Homemade Frosted Brown Sugar Cinnamon Pop-Tarts.

If you like pop-tarts, you will love my Homemade Frosted Brown Sugar Cinnamon Pop-Tarts. 100% from scratch. The frosting “sets” after an hour making them identical to the originals.

Homemade Brown Sugar Cinnamon Pop-Tarts. 100% from scratch. The frosting "sets" after an hour making them identical to the originals.

Hi! (I’m currently wiping pop-tart crumbs off my keyboard.)

I made a homemade version of my all-time favorite high school snack food. My high school vending machines never had anything interesting (mixed nuts, stale granola bars) but it did supply pop-tarts. In only one flavor. The BEST flavor in the entire world.

Frosted Brown Sugar Cinnamon – the toaster pastry putting all other toaster pastries to shame. The food of which heaven is made. Unwrapping those silver wrappers is the sound of angels singing. Right?

Homemade Brown Sugar Cinnamon Pop-Tarts. 100% from scratch. The frosting "sets" after an hour making them identical to the originals.

When I was 15, I would eat two brown sugar cinnamon pop-tarts at a time in about 20 seconds, twice a day – not caring for one second about all the processed junk going into my body. Oh, to have a teenager’s metabolism again…

It’s been way too long since I tasted one of life’s greatest pleasures, so I set out to make my own. None of the unrecognizable ingredients, all of the cinnamon goodness. And frosting. So much frosting. And brown sugar!!! Sweet, sweet brown sugar.

Can ya tell I’m a little excited?!

I’m going to be honest. Making pop-tarts at home, 100% from scratch, isn’t the easiest. 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 be patient. There are lots of steps, but I have about 1 billion photos to walk you through it.

I highly suggest reading each step and viewing each photo before beginning. 

Homemade Brown Sugar Cinnamon Pop-Tarts are even tastier than the originals. Step-by-step recipe on sallysbakingaddiction.com

Alright pop-tart lovers, here are my Homemade Brown Sugar Cinnamon Pop-Tarts. With pictures of the process and the full recipe written out towards the bottom.

(just keep scrolling, just keep scrolling…)

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

First step. Homemade pie crust is what you use as the pastry. My homemade pie crust is simple. Nothing fancy or intimidating. My buttery pie crust uses both shortening and butter to obtain optimum flakiness and tenderness. These fats must be COLD.

You also need very cold ice water.

Why the emphasis on temperature here? Keeping your pastry dough as cold as possible prevents the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pop-tarts bake, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crunchy crust instead of the nice flaky crust you want for the pop-tarts.

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

After the two discs of dough have chilled as described in the recipe below, remove one from the fridge and let it come to room temperature for about 15 minutes. This makes rolling out the dough much easier.

Roll disc into a rectangle about 1/8 of an inch thick – about 9×12 inches in total size. Trim off the sides of this rectangle as needed. Cut dough into three even sections, then cut each section into three sections. Does that make any sense?

Use a pizza cutter for ease; it’s the easiest tool to use in this process. You’ll end up with 9 rectangles, each 3×4 inches. These will be the bottoms of your homemade pop-tarts.

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

Place each rectangle onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet in the fridge and repeat with the second half of dough.

Always keep the pastry dough chilled as you are working.

Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. These nine rectangles will be the tops of your homemade pop-tarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

The filling! This is the best little filling to ever come out of my kitchen. I say that because brown sugar is my favorite ingredient to use in baking.

The homemade brown sugar cinnamon pop-tart filling is made with lots of cinnamon, lots of brown sugar, a touch of flour. That’s all, just 3 ingredients.

Mix it up with a fork, or even better– your fingers. Messy recipes are the best recipes.

 How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

Before filling the homemade pop-tarts, you have to brush the bottoms with a little egg wash. This helps the filling “melt” down and stick to the bottom. We’ll also brush the tops of the pop-tarts with the egg wash.

My egg wash = 1 beaten egg, 2 teaspoons milk.

(Thanks for the new pastry brush, Jaclyn!)

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

A few more steps.

Place 1 heaping Tablespoon of filling onto each rectangle. I used the back of my measuring spoon to spread it around. Leave about a 1/4 inch border around the rectangle. Brush the rectangle “tops” of the pop-tarts with egg wash. Place on top of the filled bottoms, egg wash side down. Poke holes in the tops of each pastry to allow the steam to escape. This helps get your pop-tart pasty nice and flaky. I used a toothpick to poke 8 holes in each.

Seal the edges by crimping with a fork.

Now, place the ready-to-bake pop-tarts in the refrigerator. Let the pop-tarts rest before baking. This firms up the pastry, since it has been out at room temperature for so long at this point. Chill for 20 minutes as your oven preheats. Once chilled, brush tops with egg wash. This egg wash will give your pastry that beautiful golden sheen.

Now it’s time to bake, then frost. A visual of these steps:

Homemade Brown Sugar Cinnamon Pop-Tarts are even tastier than the originals. Step-by-step recipe on sallysbakingaddiction.com

The frosting is so simple. It’s more of a glaze, less of a frosting.

Just a few ingredients including confectioners’ sugar, vanilla, cinnamon, and milk. Whisk until slightly thick, but still a little runny. Use a knife or the back of a spoon to spread on top of each homemade pop-tart.

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

The pop-tarts are finally ready to eat. :)

I told you, this isn’t the easiest of my recipes – but it sure as heck isn’t the most difficult. I really want you to try these! My homemade pop-tarts taste just like the original, but 10x better. I can’t believe I just typed that. But seriously! You don’t get a flaky, slightly crumbly crust with store-bought pop-tarts. You just get… crumbles. You know what I’m taking about? And you get about twice the amount of filling with my homemade version.

The frosting isn’t an exact copycat because there aren’t any preservatives, brown food dyes, or strange things– but it’s absolutely incredible paired with the warm homemade pastry and brown sugar cinnamon filling. The frosting takes about 1 hour to set. We actually loved these homemade pop-tarts the next day. The frosting slightly hardened, making them taste much more like the originals. I think Kevin ate 4 that day.

Back to the subject of metabolisms… umm, can I switch mine with Kevin’s?? I look at a pop-tart and feel heavier. This is why I exercise. To enjoy homemade brown sugar cinnamon pop-tarts. And these.

Homemade Brown Sugar Cinnamon Pop-Tarts are even tastier than the originals. Step-by-step recipe on sallysbakingaddiction.com

Did you make it down this far? Enjoy this recipe, everyone!

 

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Homemade Frosted Brown Sugar Cinnamon Pop-Tarts

If you like brown sugar cinnamon Pop-Tarts, you will love my homemade frosted brown sugar cinnamon pop-tarts recipe! They taste one million times better and are made completely from scratch with REAL ingredients. I encourage you to read this entire recipe before beginning, as well as viewing the step-by-step photos to help guide you. Plan ahead, the pastry must chill for some time.

Yield: 9 pop-tarts

Total Time: 3 hours

Ingredients:

Pastry*

  • 2 and 1/2 cups (315g) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (154g) vegetable shortening, chilled*
  • 1/2 cup (120ml) ice water

Filling

  • 1/2 cup (100g) dark or light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon (8g) all-purpose flour
  • 1 large egg
  • 2 teaspoons milk

Glaze

  • 3/4 cup confectioners' sugar (90g), sifted
  • 1 Tablespoon (15ml) milk, plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Directions:

1) For the pastry: This is the same recipe as my homemade pie crust. See step-by-step photos if you need visuals for making the pastry. I usually make the pastry the night before. First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembles coarse meal (pea-sized crumbles with a few larger bits of fat is OK). I use a pastry cutter for this step. It’s easier, less messy, and quicker. If you do not have a pastry cutter, use two forks. But buy one – they are an inexpensive addition to a baker’s kitchen. Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.

2) Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).

3) Assemble the pop-tarts: Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9x12 inches in size. Trim the sides as needed. Always be gentle with your pastry dough. You don't want it to tear. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Use a ruler to help make this process easier and more accurate.

4) 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 in the oven much, so you may place them relatively near one another. Place the baking sheet in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. These nine rectangles will be the tops of your homemade pop-tarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.

5) Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Whisk the egg and milk together in a small bowl until combined. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of teach rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Place a heaping Tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles - egg wash side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.

Poke holes in the tops of each filled pastry to allow the steam to escape. This helps get your pop-tart pastry nice and flaky. I used a toothpick to poke 8 holes in each. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. This chilling let the pop-tarts rest before baking. It also firms up the pastry, since it has been out at room temperature for so long at this point.

Preheat oven to 350F degrees.

Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. This egg wash will give your pastry that beautiful golden sheen. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze: whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another teaspoon or two of milk if needed. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about an hour, if you prefer to wait that long.

STORING & FREEZING. Store pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350F degree oven for 10 minutes. Baked pop-tarts freeze well, up to 3 months. Thaw and reheat as directed before. I am unsure about reheating in a toaster.

*Get creative! Use your favorite fillings instead of brown sugar cinnamon. Like jam, Nutella, etc.

*I'm sure store-bought pastry would be fine, but this homemade version creates that unique flaky, slightly crunchy yet tender texture you know and love from regular pop-tarts. I prefer shortening in my pie crust and pastry dough recipe for the best texture. Feel free to use your own favorite pie crust recipe that uses all butter if you prefer. Butter may not be replaced for shortening in this particular pastry recipe.

Adapted from King Arthur Flour

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

See more breakfast recipes.

AND, because I couldn’t stop shooting these pop-tarts…

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com

 

 

 

 

   

159 Responses to “Homemade Frosted Brown Sugar Cinnamon Pop-Tarts.”

  1. #
    61
    Hollyposted September 3, 2014 at 2:32 pm

    Hi Sally! I wanted to do two batches of these – one of the brown sugar variety and one with the strawberry filling. Would I simply buy strawberry preserves, or would I need to add something to thicken it up so it wouldn’t run? I feel like the poptart filling is a little more dense than just jam or preserves. Thank you for any assistance you can provide!

    Reply

    • Sallyreplied on September 3rd, 2014 at 6:11 pm

      Hi Holly! I’m unsure without testing myself – sorry. Let me know if you try anything out.

      Reply

  2. #
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    Cate @ Chez CateyLouposted September 3, 2014 at 3:12 pm

    I can’t even tell you how much I LOVE this recipe! Brown Sugar Cinnamon poptarts are definitely the best flavor, and you totally nailed it with these! They look so incredible, I’m in awe!!

    Reply

  3. #
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    Rachelposted September 3, 2014 at 3:24 pm

    Sally- I hate you (not really). These look amazing and now I’m going to have to make them. My kids will thank you. My waist will not.
    From your funfetti cookie/cake to your triple chocolate cake (my absolute favorite) and now these….you are brilliant and I’m so sorry I ever found you (not really). Keep working your magic; I wish the best for you as you really have serious talent.

    Reply

  4. #
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    Michelle @My California Kitchenposted September 3, 2014 at 3:27 pm

    Oh. My. Gosh. Thanks for posting these. I love the idea of brown sugar pop-tarts and they taste ok, but your homemade version looks a million times better!

    Reply

  5. #
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    Laura (Tutti Dolci)posted September 3, 2014 at 3:57 pm

    Brown sugar pop tarts are my favorite, these look incredible!

    Reply

  6. #
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    Phillip || SouthernFATTY.composted September 3, 2014 at 4:06 pm

    Sweet, sweet childhood memories, anyone? These would be delicious with a bit of marshmallow cream too, I’m sure.

    Hellooooo breakfast this week!

    Reply

  7. #
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    Lisa Lposted September 3, 2014 at 4:23 pm

    My boys always loved the frosted blueberry pop tarts. What do you suggest as a blueberry filling– blueberry jam? Or make a thicker, blueberry pie type filling w/ maybe more cornstarch? I feel like the jam might be too runny for this pastry. Thanks! These look soooo amazing! You can tell how much time and effort you put into each post and it is really paying off for you.

    Reply

    • Sallyreplied on September 3rd, 2014 at 6:09 pm

      Hi Lisa! I’m unsure without testing myself – sorry. Let me know if you try anything out.

      Reply

  8. #
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    Danielleposted September 3, 2014 at 4:27 pm

    How did you know that I love pop-tarts, that brown sugar cinnamon is my favorite pop-tart flavor and that I feel bleh every time I buy a box of store-bought, preservative and junk filled pop-tarts? I can’t wait to try these!!

    Reply

  9. #
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    Caleyposted September 3, 2014 at 4:58 pm

    I know so many people who would love these! You should totally do versions of all the poptarts…REAL fruit instead of whatever it is they use ;) My sister once heard a mom telling her kids they had to get the blueberry poptarts instead of smores because they have “fruit”. Um…yeah, not sure that’s quite true ;)

    Reply

    • Sallyreplied on September 3rd, 2014 at 6:09 pm

      I agree – I’ll have to work on some other versions! Lol about the “fruit” too funny

      Reply

  10. #
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    Kayle (The Cooking Actress)posted September 3, 2014 at 7:25 pm

    I’m 100% sure these are WAY BETTER than the originals-looove the brown sugar filling and that frosting and the flaky pastry and everythinggggg

    Reply

  11. #
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    Kristinaposted September 3, 2014 at 7:29 pm

    I can’t be the only one frightened of the whole ‘vegetable shortening’ part of this recipe. How would they turn out with all butter?

    Reply

    • Sallyreplied on September 3rd, 2014 at 7:32 pm

      I prefer shortening in my pie crust and pastry dough recipe. Feel free to use your own favorite pie crust recipe that uses all butter.

      Reply

      • Kristinareplied on September 3rd, 2014 at 7:39 pm

        Okay, thanks! I did scoop out 3/4 of a cup and put it in the fridge but I think I’d kind of sort of rather throw up a little than eat that. LOL! I only own it for the purpose of seasoning my cast iron pans.

        But I may get brave and give it a try.

      • kellyreplied on September 3rd, 2014 at 11:40 pm

        I rarely need to use shortening in my recipes, but when I do, this is the one I use.
        organic, no gross unnatural stuff in it. =0)

  12. #
    72
    Bonnieposted September 3, 2014 at 8:03 pm

    I’ve been making these for years. Add 1/4 teaspoon cream of tartar to the frosting and it will setup in half the time.

    Reply

  13. #
    73
    Ashleyposted September 3, 2014 at 9:46 pm

    I saw this on pinterest this morning that I decided I had to make it as a treat for my husband today. They just came out of the oven and he is loving it! They don’t look quite as pretty as yours but they sure taste good! He loved the cinnamon flavor and couldn’t stop licking the frosting. Thanks for posting!

    Reply

    • Sallyreplied on September 4th, 2014 at 7:18 am

      Thanks for reporting back Ashley!

      Reply

  14. #
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    Ashley @ QLCCposted September 3, 2014 at 9:52 pm

    These are amazing! I love taking old childhood favorites and updating/upgrading them :)

    Reply

  15. #
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    Amy @ Thoroughly Nourished Lifeposted September 3, 2014 at 10:09 pm

    Can you believe I have never eaten a pop-tart! You can only get them in specialty stores here in Australia, and definitely not gluten free ones :(
    But now that I have your secrets, and some gluten free flour I am on my way to pop-tart heaven. Now, where did my teenage metabolism go….

    Reply

  16. #
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    Amy @ Ms. Toody Goo Shoesposted September 3, 2014 at 10:24 pm

    These look de-LISH! Oh, how I loved pop tarts as a kid! Pinning for a day when I’m feeling ambitious!

    Reply

  17. #
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    Rebecca @ Dorm Room Bakerposted September 4, 2014 at 12:05 am

    So today I was actually asking my boyfriend if he would eat homemade pop tarts (this was before I saw your new post), and he replied in typical boyfriend manner, “Maybe. Only if they taste good.” I sighed and rolled my eyes. Then I saw your new recipe! Time to tell him, “Challenge accepted!” and if he doesn’t like these then I’m going to have to give up all hope haha.

    Reply

    • Sallyreplied on September 4th, 2014 at 7:17 am

      Hahaha challenge accepted! Let me know how it goes. It’s impossible to NOT love these.

      Reply

  18. #
    78
    Deniseposted September 4, 2014 at 6:02 am

    Oh my sweet lord homemade pop-tarts! I’m craving now…didn’t had one in ages ! I have all the ingredients , guess I’m going to be busy baking today Thanks for sharing Sally

    Reply

  19. #
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    Mateaposted September 4, 2014 at 7:48 am

    You never fail to impress, Sally! These pop-tarts look so good and now a kid from a healthy family (aka me ) can enjoy them!

    Reply

  20. #
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    Caitlinposted September 4, 2014 at 9:19 am

    I was never tempted by pop tarts (I was more into the famous Amos cookies), but I am definitely tempted by these!

    Reply

  21. #
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    Jocelyn (Grandbaby Cakes)posted September 4, 2014 at 9:28 am

    Oh girl these look so sensational I can’t even stand it!!

    Reply

  22. #
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    Ashleighposted September 4, 2014 at 10:07 am

    Hey Sally! I made these last night and they were absolutely incredible! They are even better this morning, though, they taste even more like real pop tarts! Thank you for thinking up this recipe! The only problem I had is that, even though I followed the recipe, my cinnamon filling turned out really runny, and most of it oozed out of the poptart before baking. Anything I could do different to make it thicker?

    Reply

    • Sallyreplied on September 4th, 2014 at 1:16 pm

      So glad you love them Ashleigh! There is no liquid in the filling – how was it runny? Try using less egg wash on each rectangle.

      Reply

  23. #
    83
    heather @french pressposted September 4, 2014 at 10:41 am

    pop tart were a favorite when I was a kid, the frosting on these looks perfect! I will definitely be trying these for the kiddos

    Reply

  24. #
    84
    Emmaposted September 4, 2014 at 11:37 am

    These look so yummy! I love cinnamon and brown sugar. I definitely want to give this a try!
    xo

    Reply

  25. #
    85
    Russell from Chasing Deliciousposted September 4, 2014 at 11:59 am

    Oh my gosh! I’m making these right now. So yum!

    Reply

  26. #
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    Trisha @ Home Sweet Homemadeposted September 4, 2014 at 12:21 pm

    Wow I can’t believe how simple these are! And so much better than the store-bought kind which has high-fructose corn syrup (still? really?) and a handful of things I can’t even pronounce!

    These have fall written all over them and I can’t wait to eat one!

    Reply

  27. #
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    Jessicaposted September 4, 2014 at 1:15 pm

    Ooooh these look sooo good…cannot wait to make them, I am thinking PB&J poptarts! and maybe a batch of PB & chocolate too :D

    Also, on a completely unrelated note, I saw an add for a pizza place the other day that had a pretzel crust…you should TOTALLY make one of those on here :)

    Reply

    • Sallyreplied on September 4th, 2014 at 1:16 pm

      WOW. a pretzel crust pizza?!?! Must try.

      Reply

      • Kristinareplied on September 5th, 2014 at 10:43 am

        Little Caesar’s (if you have them there). I tried it the other day and it was quite tasty. They use a cheddar cheese sauce in place of the tomato sauce but then top it with their usual shredded cheese and pepperoni.

        And, seriously, I thought of you when I was eating it. I need the recipe. LOL! :)

  28. #
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    Allison Tposted September 4, 2014 at 1:31 pm

    Looks amazing! I have always wanted to make my own pop tarts, thanks for the recipe!

    Reply

  29. #
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    Danaposted September 4, 2014 at 5:48 pm

    Haha yes, well I’m 15 and I do admit- this metabolism is great :) And to the poptarts: they look amazing! I’ve been really into cooking lately and I think I’ll give these a try. I can only imagine how good a fresh, buttery, homemade poptart would taste….

    Reply

  30. #
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    Jaclynposted September 4, 2014 at 6:51 pm

    These look incredible Sally! Indeed homemade pop tarts are the only way to go! I love you photos! They are totally making me crave these things.

    Reply

  31. #
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    PJposted September 4, 2014 at 7:16 pm

    These look amazing!!! Another great recipe….. I can’t wait to try it.

    Reply

  32. #
    92
    Amberposted September 4, 2014 at 10:30 pm

    These look so good! I CAN NOT wait to try them! Have you ever tried the cookie dough kind? So good! ( although more like dessert

    Reply

  33. #
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    Rachel @the dessert chroniclesposted September 4, 2014 at 10:32 pm

    You seriously read my mind! I was just thinking the other day how I have never tried making homemade pop tarts and cinnamon sugar is my absolute favorite flavor! Absolutely cannot wait to try this recipe. Thank you!

    Reply

  34. #
    94
    Jessicaposted September 4, 2014 at 10:48 pm

    I was always a big fan of the chocolate fudge poptarts, but these homemade ones look SO much better! These look like they would be my new favorite flavor! I also love the step-by-step pictures and instructions. Thanks for the awesome recipe!

    Reply

  35. #
    95
    Laura @ Laura's Culinary Adventuresposted September 5, 2014 at 8:42 am

    I have never loved pop-tarts, but I would have no problem polishing off a few of these! Yum!

    Reply

  36. #
    96
    Kristinaposted September 5, 2014 at 10:59 am

    I made them yesterday, Sally. I was going to give the shortening a try but it didn’t smell good so I figure it went rancid. So I went with Smitten Kitchen’s pop tart pastry recipe and then followed your instructions and used your filling and glaze.

    SO GOOD!!! The pastry is flaky, the filling is delcious, and I think the glaze makes the whole thing perfect. I will have to work on making sure they’re all the same size when I cut them out next time. For the tops, I was going back and forth measuring the exact size of the bottom piece so the top would fit right. Silly! Maybe I can find a cookie cutter that is the perfect size.

    I also forgot to use the egg wash on the inside of the top crust but it seemed to be fine without it. Actually, I don’t think they could’ve been any better. Yum! Anyway, thanks for another fantastic recipe!

    Reply

  37. #
    97
    Whitposted September 5, 2014 at 11:43 am

    Pop-Tarts were an unexpected causality of our vegetarian diet. I’m not sure why they use gelatin in everything, but it gave us good reason to avoid something that we would normally eat too much of AND NOW WE CAN. Thank you!

    Reply

  38. #
    98
    Michelle @ Feed Me I'm Hungryposted September 5, 2014 at 5:45 pm

    I don’t know why but those stupid brown sugar pop tarts were the only type I ever really liked as a kid. I’m pretty sure a homemade version has got to be infinitely better. I’m pretty excited to give these a try!

    Reply

  39. #
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    Lisaposted September 5, 2014 at 8:54 pm

    I would certainly feel less guilty feeding this version to my kiddos who are addicted to the store-bought version. Question, we have an egg allergy and for the filling I’m sure I can just make a flax egg, but do you have any other recommendations in lieu of an egg-wash on top and bottom. I understand you haven’t tested other options, just checking if you had a suggestion! Thanks!

    Reply

  40. #
    100
    MarieBposted September 6, 2014 at 12:24 pm

    Did you freeze/shred the butter like you suggested in your scone recipe? Just curious. These are my family’s fav so I’m going out and getting shortening today…I can’t wait!!

    Reply

    • Sallyreplied on September 6th, 2014 at 1:11 pm

      Sometimes I do, sometimes I don’t. For the pop-tarts you see, I simply grabbed butter from the fridge and cut into cubes. You may freeze/shred if you’d like.

      Reply

  41. #
    101
    CakeSpyposted September 6, 2014 at 4:27 pm

    Hooray! I have always loved the idea of brown sugar pop tarts, but the taste creeps me out (and I’m not anti-pop tart–I could eat my weight in the strawberry kind). This beautiful version looks like it might yield a more spicy and brown sugar-redolent result. Thank you!

    Reply

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    Thalia @ butter and briocheposted September 6, 2014 at 10:05 pm

    Living in Australia its near impossible to get my hands on pop tarts.. so I definitely will be making your pop tart recipe Sally! they look delicious & I love the cinnamon and brown sugar flavouring.

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    Carrieposted September 7, 2014 at 12:44 am

    I made these tonight and used all butter since I didn’t have shortening. They are amazing and my husband will be the happiest man alive when he gets home from work tomorrow morning!

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    Thea @ Baking Magiqueposted September 7, 2014 at 4:55 am

    Everything you do turns out perfect. All the time!

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    Laura Dembowskiposted September 8, 2014 at 8:45 am

    I love making pop tarts! So much tastier and healthier than the original. Brown sugar cinnamon was always my favorite too :)

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    Bethposted September 9, 2014 at 8:05 pm

    I made 3 batches of these over the weekend. Brown sugar, strawberry and s’more. Used preserves for the strawberry and used 5 chocolate discs ( merckens) with marshmallow fluff on top. On the top crust after cooled, I made standard powdered sugar icing and after I spread a small amount on the top (I.e. a “little glue” ), I sprinkled them with finely crushed graham crackers..

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    Kenposted September 9, 2014 at 10:16 pm

    Love these! They taste phenomenal! One thing I did different was add a quarter cup of white and brown sugar and a dash of vanilla to the dough to make these taste awesome through every bite!

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    Nedraposted September 10, 2014 at 7:49 pm

    These look delicious! After baking (a day or so later), can they be put in a toaster to rewarm?

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    Mo | memo2munchposted September 12, 2014 at 12:06 am

    Man, brown sugar cinnamon pop tarts were my FAVE back in the day! My sister and I used to microwave them, spread some butter on top, and then cut them into strips to eat.

    We were… um… creative children?

    Anyway, your photography is wonderfully vibrant and exciting, as usual. Love love love and I can’t wait to give these a try!

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    Avra-Sha Faohlaposted September 12, 2014 at 12:56 pm

    You don’t need brown dye for the frosting; the vanilla extract will color it! I guess you use clear vanilla and that’s why yours is white. Am I right? Honestly, though, I like the look of white frosting. :D

    Reply

    • Sallyreplied on September 12th, 2014 at 4:31 pm

      I use brown extract. Enjoy!

      Reply

      • Avra-Sha Faohlareplied on September 14th, 2014 at 1:15 am

        Really? Mine came out so brown! How is yours white?? So weird.

      • Kenreplied on September 14th, 2014 at 1:12 pm

        Ha, yea I just asked the same question about the color of the frosting. Mine is tan, very tan. The white with specs looks so much more appetizing.

      • Kenreplied on September 14th, 2014 at 1:25 pm

        Avra its the cinnamon. Your cinnamon must be extremely finely ground. I made another batch of frosting with everything except the cinnamon and it was a nice a nice off white. I’m guessing Sally ground her own course cinnamon. Just guessing here.

        • Sallyreplied on September 14th, 2014 at 1:34 pm

          I did not ground my own cinnamon, just store-bought ground cinnamon.

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    Kevin | keviniscookingposted September 12, 2014 at 1:49 pm

    That filling and amazingly flakey pastry dough looks so good. You continue to impress, recipe after recipe Sally. Beautiful and mouthwatering as usual images, too.

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    Shelbyposted September 13, 2014 at 12:36 pm

    These were fantastic!! I was nervous when they came out of the oven and looked so plain, I didn’t think they’d taste as good as yours looked, but once I got the glaze on there… so good!! I made these as an anniversary celebration tomorrow with my husband (3 months :D) but I had to sneak a taste at one to “make sure they came out okay” ;) Which of course they did! Thanks for sharing!

    Reply

    • Sallyreplied on September 13th, 2014 at 5:54 pm

      Happy 3 month anniversary Shelby!

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    AmyEposted September 13, 2014 at 3:34 pm

    A pop-tart lover and a Dory fan? I think we could be best friends! I just discovered your blog and will add you to my list of favorites. Thanks.

    Reply

    • Sallyreplied on September 13th, 2014 at 5:51 pm

      just keep swimming, just keep swimming… ;)

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    Vanessaposted September 14, 2014 at 10:38 pm

    Oh My!!! Going to make these VERY soon, as in TOMORROW!!! I am also going to give them a try with “PUMPKIN FILLING AND MAPLE CINNAMON GLAZE” . It is “PUMPKIN EVERYTHING SEASON” you know!!! Thanks, for sharing this recipe !

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    Catposted September 17, 2014 at 12:22 pm

    I am excited to attempt these this weekend!!! Every time I use your recipes my boyfriend always says he’s going to marry me. haha can’t wait to give this a whirl! I will let you know how it goes. Thanks for all the pictures too, i feel that helps a lot!

    Reply

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