If you’re a fan of brown sugar cinnamon Pop-Tarts, you’ll adore my homemade version! They’re a million times better, made from scratch with real ingredients. Before diving in, take a peek at the recipe and step-by-step photos. And remember, the pastry needs some chill time.
Frosted Brown Sugar Cinnamon Pop Tarts
Ingredients
- Pastry:
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, chilled and cubed
- 2/3 cup (130g) 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
For the pastry: This is the same recipe as my homemade pie crust. Check out the pie crust post for step-by-step photos. I usually make the pastry the night before. First, combine flour and salt. Cut in cold butter and shortening until it looks like coarse crumbs. Gradually add very cold water until the dough clumps.
Roll out the dough and divide it. Chill each half for at least 2 hours (or up to 5 days in the fridge or 3 months in the freezer).
Assemble the pop-tarts: Roll out one dough disc, cut it into 9 rectangles, and place them on a baking sheet. Repeat with the second disc. Keep them chilled as you prepare the filling.
Mix brown sugar, cinnamon, and flour. Spread this filling onto the rectangles on one baking sheet. Top with the other rectangles, pressing the edges to seal. Poke holes in the tops and crimp the edges with a fork. Chill for 20–60 minutes.
Preheat the oven to 350°F (177°C). Brush the pop-tarts with egg wash and bake for 22–28 minutes until golden brown. Let them cool.
Make the glaze: Mix all glaze ingredients until smooth. Glaze the cooled pop-tarts and let it set for an hour.
Store the pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake at 350°F (177°C) for 10 minutes.
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