Brown Sugar Cinnamon Pop‑Tart Bars

I love these Brown Sugar Cinnamon Pop‑Tart Bars—they’re flaky, buttery pastry filled with sweet cinnamon-rich brown sugar, like a homemade version of a flaky pop‑tart, perfect for breakfast or a nostalgic snack.

Why I’ll Love This Recipe

I’ll love this recipe because it merges the crispy, lightly sweet pastry with melty cinnamon sugar filling. They come together with simple pantry ingredients and feel both fun and comforting. Baking them myself means I can customize the sweetness and skip artificial ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cold unsalted butter, cubed

• A pinch of salt

• Cold water (ice water)

• Brown sugar

• Ground cinnamon

• Vanilla extract (optional)

• Powdered sugar (for glaze)

• Milk or cream (for glaze)

• Optional pinch of nutmeg

directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I make a simple pastry by cutting cold butter into flour and salt until the mixture resembles coarse crumbs. Then I add just enough cold water to bring the dough together.

3. I divide the dough, roll out half on a lightly floured surface, and transfer it to the lined baking sheet.

4. I stir brown sugar, cinnamon, vanilla (and nutmeg if using) in a bowl until fragrant and mixable.

5. I sprinkle the brown sugar‑cinnamon filling evenly over the bottom crust.

6. I roll out the remaining dough and lay it gently over the filling layer, sealing edges and trimming any overhang.

7. I dock the top with fork tines and brush with a little milk to help it brown.

8. I bake for 20–25 minutes until the pastry is golden and crisp.

9. After cooling slightly, I whisk powdered sugar with milk or cream to a pourable consistency and drizzle the glaze across the warm bars.

10. I let the glaze set before slicing into rectangles or squares.

Servings and timing

• Servings: Makes about 12 bars

• Prep Time: 15 minutes

• Bake Time: 20–25 minutes

• Total Time: Around 40 minutes including cooling

Variations

• I add a sprinkle of chopped nuts like pecans for crunch.

• I incorporate raisins into the filling for a fruity touch.

• I top with a maple glaze instead of plain sugar for added warmth.

• I flavor the dough with vanilla or almond extract.

• I cut mini versions for brunch bite-sized treats.

storage/reheating

I store these bars in an airtight container at room temperature for up to 3 days. If I want them warm and flaky again, I reheat briefly in a toaster oven or warm oven at 350°F (175°C) for a few minutes. I don’t freeze well because the pastry can lose crispness.

FAQs

What texture should I expect?

The bars have a crisp, flaky crust with a moist and cinnamon-sweet interior, topped with a sweet glaze that softens slightly around the edges.

Can I make dough ahead of time?

Yes, I can make and chill the pastry dough up to one day ahead. I wrap it tightly and bring it out when ready to roll and bake.

Can I reduce the sweetness?

Yes, I can cut back the sugar in the filling by about a quarter without impacting texture—still flavorful and balanced.

Is this pastry vegetarian?

Yes—these bars contain no animal-derived ingredients other than dairy and butter (or plant-based butter for a vegan option).

Can I freeze the baked bars?

I don’t recommend freezing after baking since the pastry can become soggy or lose its flakiness. It’s best to enjoy them fresh or store at room temperature.

Conclusion

These Brown Sugar Cinnamon Pop‑Tart Bars are nostalgic and satisfying—homemade pastry filled with sweet cinnamon brown sugar and finished with drizzle. They bring childhood breakfast vibes to my countertop and taste even better when made fresh and shared.