Homemade Frosted Brown Sugar Cinnamon Pop Tarts
These brown sugar cinnamon pop tarts are flaky, perfectly sweet, and heavy on the cinnamon.
Servings: 16 pop tarts
Calories: 310kcal
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
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.
Nutrition
Calories: 310kcal