Homemade Brown Sugar Pop Tarts (Better Than Store-Bought!)
There’s something about brown sugar and cinnamon that just feels like comfort, isn’t there? These homemade brown sugar pop tarts taste just like the nostalgic ones from your childhood, but better. Flaky, buttery crust, warm brown sugar filling, and a sweet cinnamon glaze on top. They’re simple to make and the perfect cozy weekend bake.
Whether you’re packing school lunches, treating yourself with a morning coffee, or planning a fall baking day, these pop tarts are always a hit.
Brown Sugar Pop Tarts
Flaky, buttery crust, warm brown sugar filling, and a sweet cinnamon glaze on top
Servings: 12 pop tarts
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Ingredients
Filling:
- 1 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon flour
- 2 tablespoons butter melted
- ¼ teaspoon salt
Pop Tarts:
- 2 pie crusts store-bought or homemade
- 1 tablespoon butter for brushing tops
Glaze:
- 1 cup powdered sugar
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- 3 tablespoons milk
- Flaky salt optional, for topping
Instructions
- Preheat the oven
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Make the filling
- In a small bowl, combine the brown sugar, cinnamon, flour, melted butter, and salt. Stir until smooth and crumbly—it should look like a thick brown sugar paste. Set aside.
- Prepare the crusts
- Roll out your two pie crusts into even sheets. Layer one on top of the other to ensure even sizing, then cut into 6 rectangles per crust (you’ll have 12 total).
- Assemble the pop tarts
- Spoon a small amount of the brown sugar filling onto six of the rectangles, leaving a small border around the edges.
- Top each one with another rectangle of dough.
- Use a fork to crimp the edges closed, then poke a few holes in the top with a fork so steam can escape.
- Bake
- Brush the tops lightly with melted butter and bake for 15–20 minutes, or until golden brown and crisp.
- Make the glaze
- While the pop tarts bake, whisk together powdered sugar, brown sugar, cinnamon, vanilla, and milk until smooth and creamy. Adjust consistency as needed—add a little more milk if too thick.
- Finish and serve
- Once the pop tarts are slightly cooled, drizzle or spread the glaze over the tops.
- Sprinkle with flaky salt if you like that sweet-salty finish (highly recommend!).
Tips
- For a bakery-style look, let the glaze set before serving.
- You can freeze unbaked pop tarts for later, just bake straight from frozen, adding a few extra minutes.
- These are amazing reheated in the toaster oven for a quick breakfast treat.
Let me know if you make this recipe! I’d love to hear what you think.
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