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Mornings can be chaotic, especially when you’re a busy mom trying to get four kids out the door. That’s why I’m always on the lookout for breakfast recipes that are quick, easy, and loved by everyone. Enter these homemade Brown Sugar Cinnamon Pop Tarts! Made with refrigerated pie crust, they come together in no time and taste even better than store-bought.
What makes these pop tarts a real game-changer is that they can be made ahead of time, perfect for meal prepping your mornings. Bake up a batch on Sunday, and you’ll have breakfast covered for the week.
They’re a lifesaver for busy mornings when cereal just won’t cut it but time is short. Plus, they’re so much fun to make—get the kids involved! Mine always loved spreading the filling and sealing the edges.
Brown Sugar Pop Tart Bars Ingredients
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Refrigerated Pie Crust
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Brown Sugar
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Cinnamon
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Milk
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Powdered Sugar
How to make brown sugar pop tarts
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Unroll both pie crusts onto a flat surface. Cut 7-8 squares from each crust {I used a square cookie cutter but a knife or pizza cutter would work well too}. Put half of the pie crust squares onto a parchment lined cookie sheet.
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Combine the brown sugar, cinnamon and flour into a small bowl and stir to combine for the filling.
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Add about 1 tablespoon of filling in the middle of each square and spread out slightly, being sure to leave a 1/4 inch edge. Apply an egg wash to the edge of the pie crust and top with another square of dough. Use your hands to gently press the outside edges of dough together. Then using a toothpick, poke about 9 holes into the top of each square {we do this so the steam from the inside can escape}. Go back with the tongs of a fork to create the seal. Top with additional egg wash {if desired}.
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Bake for 15-18 minutes or until tarts are slightly browned and cooked through. Remove from the oven and let them cool completely on a wire rack.
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For the glaze, combine the powdered sugar, milk, cinnamon and vanilla in a small bowl and whisk until smooth. Add a heaping teaspoon on top of each square and spread out. Store at room temperature in an airtight container.
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To serve warm: Preheat 350 degree oven and warm for 8-10 minutes or put in the microwave for 15 seconds.
How to store Brown Sugar Cinnamon Bars
Store leftover brown sugar bars in an airtight container at room temperature for 3-4 days. To freeze, put wax paper between layers of squares for up to 3 months.
Brown Sugar Pop-Tart Cookies Recipe
Ingredients
Cookies
- 1 box white cake mix, 13.25 ounces
- 2 Tablespoons cornstarch
- 1 cup all purpose flour
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup butter flavored shortening
- 2 eggs
- 1 teaspoon vanilla bean paste, or vanilla extract
Filling
- 5 Tablespoons unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 Tablespoons flour
Glaze
- 1 cup powdered sugar
- ½ teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted and cooled
- 2½ Tablespoons milk
Instructions
Cookies
- Preheat the oven to 350°F. Combine the white cake mix, cornstarch, flour and salt in a large bowl and whisk to combine. Add the softened butter, shortening, eggs and vanilla bean paste to the dry mixture and cream together using a hand held or stand mixer. The dough will be a nice thick consistency.
Filling
- Add the filling ingredients to a medium bowl and stir until smooth. Use a tablespoon to scoop the filling out and roll it into a ball.
Assembly
- Divide the cookie dough into 12 equal portions using a large cookie scoop. Use your thumb to make an indentation in the center of each portion and fill with a ball of the cinnamon filling. Seal the edges carefully around the filling and gently roll the cookie dough into a ball. Place on the baking sheet, then repeat the process with all of the cookie dough. Bake 6 cookies at a time. Bake for 12-14 minutes or until the cookies are set around the edges but still slightly soft in the center. Remove from the oven and allow them to cool completely on the baking sheet. Continue baking the 2nd batch.
Glaze
- Once the cookies are completely cooled, combine the glaze ingredients and add about ½ tablespoon on top of each cookie. Allow the glaze to set before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were easy to make and WAY better than store-bought!