Homemade Frosted Brown Sugar Cinnamon Pop Tarts 

These Homemade Frosted Brown Sugar Cinnamon Pop Tarts are a nostalgic delight—made entirely from scratch with a buttery, flaky pie dough and filled generously with a spiced brown sugar cinnamon mixture. The sweet cinnamon glaze on top adds a perfect finishing touch. Though they require patience—especially for chilling dough—they're entirely achievable for most home bakers and yield results far better than store‑bought versions. 

Ingredients
Pastry

• 2 ½ cups (313 g) all‑purpose flour, plus more as needed (spooned & leveled)
  
  

• 2 teaspoons granulated sugar
  
  

• 1 teaspoon salt
  
  

• 1 cup (226 g) unsalted butter, chilled and cubed
  
  

• ½ cup (120 ml) ice water, plus more as needed
  
  

Filling

• ½ cup (100 g) packed dark or light brown sugar
  
  

• 2 teaspoons ground cinnamon
  
  

• 1 Tablespoon (8 g) all‑purpose flour
  
  

• Egg wash: 1 large egg mixed with 2 teaspoons milk
  
  

Glaze

• ¾ cup (90 g) powdered sugar, sifted
  
  

• 1 Tbsp (15 ml) milk, plus more as needed
  
  

• ½ teaspoon ground cinnamon
  
  

• ¼ teaspoon pure vanilla extract
  
  

Directions

1. Whisk flour, sugar, and salt. Cut in butter until coarse meal forms, adding ice water a tablespoon at a time until dough clumps. Divide into two discs, wrap, and chill 2 hours to overnight.
   
   

2. Roll one disc on floured surface into a 9×12‑inch rectangle (~⅛″ thick). Cut into nine 3×4″ rectangles. Place on lined baking sheet and refrigerate. Repeat with second disc.
   
   

3. Mix brown sugar, cinnamon, and flour. Brush the bottom pastry rectangles with egg wash. Place ~1 heaping tablespoon filling on each, leaving ¼″ border.
   
   

4. Brush the tops with egg wash and place them egg‑wash‑side‑down over the filling. Press to seal edges, poke 6–8 holes on top for steam, crimp edges with a fork. Chill 20 minutes.
   
   

5. Preheat oven to 350 °F (177 °C). Brush tops again with egg wash. Bake 25–30 minutes until golden, rotating pan halfway. Cool on rack completely before icing.
   
   

6. Whisk glaze ingredients until spreadable—add more milk if needed. Spread on cooled tarts. Icing will set in about an hour.
   
   

7. Store in airtight container at room temperature for up to 3 days or refrigerated up to 5 days. To reheat, warm in a 350 °F oven for 10 minutes (not in toaster).
   
   

Nutrients (per homemade tart, approximate)

• Calories: ~250–300 kcal
  
  

• Fat: ~12–15 g
  
  

• Carbs: ~30–35 g (with ~15–20 g sugar)
  
  

• Protein: ~3–5 g