Introduction – The Nostalgic Treat That’s Even Better Homemade
If you grew up popping a frosted brown sugar cinnamon Pop Tart into the toaster before school, you already know the joy of that warm, sweet, cinnamon-scented bite. Now imagine that same comfort, only upgraded with a buttery, flaky crust, a rich brown sugar cinnamon filling, and a smooth glaze made from real ingredients — that’s exactly what you get with these homemade frosted brown sugar cinnamon pop tarts.
This recipe turns a beloved childhood breakfast into a weekend baking project that’s part nostalgia, part indulgence, and 100% worth it. The crust is tender yet sturdy enough to hold a generous helping of cinnamon-spiced filling, while the icing adds just the right amount of sweetness. Whether you serve them for a cozy breakfast, a special brunch, or as a dessert that transports you back in time, these homemade frosted brown sugar cinnamon pop tarts will make you forget the boxed version ever existed.
Table of Contents
What Are Homemade Frosted Brown Sugar Cinnamon Pop Tarts?
Homemade frosted brown sugar cinnamon pop tarts are a from-scratch version of one of the most iconic toaster pastries ever made. The store-bought originals have been a breakfast staple for decades, known for their crisp crust, warm cinnamon filling, and sugary glaze. But while they’re convenient, they can’t compete with the flavor and texture you get when you make homemade frosted brown sugar cinnamon pop tarts in your own kitchen.
In the homemade version, every element is elevated — the crust is crafted from buttery pie dough that bakes up golden and flaky, the filling is a rich blend of brown sugar and cinnamon that melts perfectly in every bite, and the glaze is fresh, fragrant, and made without preservatives. Unlike their boxed counterparts, these pastries are generously filled, have a more tender texture, and deliver a deeper, more satisfying cinnamon flavor.
They’re part breakfast treat, part dessert indulgence, and all comfort food — the kind of recipe that transforms homemade frosted brown sugar cinnamon pop tarts into a bakery-worthy experience.
Ingredients You’ll Need (and Why They Matter)
Making homemade frosted brown sugar cinnamon pop tarts from scratch means every ingredient plays an important role in taste and texture. Here’s what you’ll need to make the flakiest crust, richest filling, and most flavorful glaze for your homemade frosted brown sugar cinnamon pop tarts.
For the Pastry
- All-Purpose Flour – The foundation of the crust, giving it structure.
- Granulated Sugar – A subtle sweetness that balances the cinnamon filling.
- Salt – Enhances flavor and keeps the crust from tasting flat.
- Cold Unsalted Butter – Creates flaky layers by releasing steam as it bakes.
- Ice Water – Helps bind the dough without making it tough.
For the Filling
- Brown Sugar – Brings deep caramel-molasses notes that define the flavor.
- Ground Cinnamon – Warm, aromatic spice that pairs perfectly with the sugar.
- All-Purpose Flour – Thickens the filling so it doesn’t leak during baking.
For the Glaze
- Confectioners’ Sugar – Smooth, melt-in-your-mouth sweetness.
- Milk – Adjusts the glaze’s consistency for easy spreading.
- Ground Cinnamon – Adds a spiced kick to the topping.
- Vanilla Extract – Rounds out the flavors with a bakery-style aroma.
Special Tools
A rolling pin, pastry brush, and pizza cutter make shaping and sealing the pop tarts easier, ensuring every homemade frosted brown sugar cinnamon pop tart looks bakery-ready.
Step-by-Step Instructions for Perfect Pop Tarts
Making homemade frosted brown sugar cinnamon pop tarts is easier than you think when you break the process into simple steps. Patience is key here — each stage builds the flaky layers and rich flavor that make these pastries so irresistible. Whether you’re new to pastry or a seasoned baker, this process will guide you to perfect homemade frosted brown sugar cinnamon pop tarts every time.
Step 1: Make the Pie Dough
In a large bowl, whisk together the flour, sugar, and salt. Cut cold butter into the dry mixture until it resembles coarse crumbs with pea-sized bits. Drizzle in ice water gradually until the dough just comes together. Divide into two discs, wrap tightly, and refrigerate for at least 2 hours.
Tip: Keeping the butter cold is essential for a flaky crust in your homemade frosted brown sugar cinnamon pop tarts.
Step 2: Roll, Cut & Chill
Roll one dough disc into a 9×12-inch rectangle about 1/8-inch thick. Trim the edges for clean lines, then cut into nine 3×4-inch rectangles. Place them on a lined baking sheet and refrigerate while you roll and cut the second dough disc for the top crusts.
Step 3: Mix the Filling
In a small bowl, combine brown sugar, cinnamon, and flour. This simple trio delivers the nostalgic flavor and keeps the filling from oozing out during baking.
Step 4: Assemble the Pop Tarts
Brush the bottom rectangles with egg wash. Spoon a heaping tablespoon of filling into the center, leaving a 1/4-inch border. Place a top rectangle (egg-wash side down) over the filling. Press the edges with your fingertips, then crimp with a fork to seal.
Tip: Use a toothpick to poke small holes in the top crust to let steam escape and prevent soggy layers.
Step 5: Chill Before Baking
Place the assembled pop tarts in the refrigerator for 20 minutes while the oven preheats to 350°F (177°C). This step helps the crust hold its shape in the oven.
Step 6: Bake to Golden Perfection
Brush the tops with the remaining egg wash and bake for 25–30 minutes, rotating halfway through. They’re ready when golden brown and fragrant.
Step 7: Glaze & Let Set
Whisk together confectioners’ sugar, milk, cinnamon, and vanilla until smooth. Spread over cooled pastries and allow to set for about 1 hour before serving.
Tips for Success
Baking homemade frosted brown sugar cinnamon pop tarts is all about small details that make a big difference in the final result. These tips will help ensure your pastries come out bakery-quality every time.
1. Keep Everything Cold
The colder your butter and dough, the flakier your crust will be. If the dough starts to feel soft while rolling or assembling, pop it back in the fridge for 10 minutes.
2. Don’t Skip the Chill Times
Chilling the dough after making it, after cutting it, and before baking helps the crust hold its shape. This step also prevents the butter from melting too quickly in the oven.
3. Avoid Overfilling
It’s tempting to add more cinnamon-sugar filling, but too much can cause leaks during baking. Stick to about 1 heaping tablespoon per pastry.
4. Use a Ruler for Precision
Consistent 3×4-inch rectangles bake evenly and make your homemade frosted brown sugar cinnamon pop tarts look as professional as they taste.
5. Glaze at the Right Time
Make sure the pastries are fully cooled before glazing. If they’re even slightly warm, the icing will melt and slide off.
6. Store for Freshness
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. For longer storage, freeze unfrosted pop tarts and glaze after reheating.
7. Reheat Gently
Skip the toaster — these pastries are more like hand pies. Warm them in a 350°F (177°C) oven for 8–10 minutes to revive the flaky crust.
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Frequently Asked Questions About Homemade Frosted Brown Sugar Cinnamon Pop Tarts
1. Can I make homemade frosted brown sugar cinnamon pop tarts ahead of time?
Yes! You can prepare and assemble the pop tarts, then refrigerate them for up to 24 hours before baking. Or freeze the unbaked pastries for up to 3 months, then bake straight from frozen.
2. Can I use store-bought pie crust?
Absolutely. While a homemade butter crust gives the flakiest results, store-bought pie dough is a great shortcut and still works for homemade frosted brown sugar cinnamon pop tarts.
3. Do I have to chill the dough before baking?
Yes — chilling ensures the butter in the crust stays cold, which helps create that signature flakiness in your homemade frosted brown sugar cinnamon pop tarts.
4. How do I prevent the filling from leaking out?
Be sure to seal the edges well with a fork and avoid overfilling. Leaving a ¼-inch border around the edges helps, too.
5. Can I toast these like store-bought pop tarts?
Not recommended — the icing will melt and could make a mess in your toaster. Instead, reheat in a 350°F oven for about 10 minutes.
Expert Tips for Perfect Results Every Time
Mastering homemade frosted brown sugar cinnamon pop tarts is all about technique and patience. Follow these pro tips to ensure every batch comes out flaky, golden, and perfectly glazed.
1. Keep Ingredients Cold
Cold butter equals flaky pastry. Chill your butter, water, and even your mixing bowl for the best crust texture.
2. Don’t Skip the Chill Time
Chilling the dough before rolling and again after assembly helps prevent spreading and keeps your homemade frosted brown sugar cinnamon pop tarts from losing their shape.
3. Measure Accurately
Use the spoon-and-level method for flour and a kitchen scale for precise measurements. Too much flour can make the crust tough.
4. Avoid Overmixing
Handle the dough gently and mix only until it comes together. Overworking activates gluten, leading to a dense crust.
5. Seal the Edges Well
Press with a fork to crimp the edges tightly — this keeps your filling inside where it belongs.
6. Bake Until Golden, Not Just Done
Color equals flavor. A deep golden crust means your pop tarts have developed maximum buttery goodness.
7. Cool Completely Before Glazing
If you glaze too soon, the icing will melt and slide off. Wait until your pop tarts are fully cooled for a neat finish.
8. Store Properly for Best Texture
Use an airtight container to keep your homemade frosted brown sugar cinnamon pop tarts fresh and prevent the crust from becoming soggy.
9. Customize Without Fear
Once you’ve mastered the base recipe, try variations like fruit preserves, chocolate spreads, or seasonal flavors.
Conclusion: Bringing Back a Classic with a Homemade Touch
There’s something magical about taking a nostalgic favorite and giving it a from-scratch makeover. These homemade frosted brown sugar cinnamon pop tarts prove that comfort food doesn’t have to come from a box — it can come straight from your own oven, warm, flaky, and full of rich cinnamon-sugar goodness.
With a buttery crust, generous filling, and sweet cinnamon glaze, they deliver everything you love about the classic treat, but with fresher flavor and a more indulgent texture. Whether you enjoy them as a cozy breakfast, a midday pick-me-up, or a dessert worth savoring, they’re a guaranteed hit for both kids and adults.
Now that you’ve got the step-by-step guide, all that’s left is to roll up your sleeves and start baking. Share a batch with friends, bring them to brunch, or keep them all to yourself — we won’t judge.
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Homemade Frosted Brown Sugar Cinnamon Pop Tarts – 7 Easy Steps to Flaky Perfection
- Total Time: 3 hours 25 minutes
- Yield: 9 pop tarts 1x
Description
Skip the box and make your favorite childhood breakfast treat from scratch! These homemade frosted brown sugar cinnamon pop tarts feature a buttery, flaky crust, a rich cinnamon-sugar filling, and a smooth glaze that sets perfectly. They taste just like the classic — only fresher, flakier, and more indulgent.
Ingredients
For the Pastry
2 ½ cups (313g) all-purpose flour, plus more for dusting
2 tsp granulated sugar
1 tsp salt
1 cup (226g) unsalted butter, chilled and cubed
½ cup (120ml) ice water, plus more as needed
For the Filling
½ cup (100g) packed brown sugar (light or dark)
2 tsp ground cinnamon
1 Tbsp (8g) all-purpose flour
1 large egg + 2 tsp milk (egg wash)
For the Glaze
¾ cup (90g) confectioners’ sugar, sifted
1 Tbsp (15ml) milk, plus more as needed
½ tsp ground cinnamon
¼ tsp pure vanilla extract
Instructions
Make the Pastry: Whisk flour, sugar, and salt in a large bowl. Cut in butter until pea-sized crumbs form. Gradually add ice water, stirring until the dough just comes together. Divide into 2 discs, wrap, and refrigerate for at least 2 hours.
Roll the Dough: Roll one chilled disc into a 9×12-inch rectangle, about ⅛ inch thick. Trim edges, then cut into 9 rectangles (3×4 inches). Transfer to a parchment-lined baking sheet and chill. Repeat with the second disc for the tops.
Mix the Filling: Combine brown sugar, cinnamon, and flour in a small bowl.
Assemble the Pop Tarts: Brush egg wash over the bottoms. Spoon 1 heaping tablespoon of filling onto each, leaving a ¼-inch border. Brush tops with egg wash, then place egg-wash-side-down over the filling. Press edges to seal and crimp with a fork.
Vent & Chill: Poke holes in tops to allow steam to escape. Chill for 20 minutes while preheating oven to 350°F (177°C).
Bake: Brush tops with remaining egg wash and bake for 25–30 minutes, until golden brown. Cool completely on a wire rack.
Glaze: Whisk confectioners’ sugar, milk, cinnamon, and vanilla until smooth. Spread over cooled pop tarts and let set for 1 hour before serving.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: Unfrosted baked pop tarts can be frozen for up to 3 months. Reheat in a 350°F oven for 10 minutes.
Variations: Try fruit preserves, Nutella, lemon curd, or chocolate filling instead of brown sugar cinnamon.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Dessert / Breakfast Treat
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 390
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg