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Frosted Brown Sugar Cinnamon Pop Tarts

Frosted Brown Sugar Cinnamon Pop Tarts

These frosted brown sugar cinnamon pop tarts are a homemade twist on the classic breakfast treat, featuring a flaky butter crust, spiced brown sugar filling, and a smooth cinnamon glaze.
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Prep Time 2 hours 40 minutes
Cook Time 30 minutes
Total Time 3 hours 10 minutes
Servings: 9 pop tarts
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 and 1/2 cups all-purpose flour plus extra for dusting
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cut into cubes
  • 1/2 cup ice water with more as needed
  • 1/2 cup packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 large egg
  • 2 teaspoons milk
  • 3/4 cup confectioners’ sugar sifted
  • 1 tablespoon milk with more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

Equipment

  • pastry cutter
  • Fork
  • Parchment paper
  • Baking sheet

Method
 

Instructions
  1. Whisk flour, sugar, and salt together in a large bowl. Cut in the butter using a pastry cutter or fork until the mixture has pea-sized pieces.
  2. Gradually stir in ice water, one tablespoon at a time, until the dough holds together in clumps.
  3. Divide dough in half, form each into a disc, wrap in plastic wrap, and chill in the fridge for at least 2 hours.
  4. Take one dough disc out and let it sit for 5 minutes. Roll it into a 9×12-inch rectangle, about 1/8 inch thick. Trim edges and cut into 9 equal 3×4-inch rectangles.
  5. Place rectangles on a parchment-lined baking sheet and refrigerate. Repeat with second dough disc to make 9 more rectangles.
  6. In a small bowl, mix brown sugar, cinnamon, and flour for the filling.
  7. In another bowl, whisk the egg with 2 teaspoons of milk to make an egg wash.
  8. Brush egg wash over the surface of each bottom dough rectangle. Spoon a heaping tablespoon of filling in the center, spreading it evenly and leaving a border around the edges.
  9. Place a top rectangle over each filled bottom, egg wash side down. Press edges to seal, then crimp with a fork. Poke holes in the top using a toothpick to release steam.
  10. Chill assembled pop tarts for 20 minutes. Meanwhile, preheat oven to 350°F (177°C).
  11. Brush tops with remaining egg wash. Bake for 25–30 minutes, rotating the pan halfway, until golden brown. Cool on a rack completely.
  12. To make the glaze, whisk confectioners’ sugar, milk, cinnamon, and vanilla until smooth and spreadable. Adjust thickness with more milk if needed.
  13. Spread icing over cooled pop tarts. Let sit for about 1 hour for the glaze to set.