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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!
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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.
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.
pop tarts before baking (above), pop tarts after baking (below)
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!
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.
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?
Looking for other homemade versions of childhood favorites? Try some of these.
Healthier Homemade Somoas Cookies
Homemade Chocolate Fudge Pop Tarts
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
Ingredients
Brown Sugar Cinnamon Filling
- 3/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
Dough
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour, (or additional all-purpose flour)
- 1/2 teaspoon ground cinnamon
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1 egg beaten, for brushing
Frosting
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- cinnamon sugar, for sprinkling, could also use coarse salt – both are optional
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
How did you get 16? I just made these and I was only able to get 6! Did I do something wrong? Lol
Hey Grace,
Sorry to hear this! Was there anything you adjusted in the recipe? Let me know how I can help! xTieghan
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!
Hey Julee,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed. Have the best week:) xTieghan
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?
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
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.
Hey Lindsay,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
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!
Hey Lauren,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter ?Tieghan
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).
Hey Pete,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Hi Tieghan,
I knew these would be amazing, but I had no idea they would be THAT amazing. They were so fun to make, too! I highly recommend this recipe, everyone. Flaky, buttery, better-than-store-bought pop tarts can’t help but make the day a good day. Thank you so much for creating these and working so hard to bring us the best food ever!
Hope you’re well,
Judy
Hey Judy,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Delicious! But this recipe really only makes 8 pop tarts, as the filling comes out to 8 tablespoons. I had leftover dough so just made some more filling. I also live in Silverthorne, CO so I added the extra water (since it’s as dry as a desert here!) and they turned out great!
Hey Roxanne,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Made these this morning and I was informed that I needed to save the recipe because these are the best they’d ever had!
Hey Deb,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
I made this a while back with an extra ball of pie dough from my absolute favorite pie dough recipe of yours that I always use. It makes three balls of dough, so I often have one left over. My family went crazy for these pop tarts and now asks for them every time they see a ball of dough in the fridge.
Hey Joy,
Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
Another wonderful HBH recipe. I’m not an avid reviewer and only do so when i actually make the recipe and it is amazing. So you can see these were! I’d love to try some other fillings. I wonder if cheese/fruit filling would work and not leak out? The dough is the best. Super easy to work but i did chill it before rolling it out and cutting it up. I had a hard time getting 16 pop tarts out of one recipe. Perhaps i didn’t roll the dough thin enough. I would recommend toasting them in a toaster oven and not a regular toaster as they frosting gets too soft and slips off the pastry making a mess in the bottom and smoking. Anyway, we’ve made them twice and they are so good and look so adorable! Thanks Tieghan for another great one!
Hi Becky! I am so happy you have been loving this recipe! I am sure other fillings will turn out amazing for you! Let me know if you try! Thank you for trying this recipe! xTieghan
Wow, this sounds wonderful! I live in Germany and we don’t have pop tarts here, but occasionally, some shops will sell the strawberry and chocolate varieties. No cinnamon, though! 🙁
So I am just going to make my own now, thanks to you.
Oh, I forgot: can these be frozen? 16 is quite a large amount.
Sure! You could definitely freeze these:)
Thanks Juliane! I hope you love the recipe!! xTieghan
These are delicious! I made them for my niece and nephew, so I topped them with fun sprinkles. Thank you for sharing this recipe!
Aw I am so happy these turned out so well for the both of you! Thank you for trying these, Megan! xTieghan
Not sure what I did wrong… but I ended up with only 4 pop tarts LOL! I think my rolling skills need some work. These were wonderful though!
Hey Ralph,
Thanks for giving the recipe a try, lol yes I am thinking you needed to roll the dough much thinner. Please let me know if you have any other questions! xTieghan
Do you think this recipe could be made ahead and frozen? If so, would you recommend freezing before baking then defrosting and baking, or cooking these fully, freezing, then baking to reheat? Obviously leaving off the glaze!
Hey Reagan,
I would freeze before baking and then bring them back close to room temperature before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made these twice now, and they are my FAVORITE!! I keep getting requests for more, and these are so easy and so yummy, and just the best!!
Thank you!! I am so happy these turned out so well for you, Megan! xTieghan
These are delicious !!! Mine didn’t come out quite as pretty as yours but the flavors all there 🙂 thanks for the recipe and for transporting me back to childhood
Aw love that! I am really glad this turned out so well for you, Tara! xTieghan