Description
This Cinnamon Brown Sugar Sheet Pan Pop Tart recipe offers a delightful homemade treat that combines flaky pie crust with a sweet and spiced cinnamon brown sugar filling. Baked to golden perfection and topped with a smooth cinnamon glaze, this easy-to-make dessert is perfect for sharing with family and friends as a fun breakfast or indulgent snack.
Ingredients
Filling
- 1/2 cup butter (melted)
- 2 cups brown sugar
- 2 tablespoons ground cinnamon
Crust
- 4 ready-to-bake pie crusts
- 3 tablespoons softened butter, for brushing
Icing
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons milk
Garnish
- Cinnamon sugar, for sprinkling
Instructions
- Preheat oven: Preheat your oven to 375°F to prepare for baking the pop tart.
- Prepare filling: In a small microwave-safe bowl, melt 1/2 cup butter until just melted. Stir in 2 cups brown sugar and 2 tablespoons cinnamon with a fork until you get a thick, spreadable mixture. Set aside.
- Roll crust for bottom layer: On a large cutting board, roll two of the ready-to-bake pie crusts together and trim to a 12×16-inch rectangle, or an appropriate size for your sheet pan.
- Transfer bottom crust: Gently roll the crust up and place it on a large sheet pan that has been sprayed with non-stick cooking spray.
- Spread filling: Evenly spread the cinnamon brown sugar mixture onto the center of the bottom crust, leaving a 1-inch border around the edges.
- Roll crust for top layer: Roll the remaining two pie crusts together and trim to the same size as the bottom crust. Gently roll up and lay this crust evenly over the filling on the sheet pan.
- Seal edges: Pinch together the two crust layers all around the edges to seal the filling inside, then press edges firmly with a fork to ensure closure.
- Vent the pop tart: Use a toothpick to poke holes evenly over the center of the top crust to allow steam to escape during baking.
- Brush with butter: Brush the softened butter all over the top and edges of the pop tart for a golden finish.
- Bake: Bake in the preheated oven for about 25 minutes or until the crust is golden brown, rotating the sheet pan halfway through for even baking.
- Cool: Remove the pop tart from the oven and allow it to cool while you prepare the icing.
- Make icing: In a medium mixing bowl, whisk together powdered sugar, cinnamon, and milk until smooth and spreadable.
- Ice the pop tart: Spread the cinnamon icing evenly over the center of the cooled pop tart, leaving the crimped edges visible.
- Garnish: Sprinkle cinnamon sugar over the icing for an extra touch of sweetness and texture.
- Serve: Slice the pop tart into servings and enjoy.
Notes
- Ensure to leave a 1-inch border around the filling to avoid spillage while baking.
- Use a sharp knife or pastry wheel for clean and even cuts on the pie crust.
- Let the pop tart cool completely before icing to prevent the glaze from melting.
- Store leftover pop tart in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute butter with a vegan butter alternative and use plant-based milk.
