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Cinnamon Brown Sugar Sheet Pan Pop Tart Recipe

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This Cinnamon Brown Sugar Sheet Pan Pop Tart is a delightful homemade treat perfect for breakfast or a slumber party. It features a generous filling of warm cinnamon brown sugar encased in a flaky pie crust, topped with a smooth cinnamon sugar icing and a sprinkle of cinnamon sugar for extra flavor and crunch. Easy to prepare and baked in one sheet pan, it’s a crowd-pleaser that combines sugar and spice in every bite.

Ingredients

Crust

  • 4 ready-to-bake pie crusts
  • 3 tablespoons softened butter, for brushing

Filling

  • 1/2 cup butter
  • 2 cups brown sugar
  • 2 tablespoons ground cinnamon

Icing

  • 2 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons milk

Garnish

  • Cinnamon sugar, for garnishing

Instructions

  1. Preheat oven: Preheat your oven to 375°F to prepare for baking the pop tart.
  2. Make filling: In a small microwave-safe bowl, melt 1/2 cup butter until just melted. Stir in 2 cups brown sugar and 2 tablespoons ground cinnamon with a fork until you have a thick, spreadable mixture. Set this aside.
  3. Prepare bottom crust: On a large cutting board, roll together two ready-to-bake pie crusts. Trim the combined dough to a 12×16-inch rectangle or the size that fits your sheet pan best. Gently roll it up and transfer it to a large sheet pan coated with non-stick spray.
  4. Spread filling: Spread the cinnamon brown sugar mixture evenly over the center of the pie crust, leaving a 1-inch border around the edges free of filling.
  5. Prepare top crust: Roll together the remaining two pie crusts on the cutting board, trimming to the same size rectangle as the bottom crust. Carefully roll it up and lay it evenly over the cinnamon sugar filling on the sheet pan.
  6. Seal edges: Pinch the edges of the two crust layers together all around the pop tart. Then press the edges down gently with a fork to seal in the filling.
  7. Vent the top crust: Use a toothpick to poke holes all over the center of the top crust to allow steam to escape during baking.
  8. Brush with butter: Brush the entire top surface and edges of the pop tart with the softened butter for a golden finish.
  9. Bake: Bake for about 25 minutes until the crust is golden brown. Rotate the sheet pan halfway through baking for even color.
  10. Cool: Remove from oven and allow the pop tart to cool while you prepare the icing.
  11. Make icing: In a medium bowl, whisk together powdered sugar, cinnamon, and milk until the mixture is smooth and spreadable.
  12. Ice and garnish: Spread the cinnamon sugar icing over the center of the pop tart, leaving the crimped edges visible. Sprinkle cinnamon sugar over the top for garnish.
  13. Serve: Slice the pop tart into desired portions and serve warm or at room temperature.

Notes

  • Ensure the crust edges are sealed well to prevent filling leakage during baking.
  • You can substitute the ready-to-bake pie crust with homemade pie dough for a fresher taste.
  • Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat slices gently in a toaster oven or microwave before serving for a warm treat.
  • For a dairy-free version, use dairy-free butter and milk alternatives in filling and icing.

Find it online: https://flavorspath.com/cinnamon-brown-sugar-sheet-pan-pop-tart-recipe/