Go Back
+ servings

Brown Sugar & Cinnamon Squares

My spin on the Brown Sugar and Cinnamon Pop Tart, these squares are flaky and every bit as delicious!

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 squares


  • 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


  • 3/4 cup powdered sugar
  • 1 tbsp milk
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla


  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.  

  4. 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.

  5. To serve warm:  Preheat 350 degree oven and warm for 8-10 minutes or put in microwave for 15 seconds.

Recipe Notes

  •  To freeze put wax paper between layers of squares for up to 3 months.