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Homemade Brown Sugar Cinnamon Pop Tarts

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These delicious homemade brown sugar cinnamon pop tarts are made from scratch and glazed with vanilla icing. They’re the perfect breakfast treat! 

Ingredients

Scale

Pastry Dough

  • 2 & 2/3 Cup all-purpose flour
  • 3/4 cup cold butter, cubed
  • 2 tbsp powdered sugar
  • 2 egg yolks
  • 4 tbsp water
  • generous pinch of salt

Filling

  • 1/2 cup light brown sugar
  • 2 tsp ground cinnamon
  • 1 tbsp all-purpose flour

Egg Wash

  • 1 large egg mixed with 2 teaspoons milk

Glaze

  • 3/4 cup powdered sugar, sifted
  • 1 tbsp milk, (plus more, as needed)
  • 1/4 tsp vanilla extract

Instructions

  • In a food processor, combine flour, sugar, and salt. Next add in cubes of the cold butter and pulse until a crumbly consistency. Mix together the egg yolks and water and add to the dry ingredients. Pulse until a dough forms. Knead briefly and divide evenly into two halves.
  • Next, wrap your pie dough crusts with plastic wrap and refrigerate for 30 minutes to 1 hour (or overnight). You can also freeze your pastry dough if you want to make it ahead of time.
  • Once you are ready to make your pop tarts, remove dough from the refrigerator and let rest at room temperature for 15 minutes. Using a rolling pin, roll out one dough disc on parchment paper that has been lightly dusted with flour. Roll out your dough into about a 9×12 rectangle, or until the dough is about 1/8 inch thick.
  • Using a pizza cutter, cut into 9 rectangles, even in size. If you want everything to be super accurate in shape/size, feel free to use a measuring stick, but it doesn’t have to be perfect. Repeat with second dough disc.
  • Next, egg wash the bottom layer of dough and spoon a scoop of the brown sugar cinnamon filling onto the center of each rectangle.
  • Add the top layer of pastry dough to each rectangle and using a fork, crimp around the edges to seal it in. I also prick the top with a fork to release steam while baking.
  • Brush another layer of egg wash on top. The egg wash is what gives your pop tart that beautiful, golden color when it bakes.
  • Place pop tarts on a parchment lined baking sheet and refrigerate for 15-20 minutes.
  • Bake your pop tarts at 400 degrees for 22-25 minutes, or until a light golden brown.
  • Once fully baked, remove from oven and let cool on a wire rack. While pop tarts cool, combine powdered sugar, vanilla extract, and milk to create icing.
  • Once cooled, carefully spoon icing onto each homemade pop tart. I recommend doing this over a baking sheet to avoid making a mess with your drips. If desired, top with sprinkles.
  • Let the pop tarts sit until the icing has firmed up and alas you can enjoy all your hardwork by eating one of your delicious homemade poptarts!

Notes

  • Store leftover pop tarts in an air tight container.
  • Raw assembled pop tarts can be frozen and baked at a later date, if desired. Freeze pop tarts in an airtight container or freezer safe bag, until ready to bake.

Find it online: https://www.kindlyunspoken.com/delicious-homemade-pop-tarts/