Why You’ll Love This Recipe
I make these homemade pop tarts whenever I want a nostalgic breakfast treat that feels a little bit special. The crust is tender and flaky, the filling is gooey with warm cinnamon and caramel-like brown sugar, and the frosting adds that sweet finishing touch we all remember. They’re also much easier than they look, and you can make a big batch and keep them on hand for busy mornings.
- Buttery, flaky pastry made from simple ingredients
- Gooey brown sugar cinnamon filling in every bite
- Fun to make with kids, especially the sprinkles
- Freezer-friendly for quick breakfasts
Ingredients
For the pastry:
- 2 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 1 large egg, beaten with 1 tablespoon water (for sealing and brushing)
For the brown sugar cinnamon filling:
- ¾ cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the frosting:
- 1 ½ cups powdered sugar
- 2 to 3 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of salt
- Sprinkles, for decorating (optional)
Directions
- Make the dough. In a large bowl or food processor, combine the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs with some pea-sized pieces. Add the ice water one tablespoon at a time until the dough just holds together. Divide into two rectangles, wrap, and chill for at least 1 hour.
- Mix the filling. Stir together the brown sugar, flour, cinnamon, salt, melted butter, and vanilla until it forms a thick, sandy paste. Set aside.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll and cut. On a lightly floured surface, roll one dough rectangle into a large rectangle about ⅛ inch thick. Trim the edges and cut into 12 rectangles, each roughly 3 by 4 inches. Repeat with the second piece of dough. Re-roll scraps if needed so you have 24 rectangles total.
- Fill. Place 12 rectangles on the prepared baking sheets. Brush the edges with egg wash. Spoon about 1 tablespoon of filling into the center of each, leaving a ½-inch border.
- Seal. Top each with a second rectangle and press the edges to seal. Crimp with a fork all the way around. Poke a few small holes in the top of each pastry with a fork so steam can escape.
- Chill and bake. Chill the assembled pastries for 15 minutes, then brush the tops with egg wash. Bake for 22 to 26 minutes, until lightly golden. Let cool completely on a wire rack.
- Frost. Whisk the powdered sugar, 2 tablespoons milk, vanilla, and salt until smooth, adding more milk a little at a time until the glaze is thick but spreadable. Spread over the cooled pop tarts and top with sprinkles right away, before the frosting sets.
Servings and Timing
- Servings: 12 pop tarts
- Prep time: 45 minutes (plus 1 hour chilling for the dough)
- Chill time before baking: 15 minutes
- Cook time: 22 to 26 minutes
- Cooling and frosting time: 30 minutes
- Total time: about 2 hours 45 minutes
Variations
- Strawberry jam: Fill with ¼ cup strawberry jam per pastry instead of brown sugar for a fruity classic.
- Chocolate hazelnut: Spread a spoonful of chocolate hazelnut spread in the center.
- Apple pie: Use a thick, cooked cinnamon apple filling.
- Maple glaze: Replace the milk in the frosting with maple syrup for a cozy twist.
- Cinnamon sugar topped: Skip the glaze and brush with butter, then dust with cinnamon sugar while warm.
- Shortcut crust: Use two boxes of refrigerated pie crust and cut into rectangles.
- Mini pop tarts: Cut into smaller rectangles and bake for 15 to 18 minutes.
Storage and Reheating
- Room temperature: Store frosted pop tarts in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week in a sealed container.
- Reheating: Warm in a toaster oven or a 300°F (150°C) oven for 5 to 8 minutes to crisp the pastry. A regular toaster can be risky since homemade pop tarts are more delicate.
- Freezing (baked): Freeze unfrosted pop tarts in a single layer, then transfer to a freezer bag for up to 3 months. Reheat from frozen in the oven and frost afterward.
- Freezing (unbaked): Freeze assembled, unbaked pastries and bake straight from frozen, adding 5 to 8 minutes to the baking time.
FAQs
Why is my filling leaking out?
This usually happens when the pastries are overfilled or not sealed well. I stick to about 1 tablespoon of filling and always crimp the edges firmly with a fork.
Can I make the dough ahead of time?
Yes. The dough keeps in the fridge for up to 2 days or in the freezer for up to 2 months. Thaw it overnight in the fridge before rolling.
Can I use store-bought pie crust?
Absolutely. It’s a great shortcut when I’m short on time. Two refrigerated crusts will make about 8 to 10 pop tarts.
Why did my pop tarts puff up and open?
Poking holes in the top and chilling the pastries before baking helps prevent this. Make sure the edges are sealed tightly too.
Can I put them in the toaster?
You can, but they are thicker and more fragile than store-bought ones. I prefer reheating them in the oven or a toaster oven for the best texture.
How do I get the frosting to set?
Let the pop tarts cool completely before frosting, then allow the glaze to sit at room temperature for about 30 minutes.
Conclusion
These homemade frosted brown sugar cinnamon pop tarts are a real treat, and they bring back all the best memories of childhood breakfasts with a fresh, buttery upgrade. They’re fun to make, easy to customize, and perfect to keep in the freezer for those mornings when you need something sweet. I hope they become a favorite in your kitchen too. Enjoy
Print
Homemade frosted brown sugar cinnamon pop tarts with a flaky, buttery pastry, a gooey brown sugar cinnamon filling, and a sweet vanilla glaze finished with sprinkles. They taste like the toaster pastry classic, only fresher, richer, and made with simple pantry ingredients.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (226 g) cold unsalted butter, cubed
- 1/3 cup ice water, plus more as needed
- 1 teaspoon white vinegar
- 3/4 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 1/2 cups powdered sugar
- 2 to 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Rainbow sprinkles, optional
Instructions
- Make the dough: In a large bowl or food processor, combine the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Mix the ice water and vinegar, then drizzle it over the flour mixture a little at a time, stirring or pulsing until the dough just holds together when squeezed.
- Divide the dough in half, shape each half into a rectangle, wrap tightly, and chill for at least 1 hour.
- Make the filling: In a small bowl, stir together the brown sugar, 2 tablespoons flour, cinnamon, salt, and melted butter until it forms a thick, sandy paste.
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- On a lightly floured surface, roll one piece of dough into a 10 x 12-inch rectangle about 1/8 inch thick. Trim the edges and cut into 6 rectangles, roughly 3 x 5 inches each. Repeat with the second piece of dough, re-rolling scraps as needed.
- Place 6 rectangles on the prepared baking sheets. Brush the edges lightly with egg wash. Spoon about 1 1/2 tablespoons of filling into the center of each, leaving a 1/2-inch border.
- Top with the remaining rectangles, press the edges to seal, then crimp firmly all around with a fork. Prick the tops a few times with the fork to let steam escape.
- Brush the tops with egg wash. Chill the assembled pastries for 15 minutes so they hold their shape.
- Bake for 22 to 25 minutes, until the edges are golden brown. Cool completely on a wire rack.
- Make the glaze: Whisk the powdered sugar, 2 tablespoons milk, vanilla, and salt until smooth, adding more milk a teaspoon at a time until thick but spreadable.
- Spread the glaze over the cooled pop tarts, add sprinkles right away if using, and let the glaze set for 20 minutes before serving.
Notes
- Keep the butter very cold for a flaky, layered crust. If the dough warms up, chill it for 10 minutes before continuing.
- Do not overfill the pop tarts, or the filling will leak out during baking.
- Sealing the edges well with a fork keeps the brown sugar filling inside.
- Let the pastries cool completely before glazing so the frosting does not melt and slide off.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
- To freeze, freeze the unglazed baked pop tarts for up to 3 months, then reheat in a toaster or 350°F (175°C) oven and glaze before serving.
- You can freeze the unbaked, assembled pop tarts and bake from frozen, adding 3 to 5 minutes to the bake time.
- Store-bought pie crust can be used as a shortcut.
Nutrition
- Serving Size: 1 pop tart
- Calories: 345
- Sugar: 24g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
