Brown Sugar–Cinnamon Pop Tarts Recipe
Like peanut butter and jelly, chocolate and strawberries, or steak and eggs, brown sugar and cinnamon is a perfect duo, especially in these toaster tarts.
Game plan: You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
You can make the dough a day in advance; just be sure to let it soften at room temperature for about 10 minutes before rolling out.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
For the dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fine salt
- 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 2 large egg yolks
- 1/4 cup milk (not nonfat)
For the brown sugar–cinnamon filling:
- 5 tablespoons packed dark brown sugar
- 5 teaspoons granulated sugar
- 1 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
To assemble the tarts:
- Flour, for rolling the dough
- 1 large egg
- 1 teaspoon water
For the glaze:
- 3/4 cup powdered sugar, sifted
- 4 teaspoons milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.
- Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
- Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.
For the brown sugar–cinnamon filling:
- Place all the ingredients in a small bowl and whisk until evenly combined; set aside.
To assemble the tarts:
- Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
- Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.
Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
Place the baking sheet in the refrigerator. - Whisk the egg and water in a small bowl until evenly combined; set aside.
- Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.

- Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.
Divide the brown sugar–cinnamon filling among the rectangles. Spread the filling into an even layer, leaving a 3/4-inch border. 
- Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles.
Press on the edges to adhere, and push down gently on the filling to slightly flatten.
Using a fork dipped in flour, crimp the edges of the tarts.
Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
For the glaze:
- Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
- Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.


hello all! I like these for my grandkiddies after school games and treats. Try a reduced blackberry jam and with powered sugar topping. We serve them with a scoop of ice cream.
These are delicious! No, they are not pop-tarts. They are much better. I didn't put the cinnamon in the dough and did the whole thing in the food processor, then chilled it before rolling it out. I made a little less glaze (used 1/2 cup powdered sugar and reduced vanilla and cinnamon slightly) and this amount was perfect.
umm...the point is that it doesn't have partially hydrogenated anything-no high fructose corn syrup. The point is that you can pronounce and understand the ingredients that went into the food you are putting in your body. That's the point-and if you don't like it go to ShopWrong and buy your way into an early grave!
I can't wait to make this..
trust chowhound to come up with pop-tarts that can't go into the toaster. ummm.... whats the point?