Brown Sugar Pop Tart Recipe
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.
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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.
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Brown Sugar Cinnamon Pop Tarts (Copycat Recipe)
Ingredients
- 1 pkg. refrigerated pie crust {2 rolls} *see egg wash notes in directions
- 1/3 cup brown sugar {packed}
- 1 1/2 tsp cinnamon
- 2 1/2 tsp flour
Glaze
- 3/4 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
Instructions
- Preheat oven to 350 degrees.
- 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. At this point I used an egg wash {1 egg and teaspoon of water} and brushed it over the entire surface of each square. On top of the egg wash place 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 the same egg wash to the other half of the squares and place them egg wash side down over the brown sugar topped square. Use your hands to gently press the outside edges of dough together. Then using a tooth pick, 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.
- Bake for 15-18 minutes or until tarts are slightly browned and cooked through. Remove from oven and let them cool completely on a wire rack.
- 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 air tight container.
- To serve warm: Preheat 350 degree oven and warm for 8-10 minutes or put in microwave for 15 seconds.
Notes
- To freeze put wax paper between layers of squares for up to 3 months.
