Crowded Kitchen

MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×
Home » Recipes » Snacks

Homemade Brown Sugar Cinnamon Pop Tarts

Published: Apr 22, 2024 by Lexi

10.6K shares
Jump to Recipe·Print Recipe

These homemade brown sugar cinnamon pop tarts are SO much better than store-bought! With a flaky, buttery crust, a delicious brown sugar cinnamon filling and a glaze that sets up perfectly, you'll never want to buy them from the store again.

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I may earn an affiliate commission if you click through the link and finalize a purchase. Read our full affiliate disclosure here.

Front view of brown sugar cinnamon pop tarts on a cooling rack.

We're 10 episodes into our 'Better Than Store-Bought' series and you guys have been loving it! If you've missed the other recipes, so far we've made popular snacks and meals like cheez-its, goldfish, Ritz crackers, the sweetgreen hot honey chicken bowl, all from scratch.

One of our most popular posts so far was our homemade strawberry pop tarts, so we thought we'd bring it back for round 2 with my personal favorite flavor: brown sugar cinnamon!

These are SO good that they really don't even compare to store-bought. We did a taste test comparison, and the store-bought version just feels stale, dry and lacking in flavor. These, on the other hand, are bakery worthy (if I do say so myself)!

Give them a try and let us know what you think! We'd love to hear from you in the comments with suggestions on what store-bought snacks we should re-create next.

Jump to:
  • Homemade Brown Sugar Cinnamon Pop Tarts Ingredients
  • How to Make this Homemade Brown Sugar Cinnamon Pop Tarts Recipe
  • Substitutions and Variations
  • Equipment
  • Storage
  • Tips and FAQ
  • Top tip
  • More Copycat recipes
  • 📖 Recipe
  • 💬 Reviews

Homemade Brown Sugar Cinnamon Pop Tarts Ingredients

Overhead view of brown sugar cinnamon pop tarts ingredients.

For the Pop Tarts

  • Flour: We used regular all purpose flour. We have not tried this recipe with gluten free flour, but it should work fine (they just may not be quite as flaky!).
  • Sugar: Regular granulated sugar will do the trick, and you only need a small amount. Feel free to sub with a sugar alternative if preferred.
  • Butter: Unsalted is best here, and make sure it's diced into small cubes (to ensure even incorporation) and well chilled, otherwise the dough won't be flaky and crisp.
  • Kosher salt: We always use kosher salt, unless otherwise noted. If using table salt or fine sea salt, you may want to decrease the quantity.
  • Water: Make sure it's ice cold to keep the butter from melting!
  • Brown sugar: This is (obviously) an essential ingredient for the filling and we don't suggest replacing it with any alternatives. You can use either light or dark brown sugar.
  • Cinnamon: We use quite a bit in the filling, so feel free to tone it down if you're not the biggest fan.
  • Vanilla extract: Technically optional, but it adds extra flavor to the filling. Vanilla bean paste would be even better!

For the Glaze

  • Butter: Again, unsalted is best here.
  • Brown sugar: Make sure to heat it enough that the brown sugar dissolves so you have a smooth glaze. Otherwise, the undissolved brown sugar will add an undesirable crunchiness.
  • Milk: We used regular whole milk, but any kind of milk will work here, including oat.
  • Vanilla extract: Again, optional, but adds extra flavor!
  • Powdered sugar: We included a range of ½-2/3 cup. The more you add, the thicker the glaze will be and the better it will set up, but it's totally fine to use the lower end.
  • Cinnamon: Don't skip it! It makes this glaze extra delicious.

How to Make this Homemade Brown Sugar Cinnamon Pop Tarts Recipe

STEP 1: In a food processor, pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas. Stream in the water, pulsing as you go.

Overhead view of butter in a food processor.
Overhead view of pie dough after processing.

STEP 2: Move the dough to a bowl or lightly floured surface and gently knead into a ball – be careful not to overwork the dough. Divide the dough in half, then wrap each half in plastic wrap and shape into a rectangle that's about ½" thick. Place the dough in the refrigerator to chill for 1-2 hours.

Pie dough on a silpat before being pressed together.
Pop tart dough cut into two portions.

STEP 3: While the dough chills, mix together the brown sugar, cinnamon, flour, vanilla and melted butter until well combined and set aside.

Brown sugar cinnamon filling in a white bowl.

STEP 4: Preheat oven to 300˚F and line a sheet pan with parchment paper.
Roll each half of the dough into a roughly 14 x 14" square on a floured surface. You should just barely be able to see the lines of your silpat or work surface through your dough, which should be about ⅛" thick. Make sure your surface is well floured, and sprinkle some flour on the dough before rolling.

Overhead view of pop tart dough after being rolled out.

STEP 5: Cut the dough into roughly 3.5 x 4.75" rectangles. You'll need to two for each pop tart. Combine your scrap dough and roll out again to minimize waste.

Pop tart dough cut into rectangles.

STEP 6: Spoon a little over a tablespoon of filling into each pop tart, then spread into a thin layer, leaving about ⅓" around the border. Beat an egg yolk and brush around the border of the filling. Dock the tops of your pop tarts with a skewer or a fork, then place over the bottom, and press down and then crimp the edges with a fork. Use a bench scraper to trim off any messy edges to get a perfect rectangle.

Pop tart dough with brown sugar cinnamon filling in the middle and egg yolk around the border.
Pop tart before going in the oven.

STEP 7: Bake for 25-30 minutes. They should be very lightly browned when you take them out, and the bottoms browned slightly. Let cool slightly before topping with glaze.

8 pop tarts on a sheet pan before baking.
Overhead view of baked pop tarts.

STEP 8: To make the glaze, add the butter, brown sugar and milk to a small saucepan over medium heat. Bring to a gentle simmer for 1-2 minutes, whisking until the brown sugar is dissolved. Remove from heat an immediately whisk in the vanilla, powdered sugar and cinnamon. Immediately spread the glaze onto the pop tarts. It will harden up quickly. If you need to, put it back over medium-low heat to loosen it up again before spreading.

Finished pop tarts after glazing.

Substitutions and Variations

  • Make it gluten free: We have not personally tried this recipe with gluten free flour, but a few readers tried the strawberry pop tarts GF and said they worked! We love and fully trust this gluten free 1:1 flour from Bob's Red Mill.
  • Make it dairy free: This recipe should work totally fine with nondairy butter, as long as the butter is well chilled. You can also use nondairy milk (like oat milk) for the glaze.
  • Make it vegan: Follow the same steps as above for dairy free, and sub the egg wash with a little bit of nondairy milk. Make sure your sugar is vegan, too!

Equipment

You don't need anything particularly fancy to make these brown sugar cinnamon pop tarts, but here are our baking essentials:

  • Food processor: This is the one we use. If you don't have a food processor, you can just work the dough with your hands or a pastry cutter. Just be careful not to overwork it, otherwise the butter will start to melt.
  • Silicone pastry mat: We use this all the time for rolling out dough!
  • Bench scraper: This is a great and versatile tool that everyone should have. We use it to cut perfectly straight edges for the pop tarts.

Storage

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 6 days. You can also leave them unfrosted and freeze for longer term storage. Make sure to freeze the pop tarts individually before placing them in a freezer bag, otherwise they will stick together.

Tips and FAQ

Top tip

Make sure to use cold butter and water! If either ingredient is too warm the dough will get overworked and you will not end up with a flaky, crisp crust.

More tips

  • When you're rolling out the dough, be sure to flour both the surface and the pop tart dough. It can get sticky, so be sure to flour liberally.
  • To get evenly shaped pop tarts, you can use a stencil. Just measure out 3.5 x 4.75" on a sheet of parchment paper and cut it out, then set that over the dough and use a bench scraper or a pizza cutter to cut out your pop tarts.
  • The freezer is your friend: If the dough ever seems unworkable (it's too stretchy and buttery), pop it in the freezer for 10 minutes to solidify the butter. This is particularly helpful when you're trying to transfer the pop tarts to the baking sheet. If they're stretching as you lift them up, stop and place them in the fridge or freezer for a little while.
  • Your edges might get a bit messy after crimping, so if you want that perfect pop tart look, use a bench scraper or a pizza cutter to cut off any sloppy edges.
Can I freeze these and reheat?

Absolutely. If you want to freeze these brown sugar cinnamon pop tarts, don't add icing to them, and put them in an airtight container. They should keep for about 3 months. To reheat, pop back in the toaster for a few minutes, and then add icing.

What if I don't have a food processor?

If you don't have a food processor, you can just work the dough with your hands or a pastry cutter. Make sure to dice the butter into small pieces before doing so. Just be careful not to overwork it, otherwise the butter will start to melt.

More Copycat recipes

Looking for other recipes like this? Try these:

  • Front view of strawberry pop tart.
    Homemade Strawberry Pop Tarts
  • Front view of peanut butter sandwiches on a plate.
    Copycat Ritz Peanut Butter Cracker Sandwiches
  • Overhead view of goldfish on parchment paper.
    Homemade Goldfish Crackers
  • Overhead view of fruit and nut crackers on a plate.
    Gourmet Fruit and Nut Crackers

Tried this recipe?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, Facebook or by subscribing to our newsletter.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Front view of brown sugar cinnamon pop tarts on a cooling rack.

Homemade Brown Sugar Cinnamon Pop Tarts


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lexi
  • Total Time: 3 hours
  • Yield: 8 large pop tarts
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

These homemade brown sugar cinnamon pop tarts are SO much better than store-bought! With a flaky, buttery crust, a delicious brown sugar cinnamon filling and a glaze that sets up perfectly, you'll never want to buy them from the store again.


Ingredients

Crust:

  • 2 ½ cups all-purpose flour*
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter (2 sticks), chilled and cubed
  • ½ cup cold water

Filling:

  • ¾ cup brown sugar
  • 2 ½ teaspoons cinnamon 
  • 1 ½ tablespoon all purpose flour
  • 1 teaspoon vanilla extract 
  • 1 ½ tablespoons melted butter
  • 1 egg yolk for sealing

Glaze:

  • 4 tablespoons butter 
  • ½ cup brown sugar 
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract 
  • ½-⅔ cup powdered sugar 
  • ½ teaspoon cinnamon


Instructions

  1. In a food processor, pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas. Stream in the water, pulsing as you go. 
  2. Move the dough to a bowl or lightly floured surface and gently knead into a ball – be careful not to overwork the dough. Divide the dough in half, then wrap each half in plastic wrap and shape into a rectangle that's about ½" thick. Place the dough in the refrigerator to chill for 1-2 hours.
  3. While the dough chills, mix together the brown sugar, cinnamon, flour, vanilla and melted butter until well combined and set aside.
  4. Preheat oven to 300˚F and line a sheet pan with parchment paper.
  5. Roll each half of the dough into a roughly 14 x 14" square on a floured surface. You should just barely be able to see the lines of your silpat or work surface through your dough, which should be about ⅛" thick. Make sure your surface is well floured, and sprinkle some flour on the dough before rolling.
  6. Cut the dough into roughly 3.5 x 4.75" rectangles. You'll need to two for each pop tart. Combine your scrap dough and roll out again to minimize waste.
  7. Spoon a little over a tablespoon of filling into each pop tart, then spread into a thin layer, leaving about ⅓" around the border. Beat an egg yolk and brush around the border of the filling. Dock the tops of your pop tarts with a skewer or a fork, then place over the bottom, and press down and then crimp the edges with a fork. Use a bench scraper to trim off any messy edges to get a perfect rectangle.
  8. Bake for 25-30 minutes. They should be very lightly browned when you take them out, and the bottoms browned slightly. Let cool slightly before topping with glaze.
  9. To make the glaze, add the butter, brown sugar and milk to a small saucepan over medium heat. Bring to a gentle simmer for 1-2 minutes, whisking until the brown sugar is dissolved. Remove from heat an immediately whisk in the vanilla, powdered sugar and cinnamon. 
  10. Immediately spread the glaze onto the pop tarts. It will harden up quickly. If you need to, put it back over medium-low heat to loosen it up again before spreading. 

Notes

*Gluten free: We have not tested this recipe with gluten free flour, but it should work fine. The texture just may not be quite as flaky. 

Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 6 days. You can also leave them unfrosted and freeze for longer term storage. 

When you're rolling out the dough, be sure to flour both the surface and the pop tart dough. It can get sticky, so be sure to flour liberally.

To get evenly shaped pop tarts, you can use a stencil. Just measure out 3.5 x 4.75" on a sheet of computer paper and cut it out, then set that over the dough and use a bench scraper or a pizza cutter to cut out your pop tarts.

The freezer is your friend: If the dough ever seems unworkable (it's too stretchy and buttery), pop it in the freezer for 10 minutes to solidify the butter.

Nutrition info is an estimate only and is calculated using a third-party service.

  • Prep Time: 2 hours 30 minutes
  • Cook Time: 30 minutes
  • Category: Snacks
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 pop tart
  • Calories: 510
  • Sugar: 26.8 g
  • Sodium: 325 mg
  • Fat: 29 g
  • Carbohydrates: 58.6 g
  • Fiber: 1.5 g
  • Protein: 5 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Snacks

  • Mounds Bar Dates
  • Close up side view of homemade strawberry nutrigrain bars stacked on a plate.
    Homemade Strawberry Nutrigrain Bars
  • Overhead view of protein bars on a plate.
    Homemade Peanut Butter Cookie Dough Protein Bars
  • Overhead view of nut bars on a plate.
    Dark Chocolate and Sea Salt Nut Bars

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Heather M. says

    May 14, 2025 at 11:41 am

    Can you make them, freeze them and then bake them later?

    Reply
  2. Daryian Peterson says

    May 08, 2025 at 11:18 pm

    Made them and LOVE them! the dough was so easy to work with, easier then most dough and I have a hard time rolling out dough every time. Flaky and light, perfect for my kids in the morning. I even made my husband help and he tried one when done and loved them: Quote "these are dangerous" ha ha. I did put two coats of glaze on because I have no self control and saved the rest to top cinnamon rolls the next morning. Thank you for this recipe.

    Reply
  3. Lila says

    October 18, 2024 at 9:08 pm

    are these halal? Sorry I’m not well versed in Islamic rules

    Reply
    • Heather says

      January 06, 2025 at 11:24 am

      They should be. There is no gelatin. However regular pop tarts actually use beef gelatin which we found out after calling the company. They are also ok to eat if you are Muslim.

      Reply
  4. Gina says

    June 23, 2024 at 9:12 pm

    I never leave reviews but it's necessary for how great these turned out! I made these this weekend and am blown away by how delicious they were!! The dough was delightful to work with - I made the dough the day before and rolled out/assembled/baked the next day.
    It made 12 pop tarts. I froze 6 assembled but unbaked so I'll have to see how they do being baked from frozen.

    Reply
    • Lexi says

      July 08, 2024 at 8:38 am

      Thank you so much, Gina, that really means a lot!

      Reply
  5. Corpman Susan says

    June 16, 2024 at 7:54 am

    Instead of rolling it out in plain flour, I use half powdered sugar and half flour, it doesn't dry it out so much.

    Reply
  6. Cheryl says

    June 01, 2024 at 1:44 pm

    These came out perfect! So much better than store bought and made with better ingredients. The recipe was easy to follow and included all the steps and measurements. My husband loves them and has always refused to eat store ones because of all the additives. These are his new favorite treat.

    Reply
    • Lexi says

      June 05, 2024 at 9:55 am

      So thrilled to hear that! Thank you so much!

      Reply
    • Katelyn says

      December 27, 2024 at 8:12 pm

      Have you ever tried to make one big one? Would you attempt it? If so would you change anything? Thanks!

      Reply
  7. Tom Denich says

    May 13, 2024 at 4:39 pm

    Big hit for Mothers Day this year! Everyone loved them. I made them 2 inch square with a ravioli maker! They were incredible! Folks always want my scones but this is the new fave. Great recipe and topping.

    Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Seasonal

  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • Front view of strawberry pop tart.
    Homemade Strawberry Pop Tarts
  • Overhead view of slice and bake cookies on a pink plate.
    Slice and Bake Heart Cookies
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini

Popular

  • Overhead view of fruit and nut crackers on a plate.
    Gourmet Fruit and Nut Crackers
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Overhead view of hot honey chicken plate.
    Hot Honey Chicken Plate (Sweetgreen Dupe)
  • Overhead view of potato leek soup.
    Super Green Sheet Pan Soup

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • Affiliate Disclosure
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2025 Crowded Kitchen