Sheet Pan Cinnamon Brown Sugar Pop‑Tarts

Why Bake One Pop-Tart When You Can Bake a Whole Batch?

Hey, flavor adventurers! Isla here from BiteTide, waving my flour-dusted spatula at you. Raise your hand if you’ve ever ripped open a foil packet of cinnamon Pop-Tarts on a chaotic morning, wishing they tasted more… real? 🙋‍♀️ Same, friend. That’s why today, we’re ditching the toaster and baking up a whole sheet pan of homemade Cinnamon Brown Sugar Pop-Tarts! Imagine buttery, flaky pastry hugging molten cinnamon-spiked filling, all glazed with sweet icing. The best part? We skip the fuss of individual shaping—this is one big slab of joy baked on a single pan, then sliced into perfect rectangles. No pastry crimping skills required! Whether you’re feeding hungry kids, surprising coworkers, or treating yourself (zero judgment), this recipe is your golden ticket to breakfast bliss. Ready to make your kitchen smell like a cinnamon roll hugged a croissant? Let’s ride this flavor wave together!

My Pop-Tart Epiphany (and Grandma’s Side-Eye)

Picture 8-year-old me, sitting cross-legged on my grandma’s sun-drenched linoleum floor, meticulously arranging store-bought Pop-Tarts on a floral plate like they were precious gems. “Fancy breakfast, Gran!” I announced. She peered over her teacup, eyebrow arched. “Darling,” she sighed, “that’s not cooking. That’s… unpacking.” Later, she taught me to make jam thumbprint cookies from scratch. As I pressed my tiny thumb into buttery dough, she whispered: “Real magic happens when you make the dough.” Decades later, her words echoed when my own kids begged for Pop-Tarts. I wanted them to taste that magic—not just open a box. This sheet pan method? It’s my rebellious love letter to Gran. All the nostalgia, none of the foil wrappers. (Sorry, not sorry, Grandma!)

Sheet Pan Cinnamon Brown Sugar Pop‑Tarts

---

• Author: islamerrick
• Total Time: 14 minute
• Yield: ~12 pop‑tarts

Print Recipe

Pin Recipe

Description

Wake your tastebuds up to the cozy sweetness of these homemade Cinnamon Brown Sugar Pop‑Tarts — all made easy on a sheet pan. With buttery pastry, sweet cinnamon swirl, and a quick bake (plus optional icing), they’re perfect for breakfast or an indulgent snack. Ready to bake? Let’s make breakfast bake-time fun ✨

---

Ingredients

Scale 1x2x3x

For the pastry

2 cups all-purpose flour

1 cup cold unsalted butter, cubed

¼ cup granulated sugar

¼ tsp salt

¼ to ½ cup cold water (as needed)

For the filling

½ cup light brown sugar, packed

1½ tsp ground cinnamon

2 tbsp unsalted butter, melted

For the optional icing

¾ cup powdered sugar

1–2 tbsp milk (or plant-based)

Pinch cinnamon (optional)

---

Instructions

Prepare the dough: In a bowl, mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add cold water until dough just comes together. Form into a disk, wrap, and chill for 30 minutes.

Make the filling: Stir melted butter with brown sugar and cinnamon until evenly blended.

Assemble on sheet pan: Preheat oven to 375 °F (190 °C). Roll chilled dough into a roughly 12 × 16‑inch rectangle on a lightly floured surface. Transfer to a parchment‑lined sheet pan. Spread filling mixture evenly over half the dough, leaving a small border. Fold dough over to cover filling, gently pressing edges to seal.

Score and cut: Use a knife or ruler to score the top into individual rectangular pop‑tarts (e.g. 3 × 4 grid), pressing lightly to seal but not cutting through fully. Prick each with fork tines to vent.

Bake: Brush the tops with a little milk or egg wash. Bake 20–25 minutes until golden‑brown.

Ice (optional): Once cooled slightly, whisk powdered sugar with milk (and a dash of cinnamon), drizzle over the warm pop‑tarts.

Serve: Let cool completely on a rack so filling sets. Slice along scored lines and enjoy.

• Prep Time: ~20 mins (plus 30‑min chill)
• Cook Time: ~25 mins
• Category: breakfast

Nutrition

• Fat: 12g
• Carbohydrates: 28g
• Protein: 3g

Your Flavor Toolkit: Simple Ingredients, Big Impact

For the Pastry:

• All-purpose flour (2 cups): The trusty backbone! Want extra tenderness? Swap ¼ cup with cake flour. Gluten-free? A 1:1 GF blend works beautifully.
• Cold unsalted butter (1 cup, cubed): Key to flaky layers! Keep it fridge-cold until the second you cut it in. Vegan? Use frozen coconut oil or plant-based butter sticks.
• Granulated sugar (¼ cup): Just enough sweetness to balance the spice. For deeper flavor, try coconut sugar!
• Salt (¼ tsp): Don’t skip—it makes the cinnamon pop.
• Cold water (¼–½ cup): Add tablespoon by tablespoon. Too much water = tough pastry. Pro tip: Use ice water!

For the Filling:

• Light brown sugar (½ cup, packed): Its molasses notes are *chef’s kiss* with cinnamon. Dark brown sugar works for bolder flavor!
• Ground cinnamon (1½ tsp): Use the good stuff—freshly ground if possible! Add a pinch of cardamom for intrigue.
• Melted unsalted butter (2 tbsp): Binds the filling into a luscious paste. Coconut oil or vegan butter sub perfectly.

For the Icing (Optional but Highly Recommended):

• Powdered sugar (¾ cup): Sift it! No one wants lumpy glaze.
• Milk or plant-based milk (1–2 tbsp): Start with 1 tbsp. Too thick? Add drops until drizzle-perfect.
• Cinnamon pinch (optional): Stir this into the icing for a pretty beige hue and extra spice.

Let’s Bake! (No Stress, Just Sweet Success)

1. Chill Out—Literally: In a large bowl, whisk flour, sugar, and salt. Toss in cold butter cubes. Now, channel your inner pastry rebel: use a pastry cutter, two forks, or pulse in a food processor until the mix looks like chunky breadcrumbs. Chef’s Hack: Leave some butter pea-sized—those pockets create flakiness! Gradually drizzle cold water, mixing gently just until dough clumps together. Form into a disk, wrap in plastic, and chill 30 mins. Why? Cold butter = steam = flaky layers when baked!
2. Spice Up Your Life: While dough chills, make the filling. Stir melted butter, brown sugar, and cinnamon in a bowl until it looks like wet sand. Pro Tip: Taste it! Want more spice? Add another ½ tsp cinnamon. Set aside.
3. Roll & Reign: Preheat oven to 375°F (190°C). On a floured surface, roll chilled dough into a 12×16-inch rectangle. No ruler? Aim for roughly the size of your sheet pan! Transfer to a parchment-lined pan (overhang is fine).
4. Fill & Fold: Spread filling evenly over ONE HALF of the dough, leaving a ½-inch border. Fold the bare half over the filling like a giant pastry book. Press edges firmly to seal. Secret Weapon: Use a fork to crimp edges—it seals AND looks cute!
5. Score & Vent: Lightly score the top layer into 12 rectangles (3 rows x 4 columns) with a knife—don’t cut all the way through! This lets steam escape and makes slicing easier later. Prick each rectangle 3-4 times with a fork. Why? No one likes puffy, exploded Pop-Tarts!
6. Bake to Golden Glory: Brush tops with milk (or egg wash for extra shine). Bake 20-25 mins until golden and puffed. Watch closely: Ovens vary! Rotate pan at 15 mins if needed.
7. Glaze & Dazzle: Let cool 10 mins on pan. Whisk icing ingredients until smooth. Drizzle freely with a spoon or piping bag. Chef’s Joy: Sprinkle with coarse sugar before icing sets for crunch!

How to Serve These Flaky Gems

Patience is a virtue (but hard when they smell this good)! Let pop-tarts cool COMPLETELY on a wire rack—this sets the filling so it stays put when sliced. Slide a knife through your scored lines to separate. Serve slightly warm or at room temperature with:
– A cold glass of almond milk
– Hot coffee with cinnamon creamer
– A scoop of vanilla ice cream for “Pop-Tart à la mode” (game changer!). Stack them high on a rustic board for brunch—watch them disappear!

Shake Up Your Swirls! 5 Tasty Twists

1. Apple Cinnamon: Add ⅓ cup finely diced cooked apples to the filling.
2. Chocolate Hazelnut: Swap filling with Nutella mixed with 1 tbsp cocoa powder.
3. Berry Jammy: Use ½ cup thick berry jam instead of cinnamon sugar (reduce butter to 1 tbsp).
4. Savory Surprise: Fill with sharp cheddar, cooked bacon bits, and a dash of maple syrup!
5. Vegan Delight: Use plant-based butter and coconut sugar. Skip icing or use aquafaba + powdered sugar.

Isla’s Insider Secrets

Okay, real talk: my first test batch looked like a cinnamon volcano erupted on my sheet pan! Why? I skipped the border and overfilled. Lesson learned: leave that ½-inch edge! These evolved from individual hand pies (too time-consuming) to this genius slab method during a chaotic Sunday when my toddler “helped” by scattering flour like fairy dust. Now? It’s my go for bake sales or lazy Saturdays. They keep 3 days airtight—but good luck making them last that long! Reheat in an air fryer at 300°F for 4 mins to revive the crunch. P.S. The icing hides a multitude of sins… like that one lopsided corner. 😉

Pop-Tart Pitfalls? Let’s Fix ‘Em!

Q: My filling leaked everywhere! What went wrong?
A: Three common culprits: 1) You forgot the border—keep filling ½ inch from edges! 2) Dough was overworked and thin. Handle it gently! 3) You cut through the dough while scoring. Light pressure only!

Q: Can I make the dough ahead?
A: Absolutely! Wrap the disk tightly—it chills happily for 2 days. Or freeze for 1 month. Thaw overnight in the fridge before rolling.

Q: Why is my pastry tough, not flaky?
A: Overmixing or warm butter is usually to blame. Work quickly with cold ingredients, and stop adding water as soon as dough forms.

Q: Can I freeze baked pop-tarts?
A: Yes! Freeze UN-iced pop-tarts in a single layer first, then bag them. Reheat frozen in a 325°F oven for 10-12 mins. Add icing after reheating.

Nutritional Notes (Approx. Per Tart, Without Icing)

• Calories: 220-250 kcal
• Protein: 3g | Carbs: 28g | Fat: 12g

With icing, add ~30-40 kcal. For lower sugar, skip icing or use a sugar-free glaze alternative!