Homemade Frosted Brown Sugar Cinnamon Pop Tarts Recipe
This homemade frosted brown sugar cinnamon Pop Tarts recipe features a flaky, buttery pastry filled with a sweet cinnamon brown sugar mixture, topped with a smooth cinnamon vanilla glaze. Perfect for a nostalgic breakfast or snack, these pop tarts combine the warmth of cinnamon and rich buttery dough with a sweet frosting, all made from scratch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Additional
- 1 egg, beaten (for brushing)
Frosting
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons water (plus 1-2 tablespoons additional if needed)
Topping (Optional)
- Cinnamon sugar for sprinkling
- Coarse salt for sprinkling
Instructions
- Make the filling: In a bowl, combine light brown sugar, all-purpose flour, ground cinnamon, melted salted butter, and vanilla extract. Stir until smooth and set aside.
- Prepare the dough: Place all-purpose flour, whole wheat flour, ground cinnamon, and cold salted butter pieces into a food processor. Pulse until the mixture forms pea-sized clumps. Gradually add cold water, one tablespoon at a time, pulsing until the dough comes together into a ball. Add an extra 1-2 tablespoons water if the dough feels too dry.
- Roll and shape the dough: Turn the dough out onto a floured surface and roll it out to 1/8-inch thickness. Cut the dough into rectangular shapes approximately 4 x 3 inches each.
- Assemble the pop tarts: Place a rounded tablespoon of the cinnamon brown sugar filling onto half of the rectangles, keeping a 1/4-inch border around the edges. Brush the edges with beaten egg. Lay a second rectangle over the filling and seal the edges by pressing down with the back of a fork. Repeat with all dough pieces.
- Chill the assembled pop tarts: Place the pop tarts on parchment-lined baking sheets. Use a fork to poke a few holes on the top of each tart to allow steam to escape. Cover and refrigerate for 1 hour or freeze for 20 minutes before baking.
- Bake: Preheat the oven to 400°F (200°C). Bake the pop tarts for 15-20 minutes until golden brown. Remove from the oven and let cool completely before frosting.
- Make the frosting: In a medium bowl, whisk together powdered sugar, ground cinnamon, vanilla extract, and 3 tablespoons water until smooth. Adjust consistency with 1-2 tablespoons additional water if needed to achieve a thin spreadable glaze.
- Frost the pop tarts: Spoon a thin layer of the cinnamon frosting on top of the cooled pop tarts. Place them on a baking sheet and allow the frosting to harden uncovered for about 2 hours.
- Finish and store: Sprinkle the frosted pop tarts with cinnamon sugar or coarse salt if desired. Store in an airtight container for up to 3 days.
Notes
- Use cold butter and ice water for the dough to ensure flaky pastry.
- Whole wheat flour can be substituted with all-purpose flour if preferred.
- Chilling the assembled pop tarts before baking prevents them from puffing excessively.
- Adjust frosting thickness with water for easy spreading, but keep it thick enough to harden.
- Optional sprinkle toppings add a nice texture and contrast to the sweetness.
- Store pop tarts in an airtight container at room temperature for best freshness within 3 days.