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

 

 

 

 

   

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

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    Sineadposted September 3, 2014 at 5:06 am

    Ooh! I haven’t had Pop Tarts in ages and I’ve never had this flavour ever! These look so delicious and I love the detailed explanations :-)

    Reply

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    Michele @ Alwayzbakinposted September 3, 2014 at 5:22 am

    LOVE! These are so darn cute. I bet they are heavenly!

    Reply

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    iramposted September 3, 2014 at 5:31 am

    There are simply no words to describe how genius you are. It is past 2am here (lol i randomly check your site if i cant sleep) and I am already thinking about baking these. I was hoping one day that you would create a recipe for homemade poptarts. I think this is the best flavor. I know you recently bought candles but when will you even want to use them if your house is smelling like heaven with you baking?! ;)

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:18 am

      I’m glad you said that Iram, because I would love to bottle up the smell of these baking and make a candle of it. So good!

      Reply

      • Sarah @ The Gold Lining Girlreplied on September 3rd, 2014 at 9:26 am

        YES! That is a brilliant idea! This *needs* to be a candle fragrance!

        These look incredible!! Might have to make them despite my intense fear of making homemade pie crust. Eek. Thank you for the science reasons behind achieving a flaky crust. You explained it all so clearly. Very helpful to know!!

        Also, I’m with you on brown sugar. It’s one of my favorite baking things too.

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    Obstiposted September 3, 2014 at 5:43 am

    Wow Sally! Ever since i have been in Nebraska in 2007 I have missed exactly these Pop Tarts. I just recently found a store here that sells them but your version sounds heavenly!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:18 am

      Obsti, you should try them at home!

      Reply

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    Liz S.posted September 3, 2014 at 5:58 am

    Always loved the Frosted Brown Sugar Pop Tarts. Yours are DEFINITELY the best version!

    Reply

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    Chelsea @ Gal on a Missionposted September 3, 2014 at 5:59 am

    I have only tried making pop-tarts at home before and what a difference! They taste so much better, like anything homemade. I am in love with the filling in these, Sally. Yummy! :)

    Reply

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    Taylor @ Food Faith Fitnessposted September 3, 2014 at 6:05 am

    I am sort of freaking out. In the best possible sense of the term.
    I love (read: am obsessed with) poptarts…but not all the weird ingredients in them. These may be my favorite thing of all the things! Pinned!

    Reply

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    Mirposted September 3, 2014 at 6:19 am

    Yep, I miss my metabolism. And the days I didn’t have to sweat it out every day to make up for my sugar addiction. Oh well, them’s the breaks!
    These look ridiculous. In a good way. But just ship me a few of the ones you made, and that way I can be lazy! Because your lines are so straight and perfect, and mine just…are not. So yours look exactly like Pop Tarts should. And I’m positive they taste much better!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:17 am

      Haha Mir the straight lines are from using a ruler and meticulously cutting and working with this pastry dough. I felt like a mad scientist in the kitchen making them. A pastry-making mad scientist.

      Reply

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    Kelly - Life Made Sweeterposted September 3, 2014 at 6:30 am

    Oh Sally, love love these homemade poptarts! They look so adorable! Nothing beats the brown sugar cinnamon ones – those were always one of my favorites back in the day too but I have a feeling that yours will be a bazillion times better! Pinning and can’t wait to try yours :)

    Reply

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    Maryea {happy healthy mama}posted September 3, 2014 at 6:30 am

    omg! I can’t even believe how good these look. I think I also ate brown sugar pop tarts everyday in high school. I always toasted mine and then smeared butter on top. Like they needed that extra butter! ugh. These days I don’t eat much processed food, so I am so tempted to make these. And let my kids experience the heaven of pop tarts!! I am intimidated, but I may just give these a try. Yours look stunning! I know mine won’t be that pretty…

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:16 am

      Don’t be intimidated, Maryea. Just read through the recipe a few times before beginning. They’re all simple steps, there’s just a ton of them. Let me know if you try them!

      Reply

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    Danielle @ Chits and Chats and Chocolateposted September 3, 2014 at 6:31 am

    Ah yes, the taste of my childhood. We always had poptarts as a Sunday morning treat. This was my favorite flavour, so I’m super excited now!!!!

    Reply

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    Averie @ Averie Cooksposted September 3, 2014 at 6:57 am

    Wow, so gorgeous. And right down to the scratch pastry dough, you did not miss a trick, Sally! Amazing.

    I loved poptarts growing up (who didn’t!) and these are so fitting for you…like I can just tell you would love these flavors and they’re such a Sally recipe, so signature YOU! Which means I would love them too :) pinned!

    Love the lighting and images here, too!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:07 am

      Thanks Averie! You don’t even want to know how long these took to shoot, in my little window of shooting time… I think I took over 400 pictures that hour. Talk about working quickly!

      Reply

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    Becca @ Amuse Your Boucheposted September 3, 2014 at 6:57 am

    OMG. Goooorgeous! This is the sort of recipe that I have to stop myself making because I just know I’d eat the whole batch in an hour ;)

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:06 am

      They certainly were tempting. I had to freeze a couple of them to stop myself from eating 3 in a day. You have to try them Becca!

      Reply

      • Erinreplied on September 3rd, 2014 at 5:51 pm

        I was wondering about freezing them! I’m having a baby (our 4th!!) this January, so I am looking to stock the freezer because I KNOW I will not feel like cooking for a few weeks, lol. Could you give me info on the best way to freeze them? Thanks, they look fabulous!!

        • Sallyreplied on September 3rd, 2014 at 6:08 pm

          please see recipe instructions.

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    lisatberryposted September 3, 2014 at 7:20 am

    When I used to eat pop tarts I would break off the outside edges which tasted like cardboard and only would eat the centers that had the filling…these pop tarts fix that problem…they look so good and your icing looks so much better than the rock hard icing that store bought pop tarts have…I’m saving this recipe for a cold winters day to make.

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:05 am

      Hahahahaha that’s exactly how I used to eat them too.

      Reply

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    Faith @ Pixie Dust Kitchenposted September 3, 2014 at 7:21 am

    Love these Sally! Homemade poptarts are on my baking bucket list. Can’t believe how simple they actually are! Plus none of the yucky preservatives. Pinning this and definitely trying these sometime!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted September 3, 2014 at 7:50 am

    Such a FUN recipe! I haven’t had a poptart in yeeeears, but as a kid, the brown sugar cinnamon kind was my absolute favorite. I may have to make these for old time’s sake! They look awesome, Sally.

    Reply

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    Julie @ Table for Twoposted September 3, 2014 at 8:08 am

    Oh my gosh, Sally. This is my FAVORITE pop tart flavor. I literally would have boxes of them in college and even after college, I still have a soft spot for them. I’m thrilled with this homemade version ’cause well, let’s not even talk about what’s in the store-bought kind!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:16 am

      The ingredient list for them is just… shocking!

      Reply

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    Christineposted September 3, 2014 at 8:21 am

    Ha ha…this is awesome. I actually just bought the brown sugar Pop Tarts at the airport the other day (comfort food) and they were just as good as I remembered! And gone in like 5 minutes!

    Yours look incredible! I made homemade vegan ones filled with jam years ago…they were awesome. I can only IMAGINE how INCREDIBLE yours are! YUM!!! And frosting too! Did you test any with sprinkles? ;-)

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:24 am

      Pure comfort food is right! I need to try these with raspberry jam soon (and sprinkles!). The frosted raspberry ones are my 2nd favorite!

      Reply

      • Christinereplied on September 3rd, 2014 at 8:30 am

        Oh lawd that would be good! The frosted cherry with sprinkles are my second fave. ;-) Dang, you are making me hungry!

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    Gayle @ Pumpkin 'N Spiceposted September 3, 2014 at 8:30 am

    Wow, I’m so impressed with these home-made pop tarts, Sally! Brown sugar cinnamon ones are my fave, so I can only imagine how good these must be. Love this recipe! Pinned!

    Reply

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    Melanie @ Carmel Momentsposted September 3, 2014 at 9:04 am

    Homemade poptarts definitely aren’t easy but I love the results. I refuse to buy my kiddos the store bought brands. So they count they’re lucky stars when momma makes the home made ones.
    Love everything about these!
    Happy Wednesday!

    Reply

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    Julie @ Lovely Little Kitchenposted September 3, 2014 at 9:13 am

    Oh Sally… these look like little pockets of heaven. I’m thinking they would be well worth a good long run!

    Reply

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    Natalieposted September 3, 2014 at 9:13 am

    Oh these look amazing! I’m assuming they freeze well? Would be great to have these on stored long-term as a quick snack.

    Reply

    • Sallyreplied on September 3rd, 2014 at 9:28 am

      Hi Natalie. Please see the last instruction of the recipe.

      Reply

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    Kathryn Cothernposted September 3, 2014 at 9:34 am

    These are adorable Sally!! My three young kids don’t really like the store bought Pop-Tarts (yeah!) but would definitely go for homemade ones. If and when I ate a Pop-Tart (and it has been ages), I would just eat the middle part and throw the crust away. I always prefer homemade since I can understand and pronounce the ingredient list. I will have to make these goodies some day when I have plenty of free time on my hands…and I am just not sure when that will be. LOL!

    Oh yes, I would have to go for a very looooooong run afterwards to burn off this sugar and calories. I remember my younger days when I could eat sweets so easily and not worry since it would burn off so quickly. Fast forward a few decades…not that easy any more…ha ha.

    Have a great Hump day! :)

    Reply

    • Sallyreplied on September 3rd, 2014 at 11:26 am

      The middle part is the best part! Let me know if you give these a try sometime Kathryn!

      Reply

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    Michelleposted September 3, 2014 at 9:36 am

    Oh my, my kids are going to be in heaven. I can already smell them baking in the oven. Yum. What a great recipe, thank you! Now I just need to get up the nerve to try the pie crust.

    Reply

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    ellyposted September 3, 2014 at 9:37 am

    Ummm, Yummm in my tummm….like my son would say and I’m sure he will say once I attempt to make these:)
    Thanks for posting this recipe:)

    Reply

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    steph@stephsbitebybiteposted September 3, 2014 at 9:37 am

    Oh my gosh. These are what I need to start every fall morning from here until Thanksgiving!

    Reply

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    Lisaposted September 3, 2014 at 9:37 am

    Brown Sugar Cinnamon is the only poptart worth eating. The last time I had one I remember thinking they were better when I was a kid. I’ll have to give these a try one of these days since the boxed ones just don’t do it for me anymore!

    Reply

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    Kelsey @ Badger Kitchenposted September 3, 2014 at 9:42 am

    I grew up eating pop-tarts for breakfast, and while it’s been a long time since I had one, my dad still eats one everyday. He used to be obsessed with the cinnamon roll flavored ones but they stopped making them. I’m thinking I could easily adapt this recipe to match that flavor for him!

    Reply

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    Lynnposted September 3, 2014 at 9:44 am

    Ahhhh, I’ve had these exact pop tarts on my list for YEARS and I’ve never worked up the courage to attempt them! You might have changed my mind… But I think I need a rainy day or a weekend. I get too overwhelmed during the week to do the hard recipes, haha!

    Reply

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    Kate @ Diethoodposted September 3, 2014 at 9:55 am

    Sally!!! These are AMAZING! I LOVE making my own pop tarts, buuuuut mine never look this good! I’m thinkin’, breakfast at Sally’s. :-D

    Reply

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    Beth @ bethcakesposted September 3, 2014 at 10:05 am

    Oh my gosh, I love these so, so much! I ate these all the time in college. They were definitely one of my guilty pleasure snacks. I absolutely LOVE that you made a homemade version because, like you mentioned about them being processed and stuff, I haven’t eaten them since. I will definitely be making these!! :)

    Reply

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    Kathleenposted September 3, 2014 at 10:07 am

    These look fabulous! Brown sugar pop tarts are 1 of my 3-yr-old’s go-to breakfast foods as she is allergic to egg, and used to be allergic to rice and oats and apple and bananas! I might try to make these as bars to skip the egg. She takes off the edge crust of pop tarts anyway.

    Reply

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    Paulaenaposted September 3, 2014 at 10:11 am

    Oh my gosh I must try these out! Brown Sugar Cinnamon Pop-Tarts are my absolute favourite, and they’re a bit hard to come by in Australia. Definitely being added to my To-Bake list :)

    Reply

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    tricia dominguezposted September 3, 2014 at 10:12 am

    chocolate chip pop tarts next please! :D

    Reply

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    Maureenposted September 3, 2014 at 10:20 am

    Oh.my.GAWD – yes! Thank you Sally. Every week I stroll by the pop tarts and toaster strudel in the grocery store and think back to how I use to eat that crap for breakfast, and I am slightly tempted to buy them just because I kinda miss them, but I don’t. I will be making these this weekend for breakfast! Cannot wait!

    Reply

    • Sallyreplied on September 3rd, 2014 at 11:24 am

      I used to eat toaster strudels growing up too Maureen. Everyday. My favorite were the raspberry. I haven’t had one in years!

      Reply

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    Tiffanyposted September 3, 2014 at 10:20 am

    These pictures look awesome as do the pop tarts!! Great job!!

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    Alexa @ simpleeatsfood.composted September 3, 2014 at 10:26 am

    Oh my gosh, these are genius! Brown sugar is definitely up there with one of my favorite flavors…and I’m also weird and like the cherry ones…everyone used to make fun of me haha. I also just remembered they make pop-tarts withOUT frosting…craziness!

    Reply

    • Sallyreplied on September 3rd, 2014 at 11:24 am

      Oh the cherry ones are also so, so good!

      Reply

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    Lisaposted September 3, 2014 at 10:34 am

    Can you freeze them? If so, when would you freeze them?

    Reply

    • Sallyreplied on September 3rd, 2014 at 11:22 am

      Hi Lisa. Please see the last instruction of the recipe.

      Reply

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    Kerry @ Kerry Cooksposted September 3, 2014 at 10:43 am

    That cut open shot – oh my gosh they look so good!!

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    Madeleineposted September 3, 2014 at 10:44 am

    Homemade pop tarts have been on my baking bucket list for some time now. These photos may have just convinced me to take them on! Cheers to brown sugar, homemade goodies, and of course your wedding month!

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    Leslieposted September 3, 2014 at 10:47 am

    Yummmmm! Thank you so much for taking the time to perfect these! They were my favorite high school snack too! These and Chips Ahoy and milk. ;-)

    Reply

    • Sallyreplied on September 3rd, 2014 at 11:23 am

      YESSSS high school snack of chips ahoy! me too.

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    mjposted September 3, 2014 at 10:53 am

    Oh, these look delish! I have never had a pop tart before, but have heard of them. I will have to make these really soon.
    Anything homemade is always 10x’s better.Just in my opinion though. ;)
    I can’t wait to try these! :)

    Reply

    • Sallyreplied on September 3rd, 2014 at 11:23 am

      Let me know how you like them MJ!

      Reply

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    Annaposted September 3, 2014 at 11:04 am

    Ooooh these sound so good. It does sound a bit tedious, but there will be a day, probably a lazy sunday in the middle of winter, when I will make these! You’ve quickly became my favorite food blogger because of all these creative and clever recipes! Even if I dont have plans to bake your recipes, I’m entertained by your great ideas!

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    Eve @ Baking the Dayposted September 3, 2014 at 11:12 am

    Sally, you have seriously read my mind; a couple of days ago, I just wrote and brainstormed a recipe for homemade pop-tarts as well! The glaze on top of those tarts looks so pretty, little brown speckles of cinnamon and that filling looks so delicious. Pinned!

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    Nila @ The Tough Cookieposted September 3, 2014 at 11:47 am

    Wow, these look amazing! They don’t sell pop-tarts in the Netherlands (but hey, they DO sell jumbo chocolate cream puffs!), so I’m definitely going to make these! Perfect for fall :)

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    Heather of Kitchen Concoctionsposted September 3, 2014 at 12:00 pm

    Cinnamon pop-tarts were always my favorite flavor, but I haven’t had one in YEARS! I am super excited to try this homemade version! Looks delicious!

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    Stacey@Bake.Eat.Repeat.posted September 3, 2014 at 12:06 pm

    I’ve always wanted to make homemade pop tarts but never had. On the list! I’ve never even heard of brown sugar cinnamon pop tarts though. Maybe we don’t have them in Canada? Or maybe I just haven’t looked at pop tarts in a long time!

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    dimitriannaposted September 3, 2014 at 12:13 pm

    Instead of vegetable shortening can we use something else??? Such as more butter???

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    Amanda @ .running with spoons.posted September 3, 2014 at 12:23 pm

    These look absolutely amazing, Sally! I’ve loved Poptarts for as long as I can remember, but it was easier to eat them when I was younger and ignorant of all the garbage they’re loaded with. Definitely hope I can find the time to make these one day! Pinned!

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    Laurelleposted September 3, 2014 at 12:42 pm

    Ever since last year when I attempted to make these with a different recipe, (the pastry was flavorless and they turned out terrible!) I’ve been hoping that you would one day post your own! I couldn’t believe my eyes this morning when I checked your website. I can’t wait to make these– Poptarts used to be my guilty pleasure but yours look EVEN BETTER :)

    Reply

    • Sallyreplied on September 3rd, 2014 at 1:01 pm

      Glad I shared these homemade pop-tarts today then. This pastry has so much buttery flavor. It’s also used as my go-to pie crust.

      Reply

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    Emily of Sugar Plumposted September 3, 2014 at 1:12 pm

    These pop tarts look amazing! My bf would love these; brown sugar is his favorite flavor. Mine was always cookies & cream!

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    ambrosia @ figandpieposted September 3, 2014 at 1:33 pm

    I haven’t had pop tarts in forever, and these look better than the store bought version!!

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    Nicoleposted September 3, 2014 at 1:58 pm

    Oh my – I would so love to make these, but pie crust intimidates me! I may have to get over the fear just to make them. I know my kids would eat these up (if there are any leftover for them to eat). I used to eat poptarts daily – I love them, and there must be frosting. :)

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    Shannon reynoldsposted September 3, 2014 at 1:59 pm

    All I’m gonna say is pumpkin poptarts!!!!!! And putting a tiny bit of pumpkin pie spice in the frosting. The end!

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    Heather @ Shards of Lavenderposted September 3, 2014 at 2:00 pm

    Goodness, this brings back memories! I used to eat a pack of brown sugar pop tarts every day at school. Sometimes I’d mix it up and try the frosted strawberry, but those brown sugar cinnamon ones… Haven’t had a pop tart in years, but these look so tempting and without all the weird ingredients… Pinning these to make on the weekend!

    Reply

    • Sallyreplied on September 3rd, 2014 at 6:14 pm

      Let me know how you like them!

      Reply

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    Laurposted September 3, 2014 at 2:07 pm

    I love the idea of making your own so you know ALL of the ingredients going into each little tart of goodness. My favorite were always the blueberry with the sprinkle glaze. Probably because of the sprinkles. Lol They have so many flavors now and I must say… The peanut butter flavor is pretty damn good just in case you want to make another version ;o) Reeses poptarts, perhaps?!

    Ugh, I WISH I had the metabolism of my brothers. They never stop eating and I wish I was joking… But really, they NEVER stop!

    Reply

    • Sallyreplied on September 3rd, 2014 at 6:13 pm

      Reese’s pop-tarts. You’re speaking my language.

      Reply

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    Lucyposted September 3, 2014 at 2:07 pm

    Oh, why oh why did you do this to me? Frosted Brown Sugar and Cinnamon is my favorite pop-tart flavor and I haven’t eaten pop-tarts in years. I don’t need them now either! But I think I will have to try this. Going to get on the treadmill NOW.

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    Sarah @ People, Places & Platesposted September 3, 2014 at 2:10 pm

    We were never allowed pop tarts in the house growing up…..and now, as an adult, still have never bought them (go figure)….might have to try these and feel a bit rebellious!

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    Annetteposted September 3, 2014 at 2:11 pm

    Sally, these look awesome. I must admit, I still eat an occasional Pop Tart. When the kids were small, I would go to Wal Mart (best price on box of 12) and buy 1/2 a cart full. People always commented on my cart :) My kids have outgrown store bought Pop Tarts now but I still like the Frosted Cherry and The Frosted Brown Sugar Cinnamon ones. I will definitely have to try these!

    Reply

    • Sallyreplied on September 3rd, 2014 at 6:12 pm

      frosted cherry is so good!

      Reply

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    Lauren @ Jesus and a Side of Peanut Butterposted September 3, 2014 at 2:25 pm

    Yum! I might lose some people’s trust when I say this, but I’ve never been too keen about store bought Poptarts. I’ve always found they lack pizzazz and don’t have enough filling on the inside or frosting on the out. Am I horrible for saying something so unorthodox?! Buuut, I really want to make your recipe. I trust they have the potential to make me a Poptart enthusiast, maybe then I’ll be able to relate better to people, ha! Pinned!

    Reply

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

      Not horrible at all! Luckily these have quite a lot of filling.

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    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

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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!!

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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.

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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!

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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!

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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!

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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

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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!!

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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

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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

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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)

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    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.

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    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

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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 :)

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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….

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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!

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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

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    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

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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!

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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!

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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!!

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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

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    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

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    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

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    Russell from Chasing Deliciousposted September 4, 2014 at 11:59 am

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

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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!

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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! :)

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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!

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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….

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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.

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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.

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    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

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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!

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    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!

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    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!

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    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!

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    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!

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    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!

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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!

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    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.

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    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!

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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!

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    Lauraposted September 22, 2014 at 8:39 pm

    I made these today and they turned out so good! Absolutely delicious! Thanks for the recipe!

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    LeVarposted September 25, 2014 at 5:25 pm

    Wow! As cinnamon pop tars were a childhood favorite of mine, I had to try this recipe. I did, and dang! They are incredible! Almost too good, though, honestly. I need to find a dumbed-down version to replicate the chalky crust; these are like eating magnificent little pies! Thanks for sharing!

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    Jasminposted October 2, 2014 at 8:39 pm

    Can i use a different kind of pie crust recipe? Because from where i lived there is no source of shortening :/

    Reply

    • Sallyreplied on October 13th, 2014 at 9:01 am

      Hi Jasmin. So sorry for the delay responding. I was on vacation. Yep, you may use your favorite pie crust recipe.

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    Nancyposted October 10, 2014 at 12:24 pm

    I laughed when I read your comment, “Messy recipes are the best” – because they are! I look forward to messing up the kitchen with this one.

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    Vittoriaposted October 14, 2014 at 8:13 am

    Hi Sally,
    I looked at some of your recipes and I found them amazing I hope that you will continue posting interesting recipes that are easy to follow and bake!!
    Also I would like to try your mint- chocolate brownie, I found them beautiful!!

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    joy Velozoposted October 18, 2014 at 11:24 am

    YAY! my son has food allergies and cinnamon brown sugar pop tarts were always one of our go to’s but lately he has been reacting with stomach pain to them and im guessing its an additive that is added…. so we took them off our list a couple months ago :( he misses them terribly! I am so excited to be able to try these for him! one question…. im wondering if they can be frozen? or any suggestions for keeping them stored? Thank you for sharing this recipe
    joy

    Reply

    • Sallyreplied on October 18th, 2014 at 2:33 pm

      Hi Joy – in the recipe, I have “STORING & FREEZING” instructions listed.

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    Kimposted October 20, 2014 at 1:55 am

    I made these tonight and I think I’ve died and gone to heaven… absolutely fantastic and about 1000 times better than a pop tart! I can’t wait for my kids to get up for breakfast LOL

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    Emilyposted October 29, 2014 at 11:38 pm

    started the prep work for these tonight and I’m so excited about serving them tomorrow night! Question- if I were to fill some with jam or jelly, would you still recommend the egg wash?

    Reply

    • Sallyreplied on October 30th, 2014 at 7:02 pm

      Yep! The egg wash gives the pop-tarts their beautifully browned, shiny outside. But if you don’t really care about that, you can leave it out. But you will still need it for adhering the top and bottom crust.

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    Alexisposted November 17, 2014 at 7:45 pm

    I made these using applesauce and butter for the fat part of the crust. Until I tasted them, I had doubts because I could smell the applesauce. They turned out phenomenal. Even my 4 yo kept coming back. He requested strawberry for the nect batch. Any recommendations for the filling?

    Reply

    • Sallyreplied on November 17th, 2014 at 8:43 pm

      Hi Alexis. Strawberry jam works– I like to mix it (around 2/3 cup) with a teaspoon of cornstarch that has been mixed with warm water and simmer on the stovetop. this makes the filling thick and set.

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    Paulaposted November 19, 2014 at 4:50 pm

    You just HAD to list the wash ingredients under the ‘filling’ header didn’t you? :(

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    Lisa Cposted November 24, 2014 at 5:04 pm

    I made these yesterday and they came out great! A little rough looking but I was still proud. Thanks for sharing! :)

    Reply

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