Brown Sugar and Cinnamon Pop-Tarts

Brown Sugar and Cinnamon Pop-Tarts have been a childhood favorite, but I don’t ever remember them tasting this good.  There is no shame in indulging in this nostalgic treat with a golden flaky pastry crust, a gooey brown sugar, and cinnamon filling, topped with a cinnamon glaze.

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These Brown Sugar and Cinnamon Pop-Tarts are just the perfect treats with morning coffee.  Make these pastry pouches up ahead of time, then bake when ready to eat them. After you seal the edges, freeze them on a cookie sheet then store them in a freezer bag.  When ready to use, defrost in the refrigerator and proceed with your egg wash, holes, and baking.  These are perfect for busy mornings or anytime you need a sweet, flaky, buttery snack.   

Ingredients for Brown Sugar and Cinnamon Pop-Tarts:

• Double butter pie crust- My recipe will yield 8 finished pop-tarts, 16 rectangles
• FILLING:
  • Flour
  • Brown Sugar
  • Granulated Sugar
  • Cinnamon
  • Butter
  • Salt
  • Egg
  • Milk
• CINNAMON GLAZE:
  • Confectioners Sugar
  • Cinnamon
  • Milk
  • Vanilla Extract

Tools Needed for This Recipe

• Metal Bench Scraper
• Silicone Baking Mats

Assembling The Brown Sugar And Cinnamon Pop-Tarts

Start with my super easy, make-ahead double butter pie crust.  It requires you to chill for 30 minutes, so you have time to whip up your filling.  Melt your butter in a saucepan and remove it from the heat.  Add in the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Mix until you have a wet sand consistency and set aside.

Roll out the chilled dough to 1/8^th inch thick. I choose to do 3×4 inch rectangles, but feel free to make these babies any size, and shape you like. Using a metal bench scraper or pizza cutter, cut out the pop-tarts. I love the bench scraper because it has the measurements right on the blade and you get perfectly straight lines when cutting the dough. I find I use this tool for many things in the kitchen, everything from smoothing icing on cakes, to scrapping up veggies and tossing them into a pan. Lay the rectangles about an inch or two apart on a silicone lined baking sheet, place about 1-2 tablespoons of filling towards the center, leaving about a ½ inch border exposed. 

Brown Sugar and Cinnamon Gooey Heaven

Brush the edges with egg wash and place another rectangle on top, sealing with a fork crimping the edges together. 

While your oven preheats, place your pop-tarts into the fridge to chill up the dough.  Remove from the refrigerator and brush the top of the Brown Sugar and Cinnamon Pop-Tarts with the egg wash, then poke the traditional holes in the tops to allow steam to escape while baking.  Make sure you create the holes after the egg wash, so they aren’t blocked.

Flaky, Buttery, And Golden Brown

Bake at 350 F. degrees until golden brown, after about 28 minutes, but start checking around the 25-minute marker.  Remove from oven and place on a cooling rack.

While your Brown Sugar and Cinnamon Pop-Tarts are cooling on a rack, you can make up the glaze.  Combine the confectioners sugar, cinnamon, milk into a thick yet spreadable texture.  If the glaze is too thin, it will slide off the pop-tart, and you want to make a nice and neat rectangular shape.  Let dry completely, at least 2 hours, and store in an airtight container.  I like to wrap two together with parchment paper.

With the buttery pastry crust and the sophisticated flavor of the brown sugar and cinnamon filling, these pop-tarts can be enjoyed by any age.