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!

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

Print

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

Description

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.


Ingredients

Pastry*

  • 2 and 1/2 cups (315g) 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

Filling*

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

Instructions

  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.

Notes

  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

288 Comments

  1. 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.

  2. 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.

  3. 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!!

  4. 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 😉

  5. 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?

    1. 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.

      1. 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.

      2. 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)

  6. 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!

  7. 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….

  8. 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.

  9. 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

  10. 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?

    1. 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.

      1. I had the same problem.. The condensed version of the recipe shows the egg wash ingredients in the filling so I added them. Hind sight I realized my mistake – the egg and 2 TBSP milk is not in the filling. Mine are cooling hope they still taste ok. 

  11. 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!

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

    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 🙂

      1. 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! 🙂

  13. 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….

1 2 3 4 5 7

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×