Homemade Frosted Brown Sugar Cinnamon Pop Tarts Recipe

In the wake of sharing my custom made chocolate fudge pop tarts a little while prior, we got such a significant number of messages and remarks. such a significant number of them were demands for a natively constructed earthy colored sugar cinnamon pop tarts. I had no clue that the cinnamon flavor is obviously the widely adored. Growing up, I generally ate the chocolate flavor. It just never happened to me that all of you may really LOVE the earthy colored sugar pop tarts more.

All things considered, I heard your solicitations uproarious and clear. Today we have custom made iced earthy colored sugar cinnamon pop tarts. Furthermore, sincerely? These truly are SO GOOD. Indeed, I will always adore the chocolate fudge pop tarts, however I need to concede, I think I passed up these cinnamon tarts as a child. The covering is flaky and rich, the filling is sweet and overwhelming on the cinnamon… with only a trace of spread, and the icing is that last layer that finishes these little smaller than normal tarts.

In fact I faltered to share this formula so not long after the chocolate tarts. In any case, with everybody preparing up a tempest right now I figured, why not? These are enjoyable to prepare in case you’re home with your children or simply need an irregular Tuesday evening venture. What’s more, in particular? They’re heavenly.

Frosted Brown Sugar Cinnamon Pop Tarts

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Recipe by halfbakedharvest Course: SidesCuisine: AmericanDifficulty: Easy


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Pop-Tarts Frosted Brown Sugar Cinnamon toaster pastries are a delicious treat to get excited about. Jump-start your day with a gooey, brown sugar cinnamon-flavored center encased in a crumbly pastry crust and topped with sweet, decadent frosting.


  • 3/4 cup light brown sugar

  • 1 tablespoon all-purpose flour

  • 1 tablespoon ground cinnamon

  • 2 tablespoons salted butter, melted

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 cup whole wheat flour (or additional all-purpose flour)

  • 1/2 teaspoon ground cinnamon

  • 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces

  • 1 egg beaten, for brushing

  • 2 cups powdered sugar

  • 1 tablespoon vanilla extract

  • 1 teaspoon ground cinnamon

  • cinnamon sugar, for sprinkling could also use coarse salt – both are optional


  • To make the filling. Combine all ingredients in a bowl.
  • To make the dough. In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
  • Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a rounded tablespoon of the brown sugar filling on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you’ve used all the dough.
  • Place the pop tarts on parchment-lined baking sheets. Poke a few holes on top of the tarts with a fork. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
  • Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes, until golden. Cool completely before frosting.
  • Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cinnamon, vanilla, and 3 tablespoons water until smooth. If your frosting is too thick, thin with 1-2 tablespoons additional water.
  • Spoon a thin layer of the frosting on top of the cooled pop-tarts. Place on a baking sheet and allow the pop tarts to harden, uncovered for about 2 hours. Sprinkle with salt or sugar, if desired. Store in an airtight container for up to 3 days.


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