Homemade Frosted Brown Sugar Cinnamon Pop Tarts.
(Better than store-bought) Homemade Frosted Brown Sugar Cinnamon Pop Tarts. Easy homemade brown sugar cinnamon filling, stuffed between two layers of cinnamon dough, baked until toasted, and finished with a sweet vanilla and cinnamon frosting. These brown sugar cinnamon pop tarts are flaky, perfectly sweet, and heavy on the cinnamon. Finish each mini tart with a sprinkle of cinnamon sugar or pretzel salt for an added layer of deliciousness. Every bite is roll your eyes back good!
After sharing my homemade chocolate fudge pop tarts a couple of weeks ago, we received so many messages and comments. so many of them were requests for a homemade brown sugar cinnamon pop tarts. I had no idea that the cinnamon flavor is apparently everyone’s favorite. Growing up, I always ate the chocolate flavor. It just never occurred to me that you all might actually LOVE the brown sugar pop tarts more.
Well, I heard your requests loud and clear. Today we have homemade frosted brown sugar cinnamon pop tarts. And honestly? These really are SO GOOD. Yes, I will forever love the chocolate fudge pop tarts, but I have to admit, I think I missed out on these cinnamon tarts as a kid. The crust is flaky and buttery, the filling is sweet and heavy on the cinnamon…with just a hint of butter, and the frosting is that final layer that completes these little mini tarts.
Admittedly I hesitated to share this recipe so soon after the chocolate tarts. But with everyone baking up a storm right now I figured, why not? These are fun to bake if you’re home with your kids or just need a random Tuesday afternoon project. And most importantly? They’re delicious.
Here are the steps…
These pop tarts are simple. Even simpler than the chocolate fudge pop tarts because the filling is quicker to mix up. This filling doesn’t require any cooking or any time in the fridge to chill. It’s a very simple mix of brown sugar, flour, cinnamon, butter, and vanilla. That’s it, just mix and done.
Once the filling has been mixed, make the dough. I really wanted these pop tarts to be as authentic as possible to the ones from the box…but taste better (of course). But I also didn’t want to use just plain old dough. The boxed tarts have a crust that’s similar to a graham cracker, so I wanted to mimic that look and flavor. To do this use, I use a mix of all-purpose flour, whole wheat flour, and cinnamon. The whole wheat flour adds a little more crumb and a little more color to the dough. The cinnamon adds flavor.
pop tarts before baking (above), pop tarts after baking (below)
The result? It took a few trials, but I think I got them pretty darn close to the classic look…but with a better taste, thanks to using real ingredients.
I like using the food processor to easily mix the dough, but you can simply use your hands as well.
Roll the dough out and cut into rectangles. Use the back of a spoon to spread the filling over half of the rectangles, leaving a small border around the edge of the dough. At this point, you’ll want to brush the borders of the rectangles with the egg. Using the beaten egg ensures that all of the filling stays inside of the pop tarts while they bake. Add the top piece of dough to enclose the filling. Then use the tines of a fork to crimp the edges around the tarts. This seals all that yummy filling inside.
Bake the pop tarts up, and twenty minutes later you’ll have the smell of warm cinnamon wafting in the air. You’ll also have the most delicious homemade frosted brown sugar cinnamon pop tarts!
While the pop tarts cool…
Make the frosting, which is key. It’s a pretty quick mix up of powdered sugar, vanilla, and cinnamon. Nothing fancy, but it’s a mix of very delicious (sweet) things.
Spread the frosting over each tart. Then let the pop tarts hang out for a bit to give the frosting some time to harden. And that’s pretty much it. Could not be simpler, and the end result is roll your eyes back good.
The real question? Do they taste like the original Pop Tarts?
Well, I don’t know for sure. It’s been a while since I had my last pop tart, but they do taste really, really good. You can really taste the real brown sugar and cinnamon with undertone flavors of vanilla and sweet butter. The crust is flaky and the center filling is soft and gooey.
And everyone’s second question…can you put these in the toaster? I wish I could say yes, but no, I would not recommend it. If you leave the frosting off of the pop tarts, then yes, you can easily toast these in the toaster and enjoy them warm, which I’m sure would be delicious.
And guys? That’s all I have for you. If you take away one thing from the blog post, let it be that these pop tarts are DELISH. So much better than the boxed stuff from the store.
Added bonus? Every single ingredient is a pantry staple. Meaning you have zero excuses to not bake these up today. Tuesday pop tarts anyone?
Looking for other homemade versions of childhood favorites? Try some of these.
Healthier Homemade Somoas Cookies
Homemade Chocolate Fudge Pop Tarts
Lastly, if you make these homemade frosted brown sugar cinnamon pop tarts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!x
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Homemade Frosted Brown Sugar Cinnamon Pop Tarts
These brown sugar cinnamon pop tarts are flaky, perfectly sweet, and heavy on the cinnamon.
Ingredients
Brown Sugar Cinnamon Filling
- 3/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
Dough
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour (or additional all-purpose flour)
- 1/2 teaspoon ground cinnamon
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1 egg beaten, for brushing
Frosting
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- cinnamon sugar, for sprinkling could also use coarse salt - both are optional
Instructions
-
1. To make the filling. Combine all ingredients in a bowl.
2. To make the dough. In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
3. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a rounded tablespoon of the brown sugar filling on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough.
4. Place the pop tarts on parchment-lined baking sheets. Poke a few holes on top of the tarts with a fork. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
5. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes, until golden. Cool completely before frosting.
6. Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cinnamon, vanilla, and 3 tablespoons water until smooth. If your frosting is too thick, thin with 1-2 tablespoons additional water.
7. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Place on a baking sheet and allow the pop tarts to harden, uncovered for about 2 hours. Sprinkle with salt or sugar, if desired. Store in an airtight container for up to 3 days.
Recipe Notes
If you don't have a Food Processor: You can use use you fingers to mix the butter with the flour until the butter is pea sized. Slowly drizzle in the cold water as directed.
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour and whole wheat flour. I recommend Cup4Cup gluten free flour.
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Yum! Can you use all AP floor? I want to make them but don’t have whole wheat flour.
Hi Steph,
Yes this is okay to do. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I can’t wait to try this! I LOVE everything i’ve made from your recipes!
Thank you so much Rachel! xTieghan
Omg and I thought your recipes couldn’t get any better!!! Holy! Can’t wait to try this!
I only have all-purpose flour and it’s a pain trying to find whole wheat flour. What can I use as a sub, or can I just omit?
Hi Nisha,
You can just use all purpose flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you leave off the frosting so it can be packed in a lunch?
Hi Elsie,
Yes this would be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The only pop tart I ever tried as a kid was frosted cherry. I don’t remember if I liked it or not. My mom preferred lemon Zingers, Twinkies and Hostess cupcakes (old school, I know). These pop tarts look delicious. I’m going to try them with GF flour and see what kind of magic I can create.
Hi Marina! Well, I hope you love these pop tarts!! Thank you so much! xTieghan
Do you think these would work with a gluten free 1-for-1 flour replacement?
Hi Samuel! I have not tried these with GF flour, but I would recommend trying these with cup4cup. I hope they turn out amazing for you! xTieghan
Ahh, these sound incredible and I think I may even have all the ingredients already on hand! I love homemade version of my favorite store-bought treats, like these!
Thank you so much Melissa! xTieghan
Sort of silly, and probably obvious question, but can this be reheated in the toaster? Or does the frosting not get hard like a store bought?
Hi Geneva,
I would recommend reheating on low in the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! And I love the addition of the whole wheat flour. I did not have to use all the recommended water for the dough, nor the frosting.
I for some reason only got a total of 8 pop tarts, and only had 8 tablespoons of the filling… and didn’t cut the recipe. Either way, definitely worth making!
Thank you so much! I am really glad this turned out so well for you! xTieghan
My mom always kept these in the pantry growing up… made them today (instead of whole wheat flour added a mix of almond and oat flour) and they are PERFECTION. Thank you for the nostalgia!
Thank you so much for trying these Sarah! I am so glad they brought back good memories!! xTieghan
These turned out perfectly! We had all the ingredients already (because they are super simple), and following the directions exactly resulted in delicious pop tarts
Thank you so much Olivia! xTieghan
Looks great! Could shortening be subbed in the dough to make it dairy free? Or would you recommend a vegan butter alternative? Thanks!
Ooo, what if you inky have unsalted butter?
Hi Grace! I would just add a pinch of salt to make up for it! Thank you so much! xTieghan
Oo, what if you only have unsalted butter? Do u need to compensate with more salt ?
I’m dairy-free and really try to limit butter. For spreading I usually use an avocado based butter. How do you think that might change a recipe when using it for baking? The buttery flavor would be so key on these – dont want to mess it up!
Hi Savanna,
So sorry but I have not experimented with avocado based butter. The super cold butter is key to this recipe so I would hate to advise against that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I don’t have a food processor…could I use a blender or am I out of luck for this recipe? Thanks!
Hi Haley,
Try placing the butter in the freezer and then use a cheese grater to grate the butter, I think you will have best results this way. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look amazing! Any plans for a s’mores pop tart recipe? They were always my favorite growing up and I would LOVE to make my own.
I hope to! I am so glad you like this recipe, Jessica! xTieghan
These look so delicious! Awhile back, I came across a video of a gourmet chef trying to re-create pop tarts. I thought you might find it amusing: https://www.bonappetit.com/video/watch/gourmet-makes-pastry-chef-attempts-to-make-gourmet-pop-tarts
Yours, with the overstuffed filling and flavorful, homey crusts look like they taste better! 🙂
Thank you for sharing!! I am sure those taste amazing as well haha. I hope you try this Ellie! xTieghan
Haha my frosting looks more like gravy but oh well!! Tastes great! I made your jumbo fruit pop tart last week (delish) and thought about converting it to a frosted cinnamon and sugar recipe. Thank you for doing it for us!! We love them!
I am so glad you tried this one too! Thank you so much Becky! xTieghan
I made these this morning with a friend each in our kitchens over Facetime! It was a really fun project and they turned out amazing!!
Aw that is so fun! I am so happy these turned out so well for the both of you! xTieghan
Admittedly I’m not a super experienced baker, but these looked easy enough. The flavors were perfect, but I have to say that my dough was less than ideal. I followed the recipe to the letter (except I don’t have a food processor so I mixed by hand), but the finished product was super “mealy”….the whole thing just crumbled apart. Too much butter? The texture of the dough felt like there was too much butter. It rolled out fine, a little sticky, but I kept dusting with flour. Any suggestions? (Just a side bar – I do live at nearly 9,000 feet, so altitude is a huge factor.) Thanks for your help!
Hi Jane,
Altitude shouldn’t be your issue, I’m at 10,000 feet. I am wondering how much water you added to bring the dough together and if you used a cheese grater with frozen butter. Unfortunately, super cold butter is key for this recipe, so if your butter was at all warm from your hands this could have caused an issue. I am so sorry the recipe did not workout for you. Please let me know how else I can help. xTieghan
Could these be frozen?
Hi Brenna! Yes of course! I hope you love these! xTieghan
Made these this morning and they were really good! The filling however needs to be doubled to have enough for all the poptarts
Thank you so much Sonja! xTieghan
Just made these! Yum!
Thank you Lisa! xTieghan
Absolutely delicious! Made a half-batch tonight. They came out so great! My boyfriend was standing in awe in the kitchen for a while after eating one of these. Thanks for the great recipe!
What do I do if I don’t have a food processor?
Hi Libbie,
I would recommend freezing the butter and then grating on a cheese grater and mixing by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Your recipes are so fun and always turn out great. Thank you! I’m in the process of making these right now–my dough is in the fridge chilling. I halved the recipe since it’s just me and my fiance during these quarantine times. Can’t wait to to eat one for an afternoon snack 🙂
Aw that is so amazing to hear! I hope this turns out well for you Katie! Thank you! xTieghan
I made these yesterday and noticed my pop tarts popped up when baking so there is a huge air gap inside. Is there any recommendation on how to fix that? I also only was able to make 10 pop tarts and they were smaller than the 4×3 size. So not sure if this helps figure out what I might have missed.
Hi Shelby,
Try poking a few holes in the top of the pop tart before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’m making these now and I am so excited! It’s odd that you don’t include the liquids in the ingredient list. That through me a bit. Any reason why? I think it would be helpful.
Hi Katie! I leave it out because its only water and I figure that is an easy ingredient that does not need prep. I hope you understand! Please let me know if you have any other questions! I hope you love these! xTieghan
I just made these this morning with my 4-year-old! We loved making them together. They come together perfectly and taste amazing!
Aw that is too sweet! Makes me so happy that you two enjoy these and making them together! xTieghan
First of all, Brown Sugar Cinnamon Pop Tarts were my favorite growing up and I can’t tell you the last time I’ve had one.
These turned out amazing – everyone LOVED them!! Will definitely make them again – what a treat!!
Thanks so much for sharing the recipe – I really enjoy your recipes!!
Aw that is so amazing to hear! Thank you Caroline! xTieghan
Made these today, and they were phenomenal. I thought they’d be good, but these are beyond!! Thank you so much for the recipe.
Do you think it would be okay to freeze them and keep them? And if so, for how long?
x
Hi Anna-Marie! I am really glad these turned out so well for you!! Thank you for trying them! These should freeze well for a couple of months! xTieghan
Hi there, there’s supposed to be some liquid in the frosting recipe right?
These look absolutely amazing, can’t wait to make them today!
Hi Courtney! Yes, it is 3 tablespoons of water in the instructions! I hope you love this recipe!! xTieghan
These came out incredible!! So flaky and moist!
That is so great to hear! Thank you! xTieghan
I just made these in heart shapes and they are divine. It made 9 heart shaped tarts, plus one half moon shaped tart (filled with jam because I ran out of filling). I could have cut the icing recipe in half and still easily had enough. I’ll probably end up tossing the rest. The dough is delicious and the perfect texture. Very close to the original but a million times better. Thanks for the fun idea!!
That is so cute!! If you have a photo, I would love to see it! Also, so glad these turned out so well for you, Georgia! Thank you! xTieghan
Is this supposed to make 8 or 16?
Hi Ellie! It is supposed to make 16, but many people did not get that many out of it. If you are planning to make a lot, I would consider doubling the recipe! xTieghan
Hi, can’t wait to try these! Are they able to be frozen and reheated?
Hi Ariel! Yes of course! I hope you love these! xTieghan
Made these today, and they were oh so good! Didn’t have powdered sugar so I improvised and put some regular sugar in a blender to make it soft… turned out good but can’t wait to try again with the real deal! No leftovers in sight
Thank you so much Katie! That is so amazing to hear! xTieghan
Easy for a novice baker, like myself! And delicious. Will definitely make again!
Thank you Megan! xTieghan
These were amazing! So much better than the packaged stuff. Question- are you able to freeze these to make them last longer? Thanks!
Hi Ariel! Yes you can freeze these! I am really glad you enjoyed them! xTieghan
Can I use oatmeal flour instead of all purpose?
Hi María! I have not tried this recipe with oat flour, so I do not feel comfortable recommending it! Please let me know if you do try it! xTieghan
Do you think I could leave the unbaked pop tarts in the fridge overnight so that they are ready to bake the next morning?
Hi Julia,
Yes that will work, just bring back to room temp before baking. I hope you love recipe, please let me know if you have any other questions! xTieghan
I cannot wait to make these !!! They look incredible. I do have one question though – I have some shortening left over from making pie crust this weekend. Do you think it would be okay to sub shortening for the butter in the dough?? Thanks so much!
Hi Amy,
So sorry but the but is key for this recipe. I hope you love recipe, please let me know if you have any other questions! xTieghan
Can I use a stand mixer for the dough if I don’t have a food processor? Or better to just use my hands?
Hi Limor,
I would recommend freezing the butter and then grating with a cheese grater and mixing by hand. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were so easy and yummy! I halved the recipe and it made 6, which is perfect for only two people! Will definitely make these again. Two questions regarding the filling: 1. halving the recipe made a perfect amount for a rounded TEASPOON per poptart, but not the tablespoon the recipe mentioned. Typo, or did I do something wrong? and 2. My filling was much less powdery looking than the second photo in your post. Is that picture what your filling actually looks like or was that maybe before the melted butter was added? They turned out delicious either way, but my filling had a thicker consistency and had to be sort of spread over the dough. I added a bit more flour but consistency stayed about the same.
Hi Rachel,
So glad you enjoyed the recipe! Unfortunately with baking, halving a recipe doesn’t always create the same turn out, so I think this is your issue. Please let me know if you have any other questions! xTieghan
I just made these and they were delicious! Were there supposed to be 8 or 16 pop tarts? I ended up with 16 rectangles (8 pop tarts) with just enough filling. Thanks for all the great recipes and beautiful photos/videos!
Hi Amanda! I am really glad this recipe turned out so well for you!! Thank you! xTieghan
Hello! I don’t have a food processor—is there an alternate approach on that step?
Hi Steffie,
I would recommend freezing the butter and then using a cheese grater to grate the butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
My daughter 12, gave this recipe a try. She loves to bake, and during our shelter in place, once or twice a week I leave a recipe on the kitchen island, and she goes at it with no guidance from me. This recipe was fantastic! The pop tarts are delicious and I loved that there was measuring, decision making (we didn’t have wheat flour) and she was able to use a different appliance (food processor). Thank you for the great recipe. It is making our shelter in place a little easier to have so new recipes and treats to look forward to!
Aw that is so awesome! I am really glad this recipe turned out so well for you guys! I hope you both continue to enjoy recipes of mine! xTieghan
These were so so yummy! Only got 8 out of them (vs the 16 in the recipe) but dont need much more than that!
Perfect! Thank you Laura! xTieghan
Loved! Only thing I would want to work on is the filling- I think maybe I needed to add some butter or something? It felt a bit too grainy.
Hi Jocelyn,
Thanks for trying the recipe. There is butter in the filling, not sure if you missed that? Please let me know how I can help. xTieghan
I am making these for my office’s first day back together next week, I happen to have two rolls of leftover pie crust. Would it be possible to use that dough for the crust?
Hi Molly,
Yes the pie crust will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Your recipes are keeping me going during this quarantine. I thoroughly enjoyed making these pop tarts, and they are exceptionally good. Thank you so much for continuing to give us these wonderful recipes!
Thank you Kristin!! I hope you continue to enjoy them!! xTieghan
Tieghan,
This recipe was such a joy to replicate and turned out WONDERFULLY–a big win for me considering that much of what I’ve baked since moving overseas has not turned out the way they did back home. I have to tell you that I have never returned so often to one source for recipes as much as I’ve returned to your site. Thank you! You have brought much delight to my kitchen! Now, off to eat more pop tarts and try to figure out how to get your cookbooks shipped to France 🙂
Haha aw I am really glad this recipe turned out so well for you and I hope yo continue to enjoy the ones I create! Have the most wonderful day! xTieghan
These were so flakey and delicious! Perfect amount of sweet, cinnamon, and salt on top!
Amazing!! Thank you so much Alexandra! xTieghan
Fun recipe! I think I saw this in another review but I only ended up yielding ~9 pop-tarts – probably comes down to not rolling the dough thin enough (we’re just a two person household so 9 was more than enough!) Maybe listing the dimensions for rolling out the dough could help with that? That being said, I would cut and then re-roll, repeat – worked fine! These are fairly sweet so they’re also great as-is “naked”. I might even recommend a little bit more melted butter/water to the filling; mine came out fine just following the recipe but I feel like a little more moisture could help with spreading the filling more evenly and keeping it together as it is crumbly. Still really delicious and not something I ever thought to make at home -thanks for the recipe!
Hi! I am glad this recipe turned out really well for you! Thank you so much for giving it a try! Please let me know if there is anything I can help with! xTieghan
These came out so amazing! I used the frozen butter and cheese grater because my food processor stopped working on me and they came out great! Big hit with everyone and the filling tasted so much like the original pop tarts. Will definitely be making them again.
Thank you so much Sarah! That is so amazing to hear! xTieghan
I made these today with my 3 year old daughter. SO GOOD!!
Aw so cute!! I am so glad you enjoyed these! xTieghan
I just found out about you from a friend and I am LOVING ALL of your recipes!! I don’t know how you make fun but easy AND healthier but yummy dishes. Thank you SO much for all of your creativity and ideas!! Really enjoying them during this Quarantine ❤️🤗❤️
Aw you are too sweet! I am so happy to hear that, Carly! I hope you continue to enjoy all of the recipes you try! xTieghan
These were absolutely amazing. Definitely not hard to make, just time consuming. I can honestly say that I am happy anytime I make one of her recipes. Thank you for sharing all your amazing content.
Thank you Alexa! I hope you continue to enjoy my recipes! xTieghan
i just made these for my family and they were a hit! My boyfriend is a big cinnamon lover so he was in love! My dough ended up being a little too wet with the 1/2 cup of water. I shouldn’t have added it all but I fixed it by adding a little more whole wheat flour.
Amazing! Thank you so much Lexi! xTieghan
If you were going to freeze these would you do it before or after baking them?
Hi Emily,
I would do it before baking them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good! I’ve only recently discovered your recipes, and our family loves them! Cute idea: I used a large mason jar lid to cut circles, and they made adorable little pop tart pies. Thank you, I can’t wait to give these to the kids when they get home!
Aw that is so cute!! I bet they will be so excited! Thank you Julie! xTieghan
I just made these. Absolutely delicious. My only comment would be that the pop tarts were so flaky, that when I bit into one, it pretty much fell apart. That didn’t affect the taste! Just hard to hold onto. I’m wondering if my butter wasn’t cold enough. But thanks for a delicious recipe!!
Hi Peter! I am really glad this turned out so well for you! Thank you for trying it! xTieghan
Hi!! Soooo excited to try this recipe. I was curious if you had any suggestions for an alternative to using the egg to seal the edges?
Hi Kendra,
You can use some melted butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I CANNOT WAIT to make these Tieghan! Completely one of the top nostalgic childhood foods for me. I even remember not wanting to wait to get home with my dad from the grocery store with the brand ones in one of our bags, so would rambunctiously dig through each grocery bag in the back seat to tear a pack open and devour them just as they were! Thank you so much for these kind of posts- I’ve definitely been reminiscing so much lately and have been wanting to make a lot of old school treats!! Be safe & well!❤️❤️
haha aw what a cute memory! I hope these turn out amazing for you, Gia!! Thank you! xTieghan
Hi! What Food processor do you use? Interested in buying one for awhile but want to get a good one! Thanks!
Hi Molly,
Here is the link to my food processor! https://rstyle.me/+3vXL3hYgnoOUhSsI7tuEmg
xTieghan
This recipe is awesome and they turned out perfect!
Thank you so much Emma! xTieghan
Very good! I followed others and doubled the filling. One thing I didn’t change was to the frosting… powder sugar glaze is so sweet to me so I added 1 tablespoon “ish”. It helps cream it up and tone down the sweetness.
Thank you Raelynn! I am really glad this turned out so well for you!! xTieghan
Sorry first post was not complete!!!
I love this recipe, very good! I did follow others and double to feeling.
One thing I did change was to the glaze. Powdered sugar glaze is so sweet to my taste so I added about a tablespoon of salted butter to cream it up and give it a little bit of saltiness
These are absolutely delicious!!! I made them earlier today for my family and they couldn’t stop raving about how delicious they were!! My dad was blown away by them and said not to change a thing, they were perfect! And that’s saying something because he’s hardly ever ‘wowed’ by a recipe. Tieghan, you’ve truly outdone yourself. I can’t thank you enough for this recipe! I’m going to make these again for my dad as a Father’s Day treat 🙂
Thank you so much Kels! I am really glad this turned out so well for you! xTieghan
These are to die for!! I made them with blueberry jam and they turned out perfectly. Thanks a bunch!!
Thank you May! xTieghan
These are amazing!! I was thinking about making “mini” ones (say 2 by 1.5 inch) for a bridal shower I have coming up. Do you think I would need to adjust baking time or temperature?
Hi Abigail,
Love this idea! I would reduce the baking time by 10-15 minutes. Enjoy! xTieghan
Hey! I baked these and I love it, but I was wondering if you needed to bake them for say a party, could you refrigerate them before baking overnight and then just bake and frost them in the morning? If so,how would you do that?
Hi Emma,
So glad you have enjoyed this recipe! Yes, I would just assemble and prepare the day before, refrigerate, and then bake in the morning. I hope this helps! xTieghan
These were a huge hit. But i did have a couple issues. Do not try to make them if your house runs warm. I had to keep putting dough in the freezer. I will definitely make them again once the weather cools off. Second, we hated the glaze. I am not sure why but I tasted it and my daughter tasted it and we both decided it was best not to use it. A huge bonus is that these are delicious without the glaze. Everyone agreed no need for glaze.
Hi Jamie! I am really glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Delightful! I swapped spelt flour for whole wheat. Dough was flaky and the filling is divine!
Thank you Jill!! xTieghan
These are delicious !!! Mine didn’t come out quite as pretty as yours but the flavors all there 🙂 thanks for the recipe and for transporting me back to childhood
Aw love that! I am really glad this turned out so well for you, Tara! xTieghan
I have made these twice now, and they are my FAVORITE!! I keep getting requests for more, and these are so easy and so yummy, and just the best!!
Thank you!! I am so happy these turned out so well for you, Megan! xTieghan
Do you think this recipe could be made ahead and frozen? If so, would you recommend freezing before baking then defrosting and baking, or cooking these fully, freezing, then baking to reheat? Obviously leaving off the glaze!
Hey Reagan,
I would freeze before baking and then bring them back close to room temperature before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Not sure what I did wrong… but I ended up with only 4 pop tarts LOL! I think my rolling skills need some work. These were wonderful though!
Hey Ralph,
Thanks for giving the recipe a try, lol yes I am thinking you needed to roll the dough much thinner. Please let me know if you have any other questions! xTieghan
These are delicious! I made them for my niece and nephew, so I topped them with fun sprinkles. Thank you for sharing this recipe!
Aw I am so happy these turned out so well for the both of you! Thank you for trying these, Megan! xTieghan
Another wonderful HBH recipe. I’m not an avid reviewer and only do so when i actually make the recipe and it is amazing. So you can see these were! I’d love to try some other fillings. I wonder if cheese/fruit filling would work and not leak out? The dough is the best. Super easy to work but i did chill it before rolling it out and cutting it up. I had a hard time getting 16 pop tarts out of one recipe. Perhaps i didn’t roll the dough thin enough. I would recommend toasting them in a toaster oven and not a regular toaster as they frosting gets too soft and slips off the pastry making a mess in the bottom and smoking. Anyway, we’ve made them twice and they are so good and look so adorable! Thanks Tieghan for another great one!
Hi Becky! I am so happy you have been loving this recipe! I am sure other fillings will turn out amazing for you! Let me know if you try! Thank you for trying this recipe! xTieghan
Made these this morning and I was informed that I needed to save the recipe because these are the best they’d ever had!
Hey Deb,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
Delicious! But this recipe really only makes 8 pop tarts, as the filling comes out to 8 tablespoons. I had leftover dough so just made some more filling. I also live in Silverthorne, CO so I added the extra water (since it’s as dry as a desert here!) and they turned out great!
Hey Roxanne,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it out!! xTieghan
Hi Tieghan,
I knew these would be amazing, but I had no idea they would be THAT amazing. They were so fun to make, too! I highly recommend this recipe, everyone. Flaky, buttery, better-than-store-bought pop tarts can’t help but make the day a good day. Thank you so much for creating these and working so hard to bring us the best food ever!
Hope you’re well,
Judy
Hey Judy,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan
Just made this. Did a few tweaks. Added 1 tbsp powdered sugar to the dough, lightened up on the frosting, and doubled the filling. Also doubled the vanilla/cinnamon. I really like butter/cinnamon/vanilla so it was extremely tasty for me. Tasted like a cinnamon roll in pop tart form. I think I’m going to triple the filling next time as it really flattens down. I think the secret to a perfect pop tart is to really compact the filling and mold the dough around it tightly. Will be making this recipe with raspberry/cream cheese minus the cinnamon. The more you make the faster the process goes. I can make a batch in 30 minutes now (minus the cooling/baking time).
Hey Pete,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
My husband said this was this best dessert he’s ever eaten. He’s a huge brown sugar cinnamon pop tart fan, but said this blows it out of water! He requested this to be our new Christmas morning breakfast tradition.
I didn’t have whole wheat flour, so I just used all all-purpose. It resulted in a more flakey pastry, more like a toaster strudel with pop tart filling and icing! But sooo good!
Hey Lauren,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! Happy Easter 🌷Tieghan