I made a homemade version of my all-time favorite high school snack food. My high school vending machines never had anything interesting (mixed nuts, stale granola bars) but it did supply pop-tarts. In only one flavor. The BEST flavor in the entire world.
Frosted Brown Sugar Cinnamon – the toaster pastry putting all other toaster pastries to shame. The food of which heaven is made. Unwrapping those silver wrappers is the sound of angels singing. Right?
Homemade Brown Sugar Cinnamon Pop-Tarts. 100% from scratch. The frosting “sets” after an hour making them identical to the originals.
When I was 15, I would eat two brown sugar cinnamon pop-tarts at a time in about 20 seconds, twice a day – not caring for one second about all the processed junk going into my body. Oh, to have a teenager’s metabolism again…
It’s been way too long since I tasted one of life’s greatest pleasures, so I set out to make my own. None of the unrecognizable ingredients, all of the cinnamon goodness. And frosting. So much frosting. And brown sugar!!! Sweet, sweet brown sugar.
I’m going to be honest. Making pop-tarts at home, 100% from scratch, isn’t the easiest. It’s not impossible, nor should this recipe intimidate you – but you have to take your time, read all of the instructions before beginning, and be patient. There are lots of steps, but I have about 1 billion photos to walk you through it.
I highly suggest reading each step and viewing each photo before beginning.
How to Make Brown Sugar Cinnamon Pop Tarts from scratch – recipe by sallysbakingaddiction.com
First step. Homemade pie crust is what you use as the pastry. My homemade pie crust is simple. Nothing fancy or intimidating. My buttery pie crust uses both shortening and butter to obtain optimum flakiness and tenderness. These fats must be COLD.
Why the emphasis on temperature here? Keeping your pastry dough as cold as possible prevents the fat from melting. If the butter melts before baking, you lose the flakiness of the pie crust. When the lumps of fat melt in the oven as the pop-tarts bake, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crunchy crust instead of the nice flaky crust you want for the pop-tarts.
Always keep the pastry dough chilled as you are working.
Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. These nine rectangles will be the tops of your homemade pop-tarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.
The homemade brown sugar cinnamon pop-tart filling is made with lots of cinnamon, lots of brown sugar, a touch of flour. That’s all, just 3 ingredients.
Place 1 heaping Tablespoon of filling onto each rectangle. I used the back of my measuring spoon to spread it around. Leave about a 1/4 inch border around the rectangle. Brush the rectangle “tops” of the pop-tarts with egg wash. Place on top of the filled bottoms, egg wash side down. Poke holes in the tops of each pastry to allow the
Now, place the ready-to-bake pop-tarts in the refrigerator. Let the pop-tarts rest before baking. This firms up the pastry, since it has been out at room temperature for so long at this point. Chill for 20 minutes as your oven preheats. Once chilled, brush tops with egg wash. This egg wash will give your pastry that beautiful golden sheen.
Now it’s time to bake, then frost. A visual of these steps:
Homemade Brown Sugar Cinnamon Pop-Tarts are even tastier than the originals. Step-by-step recipe on sallysbakingaddiction.com
The frosting is so simple. It’s more of a glaze, less of a frosting.
Just a few ingredients including confectioners’ sugar, vanilla, cinnamon, and milk. Whisk until slightly thick, but still a little runny. Use a knife or the back of a spoon to spread on top of each homemade pop-tart.
I told you, this isn’t the easiest of my recipes – but it sure as heck isn’t the most difficult. I really want you to try these! My homemade pop-tarts taste just like the original, but 10x better. I can’t believe I just typed that. But seriously! You don’t get a flaky, slightly crumbly crust with store-bought pop-tarts. You just get… crumbles. You know what I’m taking about? And you get about twice the amount of filling with my homemade version.
The frosting isn’t an exact copycat because there aren’t any preservatives, brown food dyes, or strange things– but it’s absolutely incredible paired with the warm homemade pastry and brown sugar cinnamon filling. The frosting takes about 1 hour to set. We actually loved these homemade pop-tarts the next day. The frosting slightly hardened, making them taste much more like the originals. I think Kevin ate 4 that day.
Back to the subject of metabolisms… umm, can I switch mine with Kevin’s?? I look at a pop-tart and feel heavier. This is why I exercise. To enjoy homemade brown sugar cinnamon pop-tarts. And these.
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