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Homemade brown sugar cinnamon pop tarts with flaky golden pastry, cinnamon vanilla glaze, and one broken open to reveal the brown sugar filling.

Best Homemade Brown Sugar Cinnamon Pop Tarts

Buttery homemade pop tarts filled with a thick brown sugar cinnamon center and topped with an easy cinnamon vanilla glaze. Flaky, cozy, freezer-friendly, and perfect for breakfast or a sweet snack.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 3 hours 20 minutes
Servings: 8 pop tarts
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pastry
  • 2½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon fine salt
  • 1 cup unsalted butter very cold and cubed
  • 6 –8 tablespoons ice water
  • 1 teaspoon apple cider vinegar
  • Brown Sugar Cinnamon Filling
  • ¾ cup packed dark brown sugar
  • 1½ tablespoons ground cinnamon
  • 1½ tablespoons all-purpose flour
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon fine salt
  • Egg Wash
  • 1 large egg
  • 1 tablespoon water
  • Cinnamon Vanilla Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk plus more as needed
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • Small pinch fine salt

Method
 

  1. Whisk flour, sugar, and salt in a large bowl.
  2. Cut the cold butter into the flour until pea-sized pieces remain.
  3. Combine 6 tablespoons ice water with vinegar and gradually mix into the flour.
  4. Add additional ice water 1 tablespoon at a time only if necessary.
  5. Gently bring the dough together, divide into two rectangles, wrap, and refrigerate for 1 hour.
  6. Combine brown sugar, cinnamon, flour, and salt. Stir in melted butter and vanilla.
  7. Whisk the egg and water for the egg wash.
  8. Roll chilled dough approximately ⅛ inch thick.
  9. Cut sixteen approximately 3 × 4-inch rectangles.
  10. Chill the rectangles for 10 minutes if they've softened.
  11. Add approximately 1½ tablespoons filling to 8 rectangles, leaving a ½-inch border.
  12. Brush the borders lightly with egg wash.
  13. Top with remaining pastry rectangles.
  14. Press and crimp the edges with a fork.
  15. Poke 4–6 small vent holes in each top.
  16. Refrigerate assembled pastries for 15–20 minutes.
  17. Preheat oven to 375°F (190°C).
  18. Brush tops lightly with egg wash.
  19. Bake 22–27 minutes until puffed and golden.
  20. Cool completely on a wire rack.
  21. Whisk powdered sugar, milk, vanilla, cinnamon, and salt into a thick glaze.
  22. Spread glaze over cooled pastries.
  23. Allow glaze to set for 20–30 minutes before serving.

Notes

Keep the pastry cold throughout preparation for better flaky layers.
Do not overfill the pastries or the brown sugar mixture may escape.
Glaze only after the pastries have cooled completely.
For freezing, freeze baked pastries without glaze for up to 2 months.
Avoid reheating heavily glazed homemade pop tarts in a pop-up toaste