Sheet Pan Cinnamon Brown Sugar Pop Tart Recipe

There’s something incredibly comforting about starting your day with a warm, sweet treat, and this sheet pan cinnamon brown sugar pop tart recipe delivers just that. You can enjoy the nostalgic flavors of a classic pop tart made from scratch, fresh from your own oven.

this Recipe

Whether you’re prepping breakfast for the family or want a special snack to enjoy with your morning coffee, these pop tarts come together easily and bake all at once on a sheet pan. Let me walk you through how to make this delightful cinnamon brown sugar pop tart recipe that’s full of flaky crust and sweet, gooey filling.

Why You’ll Love This Recipe

• Simple sheet pan method makes baking multiple pop tarts quick and easy
• Flaky homemade crust with a buttery texture and perfect golden finish
• Sweet cinnamon brown sugar filling that’s rich but not overpowering
• Perfect for breakfast, brunch, or an anytime snack
• Customizable glaze adds a lovely finishing touch

Ingredients

Gather these ingredients to create your homemade cinnamon brown sugar pop tarts. The recipe uses basic pantry staples and simple techniques.

• 2 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 1/3 cup ice cold water
• 3/4 cup brown sugar, packed
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 large egg, beaten (for egg wash)
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt (for filling)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons milk (for glaze)

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 8 pop tarts
• Calories: Approximately 280 per serving

How to Make Sheet Pan Cinnamon Brown Sugar Pop Tart

1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Slowly add ice cold water, 1 tablespoon at a time, mixing gently until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 15 minutes.
3. While the dough chills, mix the brown sugar, cinnamon, nutmeg (if using), salt, and vanilla extract in a small bowl to create the filling.
4. Preheat your oven to 375°F. On a floured surface, roll out the dough into a 12×10 inch rectangle. Cut into 8 equal rectangles.
5. Place 4 rectangles on a parchment-lined sheet pan. Spoon about 1 1/2 tablespoons of the cinnamon brown sugar filling onto the center of each. Brush the edges with egg wash, then top with the remaining 4 rectangles. Press edges with a fork to seal.
6. Brush the tops with the remaining egg wash and poke 2-3 small vents with a knife on each tart to release steam.
7. Bake for 18-20 minutes until golden brown and puffed. Remove from oven and let cool for 10 minutes.
8. Whisk powdered sugar and milk together to make a smooth glaze. Drizzle over the warm pop tarts and allow to set before serving.

Tips for the Best Results

• Keep your butter and water very cold for a flaky, tender crust.
• Don’t overwork the dough; mix just until it comes together to avoid toughness.
• Make sure to seal the edges well to prevent filling leakage during baking.
• Use parchment paper for easy cleanup and to prevent sticking on the sheet pan.
• Allow tarts to cool slightly before glazing to keep the glaze smooth and shiny.

Storage and Reheating

Store leftover cinnamon brown sugar pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 2 months.

To reheat, warm pop tarts in a toaster oven or conventional oven at 350°F for 5-7 minutes until heated through and the crust is crisp again. Avoid microwaving to keep the texture flaky.

Frequently Asked Questions

Can I use store-bought pie crust instead of making dough?

Yes, store-bought pie crust works well as a shortcut. Just thaw it according to package instructions and proceed with filling and baking as directed.

What can I substitute for brown sugar in the filling?

You can use coconut sugar or a mix of granulated sugar with a bit of molasses to mimic brown sugar’s flavor. Adjust sweetness to taste.

How do I prevent the filling from leaking out?

Make sure you brush the edges with egg wash and press firmly with a fork to seal. Chilling the dough before baking also helps reduce leakage.

Can I add fruit or other flavors to the filling?

Absolutely! Try adding finely chopped apples, raisins, or a splash of vanilla extract for a twist. Just be mindful of extra moisture that might affect baking.