Ingredients
For the Pastry Dough
- 2½ cups (315g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (225g) unsalted butter, cold and cubed
- 6–8 tablespoons ice water
For the Brown Sugar Cinnamon Filling
- ¾ cup (150g) brown sugar
- 1½ tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
For the Cinnamon Frosting
- 1½ cups (180g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
Step 1: Prepare the Pastry Dough
In a large bowl, whisk together:
- Flour
- Sugar
- Salt
Add the cold cubed butter.
Using a pastry cutter or your fingertips, work the butter into the flour until coarse crumbs form.
Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two equal discs.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 2: Make the Filling
In a small bowl, combine:
- Brown sugar
- Flour
- Cinnamon
- Melted butter
- Vanilla extract
Mix until evenly combined.
Set aside.
Step 3: Roll Out the Dough
Lightly flour a work surface.
Roll each dough disc into a rectangle approximately 9×12 inches.
Trim the edges to create straight sides.
Cut each rectangle into 8 equal pieces.
You should have 16 rectangles total.
Step 4: Fill the Pop Tarts
Arrange 8 rectangles on a parchment-lined baking sheet.
Place about 1 tablespoon of filling in the center of each rectangle, leaving a border around the edges.
Avoid overfilling.
Step 5: Seal the Pastries
Place the remaining dough rectangles over the filling.
Press the edges gently to seal.
Use a fork to crimp around all edges.
Poke 2–3 small holes in the tops to allow steam to escape.
Step 6: Apply Egg Wash
Whisk together:
- Egg
- Milk
Brush the tops of the pastries with the egg wash.
Step 7: Chill Again
Place the assembled pop tarts in the refrigerator for 15 minutes.
This helps maintain their shape during baking.
Step 8: Bake
Preheat oven to 375°F (190°C).
Bake for 22–25 minutes, or until:
- Light golden brown
- Crisp around the edges
- Fully baked through
Transfer to a wire rack and cool completely.
Cinnamon Frosting
Step 1: Make the Glaze
In a bowl, whisk together:
- Powdered sugar
- Milk
- Vanilla extract
- Cinnamon
Mix until smooth and spreadable.
Add more milk if needed.
Step 2: Frost the Pop Tarts
Once completely cooled, spread frosting over each pop tart.
Allow the frosting to set for about 20 minutes before serving.
Expert Tips
Keep Everything Cold
Cold butter and chilled dough create flaky layers and prevent shrinking.
Don’t Overfill
Too much filling may leak during baking.
Seal Well
Firmly crimp the edges with a fork to keep the filling inside.
Let Cool Before Frosting
Warm pastries will cause the frosting to melt and run off.
Variations
Maple Brown Sugar Pop Tarts
Replace vanilla in the frosting with maple extract.
Apple Cinnamon Pop Tarts
Add finely diced cooked apples to the filling.
Pecan Cinnamon Pop Tarts
Mix ¼ cup finely chopped pecans into the filling.
Cream Cheese Frosting
Top with a simple cream cheese glaze for extra richness.
Storage Instructions
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze unfrosted pop tarts for up to 3 months.
Thaw and frost before serving.
