Cinnamon Roll Pop Tarts have a flaky pie crust filled with a cream cheese, brown sugar, and cinnamon mixture and topped with sweet glaze. They make the most delicious breakfast, brunch or dessert!
I've always been a fan of Kellogg's Pop Tarts, but I don't love all of ingredients, the lack of nutrition, or how processed they are. These Cinnamon Roll Pop Tarts are easy to make, made with simple ingredients, and so delicious you will forget about every single box of pop tarts on the grocery store shelves! If you're a pop tart lover like me you'll also love these Blueberry Pop Tarts.
If you're looking for more breakfast or brunch recipes check out my Chocolate Chip Banana Bread, Sweet Potato Breakfast Hash, or Churro Donuts.
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Why You'll Love This Recipe
- The frosted pop tarts are so delicious and beautiful.
- You can taste the freshness of these homemade Cinnamon Roll Pop Tarts in every bite. Don't forget to give these homemade Cinnamon Rolls a try!
- They can easily be customized to suit your taste and create new pop tart flavors.
- These brown sugar cinnamon pop tarts are a fun departure from your usual breakfast or brunch food. These S'more Donuts are another fun departure!
Ingredients
Ingredient Notes
- The butter needs to stay as cold as possible to create a super flaky pie dough.
- The cream cheese needs to be at room temperature for it to fully combine with the other ingredients. I also use cream cheese in my Chocolate Chip Cream Cheese Scones.
- Ground Cinnamon flavors the filling and I sprinkled it on top for extra flavor. Get more of that tasty cinnamon flavor in my Cinnamon Roll Pancakes.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can leave the icing off completely for an unfrosted pop tart.
- The pastry base can be changed to use puff pastry, whole grain pastry, or gluten free pastry.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour and salt.
STEP 2: Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
STEP 3: Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
STEP 4: Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
STEP 5: Form the dough into a disc shape and cover. Chill for at least 2 hours.
STEP 6: Preheat the oven to 375 degrees (F). Flour a clean surface to roll your dough out on.
STEP 7: Roll the dough out to about ⅛ of an inch thick. Cut the dough into rectangles about 3 inches wide and 4 inches long. You should be able to cut at least 10 squares out of the dough, this includes rerolling the scraps. You can cut them smaller if you would like to get more pop-tarts out of this recipe. You can use any extra pie crust to make these Pie Crust Cookies!
STEP 8: You want the dough to stay cold, so place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge for 10-15 minutes before adding the filling.
STEP 9: In a small bowl combine the softened cream cheese, brown sugar, and cinnamon. You want the mixture to be as smooth as possible, but it's okay if there are some lumps of cream cheese.
STEP 10: Spoon about 1 tablespoon of cream cheese into the center of one of the pieces of dough. Spread it out, leaving the edges of the rectangle empty. Using your finger brush a small amount of water around the edges of the rectangle, this will help the other piece of dough seal together.
STEP 11: Using a clean fork dipped in flour, press the edges of the dough together. Be sure they are actually sealed together or the filling will leak out. Poke three holes in the center of the dough. This allows steam a way out without breaking the seal you just created. Bake the pop-tarts for 20-25 minutes or until golden brown. Remove from oven and allow to cool while you prepare the vanilla glaze for the pop-tarts.
STEP 12: Combine all of the ingredients in a small bowl and whisk until smooth. Spread or pipe the glaze over the top of the cooled Cinnamon Roll Pop-Tarts. Sprinkle with cinnamon if desired.
Expert Tips
- Work the dough as little as possible. Don’t knead the dough, just work it gently so that it comes together.
- Keep the dough cold. The butter in the dough needs to stay cold in order for the pie crust to be flaky. So rest the dough in the fridge as often as possible.
- Don’t add too much water. Adding too much water to your dough will create a sticky and tough dough instead of a flaky one. Stop adding water as soon as the dough starts clumping up. Then add small amounts as necessary.
Recipe FAQs
They can! You can put them together and hold then in the fridge or freezer before baking. I would wait to make the glaze until you are ready to serve.
Room Temperature: The pop tarts can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Cinnamon Roll Pop Tarts will last up to 1 week in the fridge. The texture of the pie crust will be a bit different after being in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer. The texture of the pie crust will be a bit different after being in the freezer.
More Recipes You'll Love
If you tried these Cinnamon Roll Pop Tarts or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Cinnamon Roll Pop-Tarts
Ingredients
For Pie Dough:
- 1 ¼ cup (158 grams) all-purpose flour
- ½ teaspoon salt
- 9 tablespoons (127 grams) unsalted butter cold and cubed
- ¼ cup ice water
For Cinnamon Roll Filling:
- 4 ounces cream cheese softened
- ⅓ cup (71 grams) light brown sugar
- 1 ½ teaspoons ground cinnamon
For Vanilla Glaze:
- ½ cup (106 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
For Pie Dough:
- In a medium bowl combine the flour and salt.
- Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
- Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
- Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
- Form the dough into a disc shape and cover. Chill for at least 2 hours.
- Preheat the oven to 375 degrees (F). Flour a clean surface to roll your dough out on.
- Roll the dough out to about ⅛ of an inch thick. Cut the dough into rectangles about 3 inches wide and 4 inches long. You should be able to cut at least 10 squares out of the dough.
- You want the dough to stay cold, so place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge while you prepare the filling.
For Cinnamon Roll Filling:
- In a small bowl combine the softened cream cheese, brown sugar, and cinnamon. You want the mixture to be as smooth as possible, but it's okay if there are some lumps of cream cheese.
Assemble Cinnamon Roll Pop-Tarts:
- Spoon about 1 tablespoon of cream cheese into the center of one of the pieces of dough and spread it out, leaving the edges of the rectangle empty.
- Using your finger brush a small amount of water around the edges of the rectangle, this will help the other piece of dough seal together.
- Using a clean fork dipped in flour, press the edges of the dough together. Be sure they are actually sealed together or the filling will leak out. Poke three holes in the center of the dough.
- Place the pop-tarts back in the fridge for ten minutes before baking.
- In a small bowl beat one egg to create an egg wash. Brush the egg wash over each pop-tart. This will ensure browning.
- Bake the pop-tarts for 20-25 minutes or until golden brown.
- Remove from oven and allow to cool while you prepare the vanilla glaze for the pop-tarts.
For Vanilla Glaze:
- Combine all of the ingredients in a small bowl and whisk until smooth.
- Spread or pipe the glaze over the top of the cooled Cinnamon Roll Pop-Tarts. Sprinkle with cinnamon if desired.
Notes
- Work the dough as little as possible. Don’t knead the dough, just work it gently so that it comes together.
- Keep the dough cold. The butter in the dough needs to stay cold in order for the pie crust to be flaky. So rest the dough in the fridge as often as possible.
- Don’t add too much water.Adding too much water to your dough will create a sticky and tough dough instead of a flaky one. Stop adding water as soon as the dough starts clumping up. Then add small amounts as necessary.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Alanna says
Oh my goodness these are heavenly! We devoured them super fast!
Had my eyes on this recipe for awhile and finally decided to make them as a Birthday treat for my sister. And boy oh boy did they not disappoint! Especially that filling. Amazing!
I wasn’t sure about the glaze at first. Tasted strong on its own but once it was on the pastry it all came together perfectly.
These will be my new go to toaster pastry recipe. Try it, you won’t be disappointed