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Easier than they look, these Homemade Brown Sugar Cinnamon Pop-Tarts are a special treat to enjoy all year. With homemade pastry, brown sugar cinnamon filling, and cinnamon glaze, they kick the store-bought equivalent to the curb!

Homemade Brown Sugar Cinnamon Pop-Tarts on top of brown parchment paper with glass of milk and cinnamon sticks, overhead angle.

There is something just so nostalgic about a pop-tart, isn’t there? They always felt like a special treat when I was served one for breakfast. I’m so excited now that I have my own Homemade Brown Sugar Cinnamon Pop-Tarts recipe so I can make them whenever I want!

Let’s face it, buying it premade is always easier. But, is it always better? I think not!

Making items homemade instead of buying them 1. is cheaper 2. usually tastes way better and 3. cuts down a trip going to the store. That’s 3 wins in my book.

I’m always up for making up a copycat recipe, I seem to be the queen of it these days and there’s no stopping me now! I love the challenge of making my favorites at home and this recipe is no exception.

It is even fun to get the kids involved and they can help make this recipe. Lily loves to pour the items into the food processor for me, cut out the pop-tart shapes, stir together the filling, whisk the glaze, and pour the glaze on top. So many steps little ones can help with!

Seeing her bite into one of her Homemade Brown Sugar Cinnamon Pop-Tarts she helped Mama make always warms my heart, and I know only the best ingredients went into our morning treat.

Some of our other favorite cinnamon recipes that we have on our site include: Air Fryer Cinnamon Raisin Bagels, Cinnamon Roll Blondies, and Cinnamon Cream Cheese Cookies.

WHY THIS RECIPE WORKS:

  1. Minimal and easy-to-find ingredients help these come together in no time.
  2. Kids can help!
  3. Great for make-ahead breakfasts.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • All-purpose flour
  • Granulated sugar
  • Salted butter
  • Vanilla extract
  • Cold water
  • Light brown sugar
  • Ground cinnamon
  • Powdered sugar
  • Milk

Overhead shot of ingredients needed to make Homemade Brown Sugar and Cinnamon Pop-Tarts on grey marble table top

HOW TO MAKE HOMEMADE BROWN SUGAR CINNAMON POP-TARTS:

  1. Place the flour and sugar into a food processor. Pulse a few times to combine.
  2. 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. 
  3. Add the vanilla. Slowly stream in the water while the food processor is running. You want the crust just to come together, do not overmix.
  4. Form the crust into a ball and cover it with plastic wrap. Place in the fridge for 20-30 minutes to chill.
  5. Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set it aside.
  6. Make the filling by stirring together the brown sugar, butter, flour, and cinnamon until fully combined. Set aside.
  7. On a lightly floured, clean work surface, roll out the dough into a 1/4th inch thick rough rectangle shape. 
  8. Cut out rectangles from the dough using a 3×4 inch rectangle cookie cutter or something of similar size. You will need to roll out the scraps of dough again to cut more rectangles. We need 12 pieces.
  9. Place 6 of the crusts onto the prepared sheet tray, not touching. 
  10. Place just under 2 tablespoons of the filling into the center of each crust with a ¼ inch border along the edges.
  11. 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.
  12. Bake for 15-18 minutes until golden brown. Let cool completely.
  13. Whisk together the powdered sugar, cinnamon, milk, and vanilla extract for the glaze. We want the glaze to be very thick but still pourable. Start with 1 tablespoon of the milk and add a little more at a time until the desired consistency.
  14. 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.

Collage of in process photos showing how to make Homeade Brown Sugar Cinnamon Pop-Tarts on grey marble table top

CAN THESE BE MADE AHEAD OF TIME?

Yes, to make this a make-ahead recipe, you can prepare the dough the day or night before you want to bake these.

In the morning, let it sit out until it reaches just about room temperature. Then roll it out and proceed with the directions.

CAN I USE PREMADE PIE CRUST?

Absolutely you can use a store-bought pie crust. Just make sure you are getting the kind in the box rolled up and not already formed into a pie shell.

You will still use the same method listed here for the rest of the recipe. 

CAN I ADD ADDITIONAL SPICES TO THESE HOMEMADE CINNAMON SUGAR POP-TARTS?

Yes, if you want to kick up the flavor, you can customize the filling to your tastes.

Other spices you can add include a pinch of ground nutmeg, chai spice mix, and pumpkin pie spice. If adding a spice mix, I would cut the ground cinnamon in half and replace it with the spice mix.

You can also use dark brown sugar instead of light brown if that’s what you have on hand.

Inside slice shot of homemade brown sugar cinnamon pop-tarts being held by a hand in air with brown background

HOW TO STORE:

These can be stored in an airtight container on the countertop for up to 3 days. They can also be frozen in a freezer container for 3 months.

To freeze, place them unglazed onto a sheet tray lined with parchment paper. Place them into the freezer until frozen solid. Place into a freezer-safe container with pieces of parchment paper in between them.

To defrost, place them into the fridge overnight or on the countertop. Glaze when they have reached room temperature and enjoy.

TIPS AND TRICKS:

  • This makes 6 large pop-tarts, but you can easily double it to feed more.
  • Other spices can be used, see above for how to do that.
  • We love to enjoy these warm, pop them in the microwave for a few seconds. Do not toast them as they are glazed.
  • Easily make the dough ahead of time for a quick treat.
  • Use store-bought pie crusts in the box instead of making the dough.
  • These can be frozen, see above on how to do that.
  • Use dark brown sugar in place of light if that’s what you have on hand.
  • Use this as a base recipe to make different flavors.

One homemade brown sugar cinnamon pop-tart cut open to show the filling stacked on top of other pop-tarts with glass of milk, bowl of brown sugar, and cinnamon stick

Want to get the kiddos involved in making a nostalgic treat? Then you have to make these Homemade Brown Sugar Cinnamon Pop-Tarts STAT!

If you like this recipe you might also like:

If you’ve tried these HOMEMADE BROWN SUGAR CINNAMON POP-TARTS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!  

This Silly Girls Kitchen Logo
5 from 4 votes

Homemade Brown Sugar Cinnamon Pop-Tarts

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 18 minutes
Chill Time 30 minutes
Easier than they look, these Homemade Brown Sugar Cinnamon Pop-Tarts are a special treat to enjoy all year. With homemade pastry, brown sugar cinnamon filling, and cinnamon glaze, they kick the store-bought equivalent to the curb!
Servings 6 servings

Ingredients
  

For the crust

For the filling

For the glaze

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 just to come together, do not overmix.
  • Form the crust into a ball and cover it with plastic wrap. Place in the fridge 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. Set aside.
  • On a lightly floured, clean work surface, roll out the dough into a 1/4th inch thick rough rectangle shape. 
  • Cut out rectangles from the dough using a 3×4 inch rectangle cookie cutter or something of similar size. 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 along the edges.
  • 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.
  • Whisk together the powdered sugar, cinnamon, milk, and vanilla extract for the glaze. We want the glaze to be 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

  • This makes 6 large pop-tarts, but you can easily double it to feed more.
  • Other spices can be used, see above for how to do that.
  • We love to enjoy these warm, pop them in the microwave for a few seconds. Do not toast them as they are glazed.
  • Easily make the dough ahead of time for a quick treat.
  • Use store-bought pie crusts in the box instead of making the dough.
  • These can be frozen, see above on how to do that.
  • Use this as a base recipe to make different flavors.
  • Use dark brown sugar in place of light if that's what you have on hand.

Nutrition

Calories: 654kcal | Carbohydrates: 84g | Protein: 6g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 269mg | Potassium: 108mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1018IU | Vitamin C: 0.03mg | Calcium: 51mg | Iron: 3mg
Nutrition Disclaimer
Course Breakfast
Cuisine American

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5 from 4 votes (4 ratings without comment)

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