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.

frosted brown sugar cinnamon pop tarts

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?

frosted brown sugar cinnamon pop tarts

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.

frosted brown sugar cinnamon pop tarts

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…)

homemade pop tart dough

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.

homemade pop tart dough

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.

pop tart dough on a baking sheet

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.

pop tart dough on a baking sheet

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.

brown sugar cinnamon pop tart filling in a bowl

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!)

pop tart dough on a baking sheet

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:

collage of frosted brown sugar cinnamon pop tart images

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.

pop tart icing in a glass bowl

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.

topping a pop tart with icing

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

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frosted brown sugar cinnamon pop tarts

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 9 pop-tarts
  • Category: Pastries
  • Method: Baking
  • Cuisine: American


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.



  • 2 and 1/2 cups (313g) all-purpose flour (spoon & leveled)
  • 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


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


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


  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 cutter 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). 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 2 hours (or up to 5 days or in the freezer for up to 3 months).
  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 9×12 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. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each 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.
  6. 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.
  7. Preheat oven to 350°F (177°C). 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.
  8. 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.
  9. 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 350°F (177°C) oven for 10 minutes.


  1. Freezing Instructions: Baked and unglazed pop-tarts freeze well, up to 3 months. Thaw and reheat as directed in step 9. I am unsure about reheating in a toaster.
  2. Special Tools: Glass Mixing Bowls, Pastry Cutter, Rolling Pin, Silpat Baking Mat, Baking Sheet, Pizza Cutter, and Pastry Brush
  3. Pastry: 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 can not be replaced for shortening in this particular pastry recipe.
  4. Filling: Get creative! Use your favorite fillings instead of brown sugar cinnamon. Like jam, Nutella, etc.
  5. Adapted from King Arthur Flour.

Keywords: homemade brown sugar pop tarts, brown sugar cinnamon pop tarts


  1. I just made these today and I swear to you they’re the best thing I ever made. I only wish I hadn’t made them so small by mistake, I want to eat all of them at once! I will never buy my pop tarts again. Thank you so much for this recipe!

  2. I’m 53 and it still my favorite pop-tart flavor except i don’t eat them so much anymore…until now! Thanks for sharing! 

  3. my son wanted poptarts at the store today and I said No. They are horrible with all the preservatives and the rest. Then I came home and found your recipe. I whipped some up. HUGE SUCCESS! Thank you for a great recipe that I can indulge my son with. These were easy to make and taste amazing. Better than anything out of a box! I have a cooking philosophy of making everything from scratch, like my great grandmother had to. Your recipe helped immensely! 

  4. These are so good!  I made them exactly to the directions and they turned out perfectly!  Yum!

  5. Do you put these in the toaster to warm them up, like store bought Pop Tarts ? Or would that be a horrible mess .

    1. HI Nana, I wouldn’t put these in the toaster, I would probably give them about 5 seconds in the microwave, that way they would warm up without taking any of the crispy-ness away!  Or I’d put un-frosted ones back in the oven for a few minutes to warm and crisp them and then add the frosting.  

      I made these, and they are so good, I had raves from everyone who tried them!

  6. Sally, I just made these, and they are wonderful! This was the flavor that always got eaten first when I was growing up (4 kids), and the strawberry and cherry would be left to linger much longer. It turns out that in my husband’s house, it was just the opposite! Since he didn’t like the original, I wasn’t sure what he’d think of these, but he loved them. As I was making them, I thought that it might be better to just take the easy route and roll up brown sugar-cinnamon with pie scraps, but I was wrong. These are definitely worth making, and I’ve frozen the rest so we can have one fresh every morning. Delicious! Thanks for posting these and thanks for giving King Arthur Flour credit (I love them too).

  7. Hi Sally. I love your blog and your recipes are divine, You are just so thorough in your descriptions so its so easy to follow. I am such a fan of your soft pretzels especially since they aren’t readily available in my country. 

    Anyway, back to this post… is it possible to freeze the unbaked pop tarts? If so, any idea how long they would need to bake for?

    1. Hi Tasneem! Thank you 🙂

      I do not recommend freezing before baking. But they do freeze wonderfully after baking– see my notes.

  8. I live in Germany and have been CRAVING brown sugar pop tarts for three years!  I made them to your recipe (except I had to make the brown sugar myself too with white sugar and molasses) and they were delicious, they were better than out of the box!!…and they looked beautiful too!

    A thousand thanks for posting this recipe, I can now stop with this craving, and think about other things! Lol

  9. My daughter found your recipe on Pinterest and we made these today with great success!  Awesome recipe!!  I don’t think I’ll buy a Poptart again 🙂

  10. Kaley Wilson says:

    Is it okay to refrigerate the dough cut into pieces overnight? Thanks

  11. Hello Sally! 🙂
    I have been scouring the Internet looking for a” Cinnamon” Pop-Tart Recipe and found your site. I made them yesterday and they were FANTASTIC!!!!
    I made a pie crust the night before and used it for a Pumpkin Pie, but had quite a bit left over and stored it in the fridge. Found this recipe and knew I had to make THESE POP TARTS – – the husband loves, loves, loves the Cinnamon Pop-Tarts. I was out of shortening (I am the same as you – – I love using both shortening and butter) and had to use all butter instead. They still came out Great!!
    I made half with the Brown Sugar Cinnamon, and I had some Strawberry Preserves on hand and made the other half with that. I drizzled the Icing in a zig-zag pattern from corner to corner. With his first bite, I heard and saw the flaky – amazing “crunch” as he bit into the delicate pastry layers!!!! I made mine smaller and rolled a little thinner, so they ended up being like “puff pastry” hand-held pastries!! (Note: I didn’t have enough pie crust dough left-over to make them bigger…ha.) The husband ate 5 in one-sitting…lol.
    I plan on making Blueberry Pop-Tart pastries, Cherry filled, I am going to attempt to make Mince Meat filling, Nutella Pastries, Chocolate Cream, Pumpkin Pie Pastries, and got to make some Apple Pie filling pastries also. Making them smaller and arranging on a beautiful holiday platter would be perfect for a “get together” for the holiday’s along with some Coffee, Cocoa, Hot Tea, Eggnog, etc.. I’ll have a platter of these to add along with my Christmas Cookies and Treats for the Holiday’s! (***Can drizzle them with red, and green vegetable dye Icing along with the white – ha!)
    Thanks SO MUCH for this recipe!!!! It was PERFECT.
    Angela M.

    1. Look at you and all your flavor ideas!! I absolutely love your enthusiasm and I’m inspired to make these again with a new flavor. I LOVED reading this comment today, thank you!

      1. Aw, you are welcome Sally. 🙂 Thanks for posting this recipe – – if you only knew how long I had been searching for this perfect recipe. 🙂 Have an AWEsome Day Dear.
        Angela M.

  12. These were awesome. Don’t know if I can go back to store bought pop tarts ever again! Can’t wait to try another combo. I’m thinking blueberry lemon next. Thanks for another wonderful recipe. 

  13. Deliciousness! My children and I ate these up in 2 days. I selfishly thought about hiding them because they were going so fast (I love food)! Going to make these again today! Just wanted to say thank you for posting this recipe. `

    1. Ha! Next time make a double batch and set some aside for yourself 🙂

  14. Hi Sally!
    I’m from the Netherlands, and Pop-Tarts aren’t readily available here. But I was always curious because they kept popping up in my favourite tv shows, like Gilmore Girls. I would love to have their metabolism!! They can eat anything!!
    So I was always curious about them and this post certainly peaked my curiousity! They are definitely going on my To Do List!!
    I love the pictures of all the steps, they make the recipe less intimidating!!

    1. I really hope you try them soon!

  15. Amazing! I could only get 7 pop tarts from the dough but no complaints! I made the rectangles the night before and stored in the fridge and then assembled them in the morning. This recipe is going in the family vault! 

  16. Hi! I was considering making these but I need a substitute for the egg wash. I’ve been pretty good at finding substitutes for things since I went Vegan but I’m stumped here. I was thinking maybe aquafaba (the liquid from canned chickpeas?) might fit the bill but I don’t want to try and have them be ruined. 
    Thanks for any help you can provide!

    1. Danielle, you can mix 3 tablespoons water to 2 & 1/2 teaspoons ground flaxseed to make an egg substitute. I think I’ll try that myself as I love the flavor of flaxseed.
      Sally, I am SO happy to find this recipe! I’m not a fan of pre-packaged pastries; but brown sugar cinnamon pop tarts, twice-cooked so the frosting gets a creme-brulee type crackling on the top are my favorite! When I made my second to last packet, I said I’m sure someone has figured out how to make these… and your recipe was the first to come up on my pinterest. I thought, Awesome, I follow her blog, so I know these will be good! I am psyched to give this a try now!

  17. Hi Sally,
    We are planning to bring these to a Thanksgiving party (my daughter is sooo excited), so I need at least double the yield.
    Can these be cut into smaller rectangles? or do we need to double the dough, etc.

    p.s. your recipes are always so delish:)

    1. Hi Priya! Thank you! Both ways work. You can cut the rectangles smaller or make a double batch.

  18. Excellent tips for a delicious treat. Thank you!!!!! My daughters and I will enjoy making this easy and great recipe❤

  19. I have never made pie crust, but I decided to make this recipe exactly as you described. I was a bit frustrated with the rolling out bit (it kept sticking to the rolling pin, & my husband suggested put a LOT more flour on the rolling pin, & it worked), then I measured them incorrectly & cut one batch wrong, so the bottoms weren’t fitting the tops…but all in all, I am thrilled with the outcome. Just happy as can be. THIS is an accomplishment for me. THANK YOU for pretty precise instructions, & a really delicious breakfast treat.

    1. I’m so happy you decided it was time to try pie crust! This is such a fun recipe for your first time! Can’t wait to hear what you try next 🙂

  20. Hi Sally, any reason why I can’t freeze the *unbaked* pop tarts (without the egg wash on top), then thaw a bit, add egg wash and bake later? I’m thinking the fresh baked element really adds to the experience. Thanks!

    1. That should work, Mel! Let me know if you try it!

      1. I’ve done this! Yes it works well. I stack the unbaked pop tarts with a sheet of parchment paper between, wrap in plastic, then pop the stack in a ziploc bag. I can pull out one or two or the entire darned bag if its been one of those days and I’m eating pop tarts for dinner! I also make the icing and portion it out in either an ice tray (add the frozen cubes to the baggie to keep them together) or little dollops onto press n seal and cut out little sealed packages of frosting.
        I bake them from frozen, just takes a couple minutes more.

  21. Looking forward to making these! Can they go in the toaster to warm them?

    1. Hi Marlene! I don’t recommend it. Reheating in the microwave or oven is a better choice.

      1. How long in the microwave?

  22. stephanie mejias says:

    i was wanting to make this with smores, have you tried and what have you done?

    1. I haven’t tried it! Let me know if you do. I love s’mores pop tarts.

    2. I’m not normally a hater, but I am extremely disappointed with this recipe. Not only did this take longer than instructions said(though some may be my fault) but nevertheless I followed this recipe to a T. And the poptarts in my opinion are unappetizing. The crust tasted just like pie crust nothing like poptarts. The taste of the crust overcomes the taste of the filling(which wasnt very good to start with) and glaze. Now I’m sure that Sally’s baking addiction is an amazing baker, and I’m sure maybe some people enjoy, that taste. But these are just not for me.

      1. DoubtYourDoubt says:

        I’m betting you didn’t follow the instructions that well. There’s just no way with those ingredients that the flavor was bad! Maybe your flour is spoilt.

      2. I agree with Melissa. I don’t believe her flour was bad, as she mentioned the flavour was similar to pie crust, not sour like spoilt flour.
        The pie crust flavour and dry sugar filling was missing something. I feel like the filling needed butter, or something to soften it up a bit. I will try it again with some tweaking.

  23. Would puff pastry work?

    1. Hi Kristy! It would, but you’d have a totally different pastry on your hands. For pop tart tasting treats, stick with pie crust.

      1. Hi Sally!
        Could you make mini versions of these more like a pop tart bite!?

  24. I usually always love your recipes but I think this crust called for too much fat. Mine turned out very grainy and oily and the filling had a crunchy mouthfeel. Maybe I messed something up?!

    1. Milly, the first time I made these I thought the same. So, I added 3 TBLS of soften butter to it (because who doesn’t love more butter! haha), and it made it even more divine! Hope you notice this response…3 months later. I just so happen to have them in the oven now…the smell of heaven! YUM!

  25. Dawn Praeger says:

    I made this recipe tonight for my husband as a father’s day treat. I tweaked the fillings to make his favorite pop tart that we can no longer find. Maple bacon it was sooooo good. And I’ve never been good at making pie crust but your recipe was easy and was the best crust I’ve ever had. Thank you so much for posting this ❤️

    1. I love reading this, Dawn! Thrilled your maple bacon (yum!) pop tarts were a hit for Father’s Day! xo

  26. These are delicious! The only bummer is all that work for only nine treats (I must have rolled mine too think—I only got
    6-1/2. But worth it!

  27. There are healthier shortenings available now. I used Nutiva. Spectrum is another brand.

  28. Dorothy Zeblin bonitadreama says:

    Made this for my kiddos while money was tight, 3 of 5 loved them! My other 2 aren’t fans of BS&C lol…

    They are great, thanks for the recipe!

  29. Absolutely wonderful! Did all teenagers survive on pop tarts? I did, but these are galaxies better…this is also a great way for a novice pie crust maker to practice without committing to a whole pie

  30. Ok. Your crust recipe is my only crust recipe. Hands down the best. Having just made your blueberry crumb pie this weekend, I was left with half a crust. My daughter always begs for pop tarts at the store and I never give in. Well I gave in w this recipe. They were a visual fail, but were a fantastic taste. Too sweet for me but the flaky pie crust does its best to balance that!

    1. I’m thrilled that you love the crust so much and I hope your daughter was happy with these pop tarts!

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