There’s something undeniably nostalgic about biting into a warm, flaky pop-tart with that sweet, cinnamon-spiced filling. But what if I told you that you could make an even better version at home using whole grains? Today, I’m sharing my labor of love: a from-scratch Brown Sugar Cinnamon Pop-Tart recipe that will transform your breakfast game forever.
Why Make Pop-Tarts at Home?
Let’s face it – store-bought pop-tarts are convenient, but they’re loaded with preservatives and other ingredients I don’t really want in my breakfast. The homemade version not only tastes better but allows you to control exactly what goes into your breakfast pastry. Plus, there’s something deeply satisfying about creating these classic flavors in your own kitchen.
The Perfect Flaky Whole Grain Pastry
The best part of any pop-tart is undoubtedly the flaky crust. Using whole grains might seem intimidating, but I promise it’s worth it for both nutrition and that subtle nutty flavor that pairs perfectly with our brown sugar filling. If you are getting into milling your own flour from home, this is a great recipe to try with your new home mill! Also check out our post on the Basics of Milling Your Flour At Home.
Ingredients for the Pop-Tart Recipe:
- 363 g of ground soft white wheat berries, or 2 1/2 cups of whole wheat pastry flour
- 1 1/2 teaspoon salt
- 2 sticks cold butter, cubed
- 1/2 cup ice water (plus more if needed)
Egg wash
- 1 egg
- 2 tsp water
Filling Ingredients:
- ¾ cup light brown sugar, packed (150 grams)
- 2 tsp cinnamon
- 1 tsp corn starch
For the Glaze:
- 2 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Step-by-Step Instructions
Making the Pastry Dough:
- Grind your soft white wheat berries. Your fresh flour will be warm from milling, so chill it in the fridge for 10 minutes.
- In a large bowl or food processor, combine the chilled flour and salt.
- Add the chilled butter cubes and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is the key to a flaky pie crust!
- Slowly add the chilled water to the flour mixture, pulsing or stirring just until the dough begins to come together. If it seems too dry, add more ice water, one tablespoon at a time. The dough should be crumbly, not wet. Just make sure there is no loose flour.
- Lay out a piece of plastic wrap and dump your dough onto it. Press the dough into a rectangle about 2 inches thick.
- Fold the dough in half and then press into a 2 inch thick rectangle again. Then fold in half one last time. This will help give your dough a little more structure. Shape it into a rectangle about 2 inches thick.
- Wrap your rectangle in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Preparing the Brown Sugar Cinnamon Filling:
- In a medium bowl, mix together the brown sugar, flour, and cinnamon.
- Use a fork or whisk to mix until incorporated.
- Set aside while you roll out the dough.
Assembling the Pop-Tarts:
- Preheat your oven to 350°F (190°C) and line two baking sheets with parchment paper.
- Remove your dough and divide in half.
- On a lightly floured surface, roll the dough to about ⅛-inch thickness.
- Using a sharp knife, pizza cutter, or bench scraper, cut the dough into 3×4-inch rectangles. You should get about 8 rectangles from each disk of dough.
- Transfer half of the rectangles to your prepared baking sheets, spacing them about 1 inch apart.
- Place in fridge to chill while you roll out the other half.
- Roll out other half of dough and place in fridge to chill.
- Get the first pan out of the oven and brush with egg wash.
- Then place about 1½ tablespoons of the brown sugar cinnamon filling in the center of each rectangle, leaving a ½-inch border around the edges.
- Remove your second pan of chilled squares from the fridge. Place these rectangles on top of the filling-topped rectangles.
- Use a fork to crimp the edges all the way around, sealing the pop-tarts.
- Prick the top of each pop-tart several times with a fork to create vent holes.
Baking:
- Brush the tops of your pop-tarts with the remaining egg wash for a golden brown finish.
- Bake for 25-30 minutes or until the tops and edges are golden brown.
- Transfer to a cooling rack and let cool completely before glazing.
Glazing:
- In a small bowl, whisk together powdered sugar, milk, vanilla, and cinnamon until smooth.
- Using the back of a spoon, spread the glaze over the top of each cooled pop-tart.
- Allow the glaze to set before serving.
FAQ: Everything You Need to Know About Homemade Pop-Tarts
Can you make pie crust with freshly milled flour?
Absolutely! Freshly milled flour works beautifully in pie crust recipes. The freshness adds a wonderful flavor, but be aware that it may absorb more liquid than store-bought flour. Start with the recommended amount of ice water and adjust as needed until your dough comes together properly.
What is the key to a flaky pie crust?
The secret to flaky pastry is keeping everything cold and not overworking the dough. Use butter straight from the refrigerator, ice-cold water, and handle the dough as little as possible. Those little pockets of cold butter will create steam during baking, resulting in those delicious flaky layers we all love.
How do I make a brown sugar cinnamon pop-tart copycat recipe?
You’re looking at it! This recipe recreates the classic Brown Sugar Cinnamon Pop-Tart flavor but with a homemade touch that makes it even better than the original. The combination of whole grains in the crust and the perfect balance of brown sugar and cinnamon in the filling gives you that nostalgic taste with an upgraded ingredient list.
Can homemade pop-tarts be frozen?
Yes! These homemade pop-tarts freeze beautifully. After baking and cooling (but before glazing), place them in a single layer on a baking sheet and freeze until solid. Then transfer to an airtight container or freezer bag with pieces of parchment paper between layers. They’ll keep for up to 3 months. When ready to enjoy, reheat from frozen in a 350°F oven for about 10 minutes, then glaze if desired.
Storage Tips
Keep your homemade pop-tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze as mentioned above.
The Real Question: Are They Worth the Effort?
I won’t sugarcoat it—these homemade pop-tarts are definitely a weekend project. But the moment you bite into that flaky pastry with its warm cinnamon filling, you’ll know it was time well spent. There’s something magical about creating something so familiar yet so much better than what comes in those silver packages.
Plus, the kitchen will smell incredible, and you’ll have the satisfaction of knowing exactly what ingredients went into your breakfast. For special occasions or a weekend baking project with the kids, these homemade brown sugar cinnamon pop-tarts with whole grains are absolutely worth the effort.
Whether you’re looking to recreate a childhood favorite or simply want to impress at your next brunch, these homemade pop-tarts will not disappoint. Give them a try this weekend—your taste buds will thank you!
Have you tried making homemade pop-tarts before? Share your experience in the comments below!
Brown Sugar Cinnamon Pop-Tarts
Ingredients
For Pastry
- 363 g of ground soft white wheat berries or 2 1/2 cups of whole wheat pastry flour
- 1 1/2 teaspoon salt
- 2 sticks cold butter cubed
- 1/2 cup ice water plus more if needed
Egg Wash
- 1 egg
- 2 tsp water
Cinnamon Filling
- ¾ cup light brown sugar packed
- 2 tsp cinnamon
- 1 tsp corn starch
Glaze
- 2 cup powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Instructions
Make Pastry
- Grind your soft white wheat berries. Your fresh flour will be warm from milling, so chill it in the fridge for 10 minutes.
- In a large bowl or food processor, combine the chilled flour and salt.
- Add the chilled butter cubes and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is the key to a flaky pie crust!
- Slowly add the chilled water to the flour mixture, pulsing or stirring just until the dough begins to come together. If it seems too dry, add more ice water, one tablespoon at a time. The dough should be crumbly, not wet. Just make sure there is no loose flour.
- Lay out a piece of plastic wrap and dump your dough onto it. Knead it a couple times to give it structure. Press the dough into a rectangle about 2 inches thick.
- Wrap your rectangle in plastic wrap and refrigerate for at least 1 hour or up to overnight.
Preparing the Brown Sugar Cinnamon Filling
- In a medium bowl, mix together the brown sugar, flour, and cinnamon.
- Use a fork or whisk to mix until incorporated.
Assembling the Pop-Tarts
- Preheat your oven to 350°F (190°C) and line two baking sheets with parchment paper.
- Remove your dough and divide in half.
- On a lightly floured surface, roll the dough to about ⅛-inch thickness.
- Using a sharp knife, pizza cutter, or bench scraper, cut the dough into 3×4-inch rectangles. You should get about 8 rectangles from each disk of dough.
- Transfer half of the rectangles to your prepared baking sheets, spacing them about 1 inch apart.
- Place in fridge to chill while you roll out the other half.
- Roll out other half of dough and place in fridge to chill.
- Get the first pan out of the oven and brush with egg wash.
- Then place about 1½ tablespoons of the brown sugar cinnamon filling in the center of each rectangle, leaving a ½-inch border around the edges.
- Remove your second pan of chilled squares from the fridge. Place these rectangles on top of the filling-topped rectangles.
- Use a fork to crimp the edges all the way around, sealing the pop-tarts.
- Prick the top of each pop-tart several times with a fork to create vent holes.
- Brush the tops of your pop-tarts with the remaining egg wash for a golden brown finish.
Baking
- Bake for 25-30 minutes or until the tops and edges are golden brown.
- Transfer to a cooling rack and let cool completely before glazing.
Glazing
- In a small bowl, whisk together powdered sugar, milk, vanilla, and cinnamon until smooth.
- Using the back of a spoon, spread the glaze over the top of each cooled pop-tart.
- Allow the glaze to set before serving.
- Enjoy!
Video
For More Fresh Milled Flour Recipes
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