The easier way to make homemade pop tarts: make one GIANT tart! This homemade giant brown sugar cinnamon pop tart has a crisp and flakey crust, filled with sweet and gooey cinnamon sugar, and topped off with a simple cinnamon icing! It packs all the delicious flavor of the classic treat, but making it 100% from scratch gives it a texture and flavor that really makes it better than store-bought.
homemade pop tart vs store-bought
Making homemade pop tarts is really not difficult, and pies and tarts are always better homemade (in my humble opinion)! When compared to store-bought, the crust on this homemade pop tart is noticeably crispier and flakier - which is kind of expected out of something fresh from the oven vs something that sits on a shelf. The filling is PACKED with cinnamon flavor and is deliciously sticky and gooey. It's all topped off with a quick and easy icing with even more cinnamon flavor.
Don't get me wrong - I absolutely LOVE a good store-bought pop tart when I'm not in the mood to make my own. But I really do think if you make it from scratch, it's virtually impossible to go back to store-bought.
homemade pop tart crust
For this giant pop tart, we're going to use my favorite homemade pie dough recipe for the crust. It's rich, tender, flakey, and perfectly crisp! If you want to skip making the crust from scratch, you can use a store-bought pie crust instead (you'll need enough for a top and bottom crust pie). But it really is super easy to make the dough from scratch!
To make the pie dough, start by working the butter into the dry ingredients. You should have a dry and crumbly mixture and the butter pieces should be about the size of a pea. Try to work relatively quickly because the cooler you're able to keep the butter, the flakier the crust will be!
Once you have your crumbly mixture, mix in cold water until it starts to ball up and come together into a dough. It shouldn't be sticky, but it should stick together if you squeeze some of the dough with your hands.
After that, the dough is officially done! Next, split the dough in half and shape each half into a rough disk. Wrap each half with plastic wrap and chill for about 1 hour or until firmed up slightly.
how to make giant frosted brown sugar cinnamon pop tart
1. Whisk together cinnamon sugar ingredients to combine. Set aside to work on the dough.
2. Roll the doughs out. Take 1 of the disks of chilled dough and roll it out into a rough rectangle then trim off any shaggy edges. Place the dough onto a large parchment lined baking sheet and keep in the fridge. Repeat the rolling and trimming process for the second disk of dough then use a fork to poke holes into this rectangle (this will be the top of your pop tart - the holes allow for steam to escape as it bakes).
3. Fill and shape the pop tart. Sprinkle the cinnamon sugar on top of the bottom half of the crust, leaving a roughly 1 inch border along the edges. Dip your finger or a brush into water and lightly brush all around the border to wet it. Lay the top half of the dough on top and use a fork to press the edges together to seal.
4. Freeze then bake. Freeze the pop tart for about 10 minutes while you preheat the oven (this helps prevent shrinkage as it bakes and makes the crust extra flakey). Once the oven is preheated, take the pop tart out of the freezer and brush your egg wash on top. Bake until golden brown.
5. Cool the pop tart completely before icing. If the pop tart is even slightly warm, it will cause the icing to run all over the place - so make sure it's fully cooled to room temperature! Once cooled, whisk together icing ingredients and spread evenly on top of the pop tart.
6. Let the icing set. You could technically slice and serve right away, but the icing will make a bit of a mess if it's still fresh. Setting the iced pop tart aside for about 20 to 30 minutes allows the icing to firm up and set and will give you much cleaner slices.
how to serve a giant brown sugar cinnamon pop tart
My heart always wants to bite right into the giant pop tart without slicing it (and I could technically argue that I only ate ONE pop tart, right??) But it's probably a better idea to slice it and enjoy little bites in moderation. Probably...
But jokes aside, you can really slice this pop tart into however many bars you'd like. If you want the slices to be about the same size as a classic pop tart, then this giant tart will give you about 8 servings. It really is rich and decadent, so you could probably even shrink the slices a bit more and get some extra servings out of it.
When it actually comes time for serving, I love to add a little sprinkling of sea salt flakes on top because I feel like it really helps round out all of those sweet and rich flavors. If you want to sprinkle salt on top, just make sure to wait until the icing is FULLY set and feels dry and firm if you gently poke it with your finger. If the icing is still wet, the salt can draw out water and prevent the icing from setting (not to mention it won't look very pretty!)
can I make this pop tart gluten free?
Yes! For the pie crust and filling, swap the all-purpose flour for a 1:1 gluten free flour blend (make sure it contains xanthan gum in the ingredients). Gluten free flour is denser than all-purpose flour, so I recommend using a food scale to weigh it to ensure you have the right amount. Gluten free flour also absorbs more liquid than all-purpose, so you may notice you need more water to bring the dough together.
can I skip the egg wash?
Yes! If you're looking for an egg free dessert, you can leave off the egg wash entirely and still have a perfectly delicious pop tart. It's main purpose is appearance, so the only thing to note is that the pop tart will not be quite as evenly browned or shiny. A great substitute for the egg wash is also milk or heavy cream - which won't quite give you the same look, but will do a perfectly good enough job.
can I make this homemade pop tart ahead?
Yes! You can make and shape the pop tart then cover and keep it in the fridge for up to 3 days before baking it off. To freeze the shaped pop tart, let it chill on a baking sheet in the freezer for about 30 to 60 minutes (or until solid). Once it's firm enough to lift up, wrap the pop tart with a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Keep the frozen pop tart stored for up to 2 months.
You can bake the pop tart straight from the fridge or freezer. If from the fridge, it should take about the same amount of time in the oven. If baking from the freezer, you may need to tag on an additional 5 minutes of baking to account for defrosting in the oven.
storage
This homemade pop tart is best served the same day it's made, but it can be stored for longer. Just note the crust will soften the longer it sits. To store, cover with plastic wrap and keep for about 2 to 3 days at room temperature or up to 5 days in the fridge.
check out these other recipes!
• Chewy Maple Brown Sugar Cookies
• Super Moist Pumpkin Bread
• Brown Butter Maple Crumb Cake
• BEST Homemade Cinnamon Rolls
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Giant Brown Sugar Cinnamon Pop Tart
- Total Time: 55 minutes + 2 hours chill time
- Yield: 1 giant pop tart
Description
The easier way to make homemade pop tarts: make one GIANT tart! This homemade giant brown sugar cinnamon pop tart has a crisp and flakey crust, filled with sweet and gooey cinnamon sugar, and topped off with a simple cinnamon icing! It packs all the delicious flavor of the classic treat, but making it 100% from scratch gives it a texture and flavor that really makes it better than store-bought.
Ingredients
For the homemade crust (can sub for store-bought pie crust):
- 2 ½ cups (300g) all-purpose flour*, spooned and leveled
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, cold and cubed
- 6 to 8 tablespoons ice cold water
For the pop tart filling:
- ⅔ cup (130g) light or dark brown sugar, packed
- 1 tablespoon all-purpose flour*
- 2 teaspoons ground cinnamon
- 1 large egg + 1 tablespoon milk (for the egg wash**)
For the icing:
- 1 cup (130g) powdered sugar
- ½ teaspoon ground cinnamon
- 1 to 2 tablespoons cool water
- sea salt flakes (optional - for topping)
Instructions
Make the crust:
- In a large bowl, combine flour, sugar, baking powder, salt, and butter.
- 2 ½ cups (300g) all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup (225g) unsalted butter
- Use your fingers or a fork to work the butter into the dry ingredients until the butter pieces are about the size of a pea. Try to work relatively quickly to keep the butter as cold as possible (colder butter = flakier crust!)
- Add in 6 tablespoons of water and mix until it starts balling together into a dough. The dough may appear crumbly, but if you squeeze some of the mixture with your fingers, it should stick together and shouldn't crumble. If it's too dry, continue mixing in cold water, 1 tablespoon at a time, until it comes together.
- 6 to 8 tablespoons ice cold water
- Divide the dough in half and shape each half into a rough disk shape. Wrap each disk with plastic wrap and chill in the fridge for 1 hour.
Make the filling:
- In a medium bowl, mix together brown sugar, flour, and cinnamon to combine.
- ⅔ cup (130g) light or dark brown sugar, 1 tablespoon all-purpose flour, 2 teaspoons ground cinnamon
- Line a large baking sheet with parchment paper.
- Take 1 of the chilled disks of dough out of the fridge and place on a lightly floured work surface. To make it easier to roll without cracking, you can lightly knead the dough with your hands to warm it up a bit. Avoid over working the dough or it won't bake up flaky.
- Use a rolling pin to roll the dough out into a roughly 9x14 inch rectangle. Add flour as needed to keep the dough from sticking.
- Trim off any rough edges to create a neater rectangle then carefully lift the dough up and onto the parchment lined baking sheet.
- Place the baking sheet into the fridge while you work on the second dough.
- Take the second disk of dough out of the fridge and place onto a lightly floured work surface. Lightly knead the dough to warm it up, then roll this dough out into the same size as the first one and trim off any rough edges to make an equally sized rectangle. Use a fork to poke holes into the top of this dough to help steam escape as the pop tart bakes.
- Take the baking sheet with the first dough out of the fridge and sprinkle the pop tart filling evenly on top of the dough leaving a roughly 1 inch border along the edges.
- Dip your finger or a brush into water and lightly wet the exposed edges of the dough. Lay the second rectangle of dough on top and use a lightly floured fork to press the edges together to seal.
- Transfer the pop tart to your freezer for at least 10 minutes or however long it takes to preheat your oven.
- Preheat your oven to 350F.
- In a small bowl, whisk together the egg and milk for the egg wash. Take the chilled pop tart out of the freezer and brush the egg wash on top.
- 1 large egg + 1 tablespoon milk
- Bake the giant pop tart in the center of your preheated oven for 25 to 30 minutes or until golden brown on top.
- Cool the pop tart completely to room temperature before icing.
Make the icing:
- In a medium bowl, whisk together powdered sugar, cinnamon, and 1 tablespoon of water until smooth and pourable. If the icing is too thick, add a splash more water until it reaches your desired consistency.
- 1 cup (130g) powdered sugar, ½ teaspoon ground cinnamon, 1 to 2 tablespoons cool water
- Pour the icing over the cooled pop tart and spread evenly on top. Let the pop tart sit out for about 20 to 30 minutes to allow the icing to dry and set for cleaner slices.
- Slice and serve plain or with a sprinkling of sea salt. Don't sprinkle the sea salt on the icing while it's still wet or it can draw out water and prevent it from setting.
Notes
* For a gluten free pop tart: Swap out the all-purpose flour for a 1:1 gluten free flour blend (make sure it includes xanthan gum in the ingredients). Gluten free flour is denser than all-purpose, so I really recommend weighing it for the pie crust. GF flour also absorbs more liquid, so you'll most likely need a bit more water to bring the pie crust together - but start with 6 tablespoons of water and add gradually to avoid accidentally adding in too much.
** Skipping the egg wash: If you want to keep this recipe egg-free, you can just leave out the egg wash entirely or use a splash of milk or heavy cream in its place. The egg wash helps with even browning and creates a shiny finish to the crust. Heavy cream will create the closest match in terms of appearance followed by milk. Not brushing anything on the crust will produce a pop tart with darker edges and a lighter center with a more matte finish. Either way, it's delicious! The egg wash is just for appearance.
- Prep Time: 30 minutes
- Bake Time: 25 minutes
Enjoy!
Deb says
The pop tart itself aesthetically looked great, but the recipe is aggressively, sweet. I felt like I was just eating spoonfuls of sugar.
Josh says
Does this recipe translate well into making multiple pastries instead of one giant one? My lovely wife adores the edges. Planning to make the recipe regardless but just curious!
Mimi says
Yes! You can make smaller pastries with this recipe. If they're around the size of standard pop tarts, then the bake time will be the same (25-30 minutes). Anything smaller than that and I would just recommend checking on them after 20 minutes of baking. I hope you both love them! 🙂