Homemade Brown Sugar Cinnamon Pop Tarts

When it comes to breakfast I tend to prefer savory items, but every once in awhile I get a hankering for something a little sweet and these homemade brown sugar cinnamon pop tarts at the bees knees!

I love how the warm flavors of cinnamon and brown sugar pair with the light and buttery pastry crust.  And what really sets these apart from the store bought version of these is the rich cinnamon glaze.  These pop tarts are fairly easy to make and are really impressive looking...plus, they taste ten times better than any store bought version!

Homemade Brown Sugar Cinnamon Pop Tarts
{yield: 8 pop tarts}

1 box Pillsbury pastry dough

Filling
1/2 cup packed light brown sugar
2 tsp. ground cinnamon
1 tbsp. all-purpose flour

Egg Wash
1 large egg
2 tsp. milk

Glaze
3/4 cup powder sugar, sifted
1 tbsp. milk, plus more as needed
1/2 tsp. ground cinnamon
1/4 tsp. vanilla bean paste

Start by preheating your oven to 350 degrees.  Roll out the pastry on parchment paper and cut out 8 circles or squares from each pastry crust.  Then place on a parchment lined baking sheet.  The pastry dough will not spread out much during baking so you can place the circles fairly close to each other.

Then in a small bow mix the light brown sugar, cinnamon and flour together, then set aside.

In a small dish, whisk the egg and milk together until combined.  Lightly brush the egg wash on the bottoms of the rounds of the dough then place a heaping tablespoon of the cinnamon mixture and place it in the middle of the round.

Place the top round of the pastry dough over the mixture and seal the two pieces together by using the ends of a fork crimping all the way around.  Once sealed, poke a few holes on top with the end of the fork to allow for steam to escape during the baking process.

To give these little beauties a nice golden color, lightly brush the tops with the remaining egg wash.  Then place the baking sheet into the oven and bake for 22 to 28 minutes or until golden brown, rotating the pan halfway through.

Allow the pop tarts to cool on the baking sheet before removing for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, whisk together the powered sugar, milk, cinnamon and vanilla bean paste until combined and at a spreadable texture.  If the mixture is too think, add a teaspoon or two milk and if the mixture is too loose, add teaspoon or two of powdered sugar.

Then using a knife, spread the glaze over the tops of each pop tart.  Allow the glaze to set before serving, which should take anywhere from 30 minutes to an hour...or you can be like me and just dive in right after you are done glazing them!

These pop tarts will stay fresh in an air tight container at room temperature for three days and up to a week in the fridge.  To reheat, bake at 350 for 8 to 10 minutes.  The best part about these is you don't need to use a toaster since they are perfectly flaky already!

Recipe slightly adapted from Sally's Baking Addiction.

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