Triple Cinnamon Homemade Pop Tarts

I grew up with pop tarts from the store. Nothing beats the ones you bake at home.

When you make them yourself, you pick the flavors and the texture. You control what goes in—no weird extras.

Triple Cinnamon Homemade Pop Tarts have cinnamon in the dough, filling, and icing. Every bite is warm, sweet, and full of spice.

You don’t need fancy skills to make these. Just set aside a little time and love for baking.

The crust turns out flaky and buttery. The cinnamon sugar filling melts inside, and the glaze brings it all together.

These pop tarts work for breakfast, a snack, or dessert. They look simple on the table but taste like you put in real care.

You get that comfort of a childhood favorite but with a homemade upgrade. It’s nostalgic but feels new.

Why You Will Love Triple Cinnamon Homemade Pop Tarts

You get the comfort of a classic toaster pastry. The cinnamon flavor is richer, and the crust is extra flaky.

The triple layer—dough, filling, and glaze—makes every bite warm and balanced. It’s not too sweet, just right.

You pick the ingredients. No preservatives or weird stuff, just fresh pastry.

The texture and flavor stand out right away. Boxed pop tarts never had enough filling for me.

Now, you can add a big spoonful of cinnamon-sugar. Every bite has the flavor you want.

Here’s why these pop tarts are special:

• Flaky crust with real butter for better texture
• Cinnamon-sugar filling that stays soft after baking
• Light glaze with a hint of spice
• Make-ahead friendly—chill or freeze for later
• Versatile treat—snack, dessert, or breakfast

You can customize them easily. Add more cinnamon to the glaze if you want.

Warm them in the oven if you like a softer pastry. With some patience, you’ll have pastries that look simple but taste like something special.

How To Make Triple Cinnamon Homemade Pop Tarts

When you make these, focus on a buttery, flaky pastry. The cinnamon filling is rich, and the glaze ties it all together.

You need a few tools and patience with the dough. It’s worth it.

Ingredients

For the pastry, get all-purpose flour, unsalted butter, sugar, salt, and ice water. This gives you a sturdy, flaky crust.

Cold butter keeps the layers crisp. The filling needs brown sugar, ground cinnamon, and a bit of flour.

The flour keeps the filling thick. Add extra cinnamon if you want a stronger flavor.

You’ll need an egg wash—one egg and a splash of milk. This seals the edges and gives a golden crust.

For the glaze, mix powdered sugar, cinnamon, milk, and vanilla extract. Whisk until smooth.

Instruments

No fancy equipment needed. A rolling pin helps roll the dough.

A pizza cutter or sharp knife makes neat rectangles. Use a baking sheet lined with parchment paper to prevent sticking.

A fork crimps the edges and seals the filling. For mixing, grab a large bowl and whisk.

A pastry brush helps with the egg wash. If you have a cooling rack, use it for the pastries before glazing.

Step-By-Step Instruction

Start with the pastry dough. Mix the dry stuff, cut in the butter, then add ice water until it comes together.

Divide into two discs, wrap, and chill for at least 2 hours. Roll out one disc to about 1/8-inch thick.

Cut into rectangles, about 3×4 inches. Place half on a baking sheet for the bottoms.

Brush with egg wash. Spoon a tablespoon of cinnamon filling in the center.

Top with the rest of the rectangles, egg wash-side down. Press edges, then crimp with a fork.

Poke small holes on top with a toothpick. Chill the filled pastries for 20 minutes while the oven preheats to 350°F.

Brush tops with egg wash. Bake 25–30 minutes until golden.

Let cool before glazing. When the icing sets, you get crisp, flaky pastries with triple cinnamon flavor.

Tips & Tricks

Cold dough makes all the difference. When the butter and pastry stay cold, the crust gets flaky.

If the dough feels soft, let it rest in the fridge before rolling again. Don’t overfill the pop tarts.

A spoonful of filling is enough. Too much leaks and burns.

Seal the edges well. Use a fork to press all sides.

Here are a few reminders:

• Use parchment paper for easy cleanup
• Brush with egg wash for a shiny crust
• Cool before icing or the glaze melts off

If you want stronger cinnamon, sprinkle extra on the glaze. It makes the spice pop.

Bake a test tart first. It helps you check bake time and avoid underbaked or burnt pastries.

Ingredient Substitute

Sometimes you’re missing ingredients, but you can still make these. I’ve swapped things out and they still taste great.

For the pastry base, try:

• Store-bought pie crust if you’re short on time
• Puff pastry for a lighter bite
• Whole wheat flour crust for a heartier texture

For the filling, you can:

• Use coconut sugar or maple sugar instead of brown sugar
• Try pumpkin pie spice for a warmer flavor
• Add applesauce to the sugar mix for a fruitier filling

For the glaze:

• Mix powdered sugar with milk if you’re out of cream
• Use maple extract instead of vanilla for a fall flavor
• Drizzle honey for a less sweet finish

These swaps let you use what you have. You can experiment with flavors and keep the cinnamon at the center.

What To Serve With Triple Cinnamon Homemade Pop Tarts

These pop tarts lean sweet and buttery. Pair them with something light to balance it out.

I like them as a breakfast treat with simple sides. Keep it classic with a warm drink.

A cup of black coffee, chai tea, or cold milk works well. Hot chocolate is nice if you want cozy.

Fresh fruit is great too. Berries or sliced apples cut through the sugary glaze.

A small fruit salad keeps things light. If you want a more filling breakfast, add something savory.

Scrambled eggs, a slice of cheese, or plain yogurt bring balance. They don’t overpower the cinnamon.

Here are some pairings you might try:

• Coffee, tea, or milk for a quick match
• Fresh fruit like berries, apples, or pears
• Yogurt or cottage cheese for protein
• Eggs or cheese for a heartier plate

These simple sides make your pop tarts feel like a full meal. The cinnamon still shines through.

How To Store Triple Cinnamon Homemade Pop Tarts

When I first made these, I thought they’d disappear fast. But if you bake a big batch, you’ll want to keep them fresh.

You can store them at room temperature if you’ll eat them in a few days. Place cooled pop tarts in an airtight container on the counter for up to 3 days.

For longer storage, use the fridge. Sealed in a container, they last about a week.

Cool them first so moisture doesn’t soften the crust. For even longer, freezing works best.

Wrap each pop tart in plastic wrap, then put in a freezer bag. They’ll keep for about 2 months.

When you’re ready to reheat, you have choices:

• Microwave: 10–15 seconds to warm up
• Toaster oven: 2–3 minutes for crisp edges
• Oven: 5–7 minutes at 350°F for several at once

If you freeze them, glaze after reheating for the best texture. The icing stays smooth and doesn’t get sticky.

Nutritional Value

When you bake these triple cinnamon homemade pop tarts, you’ll probably want to know what’s in each serving. I try to keep track so I can enjoy them without any surprises.

One serving means one pastry, not the whole tray. Here’s a simple breakdown for a single pastry:

• Calories: about 600–630
• Carbohydrates: around 80–85g
• Fat: about 30–32g
• Protein: about 5g
• Sugar: close to 30g
• Sodium: about 300–350mg

These numbers can shift if you tweak the filling or glaze. Add extra icing or more cinnamon sugar, and the sugar and calories go up.

Most of the calories come from carbs and fat. Protein stays low since there’s not much dairy or extra flour.

If you want to lighten them up, try swapping some flour for whole wheat. Maybe use less glaze or cut down on butter in the filling. Small changes can make a big difference, and you’ll still get plenty of cinnamon flavor.