Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Homemade Frosted Brown Sugar Cinnamon Pop Tarts: Double the Nostalgia, Double the Joy!

Hey friends, Wyatt here! Pull up a stool and let’s talk about that magical toaster pastry that defined so many of our childhood mornings. You know the one – crisp layers hugging that molten cinnamon-sugar lava, all wrapped in a sweet, spiced glaze. But here’s the twist: we’re ditching the foil wrapper and making ’em from scratch. Why? Because homemade tastes like a warm hug, and let’s be real – nothing beats pulling these golden beauties out of your own oven. I’m giving you a double-batch recipe (yep, ~18 tarts!) because trust me, one batch vanishes faster than bacon at a brunch potluck. We’re talking flaky, buttery pastry that shatters just right, a gooey filling that oozes nostalgia, and a glaze that’ll make you wanna lick the bowl. No fancy gadgets needed – just your hands, a rolling pin, and that beautiful anticipation of sharing something made-with-love. Ready to turn your kitchen into a pop-tart paradise? Let’s bake some memories!

That Time Mom’s Toaster Almost Started a Family Legend

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

Print Recipe

A nostalgic breakfast favorite made from scratch! Flaky pastry envelopes a gooey brown sugar cinnamon filling, finished with a sweet spiced glaze. Twice the batch means more smiles, more memories.

• Author: Wyatt Porter
• Prep Time: 1 hr
• Cook Time: 25 min
• Total Time: 14 minute
• Yield: 18 pop tarts 1x

Ingredients

Scale 1x2x3x

Pastry:

5 cups (626g) all-purpose flour

4 tsp granulated sugar

2 tsp salt

2 cups (32 tbsp; 452g) unsalted butter, chilled and cubed

1 cup (240ml) ice water (plus more as needed)

Filling:

1 cup (200g) packed brown sugar

4 tsp ground cinnamon

2 tbsp (16g) all-purpose flour

Egg Wash:

2 large eggs + 4 tsp milk

Glaze:

1½ cups (180g) powdered sugar

2 tbsp (30ml) milk

1 tsp ground cinnamon

½ tsp vanilla extract

Instructions

Mix flour, sugar, and salt. Cut in butter until crumbly. Add ice water slowly until dough forms. Chill 1 hour.

Combine filling ingredients.

Roll dough, cut into rectangles. Fill half with brown sugar mix, top with other halves. Seal edges, brush with egg wash.

Bake at 375°F (190°C) for 20–25 min until golden.

Mix glaze, drizzle over cooled tarts.

Nutrition

• Calories: 320
• Fat: 18g
• Carbohydrates: 38g
• Protein: 4g

Picture 7-year-old me, Saturday morning, footie pajamas, and a burning need to “help” Mom make breakfast. She’d pop those store-bought pop-tarts in our rickety toaster – the one that occasionally shot snacks like a cannon. One fateful day, it launched a piping-hot pastry straight onto our dachshund Duke’s head. Duke yelped, Mom screamed, I laughed ’til tears streamed down my face, and that cinnamon tart? Landed frosting-side down on the floor. Duke got extra bacon that day (and wisely avoided the toaster forever). That chaotic moment cemented pop-tarts as pure joy in my book. Making them from scratch now? It’s my revenge on unreliable appliances – and my tribute to Duke, the unsung hero of breakfast mishaps. Every bite tastes like laughter and that beautiful, messy family chaos.

Gather Your Flavor Arsenal (It’s Party Time!)

Pastry Perfection:

• 5 cups (626g) all-purpose flour: The sturdy backbone! Want extra tenderness? Swap 1 cup for cake flour. (Pro tip: Spoon flour into cups – don’t scoop! Prevents dense pastry.)
• 4 tsp granulated sugar: Just a kiss of sweetness in the crust. Not optional – it balances the salt!
• 2 tsp salt: Secret flavor booster! Use fine sea salt – it distributes better than coarse.
• 2 cups (452g) unsalted butter, CHILLED & cubed: Non-negotiable cold! This creates steam pockets = flaky layers. Vegan? Use frozen vegan butter sticks.
• 1 cup (240ml) ice water: Keep it icy! Add slowly – you might need 1-2 tbsp extra if dough feels dry.

Gooey Cinnamon-Sugar Heart:

• 1 cup (200g) packed brown sugar: Dark brown sugar = deeper molasses flavor. Pack it tight!
• 4 tsp ground cinnamon: The soul of the filling! For warmth, add a pinch of nutmeg or cardamom.
• 2 tbsp (16g) all-purpose flour: Thickens the magic so it doesn’t turn into lava in your oven. Cornstarch works too!

Golden Shine (Egg Wash):

• 2 large eggs + 4 tsp milk: Whisk ’em smooth! Makes the crust gorgeously golden. Vegan? Use plant-based milk + maple syrup.

Spiced Glaze Drizzle:

• 1½ cups (180g) powdered sugar: Sift it! Lumps are the enemy of smooth glaze.
• 2 tbsp (30ml) milk: Whole milk = richest glaze. Adjust for thickness.
• 1 tsp ground cinnamon: Echoes the filling. (Feeling fancy? A scrape of vanilla bean paste instead of extract!)
• ½ tsp vanilla extract: Pure vanilla = best flavor. Almond extract is a fun twist!

Let’s Build Some Pastry Magic (Step-by-Step)

Step 1: Pastry Power-Up (10 mins + chill)
In a big bowl, whisk flour, sugar, and salt. Grab your chilled butter cubes. Work fast! Use a pastry cutter or your fingertips to “cut” butter into flour until it looks like chunky breadcrumbs with pea-sized butter bits. Why cold butter? Those solid bits melt in the oven, creating steam = FLAKY LAYERS! Drizzle in ice water, 1/4 cup at a time, mixing gently with a fork. Stop when dough holds together when pinched. (Don’t overmix! Tough pastry is sad pastry.) Divide dough into 4 disks, wrap in plastic, and chill 1 hour. Chef Hack: Freeze disks for 20 mins if you’re impatient!

Step 2: Filling Frenzy (5 mins)
While dough chills, make the filling! Whisk brown sugar, cinnamon, and flour in a small bowl. Done. Seriously. (See? Easy!)

Step 3: Roll, Fill & Seal (The Fun Part! 30 mins)
Flour your surface. Roll one dough disk into a big rectangle, ~1/8 inch thick. Use a knife or pastry wheel to cut into 3×5 inch rectangles. Spoon 1 heaping tbsp filling onto half the rectangles, leaving a ½ inch border. Brush borders with water – this is your “glue”! Place a second rectangle on top. Crimp edges HARD with a fork to seal. PRO TIP: Poke top centers 2-3 times with fork to let steam escape (prevents blowouts!). Repeat with all dough. Chill filled tarts 15 mins while oven preheats to 375°F (190°C).

Step 4: Bake to Golden Glory (20-25 mins)
Whisk eggs and milk for wash. Brush tops generously (avoid edges). Bake on parchment-lined sheets for 20-25 mins until deeply golden. Rotate pans halfway! They’ll puff and smell like heaven. Cool completely on racks before glazing – patience, grasshopper!

Step 5: Glaze Glorious Glaze (5 mins)
Whisk powdered sugar, milk, cinnamon, and vanilla until smooth. Want thick glaze? Add less milk. Want drizzle? Add a splash more. Pour into a piping bag or zip-top (snip tiny corner!). Zig-zag over cooled tarts. Let set 15 mins. Resist eating immediately… or don’t. I won’t judge!

How to Serve These Bad Boys (Beyond the Toaster!)

Warm ’em slightly (oven or toaster oven – not the microwave, it makes the pastry soggy!) and let that glaze get glossy. Serve solo for pure nostalgia, or gild the lily: Plop one beside a scoop of vanilla ice cream for “Pop-Tart à la Mode.” Weekend brunch MVP? Layer ’em on a rustic board with fresh berries and whipped cream. Pack ’em cold in lunchboxes – they’re surprisingly sturdy! Best enjoyed with a giant mug of coffee and zero regrets.

Mix It Up! Your Pop-Tart Playground

• Fruit Explosion: Swap filling for 1 cup jam (raspberry! apple!) mixed with 1 tbsp cornstarch.
• Choco-Caramel Dream: Use 1 cup chocolate chips + 1/2 cup chopped soft caramels for filling. Top glaze with flaky salt.
• Nutty Buddy: Add 1/3 cup finely chopped toasted pecans or walnuts to the cinnamon filling.
• Gluten-Free Joy: Use 1:1 GF flour blend. Chill dough longer – it’s stickier!
• Maple-Bacon Buzz: Add 1 tsp maple extract to glaze & sprinkle cooked bacon bits on top before it sets.

Wyatt’s Whispered Wisdom (and Blunders!)

This recipe evolved after my first attempt… which resembled volcanic cinnamon meteors more than pop-tarts. Sealing is EVERYTHING. Crimp like you mean it! Also, chilling isn’t a suggestion – warm dough = butter leaks = sad Wyatt. Over years, I learned the double batch is non-negotiable. Why? My niece once hid a single-batch tray “for later” under her bed. We found it… a week later. (RIP, brave pastries.) Now I bake big. They freeze beautifully unglazed – just warm and glaze fresh! These tarts taste best shared, so invite someone over. Or don’t. More for you. I get it.

Pop-Tart Pitfalls? Let’s Fix ’Em!

Q: My filling bubbled out everywhere! Help!
A: Crimp harder, friend! Seal edges tightly with water and fork pressure. Don’t overfill (1 tbsp max!). Poking steam vents is crucial. Chilling before baking also helps.

Q: Pastry’s tough as boots. What happened?
A: Likely overworked the dough or butter warmed up. Keep everything COLD, mix gently, and handle dough minimally. Using warm hands? Run ’em under cold water first!

Q: Can I make these ahead?
A: Absolutely! Assemble unglazed tarts, freeze on sheet pan, then bag for up to 1 month. Bake frozen – add 3-5 mins. Glaze AFTER baking and cooling.

Q: My glaze is too thin/thick!
A: Easy fix! Too thin? Whisk in more powdered sugar, 1 tbsp at a time. Too thick? Add milk, 1 tsp at a time. Aim for honey-like consistency.

Nutritional Nibbles (Per Tart)

Calories: ~320 | Fat: 18g | Carbs: 38g | Protein: 4g
(Remember, folks: Homemade lets you control ingredients! These are treats, not health food – savor every bite guilt-free.)

Final Thoughts

There’s something wildly satisfying about making your own pop-tarts—flaky, golden pastry cradling gooey brown sugar cinnamon filling, topped with a spiced glaze that feels like a hug from your childhood. Whether you’re recreating Saturday morning magic or building new family traditions, these homemade toaster pastries are a sweet labor of love worth every buttery bite. Bake the double batch—you’ll need it.