Did you grow up eating Brown Sugar Cinnamon Pop Tarts? This version made with fresh milled flour will take you back!
These Pop Tarts use my favorite Pie Crust recipe and are so quick and easy. Using very few ingredients and a simple process, you will not hesitate to add this to your weekly rotation.
If you’re new to fresh milled flour, HERE is a post to you have to read!
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Table of Contents
Tips and tricks to pie crust made with fresh milled flour.
Some of the keys to a good pie crust is making sure your butter is COLD, grated fine and not over-working your dough. Small flecks of butter in your dough will make it flaky and delicious. The more you mix the dough, the more likely it will be crunchy and hard. If you have a food processor, I highly recommend using it for this recipe. You can always use a bowl and pastry cutter if you do not.
Ingredients you will need to make Brown Sugar Cinnamon Pop Tarts…
- Fresh milled flour-I use soft white wheat or spelt for my crust recipes
- Butter-unsalted, grated and then put in the freezer
- Ice cold water
- Eggs
- Salt
- Brown Sugar
- Cinnamon
- Butter
- Powdered Sugar
- Maple Syrup
- Water
Equipment needed
- Rolling pin
- Parchment or waxed paper
- Food Processor
- Sheet Pans
- Chef’s Knife
- Wood Spoon or Rubber Spatula
- Medium Mixing Bowls
- Measuring Cups
- Liquid Measuring Cups
- Measuring Spoons
- Pastry Brush
- Fork
Time to make your pie crust with fresh milled flour
First, I mill my wheat berries on the finest setting. I do let this cool off slightly before adding to the recipe, just while I am gathering the other ingredients. When I am in a hurry, I will pop the bowl of flour in the freezer for just a bit to cool it off. As long as your butter and water is cold, I have found this recipe to work just fine with the flour not being completely cooled.
Next, I grate my butter with a cheese grater. If you have the grater attachment for your food processor, I like to use it since I am going to add everything to it anyways. Dump the butter into another bowl and set in freezer for 10-15 minutes.
In the food processor fitted with the chopper blade now, add your flour and salt, mix to combined.
Add your chilled butter back to the processor and process for 10 seconds. This should look like breadcrumbs at this point.
Crack eggs into mixture and pulse 5 seconds
Add ice water and process for 20-30 seconds or until the mixture begins to ball up.
Pour your dough out onto a sheet of plastic wrap. Split in half and wrap each half. Place in the refrigerator for at least 20 minutes.
Now it is time to make your Brown Sugar Cinnamon Pop Tart filling
While your dough is chilling, let’s make the filling.
Add brown sugar, flour, cinnamon and melted butter to a small mixing bowl.
Stir until incorporated and resembles wet sand.
Rolling out the dough…
Remove both of the wrapped dough balls from the refrigerator.
The trick to rolling out dough and being able to transfer, is parchment or waxed paper (or even plastic wrap if you’re desperate). Place a piece of parchment on the counter, place your dough ball on top and then top with another piece of parchment. Roll out to 1/4″ thick between the two sheets.
After you get one rolled out, I pop it in the freezer while I work on the other.
Once the second pie crust is rolled out, pour your brown sugar filling in the center. With a wooden spoon or rubber spatula, spread the mixture evenly, leaving 1″ around the perimeter.
Take your extra tablespoon of melted butter and using a pastry brush, brush around the edges.
Remove your first crust from the freezer and flip over on top of the bottom crust. Slowly pull back the parchment the crust was rolled out on.
Gently press the two crusts together with your finger, working around the whole perimeter.
Using a fork dipped in flour, press the crust together around the edges.
Place the Brown Sugar Cinnamon Pop Tarts in a preheated 350 degree oven for 25 minutes, rotating halfway through baking.
While this bakes, make your icing.
Combine powdered sugar, cinnamon, water and maple syrup, whisking until smooth.
Once the Pop Tart is out of the oven, allow to cool at least 1 hour before frosting and cutting.
Using a chef’s knife, cut your Brown Sugar Cinnamon Pop Tart into 8 large triangles.
Store at room temperature in an airtight container for up to 3 days.
Freeze: Place cooled Pop Tarts in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then heat to serve.
Frequently asked questions: Brown Sugar Cinnamon Pop Tarts
Can I use store bought flour with this recipe?
Of course, I would encourage you to read a little more about fresh milled if you have the time!
Can I freeze Pop Tarts?
Absolutely! These freeze well. Pull and thaw in the fridge overnight and then heat to serve.
Can I fill my Pop Tarts with other fillings?
This recipe is a perfect starting point for any variations. Strawberry, blueberry or other fruit jams can be used. Hot fudge and marshmallows, the posibities are endless!
Can I make these in a traditional Pop Tart Shape?
Of course! I found these to be a little quicker to assemble and bake. With 3 kids, I tend to gravitate toward the simple, but it doesn’t take that much longer to do individual. Roll out into a large rectangle and cut into smaller rectangles.
Brown Sugar Cinnamon Pop Tarts
Equipment
- 1 fork
- 2 Small Bowl
- 1 Whisk
Ingredients
Crust
- 350 grams soft white wheat flour
- 8 oz butter, unsalted frozen
- 2 eggs
- 1 1/2 tsp Redmonds Real Salt
- 4 Tbsp water cold
Brown Sugar Cinnamon Filling
- 1/2 cup brown sugar
- 2 Tbsp flour soft white wheat
- 2 Tbsp cinnamon
- 3 Tbsp butter, unsalted Melted, divided 2 Tbsp filling, 1 Tbsp for brushing
Brown Sugar Glaze
- 1/2 cup powdered sugar
- 1 tsp water warm
- 2 tsp maple syrup
Instructions
Crust
- First, I mill my wheat berries on the finest setting. I do let this cool off slightly before adding to the recipe, just while I am gathering the other ingredients. When I am in a hurry, I will pop the bowl of flour in the freezer for just a bit to cool it off. As long as your butter and water is cold, I have found this recipe to work just fine with the flour not being completely cooled.
- Next, I grate my butter with a cheese grater. If you have the grater attachment for your food processor, I like to use it since I am going to add everything to it anyways. Dump the butter into another bowl and set in freezer for 10-15 minutes.
- In the food processor fitted with the chopper blade now, add your flour and salt, mix to combined.
- Add your chilled butter back to the processor and process for 10 seconds. This should look like breadcrumbs at this point.
- Crack eggs into mixture and pulse 5 seconds
- Add ice water and process for 20-30 seconds or until the mixture begins to ball up.
- Pour your dough out onto a sheet of plastic wrap. Split in half and wrap each half. Place in the refrigerator for at least 20 minutes.
Brown Sugar Cinnamon Filling
- While your dough is chilling, let’s make the filling.
- Add brown sugar, flour, cinnamon and 2 Tbsp melted butter to a small mixing bowl.
- Stir until incorporated and resembles wet sand.
Rolling Out Dough
- Remove both of the wrapped dough balls from the refrigerator.
- After you get one rolled out, I pop it in the freezer while I work on the other.
- Once the second pie crust is rolled out, pour your brown sugar filling in the center. With a wooden spoon or rubber spatula, spread the mixture evenly, leaving 1″ around the perimeter.
- Take your extra tablespoon of melted butter and using a pastry brush, brush around the edges.
- Remove your first crust from the freezer and flip over on top of the bottom crust. Slowly pull back the parchment the crust was rolled out on.
- Gently press the two crusts together with your finger, working around the whole perimeter.
- Using a fork dipped in flour, press the crust together around the edges.
- Place the Brown Sugar Cinnamon Pop Tarts in a preheated 350 degree oven for 25 minutes, rotating halfway through baking.
- While this bakes, make your icing.
Glaze and finish Pop Tarts
- Combine powdered sugar, cinnamon, water and maple syrup, whisking until smooth.
- Once the Pop Tart is out of the oven, allow to cool at least 1 hour before frosting and cutting.
- Using a chef’s knife, cut your Brown Sugar Cinnamon Pop Tart into 8 large triangles.
- Store at room temperature in an airtight container for up to 3 days.Freeze: Place cooled Pop Tarts in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then heat to serve.
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love Brown Sugar Cinnamon Pop Tarts as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend