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(Better than store-bought) Homemade Frosted Brown Sugar Cinnamon Pop Tarts. Easy homemade brown sugar cinnamon filling, stuffed between two layers of cinnamon dough, baked until toasted, and finished with a sweet vanilla and cinnamon frosting. These brown sugar cinnamon pop tarts are flaky, perfectly sweet, and heavy on the cinnamon. Finish each mini tart with a sprinkle of cinnamon sugar or pretzel salt for an added layer of deliciousness. Every bite is roll your eyes back good!

overhead photo of Homemade Frosted Brown Sugar Cinnamon Pop Tarts

After sharing my homemade chocolate fudge pop tarts a couple of weeks ago, we received so many messages and comments. so many of them were requests for a homemade brown sugar cinnamon pop tarts. I had no idea that the cinnamon flavor is apparently everyone’s favorite. Growing up, I always ate the chocolate flavor. It just never occurred to me that you all might actually LOVE the brown sugar pop tarts more.

Well, I heard your requests loud and clear. Today we have homemade frosted brown sugar cinnamon pop tarts. And honestly? These really are SO GOOD. Yes, I will forever love the chocolate fudge pop tarts, but I have to admit, I think I missed out on these cinnamon tarts as a kid. The crust is flaky and buttery, the filling is sweet and heavy on the cinnamon…with just a hint of butter, and the frosting is that final layer that completes these little mini tarts.

Admittedly I hesitated to share this recipe so soon after the chocolate tarts. But with everyone baking up a storm right now I figured, why not? These are fun to bake if you’re home with your kids or just need a random Tuesday afternoon project. And most importantly? They’re delicious.

overhead prep photo of assembling Pop Tarts

Here are the steps…

These pop tarts are simple. Even simpler than the chocolate fudge pop tarts because the filling is quicker to mix up. This filling doesn’t require any cooking or any time in the fridge to chill. It’s a very simple mix of brown sugar, flour, cinnamon, butter, and vanilla. That’s it, just mix and done.

Once the filling has been mixed, make the dough. I really wanted these pop tarts to be as authentic as possible to the ones from the box…but taste better (of course). But I also didn’t want to use just plain old dough. The boxed tarts have a crust that’s similar to a graham cracker, so I wanted to mimic that look and flavor. To do this use, I use a mix of all-purpose flour, whole wheat flour, and cinnamon. The whole wheat flour adds a little more crumb and a little more color to the dough. The cinnamon adds flavor.

overhead prep photo of Homemade Frosted Brown Sugar Cinnamon Pop Tarts on baking sheet before baking

pop tarts before baking (above), pop tarts after baking (below)

overhead photo of Homemade Frosted Brown Sugar Cinnamon Pop Tarts after baking but without frosting

The result? It took a few trials, but I think I got them pretty darn close to the classic look…but with a better taste, thanks to using real ingredients.

I like using the food processor to easily mix the dough, but you can simply use your hands as well.

Roll the dough out and cut into rectangles. Use the back of a spoon to spread the filling over half of the rectangles, leaving a small border around the edge of the dough. At this point, you’ll want to brush the borders of the rectangles with the egg. Using the beaten egg ensures that all of the filling stays inside of the pop tarts while they bake. Add the top piece of dough to enclose the filling. Then use the tines of a fork to crimp the edges around the tarts. This seals all that yummy filling inside.

Bake the pop tarts up, and twenty minutes later you’ll have the smell of warm cinnamon wafting in the air. You’ll also have the most delicious homemade frosted brown sugar cinnamon pop tarts!

overhead close up photo of Homemade Frosted Brown Sugar Cinnamon Pop Tarts

While the pop tarts cool…

Make the frosting, which is key. It’s a pretty quick mix up of powdered sugar, vanilla, and cinnamon. Nothing fancy, but it’s a mix of very delicious (sweet) things.

Spread the frosting over each tart. Then let the pop tarts hang out for a bit to give the frosting some time to harden. And that’s pretty much it. Could not be simpler, and the end result is roll your eyes back good.

overhead close up photo of Homemade Frosted Brown Sugar Cinnamon Pop Tarts

The real question? Do they taste like the original Pop Tarts?

Well, I don’t know for sure. It’s been a while since I had my last pop tart, but they do taste really, really good. You can really taste the real brown sugar and cinnamon with undertone flavors of vanilla and sweet butter. The crust is flaky and the center filling is soft and gooey.

And everyone’s second question…can you put these in the toaster? I wish I could say yes, but no, I would not recommend it. If you leave the frosting off of the pop tarts, then yes, you can easily toast these in the toaster and enjoy them warm, which I’m sure would be delicious.

And guys? That’s all I have for you. If you take away one thing from the blog post, let it be that these pop tarts are DELISH. So much better than the boxed stuff from the store.

Added bonus? Every single ingredient is a pantry staple. Meaning you have zero excuses to not bake these up today. Tuesday pop tarts anyone?

overhead photo of broken in half Homemade Frosted Brown Sugar Cinnamon Pop Tarts | halfbakedharvest.com

Looking for other homemade versions of childhood favorites? Try some of these.

Healthier Homemade Somoas Cookies

Homemade Chocolate Fudge Pop Tarts

Homemade Vegan Twix Bars

Lastly, if you make these homemade frosted brown sugar cinnamon pop tarts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!x

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 16 pop tarts
Calories Per Serving: 191 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Brown Sugar Cinnamon Filling

Dough

Frosting

Instructions

  • 1. To make the filling. Combine all ingredients in a bowl.
    2. To make the dough. In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
    3. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a rounded tablespoon of the brown sugar filling on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough.
    4. Place the pop tarts on parchment-lined baking sheets. Poke a few holes on top of the tarts with a fork. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
    5. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes, until golden. Cool completely before frosting.
    6. Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cinnamon, vanilla, and 3 tablespoons water until smooth. If your frosting is too thick, thin with 1-2 tablespoons additional water.
    7. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Place on a baking sheet and allow the pop tarts to harden, uncovered for about 2 hours. Sprinkle with salt or sugar, if desired. Store in an airtight container for up to 3 days.

Notes

If you don't have a Food Processor: You can use use you fingers to mix the butter with the flour until the butter is pea sized. Slowly drizzle in the cold water as directed.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour

overhead horizontal photo of Homemade Frosted Brown Sugar Cinnamon Pop Tarts

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Comments

    1. Hey Grace,
      Sorry to hear this! Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  1. 5 stars
    Best pop tart I have ever had – and I have eaten alot of pop tarts! Pastry is flakey, filling is delicious. Huge hit at my house. Only change I made – I had some leftover bourbon maple coffee and I used that in the icing instead of water. Will definitely be making these again!

    1. Hey Julee,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan

  2. If I accidentally left the assembled pop tarts in the fridge overnight before cooking do I need to let them thaw before putting them in the oven?

    1. Hey Breanna,
      I would allow the pop tarts to sit for a little before baking. I hope you love the recipe, please let me know if you have any other questions. xTieghan

  3. In an attempt to make this slightly more healthy, I changed the filling to frozen berries defrosted and mixed with cornstarch. I add some icing sugar to the filling too. Used the dough recipe as written. Turned out great!

    Hint: if you don’t want to get out the food processor, grate your butter with a cheese grater and mix with your hands.

    1. Hey Lindsay,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

  4. 5 stars
    My husband said this was this best dessert he’s ever eaten. He’s a huge brown sugar cinnamon pop tart fan, but said this blows it out of water! He requested this to be our new Christmas morning breakfast tradition.
    I didn’t have whole wheat flour, so I just used all all-purpose. It resulted in a more flakey pastry, more like a toaster strudel with pop tart filling and icing! But sooo good!

    1. Hey Lauren,
      I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan

  5. 5 stars
    Just made this. Did a few tweaks. Added 1 tbsp powdered sugar to the dough, lightened up on the frosting, and doubled the filling. Also doubled the vanilla/cinnamon. I really like butter/cinnamon/vanilla so it was extremely tasty for me. Tasted like a cinnamon roll in pop tart form. I think I’m going to triple the filling next time as it really flattens down. I think the secret to a perfect pop tart is to really compact the filling and mold the dough around it tightly. Will be making this recipe with raspberry/cream cheese minus the cinnamon. The more you make the faster the process goes. I can make a batch in 30 minutes now (minus the cooling/baking time).

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