Name: Brown Sugar Cinnamon Pop Tart Bars: Sweet, Easy Dessert!
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 12-16 bars
Ingredients: 2 1/2 cups all-purpose flour; Pinch of salt; 1 cup unsalted butter, softened; 1/2 cup ice-cold water; 1 cup brown sugar, lightly packed; 1 Tbsp ground cinnamon; 2 Tbsp all-purpose flour; 3 Tbsp unsalted butter, melted; 1 large egg, whisked with 1 Tbsp water or milk; 1 3/4 cups confectioners' sugar; 2-3 Tbsp milk; 2 1/2 tsp pure vanilla extract

Brown Sugar Cinnamon Pop Tart Bars – just hearing those words instantly transports me back to simpler times, evoking the comforting scent of a toaster pastry warming on a busy morning. But imagine that beloved, iconic flavor, elevated and transformed into an easily shareable, delightful dessert or breakfast treat perfect for any gathering. This reimagined classic takes the quintessential taste of a childhood favorite and makes it even more accessible and utterly irresistible for us all.

Why We Love This Nostalgic Treat

While the original Pop-Tart revolutionized breakfast convenience in the 1960s, these homemade Brown Sugar Cinnamon Pop Tart Bars offer a wonderfully satisfying twist. I believe people adore this dish not only for its familiar, nostalgic flavor profile – that perfect harmony of warm cinnamon and rich brown sugar encased in a tender, flaky crust – but also for its remarkable convenience. Forget individual wrappers; these bars are designed for easy baking, effortless serving, and incredible enjoyment. Each bite delivers that same irresistible gooey center and frosted top, but with the superior texture and taste only a homemade creation can offer. It’s the ultimate comfort food, redesigned for sharing and making new memories with those we cherish.

Ingredients:

For the Flaky Pastry Dough:
- 3 cups (360g) all-purpose flour, carefully measured and preferably sifted, plus more for dusting your work surface. This is the foundation of our beautiful Brown Sugar Cinnamon Pop Tart Bars, providing that essential structure.
- 1 tablespoon granulated sugar, for a subtle sweetness and to aid in browning the crust to a perfect golden hue.
- 1 teaspoon fine sea salt, crucial for balancing the flavors and enhancing the overall taste of the pastry.
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes. This is perhaps the most critical ingredient for achieving that signature flakiness that defines excellent pastry. The colder the butter, the better!
- ½ cup (120ml) ice-cold water, plus 1-2 tablespoons more if needed. Using ice water helps keep the butter solid and prevents the dough from becoming tough by inhibiting gluten development.
For the Irresistible Brown Sugar Cinnamon Filling:
- 1 cup (200g) packed light brown sugar. The molasses in light brown sugar provides a deeper, richer flavor than granulated sugar and contributes to a wonderfully chewy filling.
- 2 teaspoons ground cinnamon, for that warm, aromatic spice that is the heart and soul of these Brown Sugar Cinnamon Pop Tart Bars. Feel free to adjust to your preferred level of cinnamon-y goodness.
- 2 tablespoons all-purpose flour or cornstarch. This acts as a thickener, ensuring our filling stays perfectly contained and doesn’t become too runny during baking.
- 4 tablespoons (56g) unsalted butter, melted. This binds the filling ingredients together and adds a luscious richness.
For the Egg Wash:
- 1 large egg, whisked with 1 tablespoon of water or milk. This creates a beautiful golden sheen and helps the pastry brown evenly, giving our Brown Sugar Cinnamon Pop Tart Bars an appealing finish.
For the Sweet Vanilla Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted to prevent lumps and ensure a silky-smooth glaze.
- 2-3 tablespoons milk (dairy or non-dairy), added gradually until the desired pouring consistency is reached.
- ½ teaspoon pure vanilla extract, for an extra layer of warmth and sweetness that beautifully complements the cinnamon.

Preparing the Flaky Pastry Dough

Combine Dry Ingredients: In a large mixing bowl, I start by whisking together the 3 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 1 teaspoon of fine sea salt. I love to make sure these are thoroughly combined so that every bite of our Brown Sugar Cinnamon Pop Tart Bars will be perfectly seasoned. If you have a food processor, this first step can also be done there, pulsing to combine.
Incorporate the Cold Butter: This is where the magic of flakiness truly begins! I add the ½-inch cubes of very cold unsalted butter directly into the flour mixture. Now, you have a few options for incorporating the butter. I often use my fingertips, quickly rubbing the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. You can also use a pastry blender, which is quite effective. If using a food processor, pulse the butter into the dry ingredients in short bursts until you reach the same texture – be careful not to overmix! The goal is to keep the butter as cold as possible while breaking it down, creating layers within the dough that will steam and puff up during baking, giving us that incredible, tender flakiness.
Add Ice-Cold Water: With the butter incorporated, I now gradually add the ½ cup of ice-cold water, one tablespoon at a time, mixing gently with a fork or my hands until the dough just barely comes together. It’s important to avoid overworking the dough here, as that can lead to a tough pastry. I’m looking for a shaggy, somewhat crumbly mixture that, when pressed together, holds its shape. Sometimes I might need an extra tablespoon or two of water, especially if my kitchen is particularly dry, but I always add it sparingly. The dough should not be sticky or wet, but rather just hydrated enough.
Form and Chill the Dough: Once the dough has just come together, I divide it in half and gently form each half into a flat disk. I wrap each disk tightly in plastic wrap. Chilling is a non-negotiable step here! I place both disks in the refrigerator for at least 60 minutes, or even up to 2 days. This chilling period allows the gluten to relax, making the dough easier to roll out, and firms up the butter again, which is essential for that beautiful flaky texture in our finished Brown Sugar Cinnamon Pop Tart Bars.

Crafting the Brown Sugar Cinnamon Filling

Combine Dry Filling Ingredients: While the dough is chilling, I prepare our delicious Brown Sugar Cinnamon filling. In a medium bowl, I combine the 1 cup of packed light brown sugar, 2 teaspoons of ground cinnamon, and the 2 tablespoons of all-purpose flour (or cornstarch). I whisk these dry ingredients together thoroughly, breaking up any lumps in the brown sugar. The flour or cornstarch here is our secret weapon, it’s what helps to thicken the filling beautifully, preventing it from oozing out during baking and ensuring a luscious, concentrated flavor within our Brown Sugar Cinnamon Pop Tart Bars.
Add Melted Butter: Once the dry ingredients are combined, I pour in the 4 tablespoons of melted unsalted butter. I stir everything together with a spoon or a rubber spatula until I have a thick, cohesive, and wonderfully fragrant paste. The consistency should be spreadable, almost like a thick jam or a very moist cookie dough. If it seems too dry, a tiny splash of milk (about half a teaspoon) can help bring it together, but usually the melted butter is sufficient. This filling is the star of the show, providing that iconic Brown Sugar Cinnamon flavor that makes these bars so incredibly comforting and irresistible.

Assembling the Brown Sugar Cinnamon Pop Tart Bars

Prepare Your Workspace and Preheat Oven: I preheat my oven to 375°F (190°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later. This simple step makes cleanup a breeze and ensures our bars don’t stick. I also lightly flour my clean work surface and have a rolling pin at the ready.
Roll Out the First Dough Disk: I take one disk of the chilled pastry dough from the refrigerator. On my lightly floured surface, I roll it out into a large rectangle, roughly 10×14 inches, or slightly larger than my baking pan. I aim for an even thickness, about ⅛-inch. It’s important to work relatively quickly here to keep the dough cool. If it starts to get sticky, I lightly dust with a little more flour.
Transfer Dough to Pan: Carefully, I lift the rolled-out dough and gently press it into the bottom of the prepared 9×13-inch baking pan. I make sure it reaches all the way to the edges and up the sides slightly if possible, creating a sturdy base for our Brown Sugar Cinnamon Pop Tart Bars. If the dough tears a little, don’t worry, I just gently press it back together with my fingers – homemade always has character!
Spread the Delicious Filling: Now for the best part! I evenly spread the entire brown sugar cinnamon filling over the dough in the pan, leaving about a ½-inch border around all the edges. This border will help us get a good seal later. I make sure the filling is spread right to the edges of this border to ensure every single bite of our Brown Sugar Cinnamon Pop Tart Bars is packed with flavor.
Roll Out and Top with Second Dough Disk: I retrieve the second disk of chilled dough and repeat the rolling process, aiming for another 10×14-inch rectangle, about ⅛-inch thick. Once rolled, I carefully lay this second piece of dough directly over the filling in the pan. I try to align the edges as best as I can.
Seal the Edges: This step is crucial to keep all that delicious filling locked inside. I use my fingertips to gently press down around the perimeter of the dough, firmly sealing the top and bottom layers together. Then, for an extra secure and decorative touch, I take a fork and press down all along the edges, creating a crimped pattern. This not only looks lovely but truly helps prevent any filling from escaping during baking. A good seal means no sticky messes later!
Cut into Bars and Prepare for Baking: Using a sharp knife or a pizza cutter, I carefully cut the large rectangle of dough into my desired bar sizes. I usually aim for 12 to 16 bars, depending on how large I want them, but I don’t separate them entirely at this stage. Cutting them now makes it much easier to separate them after baking. Finally, I use a fork to gently prick several holes (about 6-8 per bar) across the top of each unbaked bar. This allows steam to escape during baking, preventing the crust from puffing up too much and ensuring a beautifully flat top for our Brown Sugar Cinnamon Pop Tart Bars.
Apply Egg Wash: In a small bowl, I whisk one large egg with a tablespoon of water or milk. Then, using a pastry brush, I gently brush this egg wash evenly over the entire surface of the pricked dough. This simple step is so important, it gives our bars that gorgeous, golden-brown, glossy finish when baked. It truly elevates the presentation of these homemade Brown Sugar Cinnamon Pop Tart Bars.

Baking and Glazing

Bake to Golden Perfection: I carefully transfer the baking pan with our assembled Brown Sugar Cinnamon Pop Tart Bars into the preheated 375°F (190°C) oven. I bake them for 25-35 minutes. I keep a close eye on them, looking for the crust to turn a beautiful golden brown and for the filling to be bubbling gently around the edges. Every oven is a little different, so trust your eyes and nose! The aroma filling your kitchen at this point will be absolutely heavenly.
Cool Completely: Once baked, I carefully remove the pan from the oven. I let the bars cool in the pan on a wire rack for at least 30 minutes, or ideally, until they are completely cool to the touch. This cooling time is important for the filling to set properly and for the crust to firm up, making them much easier to cut and handle. Trying to glaze them when warm will just lead to a runny, messy glaze, and we want our glaze to set beautifully on these Brown Sugar Cinnamon Pop Tart Bars.
Prepare the Sweet Vanilla Glaze: While the bars are cooling, I prepare our simple yet delicious vanilla glaze. In a medium bowl, I combine the 1 ½ cups of sifted powdered sugar, ½ teaspoon of pure vanilla extract, and 2 tablespoons of milk. I whisk these ingredients together vigorously until the mixture is completely smooth and free of any lumps. I’m looking for a consistency that is thick enough to coat the back of a spoon but still pourable. If it’s too thick, I add another half tablespoon of milk at a time until I reach the desired consistency. If it’s too thin, a spoonful more of powdered sugar will do the trick. This glaze is the perfect sweet finish to our Brown Sugar Cinnamon Pop Tart Bars.
Glaze the Bars: Once the bars are completely cooled, I use the parchment paper overhang to carefully lift the entire slab of baked bars out of the pan and transfer it to a cutting board or a clean wire rack set over a piece of parchment or foil (to catch any drips – less cleanup!). Now, with the glaze ready, I generously drizzle or spread the vanilla glaze evenly over the top of the cooled Brown Sugar Cinnamon Pop Tart Bars. I make sure to get good coverage, as this glaze truly complements the rich filling.
Allow Glaze to Set and Serve: I let the glazed bars sit at room temperature for about 15-20 minutes, or until the glaze has set and hardened slightly. Once the glaze is firm, I use a sharp knife to cut along the pre-scored lines, separating the bars. If you want super clean edges, you can gently wipe your knife between each cut. And there you have it – your very own homemade Brown Sugar Cinnamon Pop Tart Bars, ready to be enjoyed! They’re absolutely perfect for breakfast, a snack, or even a delightful dessert. Store any leftover bars in an airtight container at room temperature for up to 3-4 days to maintain their freshness and deliciousness.

Conclusion:

And there you have it, my dear friends! We’ve reached the sweet finale of our culinary journey, and I genuinely hope you’re feeling as inspired as I am about this incredible recipe. If there’s one thing I want you to take away from our time together, it’s that creating these homemade treats is not just about following steps; it’s about infusing love and joy into every single crumb. I truly believe that once you experience the sheer delight of these bars, you’ll understand exactly why they’re destined to become a staple in your baking repertoire. They capture that quintessential cozy comfort we all crave, especially when made right in our own kitchens.

What makes these Brown Sugar Cinnamon Pop Tart Bars an absolute must-try? It’s the harmonious blend of textures and flavors that truly sets them apart. Imagine biting into a perfectly golden, flaky crust that yields to a warm, gooey, brown sugar and cinnamon filling – a filling that’s rich, aromatic, and just sweet enough to satisfy your deepest cravings without being cloying. Then, that delicate vanilla glaze on top? It’s the crowning glory, adding another layer of sweetness and a hint of creamy vanilla that ties everything together into one magnificent, utterly irresistible package. They strike that perfect balance between nostalgic childhood delight and sophisticated homemade elegance, making them suitable for any occasion.

But the magic doesn’t end with just the baking! Oh no, the versatility of these bars is truly something to celebrate. While they are undeniably divine straight from the cooling rack, there are so many wonderful ways to enjoy them. For a truly decadent dessert experience, I highly recommend serving a warm slice alongside a generous scoop of good quality vanilla bean ice cream. The contrast between the warm, spiced pastry and the cool, creamy ice cream is simply heavenly – a symphony of textures and temperatures that will dance on your palate. Or, for an extra touch of indulgence, a drizzle of warm caramel sauce or a sprinkle of toasted pecans could elevate them to new heights. Imagine them as the star of your next brunch spread, paired perfectly with a hot cup of coffee or a fragrant tea. They also make an excellent grab-and-go breakfast on a busy morning, providing that delightful sweetness to start your day, or a comforting afternoon snack to beat the slump. Honestly, they’re fantastic at any time of day!

Feeling a little adventurous and want to put your own spin on them? That’s fantastic! These bars are wonderfully adaptable. Consider swapping out a portion of the brown sugar in the filling for a touch of maple syrup for a slightly different kind of warmth. You could also experiment with adding a tiny pinch of nutmeg or allspice to the cinnamon filling for an even more complex spice profile. For those who love a bit of texture, a sprinkle of finely chopped walnuts or pecans folded into the filling would be a delightful addition. And while the vanilla glaze is perfect as is, a lemon zest glaze could offer a bright, tangy contrast that some might adore, or even a cream cheese frosting for an extra layer of richness. Don’t be afraid to make them your own; that’s the beauty of homemade baking!

So, my friends, don’t just read about these incredible creations; make them! I promise you, the aroma filling your kitchen alone will be worth the effort. The joy of seeing these golden beauties emerge from your oven, knowing you’ve crafted something so delicious with your own hands, is an incredibly rewarding experience. When you do bake these up, please don’t keep the deliciousness to yourself! I absolutely love hearing from you and seeing your culinary triumphs. Take a photo, share your experience, tell me what you loved most, or what clever variations you tried. Your feedback and creativity truly inspire me, and I’m always so thrilled to be a small part of your baking adventures. Happy baking, and get ready to fall in love with your very own batch of these irresistible bars!