Brown Sugar Cinnamon Pop Tarts

Let’s embark on a delicious journey down memory lane with this beloved breakfast classic that has delighted generations of kids. Jimmy, our talented marketing manager and The Old Mill Kids in the Kitchen teacher, has whipped up a recipe that's sure to please. These homemade pop tarts are a combination of flaky pastry and a sweet, cinnamon-infused filling that’s way better than any store-bought version!

What makes these “pop” tarts even more special is the heartfelt inspiration behind them. Jimmy created this recipe for his dad. Now, you make these in your own kitchen and share them with your loved ones.

This recipe was a huge success at one of our Kids in the Kitchen classes. They absolutely had a blast. So, dust off your apron, preheat that oven, and prepare to fill your home with the mouthwatering aroma of freshly baked pop tarts.

Note: While these delightful “pop” tarts are a perfect treat for Father's Day, they are so irresistibly cute and delicious that they can be enjoyed any time of the year. So, whether you're looking to surprise your dad or simply craving a nostalgic breakfast treat, these homemade pop tarts are sure to bring a smile to everyone's face. Let's dive into the recipe and start baking some pop-tastic goodness!

Author: Jimmy Proffitt

Print

With ImageWithout Image

Brown Sugar Cinnamon "Pop" Tarts

Ingredients

All Butter Pie Dough

• 2 ⅔ cups of plain flour
• 1 teaspoon salt
• 2 sticks butter, cubed and chilled
• 6-8 tablespoons ice water

Filling

• ½ cup light brown sugar
• 2 teaspoons ground cinnamon
• 1 ½ tablespoons Miller’s Choice Unbleached Flour
• ½ teaspoon salt
• 2 tablespoons softened butter
• ¼ teaspoon vanilla

Glaze

• 1 cup confectioner’s sugar
• 1 tablespoon cinnamon
• ½ teaspoon vanilla
• 2 tablespoons milk or half & half

Instructions

All Butter Pie Dough

1. Using a large food processor, add the flour, salt, and butter to the food processor. Pulse it for 20-30 seconds to mix the butter into the flour. While the processor is running, add the ice water a tablespoon at a time until the dough comes together in a soft ball. Remove it from the food processor and place on flour dusted parchment paper.
2. Divide the dough into 4 pieces. Roll a section out into a rectangle, about 1/8th of an inch thick. Cut into 3-inch x 4-inch rectangles. Continue with the remaining dough, adding the scraps that are cut off to the next ball of dough. You should have 14-16 rectangles. Take half of them and transfer them to a parchment lined baking sheet. Brush the edges with water. Spoon a teaspoon of filling in the center of each one and spread it out toward the edges, leaving it about ¼-inch from the edge. Wet the edges of the remaining rectangles and place them wet side down on top of the filled rectangles. Seal them by pressing a fork all around the edges. Poke holes or cut slits in the top of each for venting.
3. Brush the tops with a little milk and bake at 375 degrees for 20-22 minutes or just until they begin to brown. You don’t want them to remain light in color. Remove from the oven and let them cool completely before icing.
4. These can be made ahead of time. Cut the dough and wrap it in plastic wrap and chill for 30 minutes to overnight and assemble when ready. You can assemble and wrap for freezing for up to 1 month. Thaw in the fridge for 1 hour before baking.

Filling & Glaze

1. Filling: Mix all the ingredients together and fill each pop tart with 1 teaspoon of the filling.
2. Glaze: Mix together all the ingredients and spoon or drizzle over cooled pop tarts.