For a slumber party or a special breakfast treat, this Cinnamon Brown Sugar Sheet Pan Pop Tart can’t be beat! Warm cinnamon brown sugar filling in a flaky crust topped with cinnamon sugar icing–there’s plenty sugar and spice to go around.
Huge Breakfast Fun
This giant Cinnamon Brown Sugar Sheet Pan Pop Tart brings so much fun and yum to the breakfast table! The oversized flaky crust is just brimming with warm cinnamon brown sugar filling and topped with a cinnamon sugar icing. Everyone is sure to love all that sugar and spice!
Sheet Pan 101
What is a sheet pan? A sheet pan (you’ll also hear it called a baking pan, baking sheet or sometimes a rimmed cookie sheet, which is why it can be confusing), is usually a rectangular, flat aluminum pan with a rim around it.
A full sheet pan (that’s what I use) measures about 17″x12″. They’re super versatile and no kitchen is complete without one! Note: a cookie sheet can be another pan entirely, because some, unlike a baking sheet, do not have a raised rim.
What Do I Need to Make a Cinnamon Brown Sugar Pop Tart?
- Ready-to-bake pie crusts
- Butter
- Brown sugar
- Powdered sugar
- Ground cinnamon
- Milk
- Cinnamon sugar, for garnishing
Questions About Homemade Pop Tarts
Can I use puff pastry instead of pie crust? You can, but keep in mind it would puff up and it would look and taste more like a toaster strudel than a pop tart.
Can I freeze a homemade pop tart? Absolutely. First, allow the homemade pop tart to cool completely and make sure the icing is set. Then, slice it into squares and freeze in individual freezer-safe bags or a freezer-safe container with parchment paper squares between each slice. It should keep for up to three months in the freezer.
How do I reheat a frozen sheet pan pop tart? Unseal and let set out at room temp to defrost. Then reheat each slice in the microwave for 10 seconds or in a toaster oven. Do not reheat it in a standing toaster, though, as the filling and icing will drip into the toaster.
Can I make a sheet pan pop tart the night before? Yes, you can make this sheet pan pop tart ahead of time. It keeps great for 3-4 days at room temperature. Kind of like a pie!
How to Make a Cinnamon Brown Sugar Sheet Pan Pop Tart
- Preheat oven to 375°F.
- In a small microwave-safe bowl, melt 1/4 cup butter until just melted. With a fork, stir in 1 cup brown sugar and 1 tablespoon cinnamon until a thick spreadable mixture forms. Set aside.
- On a large cutting board, roll two of the ready-to-bake pie crusts together. Use a pastry wheel or sharp knife to cut the combined crusts to measure a rectangle that is 12×16-inches or the best size that will fit your sheet pan.
- Gently roll the crust up and transfer it to a large sheet pan that has been sprayed with non-stick cooking spray.
- Spread the cinnamon brown sugar mixture on the center of the pie crust leaving a 1-inch border around the edges.
- On the same large cutting board, roll the other two ready-to-bake pie crusts together and trim so that it is the same size rectangle you have already on the sheet pan. Gently roll the top crust up and transfer it to lay evenly over the top of the cinnamon brown sugar topped crust on the sheet pan.
- Using your fingers, pinch together the two crusts all around the edges of the pop tart. Then use a fork to gently press and seal the edges together to seal the filling in.
- Use a toothpick to poke holes all over the top of the center of the pop tart.
- Brush all over the top and edges of the pop tart with the softened butter.
- Bake for about 25 minutes or until the crust is golden brown, rotating the sheet pan halfway through the baking time. Remove the pop tart from the oven and let cool while you make the icing.
- In a medium mixing bowl, whisk together the powdered sugar, cinnamon and milk until smooth and of spreading consistency.
- Spread icing on top of the center of the pop tart leaving the crimped edges showing.
- Garnish with a sprinkle of cinnamon sugar.
- Slice into 12 squares and serve.
More Sheet Pan Treats to Wow the Crowd
- Homemade Strawberry Sheet Pan Pop Tart: This party-in-a-pan is the perfect slumber party or birthday breakfast treat. What an unforgettable and fun way to start a special day!
- 6-in-1 Sheet Pan Cookie Bars: One batch of cookie dough baked into 6 different flavors, in the same sheet pan. The most delicious cookie bars that will make everyone happy!
- Chocolate Chocolate Chip Sheet Cake: For all my fellow chocolate lovers out there, this incredibly moist cake is so amazing it will knock your socks off!
- Pumpkin Sheet Cake: Pumpkin and spice and all things nice baked into a moist, delicious cake that will please a crowd.
If you make this Cinnamon Brown Sugar Sheet Pan Pop Tart, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Description
For a slumber party or a special breakfast treat, this Cinnamon Brown Sugar Sheet Pan Pop Tart can’t be beat! Warm cinnamon brown sugar filling in a flaky crust topped with cinnamon sugar icing–there’s plenty sugar and spice to go around.
Ingredients:
- 4 ready-to-bake pie crusts
- 3 tablespoon softened butter, for brushing
Filling:
- 1/4 cup butter
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
Icing:
- 2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon milk
- Cinnamon sugar, for garnishing
- Preheat oven to 375°F.
- In a small microwave-safe bowl, melt 1/4 cup butter until just melted. With a fork, stir in 1 cup brown sugar and 1 tablespoon cinnamon until a thick spreadable mixture forms. Set aside.
- On a large cutting board, roll two of the ready-to-bake pie crusts together. Use a pastry wheel or sharp knife to cut the combined crusts to measure a rectangle that is 12×16-inches or the best size that will fit your sheet pan.
- Gently roll the crust up and transfer it to a large sheet pan that has been sprayed with non-stick cooking spray.
- Spread the cinnamon brown sugar mixture on the center of the pie crust leaving a 1-inch border around the edges.
- On the same large cutting board, roll the other two ready-to-bake pie crusts together and trim so that it is the same size rectangle you have already on the sheet pan. Gently roll the top crust up and transfer it to lay evenly over the top of the cinnamon brown sugar topped crust on the sheet pan.
- Using your fingers, pinch together the two crusts all around the edges of the pop tart. Then use a fork to gently press and seal the edges together to seal the filling in.
- Use a toothpick to poke holes all over the top of the center of the pop tart.
- Brush all over the top and edges of the pop tart with the softened butter.
- Bake for about 25 minutes or until the crust is golden brown, rotating the sheet pan halfway through the baking time.
- Remove the pop tart from the oven and let cool while you make the icing.
- In a medium mixing bowl, whisk together the powdered sugar, cinnamon and milk until smooth and of spreading consistency.
- Spread icing on top of the center of the pop tart leaving the crimped edges showing.
- Garnish with a sprinkle of cinnamon sugar.
- Slice and serve.
