Homemade Frosted Brown Sugar Cinnamon Pop Tarts: A Delicious From-Scratch Recipe

If you’ve ever craved the nostalgic taste of Brown Sugar Cinnamon Pop-Tarts but wanted a homemade, flakier, and more flavorful version, this recipe is for you! These Homemade Frosted Brown Sugar Cinnamon Pop Tarts are made entirely from scratch with an all-butter pastry crust, a rich cinnamon-brown sugar filling, and a sweet, spiced glaze.

Unlike store-bought versions filled with preservatives, these pop tarts use real ingredients for a fresher, more decadent treat. Perfect for breakfast, brunch, or dessert, they’re sure to become a family favorite.

In this 3,500+ word guide, we’ll walk you through every step—from making the perfect buttery pastry to assembling, baking, and glazing your pop tarts. Plus, we’ll share expert tips, storage advice, and answers to common questions.

Let’s get baking!

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Why You’ll Love This Homemade Frosted Brown Sugar Cinnamon Pop Tarts Recipe

Before we dive into the recipe, here’s why you’ll love making these Homemade Frosted Brown Sugar Cinnamon Pop Tarts:

✅ Flaky, buttery crust – Made with real butter for a rich, tender texture.
✅ Perfectly spiced filling – A blend of brown sugar, cinnamon, and a touch of flour to prevent sogginess.
✅ Sweet cinnamon glaze – The perfect finishing touch for bakery-quality pop tarts.
✅ Freezer-friendly – Make a big batch and freeze for later!
✅ Better than store-bought – No artificial flavors or preservatives.

Ready to bake? Let’s start with the ingredients.

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Ingredients for Homemade Frosted Brown Sugar Cinnamon Pop Tarts

For the Pastry Dough

• 2 ½ cups (313g) all-purpose flour – Spooned and leveled for accuracy.

• 2 tsp granulated sugar – Adds a hint of sweetness to the crust.

• 1 tsp salt – Balances the flavors.

• 1 cup (226g) unsalted butter, chilled & cubed – The key to a flaky crust.

• ½ cup (120ml) ice water – Keeps the dough cold for optimal texture.

For the Filling

• ½ cup (100g) packed brown sugar (dark or light) – For deep caramel notes.

• 2 tsp ground cinnamon – The star spice!

• 1 tbsp (8g) all-purpose flour – Thickens the filling to prevent leaks.

For the Egg Wash

• 1 large egg + 2 tsp milk – Helps seal and brown the pastry.

For the Cinnamon Glaze

• ¾ cup (90g) confectioners’ sugar, sifted – For a smooth glaze.

• 1 tbsp (15ml) milk – Adjust for desired consistency.

• ½ tsp ground cinnamon – Enhances the flavor.

• ¼ tsp pure vanilla extract – Adds depth.

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Step-by-Step Instructions for Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Step 1: Make the Pastry Dough

1. Combine dry ingredients – In a large bowl, whisk together flour, sugar, and salt.

2. Cut in the butter – Use a pastry cutter, fork, or food processor to work the butter into the flour until it resembles coarse crumbs (pea-sized pieces).

3. Add ice water – Drizzle in water, 1 tbsp at a time, mixing until dough forms large clumps.

4. Shape into discs – Divide dough in half, flatten into 1-inch-thick discs, wrap in plastic, and refrigerate for at least 2 hours (or overnight).

💡 Pro Tip: Chilling prevents shrinkage and ensures flaky layers.

Step 2: Roll & Cut the Dough

1. Roll out the dough – On a floured surface, roll one disc into a 9×12-inch rectangle (⅛-inch thick).

2. Cut into rectangles – Slice into nine 3×4-inch rectangles (use a ruler for precision).

3. Repeat with second disc – You’ll have 18 rectangles total (9 bottoms + 9 tops).

Step 3: Make the Filling

• Mix brown sugar, cinnamon, and flour in a small bowl.

Step 4: Assemble the Pop Tarts

1. Egg wash the bottoms – Brush each base rectangle with egg wash.

2. Add filling – Place 1 heaping tbsp of filling in the center, leaving a ¼-inch border.

3. Top & seal – Place a second rectangle on top, egg-wash-side down. Press edges firmly, then crimp with a fork.

4. Vent the tops – Poke 6-8 holes with a toothpick (or make small slits).

5. Chill again – Refrigerate for 20 minutes to prevent spreading.

Step 5: Bake to Golden Perfection

• Preheat oven to 350°F (177°C).

• Brush tops with egg wash.

• Bake for 25-30 minutes, rotating halfway, until golden.

• Cool completely before glazing.

Step 6: Make the Cinnamon Glaze

• Whisk powdered sugar, milk, cinnamon, and vanilla until smooth.

• Drizzle or spread over cooled pop tarts.

• Let set for 1 hour before serving.

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 The Perfect Buttery Pastry Crust for Homemade Pop Tarts

One of the most crucial elements of Homemade Frosted Brown Sugar Cinnamon Pop Tarts is the pastry crust. Unlike store-bought versions that can be dry or overly processed, a homemade all-butter crust delivers flaky, tender layers that melt in your mouth.

Why an All-Butter Crust Works Best

Butter is the key to achieving a rich, flavorful crust with delicate layers. When cold butter melts in the oven, it creates steam pockets, resulting in that sought-after flakiness. Some recipes use shortening for extra tenderness, but butter provides superior taste—making it worth the extra effort.

Step-by-Step Pastry Dough Tips

1. Keep Ingredients Cold – The butter should be chilled and cubed before mixing. If it warms up too much, the dough becomes greasy and harder to handle.

2. Avoid Overworking the Dough – Mix just until the dough comes together. Over-kneading develops gluten, leading to a tough crust.

3. Use Ice Water – Cold water prevents the butter from softening too quickly. Add it one tablespoon at a time until the dough holds together when pressed.

4. Chill Before Rolling – Refrigerating the dough for at least 2 hours (or overnight) relaxes the gluten and solidifies the butter, ensuring a flaky texture.

Rolling & Cutting the Dough

• Flour Your Surface – Prevent sticking by lightly flouring your counter and rolling pin.

• Aim for ⅛-Inch Thickness – Too thick, and the pop tarts will be doughy; too thin, and they may tear.

• Use a Ruler for Precision – Cutting uniform 3×4-inch rectangles ensures even baking.

Common Mistakes & Fixes

• Dough is too crumbly? Sprinkle a little more ice water.

• Butter melting while rolling? Chill the dough for 10 minutes before continuing.

• Shrinking during baking? Ensure the dough is well-chilled before going into the oven.

By mastering this buttery pastry, you’re already halfway to perfect Homemade Frosted Brown Sugar Cinnamon Pop Tarts!

 The Ultimate Brown Sugar Cinnamon Filling

The filling is the heart of these Homemade Frosted Brown Sugar Cinnamon Pop Tarts—sweet, spiced, and irresistibly gooey. Unlike store-bought versions with artificial flavors, this homemade filling uses real brown sugar and cinnamon for deep, caramelized warmth.

Choosing the Right Ingredients

• Dark vs. Light Brown Sugar – Dark brown sugar has more molasses, adding a richer flavor. Light brown sugar is milder but still delicious.

• Fresh Cinnamon – For the best taste, use freshly ground cinnamon instead of pre-packaged spice that may have lost its potency.

• A Touch of Flour – This prevents the filling from turning into a runny syrup during baking.

How to Prevent Filling Leaks

A common issue with homemade pop tarts is filling bubbling out during baking. Here’s how to avoid it:

1. Leave a ¼-Inch Border – Don’t spread the filling too close to the edges.

2. Seal Tightly – Press the edges firmly and crimp with a fork.

3. Poke Steam Vents – Use a toothpick to make small holes, allowing steam to escape.

Variations & Add-Ins

Want to customize your filling? Try:

• A pinch of nutmeg or cardamom for extra warmth.

• A tablespoon of maple syrup for deeper flavor.

• Chopped pecans or walnuts for crunch.

Why This Filling Beats Store-Bought

• No high-fructose corn syrup – Just real sugar and spices.

• Adjustable sweetness – Reduce sugar slightly if preferred.

• Better texture – Thick, sticky, and perfectly spiced.

With this foolproof filling, your Homemade Frosted Brown Sugar Cinnamon Pop Tarts will have the perfect balance of sweetness and spice!

 The Secret to a Perfect Cinnamon Glaze

No Homemade Frosted Brown Sugar Cinnamon Pop Tart is complete without its signature glaze. This simple yet magical topping adds sweetness, a hint of spice, and a professional bakery finish.

Ingredients & Consistency Tips

• Confectioners’ Sugar – Sift it to avoid lumps.

• Milk or Cream – Whole milk gives a rich glaze; for extra indulgence, use heavy cream.

• Cinnamon & Vanilla – These enhance the brown sugar filling beautifully.

Ideal Consistency:

• Too thick? Add milk, 1 tsp at a time.

• Too thin? Add more powdered sugar.

How to Apply the Glaze

1. Cool Pop Tarts Completely – If glazed while warm, it will melt and soak in.

2. Drizzle or Spread – For a rustic look, drizzle with a fork. For full coverage, use an offset spatula.

3. Let It Set – Allow 1 hour for the glaze to harden slightly.

Creative Glaze Variations

• Maple Glaze – Replace milk with maple syrup.

• Cream Cheese Glaze – Mix in 2 tbsp softened cream cheese.

• Citrus Twist – Add a teaspoon of orange zest.

Why Skip the Store-Bought Frosting?

• No artificial flavors or colors – Just pure, simple ingredients.

• Customizable thickness and flavor – Make it as sweet or subtle as you like.

• Freshness – Unlike pre-packaged pop tarts, this glaze stays soft but doesn’t harden into a shell.

With this glaze, your Homemade Frosted Brown Sugar Cinnamon Pop Tarts will look and taste like they came from a gourmet bakery!

Expert Tips for the Best Homemade Frosted Brown Sugar Cinnamon Pop Tarts

🔹 Keep ingredients cold – This ensures a flaky crust.
🔹 Don’t overfill – Too much filling can cause leaks.
🔹 Chill before baking – Prevents shrinkage.
🔹 Adjust glaze thickness – Add more milk (1 tsp at a time) if too thick.
🔹 Reheat for crispiness – Warm in a 350°F oven for 10 minutes if stored.

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Storage & Freezing Instructions

• Room temperature – Store in an airtight container for up to 3 days.

• Refrigerator – Keeps for 5 days (glaze may soften).

• Freezer – Freeze unglazed pop tarts for up to 3 months. Thaw, then glaze before serving.

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FAQs About Homemade Frosted Brown Sugar Cinnamon Pop Tarts

1. Can I use whole wheat flour?

Yes, but replace only half the all-purpose flour for best texture.

2. Can I make these vegan?

Substitute vegan butter and a flax egg (1 tbsp flaxseed + 3 tbsp water).

3. Why did my filling leak?

• Overfilling

• Dough not sealed properly

• Skipping the flour in the filling

4. Can I use puff pastry instead?

Yes, but the texture will be lighter and less sturdy.

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Final Thoughts

These Homemade Frosted Brown Sugar Cinnamon Pop Tarts are a labor of love—worth every minute! With a flaky crust, gooey cinnamon filling, and sweet glaze, they’re better than store-bought and perfect for special occasions (or just because).