Brown Sugar Pop Tarts—Flaky, Toasted, and Totally Nostalgic

Brown Sugar Pop Tarts are a homemade version of the nostalgic toaster treat you grew up loving—but made completely from scratch with buttery, flaky pastry and a gooey cinnamon-brown sugar filling. These pop tarts are golden on the outside, rich and sweet on the inside, and finished with a perfectly spiced icing glaze. Every bite delivers that cozy brown sugar warmth with just the right crunch and chew. Whether you bake them as a weekend project, meal prep for the week, or make a batch to freeze and toast later, these homemade pop tarts are way better than anything out of a box. They’re the perfect grab-and-go breakfast or sweet treat to enjoy with coffee or milk.

Why You’ll Love These Pop Tarts

The crust is buttery and crisp, almost like a pie dough, and the filling is thick and packed with brown sugar cinnamon flavor. The glaze adds that classic finish and sets beautifully on top. These are freezer-friendly, easy to toast, and endlessly customizable. They taste like a bakery version of the beloved classic—only fresher, softer, and more flavorful.

Ingredients

For the Dough

• 2½ cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp salt
• 1 cup cold unsalted butter, cubed
• ¼ to ⅓ cup ice water

For the Filling

• ½ cup light brown sugar
• 1½ tsp ground cinnamon
• 1 tbsp all-purpose flour

For the Icing

• 1 cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
• ¼ tsp cinnamon

Instructions

1. In a large bowl, mix flour, sugar, and salt. Cut in cold butter with a pastry cutter or fork until it resembles coarse crumbs.
2. Add ice water a tablespoon at a time until dough comes together. Divide in half, flatten into disks, wrap, and chill for 30 minutes.
3. Preheat oven to 375°F and line a baking sheet with parchment paper.
4. On a floured surface, roll out each dough disk to ⅛ inch thick and cut into rectangles (about 3×4 inches).
5. Mix brown sugar, cinnamon, and flour in a small bowl for the filling.
6. Place half the rectangles on the baking sheet. Add 1 tbsp of filling in the center of each, leaving a ¼ inch border.
7. Top with remaining rectangles, press edges with a fork to seal, and poke holes on top to vent.
8. Bake for 22–25 minutes or until golden brown. Cool completely.
9. For icing, whisk powdered sugar, milk, vanilla, and cinnamon until smooth. Spread on cooled tarts and let set.

Tips for Flaky Pastries

Keep all your dough ingredients cold—especially the butter. Don’t overfill the tarts or they’ll leak. Use an egg wash (1 egg + 1 tbsp water) to brush the tops before baking for extra shine. Let the icing fully set before stacking or storing.

Optional Add-Ons

Sprinkle the icing with a little extra cinnamon sugar. Add a pinch of nutmeg to the filling for extra warmth. Drizzle with maple glaze or melted white chocolate. Use a mix of light and dark brown sugar for a deeper flavor.

Storage

Store pop tarts in an airtight container at room temperature for 2–3 days or refrigerate up to 5. Toast briefly to reheat. You can also freeze unglazed baked tarts and reheat in the toaster or oven when ready to eat.

Final Thoughts

Brown Sugar Pop Tarts are warm, flaky, and loaded with sweet cinnamon goodness. Whether you make a batch to share or stash some for later, they bring all the comfort of the original with a homemade twist.

Stick around—every visit tastes better than the last at The Buttered Bliss.