Brown Sugar Cinnamon Pop Tarts with Sweet Glaze: A Homemade Comfort Classic

JUMP TO RECIPE

There’s something beautifully comforting about the warm, sugary scent of brown sugar and cinnamon drifting through your kitchen. It’s not just a smell — it’s a memory. Maybe it takes you back to early school mornings when you popped open a foil-wrapped pastry and toasted it until the glaze started to bubble. Maybe it reminds you of those weekend breakfasts when everything felt just a little bit more special.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

But here’s the truth: store-bought pop tarts have nothing on the homemade version you’re about to make. When you bake brown sugar cinnamon pop tarts with sweet glaze from scratch, you’re not just feeding yourself. You’re reviving those moments — but with better ingredients, richer flavor, and a texture that actually melts in your mouth.

And the best part? You’re in full control — from the flaky pastry dough to the luscious cinnamon filling and the finishing touch of that dreamy glaze.

---

Why You’ll Love These Brown Sugar Cinnamon Pop Tarts

You don’t need to be a professional baker to make these from scratch. Whether you’re trying this for the first time or looking to upgrade your breakfast game, here’s why this recipe will become a regular in your kitchen:

• Flaky, buttery pastry that holds its shape and crisps perfectly.
• Sweet, spiced filling made with simple pantry ingredients.
• No artificial flavors or preservatives — just pure comfort food.
• A perfect canvas for customization: try adding nuts, fruit, or alternative sweeteners.
• They freeze beautifully, making them a great make-ahead option.

---

Ingredients You’ll Need for the Perfect Brown Sugar Cinnamon Pop Tarts

Making pop tarts from scratch might sound involved, but it starts with familiar ingredients. Here’s a breakdown so you can get everything ready.

Pastry Dough

Ingredient	Amount
All-purpose flour	2½ cups (313g)
Granulated sugar	2 teaspoons
Salt	1 teaspoon
Unsalted butter (cold)	1 cup (226g)
Ice water	½ cup (120ml)

Filling

Ingredient	Amount
Brown sugar	½ cup (100g)
Ground cinnamon	2 teaspoons
All-purpose flour	1 tablespoon

Egg Wash

• 1 large egg
• 2 teaspoons milk

Glaze

Ingredient	Amount
Confectioners’ sugar	¾ cup (90g)
Milk	1 tablespoon (15ml)
Ground cinnamon	½ teaspoon
Vanilla extract	¼ teaspoon

---

Step-by-Step: How to Make Brown Sugar Cinnamon Pop Tarts from Scratch

This is where the magic happens. You’ll walk through the entire process — from dough to glaze — with tips to make sure everything turns out just right.

---

1. Prepare the Flaky Pastry Dough

This dough is the foundation of your pop tarts. Take your time and keep the ingredients cold.

• In a large mixing bowl, stir together the flour, sugar, and salt.
• Add your cold, cubed butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs.
• Slowly drizzle in the ice water, stirring gently until large clumps of dough form.
• Turn the dough out onto a lightly floured surface. Press it together and form into a ball — don’t knead!
• Divide the dough into two discs, wrap in plastic, and chill for at least 2 hours.

Tip: Cold butter = flaky layers. Don’t skip the chilling step.

---

2. Roll Out and Cut the Dough

Now it’s time to shape your pop tarts.

• Take one dough disc out of the fridge and let it sit for 5 minutes to soften slightly.
• Roll it out on a floured surface into a 9×12-inch rectangle about ⅛ inch thick.
• Trim the edges and cut into 9 rectangles (3×4 inches each).
• Place the cut rectangles on a parchment-lined baking sheet and chill again.
• Repeat the process with the second dough disc to make 9 more rectangles.

---

3. Mix the Brown Sugar Cinnamon Filling

This filling is simple but full of deep flavor.

• In a small bowl, combine the brown sugar, cinnamon, and flour.
• Stir until everything is evenly distributed and crumbly.

---

4. Assemble the Pop Tarts

• Remove one set of rectangles from the fridge.
• Brush each piece with a light coat of egg wash (this helps the top stick).
• Spoon a heaping tablespoon of the filling into the center of each rectangle, leaving a ¼-inch border around the edges.
• Take the second set of rectangles and brush the undersides with egg wash.
• Place them over the filled rectangles, egg-wash-side down.
• Press the edges gently to seal, then crimp with a fork for a classic pop tart look.
• Poke 6-8 small holes in the tops with a toothpick to release steam.
• Chill the assembled pop tarts for 20 to 60 minutes before baking.

---

5. Bake Until Golden

• Preheat your oven to 350°F (177°C).
• Brush the tops of the pop tarts with any remaining egg wash.
• Bake for 25 to 30 minutes or until golden brown and crisp.
• Let them cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

---

6. Make the Sweet Cinnamon Glaze

While the pop tarts cool, whip up your glaze.

• In a medium bowl, whisk together confectioners’ sugar, milk, cinnamon, and vanilla extract.
• Add more milk if needed to reach a spreadable consistency.
• Spoon the glaze over cooled pop tarts, smoothing it out with the back of a spoon or spatula.
• Let the glaze set for about an hour before serving.

---

How to Store, Freeze, and Reheat Homemade Pop Tarts

Life gets busy. The good news? These pop tarts are just as friendly to your schedule as they are to your taste buds.

Storage

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keep refrigerated for up to 5 days.

Reheating

• Preheat oven to 350°F and bake for about 10 minutes.
• Avoid microwaving — it ruins the texture!

Freezing

• Freeze unfrosted pop tarts in a sealed container for up to 3 months.
• Thaw in the fridge overnight, then reheat in the oven.
• Glaze after reheating for best results.

---

Tips for Success + Easy Customizations

Don’t stop at cinnamon sugar — this recipe is just the beginning.

Expert Tips

• Always chill the dough. Warm dough = melted butter = sad pastry.
• Be generous with the filling but avoid overfilling to prevent leaks.
• Let the pop tarts cool before glazing, or the icing will melt right off.

Flavor Variations

• Maple glaze: Swap milk for maple syrup.
• Add chopped pecans to the filling for extra crunch.
• Try apple-cinnamon or jam for a fruity twist.
• Add a pinch of cardamom or nutmeg for a warmer spice profile.

---

Frequently Asked Questions (FAQ)

Can I make these Brown Sugar Cinnamon Pop Tarts ahead of time?

Absolutely. You can assemble them and refrigerate overnight or freeze them before baking.

Is it possible to use store-bought pie dough?

You can, but the texture and taste won’t be quite as flaky or flavorful. Homemade really shines here.

What if I don’t have a pastry cutter?

Two forks or even your fingers will do the job — just work quickly so the butter stays cold.

Can I toast these like store-bought pop tarts?

Toasting isn’t recommended — the homemade versions are more delicate. Reheat in the oven instead.

---

Conclusion: A Homemade Treat That’s Worth Every Step

Making brown sugar cinnamon pop tarts with sweet glaze from scratch isn’t just a recipe — it’s an experience. It’s about taking a classic comfort food and transforming it into something richer, more personal, and undeniably better than anything from a box. Whether you’re baking for yourself, your kids, or a Saturday brunch crowd, these pop tarts offer more than just sweetness — they offer connection, creativity, and the joy of eating something made entirely by you.

Print