brown sugar Archives - Life's A Tomato

These homemade cinnamon brown sugar Pop Tarts were incredible! And they were so easy to make! They taste just like Pop Tarts. I was so impressed I think I giggled in-between bites. I loved and I do mean LOVED cinnamon Pop Tarts as a kid! Sadly, I could devour a box in no time (assuming Mom wasn’t watching). Just give me some Pop Tarts and a glass of cold milk for dunking and I was one happy boy!

The Perfect Crusts

The crusts on these homemade cinnamon brown sugar pop tarts were flaky and light. The filling is oh-so-yummy! These are the perfect milk-dunking pop tarts! As a kid I would often eat the crunchy crusts first. I’d save the soft, warm, delicious middles for last.

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Also try my mini cinnamon rolls.

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5 from 1 vote

Homemade Cinnamon Brown Sugar Pop Tarts

My childhood favorite is back and it's homemade!

Course Breakfast

Cuisine American

Keyword homemade, pop tarts

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 409kcal

Author Adapted from The Candid Appetite

Ingredients

2 packages Pillsbury Pie Crusts softened as directed
all-purpose flour
1 large egg
filling from below
glaze from below

For the filling

½ cup brown sugar
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour

For the glaze

¾ cup powdered sugar sifted
3-4 teaspoons milk possibly more
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract

Instructions

Preheat oven to 350 F.
Lightly dust a work surface with flour.
Working one sheet at a time, roll out the pie crusts to about a 1/8″ thickness and cut into 3″ x 4″ rectangles. You should get 6 rectangles out of each dough roll.
Place 12 of the dough rectangles onto baking sheets. These will be the bottoms of the tarts.
Beat the egg with 1 tablespoon water and brush onto the crusts.
Make the filling by combining all ingredients and place 1 heaping tablespoon onto the center of each tart bottom. Do not get the filing within 1/4″ of the edges of the dough.
Place the remaining dough rectangles on top of the bottoms and press down along the edges with your fingers to seal. Use a fork to then crimp the edges.
Brush tops with egg wash.
Bake 20-25 minutes or until golden brown.
Remove from oven and let cool completely.
Make the icing by combining all the of ingredients, beating with a fork. Add more milk if the mixture is too thick, but don’t add too much or it’ll be too thin.
Brush icing on top of tarts.
To serve, reheat in a toaster or toaster oven.