No fruit filling, no jam, just pure brown sugar cinnamon goodness wrapped in flaky pastry.
Brown sugar cinnamon pop tarts skip the fruit entirely and go straight for a thick, buttery brown sugar and cinnamon paste, similar to what you’d find inside a cinnamon roll. It’s warm, a little gooey, and honestly tastes like fall no matter what month it is.
I make these more than any other flavor at this point. There’s something about brown sugar and cinnamon together that just feels like comfort food in pastry form.
This one comes together fast since there’s no cooking down a filling first.
What You’ll Need
For the dough:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ½ cups |
| Granulated sugar | 1 tbsp |
| Salt | 1 tsp |
| Cold unsalted butter, cubed | 1 cup |
| Cold water | 6 to 8 tbsp |
| Egg (for egg wash) | 1, beaten |
For the brown sugar cinnamon filling:
| Ingredient | Amount |
|---|---|
| Brown sugar, packed | ½ cup |
| Ground cinnamon | 1 tbsp |
| Softened butter | 3 tbsp |
| Flour | 1 tbsp |
For the cinnamon glaze:
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| Milk | 2 to 3 tbsp |
| Ground cinnamon | ¼ tsp |
Pro Tips
- Add the flour to the filling. It sounds unnecessary, but it keeps the brown sugar mixture from turning into liquid caramel as it bakes and helps it stay put inside the pastry.
- Spread the filling thin and even. A thick clump in the center bakes unevenly and can burst through the dough.
- Chill the filled pastries before baking. This keeps the butter in the filling from melting out too fast in the oven.
- Don’t rush the cooling before glazing. Warm pastries make the glaze slide right off instead of setting on top.
- Double the filling if you love a gooey center. Just be extra careful with sealing the edges if you do.
Tools You’ll Need
- Rolling pin
- Pastry cutter or food processor
- Small bowl for the filling
- Baking sheet
- Parchment paper
- Fork
- Pastry brush
Substitutions and Variations
| Original | Swap | Notes |
|---|---|---|
| Brown sugar | Dark brown sugar | Deeper, more molasses-forward flavor |
| Ground cinnamon | Cinnamon and a pinch of nutmeg | Adds warmth and complexity |
| Plain glaze | Maple glaze, swap milk for maple syrup | Leans further into the cozy flavor |
| Butter in filling | Coconut oil | Works for a dairy-light version |
| Plain version | Fold in ¼ cup chopped pecans | Adds crunch and a praline feel |
Make Ahead Tips
- Make the filling ahead and store it covered in the fridge for up to a week. Let it soften slightly before spreading.
- Assemble unbaked pastries and freeze flat, then bake straight from frozen with a few extra minutes.
- Glaze fresh right before serving for the best texture and shine.
Extra Details Worth Knowing
Nutrition, roughly speaking: each pastry lands around 270 to 320 calories, a bit higher than the fruit-filled versions due to the butter in the filling.
Time efficiency tip: mix the filling while the dough chills so both are ready to go at the same time.
Pairing idea: these pair especially well with a chai latte or a plain black coffee, since both play nicely off the cinnamon.
How to Make Brown Sugar Cinnamon Pop Tarts
- In a food processor or large bowl, combine the flour, sugar, and salt.
- Cut in the cold butter until it looks like coarse crumbs.
- Add cold water a tablespoon at a time until the dough comes together.
- Divide into two discs, wrap, and chill for at least 1 hour.
- In a small bowl, mix the brown sugar, cinnamon, softened butter, and flour into a thick paste.
- Preheat the oven to 375°F and line a baking sheet with parchment.
- Roll out each dough disc to about ⅛ inch thick and cut into matching rectangles.
- Spread about a tablespoon of the brown sugar filling over half the rectangles, leaving a border around the edges.
- Brush the border with egg wash, top with a second rectangle, and press the edges firmly. Crimp with a fork.
- Poke a few vent holes in the top.
- Chill the assembled pastries for 15 minutes.
- Brush with egg wash and bake for 20 to 22 minutes, until deeply golden.
- Cool completely on a wire rack.
- Whisk together the powdered sugar, milk, and cinnamon, then spread over the cooled pastries.
Leftovers and Storage
- Room temperature: unglazed pastries keep for up to 2 days in an airtight container.
- Fridge: glazed pastries keep for up to 4 days.
- Freezer: freeze baked, unglazed pastries for up to 2 months.
- Reheating: a toaster on a low setting works best for restoring crispness.
FAQ
Why does the recipe call for flour in the filling? It thickens the brown sugar mixture so it holds its shape while baking instead of turning fully liquid.
Can I use light brown sugar instead of dark? Yes, the flavor will just be a little milder and less molasses-heavy.
My filling leaked out during baking, what happened? This usually means the edges weren’t sealed tightly enough, or the filling layer was too thick. Spread it thin and press the fork seal firmly.
Can I skip the glaze entirely? Yes, a dusting of powdered sugar or a sprinkle of cinnamon sugar on top works well too.
Can this filling be made ahead in bulk? Yes, it stores well in the fridge for up to a week, which makes future batches even faster.
Wrapping Up
These taste like a cinnamon roll and a pastry had a baby, and I mean that as the highest compliment.
Give this flavor a try next, especially if you’re someone who always reaches for cinnamon over fruit. Let me know in the comments how gooey you made the center.
