Brown Sugar Cinnamon Pop-Tarts come with the best homemade filling and sweet glaze, the perfect breakfast to whip up in less than an hour!
Pop-Tarts were always a big hit as snack/breakfast when I was a kid. That’s no different now that I’m a mom with my own kids. I hate buying the boxed ones, so much unnecessary stuff packed into them, but these homemade Brown Sugar Cinnamon Pop-Tarts are even better than those boxed ones!
You guys, the homemade glaze on top makes these simply amazing! The kids and I are always ready to whip ip a batch, they love helping make this simple recipe and we can all enjoy them together.
Brown Sugar was always a favorite flavor of mine and now I love that I can make them for a quick breakfast, snack, and even a tasty dessert!
W love theses when they’re slightly warm still, pop them in the microwave for just a short bit and then you can really enjoy that glaze and delicious filling!
If you are looking for a new breakfast favorite for the kids, a fun snack or just something you can munch on anytime, you have to make my Brown Sugar Cinnamon Pop-Tarts!
Some of my other favorite breakfast recipes that we have on our site include: Easy Chocolate Waffles, Cinnamon Sugar Mini Donuts and French Toast Casserole.
WHY THIS RECIPE WORKS:
- These taste even better than the store bought ones!
- Ready in under an hour.
- Nowhere near the amount of additives and junk in these compared to the boxed version.
- Multipurpose – snack, dessert and breakfast.
- They’re very versatile and can be easily changed up.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Granulated sugar
Salted butter
Vanilla extract
Cold water
Light brown sugar
Ground cinnamon
Powdered sugar
Whole milk
HOW TO MAKE BROWN SUGAR CINNAMON POP-TARTS, STEP BY STEP:
- Place the flour and sugar into a food processor. Pulse a few times to combine.
- Add the cold cubed butter and pulse until combined, the butter should be broken up and there should be no butter pieces larger than a pea.
- Add the vanilla. Slowly stream in the water while the food processor is running. You want the crust to just come together, do not overmix.
- Form the crust into a ball and cover with plastic wrap. Place in the refrigerator for 20-30 minutes to chill.
- Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set it aside.
- Make the filling by stirring together the brown sugar, butter, flour, and cinnamon until fully combined and set aside.
- On a lightly floured clean work surface, roll out the dough into a 1/4th inch thick rough rectangle shape.
- Using a 3×4 inch rectangle cookie cutter or something of similar size, cut out rectangles from the dough. You will need to roll out the scraps of dough again to cut more rectangles. We need 12 pieces.
- Place 6 of the crusts onto the prepared sheet tray, not touching.
- Place just under 2 tablespoons of the filling into the center of each crust with a ¼ inch border.
- Top with another crust and gently press down the edges. Take a fork and press the edges together to seal. Take the same fork and make 6 rows of ventilation holes over the center of the tarts.
- Bake for 15-18 minutes until golden brown. Let cool completely.
- For the glaze, whisk together the powdered sugar, cinnamon, milk, and vanilla extract. We want the glaze very thick but still pourable. Start with 1 tablespoon of the milk and add a little more at a time until the desired consistency.
- Place the tarts onto a wire rack over a sheet tray to catch any drips. Spoon the glaze on top of the tarts. Let the glaze set for 20 minutes.
DO I HAVE TO USE THE GLAZE?
No, you don’t have to use the glaze, but I feel like it really completes the pop-tart and also gives it that visual that we’re going for when compared to the original.
But if you’re looking to cut back in some way but still be able to enjoy these, you can skip the outer glaze. Just remember this will change the overall taste and even texture of your treat.
CAN YOU TOAST THESE POP-TARTS?
This is the one downfall of these treats. I do not recommend toasting these pop-tarts because of the homemade glaze on the outside.
It would get so messy in your toaster. If you want them warm, which is a way we like to enjoy them, just pop them in the microwave real quick and enjoy.
CAN I CHANGE THE FILLING?
Yes, this DIY pop-tart recipe is a great one to work off of as a base. You can change the filling to anything you want and you can also change up the glaze. If you’re looking for other filling ideas you can try:
- Strawberry Preserves
- Cherry Jam
- Raspberry Preserves
- Cookies and Cream
- Apricot Jam
- Blackberry Jam
The options are endless to try, pick your favorite and give it a whirl. They are like mini hand-held pies, so fill with what you love.
HOW TO STORE:
Store leftover Brown Sugar Cinnamon Pop-Tarts in an airtight container at room temperature where they will keep for up to 3 days.
I don’t recommend refrigerating them as that’ll dry them out faster.
If you want to keep them longer, freeze them without the glaze. First wrap them individually in plastic then foil before placing them in a freezer safe container or bag where they will keep for up to 3 months.
Let them thaw overnight on the counter before enjoying. When you’re ready to enjoy them, then make a fresh batch of glaze to go on top.
TIPS AND TRICKS:
- I don’t recommend toasting these, but if you want them warm try microwaving them.
- You can freeze these treats for later, see my tips on how to do that above.
- I like to make a large double or even triple batch of these to have plenty of extra to enjoy or freeze them for later.
- You can swap the filling out for different flavors if desired, see some of my suggestions above.
- Want to add a nice twist to your filling? Try adding some ground nutmeg.
- If you don’t want to make the crusts, you can use premade pie dough. I would grab 2 crusts just to make sure you have enough.
Quit buying the boxed version of these from the store and learn how to make your own and even more delicious Brown Sugar Cinnamon Pop-Tarts from the comfort of your own kitchen with this simple recipe.
If you like this recipe you might also like:
If you’ve tried this BROWN SUGAR CINNAMON POP-TARTS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Brown Sugar Cinnamon Pop-Tarts
Ingredients
For the crust:
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 cup cold salted butter cut into cubes
- 1 teaspoon vanilla extract
- ½ cup cold water
For the filling:
- ½ cup light brown sugar packed
- 1 tablespoon salted butter melted
- 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- 1-2 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- Place the flour and sugar into a food processor. Pulse a few times to combine.
- Add the cold cubed butter and pulse until combined, the butter should be broken up and there should be no butter pieces larger than a pea.
- Add the vanilla. Slowly stream in the water while the food processor is running. You want the crust to just come together, do not overmix.
- Form the crust into a ball and cover with plastic wrap. Place in the refrigerator for 20-30 minutes to chill.
- Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set it aside.
- Make the filling by stirring together the brown sugar, butter, flour, and cinnamon until fully combined and set aside.
- On a lightly floured clean work surface, roll out the dough into a 1/4th inch thick rough rectangle shape.
- Using a 3x4 inch rectangle cookie cutter or something of similar size, cut out rectangles from the dough. You will need to roll out the scraps of dough again to cut more rectangles. We need 12 pieces.
- Place 6 of the crusts onto the prepared sheet tray, not touching.
- Place just under 2 tablespoons of the filling into the center of each crust with a ¼ inch border.
- Top with another crust and gently press down the edges. Take a fork and press the edges together to seal. Take the same fork and make 6 rows of ventilation holes over the center of the tarts.
- Bake for 15-18 minutes until golden brown. Let cool completely.
- For the glaze, whisk together the powdered sugar, cinnamon, milk, and vanilla extract. We want the glaze very thick but still pourable. Start with 1 tablespoon of the milk and add a little more at a time until the desired consistency.
- Place the tarts onto a wire rack over a sheet tray to catch any drips. Spoon the glaze on top of the tarts. Let the glaze set for 20 minutes.
Notes
- I don't recommend toasting these, but if you want them warm try microwaving them.
- You can freeze these treats for later, see my tips on how to do that above.
- I like to make a large double or even triple batch of these to have plenty of extra to enjoy or freeze them for later.
- You can swap the filling out for different flavors if desired, see some of my suggestions above.
- Want to add a nice twist to your filling? Try adding some ground nutmeg.
- If you don't want to make the crusts, you can use premade pie dough. I would grab 2 crusts just to make sure you have enough.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply