Homemade Brown Sugar Cinnamon Pop Tarts
Total Time
1 hour + 3 hours chilled
Prep Time
35 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(0)
Ingredients
6 pop tarts
- **Pop Tart Dough** *see notes for GF option*
- 2 1/2 cups Bob’s Red Mill Organic All Purpose Flour
- 1 tsp salt
- 1 tsp sugar
- 3/4 cup unsalted butter, chilled and cubed
- 6 tbsp vegetable shortening, chilled
- 4–5 tbsp ice water
- **Brown Sugar Cinnamon Filling**
- 1/2 cup light brown sugar
- 2 tsp cinnamon
- 1 tbsp Bob’s Red Mill Organic All Purpose Flour
- 1 tbsp unsalted butter, melted
- 2 tsp maple syrup
- **Cinnamon Icing**
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- 1–2 tbsp milk
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Preparation
Step 1
**Pop Tart Dough**
Step 2
In a large bowl, whisk together the flour, salt, and sugar. Also fill a glass with ice water and set aside.
Step 3
Drop in the chilled and cubed butter and shortening into the flour mixture.
Step 4
Cut in using two forks or a pastry cutter. After a few minutes of work, you should be left with a sand-like consistency with a few medium sized lumps.
Step 5
Add in 2 tablespoons of ice water and combine using a rubber spatula. Gently mix in 2 more tablespoons of ice water. The dough should come together and form a mass, but still easily fall apart. It’s ready when the dough starts to stick on to the spatula.
Step 6
Dump dough out on to a lightly floured surface. Form into a rectangle-like shape and cut in half. Wrap each separately in plastic wrap and store in the fridge for at least 2 hours or overnight.
Step 7
When chilled, take one half out of the fridge and let it sit at room temperature for about 15 minutes. This makes it much easier to roll out.
Step 8
On a floured surface, roll into 9 x 13 inches and about 1/8 inch thickness. Using a pizza cutter, slice six 3 x 4 inch rectangles and transfer to a small tray lined with wax paper.
Step 9
Place them in the fridge and repeat for the second half of dough.
Step 10
With 12 rectangles now in the fridge, mix together the filling.
Step 11
**Brown Sugar Cinnamon Filling**
Step 12
Combine all of the ingredients in a small bowl and preheat the oven to 350F.
Step 13
Take 6 of the rectangles out of the fridge and place on a large baking sheet lined with parchment paper. Ensure they’re evenly spaced out.
Step 14
Add 1 tablespoon of filling to the center of each rectangle. Spread it even and leave a gap around the edges.
Step 15
Take the remaining 6 rectangles out of the fridge and poke 6-7 holes using a toothpick. Set aside.
Step 16
Dab the edges of the filled rectangles with some water and place the perforated rectangles on top. Gently press the edges to seal.
Step 17
Crimp the edges with a fork and then bake for 25-28 minutes. They should come out dull on top with a very very light golden edge.
Step 18
Let them cool on the baking sheet for about 10 minutes then transfer to a cooling rack.
Step 19
**Cinnamon Icing**
Step 20
Combine all of the ingredients in a small bowl and mix until smooth. It should be thin enough to drizzle back into the bowl and fall in a ribbon. It’s the right consistency when it disappears back into itself after about 1 second.
Step 21
Spoon into the center of the cooled pop tarts and gently spread it towards the edges. It will begin to slowly fall off the sides.
Step 22
Sprinkle with a little extra cinnamon and dig in!
Step 23
They’re best enjoyed warm. Store in an air-tight container at room temperature.
Step 24
Save recipe for the next time?
Chef's notes
**GLUTEN FREE** – Use the pie dough recipe from my gluten free [peanut butter and jelly pop tarts](https:
//butternutbakeryblog.com/gluten-free-peanut-butter-and-jelly-pop-tarts/)
