Description
These aren’t your foil-wrapped, toaster-bound Pop-Tarts. These are buttery, golden pastries with gooey cinnamon-sugar centers, crowned with a velvety vanilla glaze and made from scratch with love. Perfect for cozy mornings, sweet cravings, or reliving movie-night memories, this double batch of homemade cinnamon Pop-Tarts is flaky, warm, and downright magical. Bonus: they freeze beautifully for whenever the craving hits. Let’s roll out the love, one rectangle at a time.
Ingredients
Pastry:
-
5 cups (626g) all-purpose flour
-
4 tsp granulated sugar
-
2 tsp fine sea salt
-
2 cups (452g) unsalted butter, cold and cubed
-
1 cup (240ml) ice water
Filling:
-
1 cup (200g) packed brown sugar
-
4 tsp ground cinnamon
-
2 tbsp all-purpose flour
Egg Wash:
-
2 large eggs + 4 tsp milk
Glaze:
-
1½ cups (180g) powdered sugar, sifted
-
2 tbsp milk
-
1 tsp cinnamon
-
½ tsp vanilla extract
Instructions
-
Make Dough: Cut cold butter into flour, sugar, and salt until crumbly. Slowly mix in ice water until dough forms. Divide into two disks, wrap, and chill for 1 hour.
-
Make Filling: Mix brown sugar, cinnamon, and flour in a small bowl.
-
Roll & Cut: Roll each dough disk to ⅛-inch thick. Cut into 3×4-inch rectangles (you’ll get 32 total).
-
Assemble: Spoon filling onto 16 rectangles, brush edges with egg wash, top with remaining dough, press to seal, and crimp with a fork. Poke steam holes.
-
Chill Again: Chill assembled tarts for 20 minutes. Preheat oven to 375°F (190°C).
-
Bake: Brush tops with egg wash and bake for 20–25 mins until golden. Cool completely.
-
Glaze: Whisk glaze ingredients. Spread over cooled tarts. Let set 30 minutes.
Notes
• Chill = Flaky. Don’t skip it.
• Seal edges tightly to prevent leaks.
• Freeze unglazed tarts for future toasty goodness.
- Prep Time: 30 mins
- Cook Time: 25 mins
Nutrition
- Calories: 340 cal Per Per Pop-Tart
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g