners’ sugar, milk, cinnamon, and vanilla. Whisk until slightly thick, but still a little runnyโyou want it to be spreadable. Use a knife, icing spatula, or the back of a spoon to spread on top of each homemade pop tart.
After completely cooling, the crust is deliciously flaky, the filling has thickened, and the icing has set. If you can manage the self control, wait to eat one until the icing has set (it takes about an hour)… yep, it’s practically impossible.
We actually love these homemade pop tarts even more the next day. The icing slightly hardens, making them taste much more like the originals.
These brown sugar cinnamon pop tarts are really more like hand pies. They taste like the store-bought pop tarts (only 1000x better!), but I don’t suggest putting them in the toaster to reheat. If you want to enjoy them warm, I recommend warming them in the oven for about 10 minutes.
Yes. Instead of brown sugar cinnamon filling, try spreading 1 Tablespoon of preserves or a thick jam in the center of the bottom crust. You can top the fruit pop tarts with vanilla icing. Or try a Tablespoon of Nutella, apple butter, or lemon curd; or try these homemade chocolate pop tarts.
More Homemade Versions of Favorite Childhood Treats
If you love a homemade taste of nostalgia, try these recipes next!
- Chocolate Cake Roll (Swiss Roll)
- Oatmeal Creme Pies
- Cream-Filled Chocolate Cupcakes
- Rice Krispie Treats
Homemade Frosted Brown Sugar Cinnamon Pop Tarts
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours, 30 minutes
- Yield: 9 pop-tarts
- Category: Pastries
- Method: Baking
- Cuisine: American
Description
If you like Brown Sugar Cinnamon Pop-Tarts, you will love this homemade version. They’re made completely from scratch with REAL ingredients and an all-butter pastry crust. Read through the recipe before beginning, and view the step-by-step photos and video tutorial to help guide you. Be sure to chill the pastry dough for at least 2 hours as instructed in step 2.
Ingredients
Pastry
- 2 and 1/2 cups (313g) all-purpose flour, plus more as neededย (spooned & leveled)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
- 1/2 cup (120ml) ice water, plus more as needed
Filling
- 1/2 cup (100g) packed dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (8g) all-purpose flour
- egg wash: 1 large egg mixed withย 2 teaspoons milk
Glaze
- 3/4 cup confectioners’ย sugar (90g), sifted
- 1 Tablespoon (15ml) milk, plus more as needed
- 1/2 teaspoonย ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions
- For the pastry: This is the same recipe as all butter pie crust. See step-by-step photos in the pie crust post if you need visuals for making the pastry. I usually make the pastry the night before.ย In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat is okay). You can also use a food processor, and pulse the mixture together, but be careful not to overwork the ingredients. Drizzle the water over the flour mixture, 1 Tablespoon at a time, and stir with a spatula after every Tablespoon has been added until the dough begins to form large clumps. Do not add any more water than needed.
- Transfer the dough to a floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or is too crumbly to form a ball, dip your fingers in cold water and then continue bringing dough together. If it feels too sticky, sprinkle more flour on the dough and then continue bringing it together. Using a sharp knife or bench scraper, cut the dough in half. Gently flatten each half into 1-inch-thick discs. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days (or in the freezer for up to 3 months).
- Roll out the dough: Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 5 minutes. Keep the other disc in the refrigerator. After 5 minutes, place disc onto a lightly floured work surface, and roll it into a 9×12-inch rectangle, about 1/8 inch thick. Trim the sides as needed. With a pizza cutter or sharp knife, cut the dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3ร4 inches. Use a ruler to help make this easier and more accurate. Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop tarts will not spread much in the oven, so you may place them near one another. Place the baking sheet in the refrigerator.
- Repeat step 3 with the 2nd disc of dough to make 9 more rectangles. Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet in the refrigerator.
- Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl.
- Assemble the pop tarts: Remove 1 baking sheet of pastry rectangles from the refrigerator. These will be the bottoms of your pop tarts. Brush egg wash over the entire surface of each rectangle. Place a heaping Tablespoon of the filling into the center of each rectangle and spread it around with the back of a spoon, leaving a 1/4-inch border around the edges.
- Remove the 2nd baking sheet of pastry rectangles from the refrigerator. These will be the tops of your pop tarts. Brush egg wash over the entire surface of each top rectangle, then place each top rectangle, egg-wash-side-down, on the filling-topped bottoms. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Reserve remaining egg wash.
- Using a toothpick, poke 6 to 8 holes in the tops of each filled pastry to allow the steam to escape. You can, instead, use a knife to make a few small slits. Seal the edges tightly by crimping with a fork. Refrigerate the filled pop tarts, uncovered, for at least 20 minutes and up to 1 hour.ย
- Preheat the oven to 350ยฐF (177ยฐC). Once the unbaked pop tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. Bake for 25โ30 minutes or until golden brown, rotating the pan halfway through baking. Let the pop tarts cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely before icing.
- Make the icing: In a medium bowl, whisk together the confectioners’ sugar, milk, cinnamon, and vanilla. You want a thick glaze, but not too thick that it is hard to spread. If it’s too thick, add more milk, 1 teaspoon at a time, until it reaches a spreadable consistency. Spoon the icing on top of each cooled pop tart, and use the back of the spoon or an icing spatula to spread. The icing will set in about 1 hour.
- Store pop tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, bake in a 350ยฐF (177ยฐC) oven for 10 minutes.
Notes
- Freezing Instructions: Baked and unfrosted pop tarts freeze well, up to 3 months. Thaw in the refrigerator or at room temperature. To reheat, bake in a 350ยฐF (177ยฐC) oven for 10 minutes.
- Special Tools (affiliate links): Glass Mixing Bowls | Pastry Cutter | Silicone Spatula | Rolling Pin | Pizza Cutter | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush | Whisk
- Pastry: Store-bought pie dough works here, but this homemade version creates that unique flaky, slightly crunchy yet tender texture you know and love from classic pop tarts. You could also use my shortening and butter pie crust if desired. Or feel free to use your own favorite pie crust recipe.
- Filling: Get creative! Use your favorite fillings instead of brown sugar cinnamon. You can use a thick fruit preserves or jam, Nutella, raspberry cake filling, lemon curd, or make chocolate pop tarts instead.
- Adapted from King Arthur Flour.
Reader Comments and Reviews
These were so delicious! As I’m in Australia I used Bakers Flour with a 12% protein and the pastry was absolutely incredible – so flaky and soft! The flavour of the brown sugar and cinnamon was so delicious. Pop Tarts are not huge here and very expensive when you can find them, making these was so much fun plus I know what’s in them which is such a bonus. Thank you Sally, as always!! Xxx Alicia
Taste amazing! One question though, would they still taste alright with coconut oil instead of butter? I do most of my baking with coconut oil and in my opinon it makes the desserts taste so much better!
Hi Kaitlyn, some readers have reported success using solid and chilled coconut oil in place of the butter, but we haven’t tested it ourselves. Let us know if you do try it!
If I were to make 18 mini pop tarts instead of 9 normal sized, what would the bake time be like? Half?
Hi AB, We are unsure of the exact time needed for mini pop tarts. Use the same oven temperature and keep your eye on them, they will be finished when the tops are golden brown. Enjoy!
So good as usual, the instructions are clear and you make things seem easy. I canโt wait for your cookbook to arrive
Will these turn out the same if I use a gluten free crust? Will I need to do anything differently?
Hi Summer, a gluten free 1:1 flour substitute may work in our pie crust recipe, but we havenโt tested it. Let us know if you try!
Have you changed the recipe? I recall it needing shortening.
Hi Patrick, The other pie crust recipe we have published uses both butter and shortening and you can use that here!
Wow!!! I donโt normally comment on things but these blew me away. They did take a little extra TLC but they were SO worth it.
This recipe was amazing. It took quite a long time, but SO worth it! I have never made pop tarts before, but they turned out great! A lot more filling than a store-bought one too. I was full after just one! Delicious.
I love this recipe! The only issue I have is that once I put the icing on the pop tarts, it doesnโt dry smooth.. it dries wrinkly. Any suggestions?
Hi Katelyn! Are you waiting until the pop tarts are completely cool to frost them?
Yes, it usually happens once itโs sat overnight. How long should they cool before frosting?
Overnight should definitely be long enough!
Hello!! I have made these a few times now, and decided to freeze some extra dough for another batch. Was that okay? Or did I need to fully wait til cooked to freeze? Also, how long in advance should I take dough out of the freezer? Iโm a newbie baker, I apologize
Hi Ryleigh, you can freeze the dough before assembling/baking, absolutely. Thaw overnight in the refrigerator before using. Enjoy!
These poptarts are amazing. I really enjoyed the old recipe for the dough. Is there anyway I can get the old recipe for the dough?
Hi Lisette! I’m so glad you enjoy these. The other pie crust recipe I have published uses both butter and shortening and you can use that here! I believe I originally linked to that one.
I want to make a bunch ahead, can I freeze these baked with the frosting on? Will reheating melt the icing?
Hello! Currently making these as I’m typing this, will the icing harden up like pop tarts icing? Should I add a bit of corn syrup to harden them and give them a pretty shine?
Hi Shania, yes, the icing sets after about an hour.
Hi, would almond flour work for this recipe?
Hi Leah, we don’t recommend almond flour here. A gluten free 1:1 flour substitute may work, but we haven’t tested it.
I love this crust! For a more Christmas-y vibe, I like to do 1 teaspoon of cinnamon and one teaspoon of allspice and I add about a tablespoon of molasses in the filling. It helps bulk up the filling a bit and add more flavor to it.
This recipe is good, but not great for the time that you commit to making them. If you start making them in the morning, get up bright and early. The pastry doesn’t have much of a taste and overall, the pop tarts are just very sweet with not a lot of depth of flavor. My family liked them, but didn’t love them. I am going to try the chocolate pop tart recipe next time.
YUM! We enjoyed these SO much! The flavor was perfect!
These came out soooo good. Flakey crust was key! Yummm
These were ok. There isn’t enough filling when they are done. I would definitely use a “paste” type filling next time.
Can you put the unfrosted ones in a toaster to reheat instead of the oven? I assume you canโt with the frosted ones.
Hi Gail, we recommend reheating in the oven, but if you have a toaster oven, that works too!
Sally never misses! What a fab base recipe. I cut mine into little mini squares and doubled the recipe to bring to a pajama party for a nostalgic little treat. I even cheated and didn’t chill the dough for quite as long as the recipe specified and they turned out great (lazy baker here)!!
This recipe is a HUGE hit – I have adapted and made blueberry lemon and cherry as well as the brown sugar cinnamon. I do have a question- any ideas on pumpkin ones?? I am a bit hesitant to attempt on my own. Thank you so much for the years of tasty baking and more!!
Hi Kelly, thank you for trying this recipe, and your adaptations sound great! We haven’t tested a pumpkin version, but I think if I were to try it, I would start with the filling from this recipe for mini pumpkin pies. I’m just not sure about the amount it makes. If you try it, let us know how it goes!
I made mine round instead and Iโm really satisfied with this recipe. So much better than store brand. I always used pillsbury pie crust to save time. Will make these again
not bad; a little too cinnamonny for my taste though
I’ve had a breakfast fried pie before. Do you have a savory recipe? Something more for breakfast on the go?
Hi Nancy, we don’t have a recipe like that, but you might enjoy these mini frittata egg muffins for a savory on-the-go option. Let us know if you try them!
These look amazing! But I was wondering if i could substitute the brown sugar with Truviaยฎ Sweet Completeยฎ Stevia Leaf Brown with a hint of Molasses?
Hi Steff, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
My family and I love this recipe so much!! Easy to make!
Can I leave out the egg wash? I donโt have an egg
Hi Francesca, you can in a pinch, but the egg wash helps the filling melt down and stick to the crust. It also serves as the โglueโ to bind the top and bottom crusts together.
Does anyone know how many calories one pop tarts is?
Hi Rosaline, We donโt usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Do you have to use the egg wash in the filling or is that something that I can leave out?
Hi Jess, yes, it plays an important role here. This helps the filling melt down and stick to the crust. It also serves as the โglueโ to bind the top and bottom crusts together. Hope you enjoy them!
An alternative Iโve used in a pinch was a cornstarch and water mixture.
I’ve never made a pie/pie crust before but I decided to try these. The step-by-step instructions for this recipe, as well as the All Butter Pie Crust, were incredibly helpful. You break down recipes and explain things so well! I’m a beginner baker and everything about your site makes my baked goods come out like I know what I’m doing! ๐ I also love learning all about the science of baking. I did half batch with cinnamon sugar and half with the chocolate filling from the chocolate pop tarts. My husband and kids loved them!
Thank you for all the hard work you put into each recipe!!