Name: Brown Sugar Cinnamon Pop-Tart Bars
Prep time: 20 min
Cook time: 40 min
Total time: 75 min
Ingredients: 2 1/2 cups All-purpose flour; 1 tsp Ground cinnamon; 1 cup Unsalted butter (softened); 1/2 cup Light brown sugar (packed); 1/4 cup Powdered sugar; 1 Large egg; 2 tsp Vanilla extract; 1/2 cup Light brown sugar (packed); 2 tbsp Unsalted butter (melted); 2 tbsp All-purpose flour; 1 tbsp Ground cinnamon; 1 cup Powdered sugar; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 2 tbsp Milk (adjust for consistency)

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There is a specific kind of magic found in the silver foil of a classic toaster pastry. For many of us, the brown sugar cinnamon version was the undisputed champion of the breakfast table—a warm, spiced interior wrapped in a shortbread-like crust. These Brown Sugar Cinnamon Pop-Tart Bars take that core memory and elevate it into a sophisticated, buttery, and incredibly soft dessert bar.

While the original store-bought version is known for its thin, crisp exterior, these homemade bars focus on a “short” dough texture. This means the crust is rich, tender, and melts in your mouth, providing a much more indulgent experience. By utilizing a “sandwich” method—layering dough, filling, and more dough—you create a consistent distribution of cinnamon sugar in every single bite. Whether you are serving these for a nostalgic brunch or a cozy midnight snack, they are guaranteed to disappear faster than you can say “toaster pastry.”

The Science of the “Short” Dough

In the world of baking, “short” refers to a dough with a high ratio of fat to flour. This high fat content (in this case, 1 cup of soft butter) coats the flour molecules, preventing long strands of gluten from forming. The result isn’t a stretchy bread, but a crumbly, tender pastry that shatters perfectly when bitten.

In this recipe, we use a unique blend of brown sugar and powdered sugar in the dough itself. While granulated sugar adds a gritty crunch, powdered sugar contains a small amount of cornstarch. This addition contributes to a “meltaway” texture that makes the crust feel far more luxurious than a standard pie crust. When paired with 2 1/2 cups of all-purpose flour, the dough becomes sturdy enough to hold the filling but soft enough to remain a “bar” rather than a hard cookie.

Detailed Ingredient Breakdown

To recreate that iconic flavor profile with professional quality, each ingredient must be selected and prepared with care.

The Buttery Dough

2 1/2 Cups All-Purpose Flour: This provides the structural skeleton. We use all-purpose rather than cake flour to ensure the bars can be sliced cleanly without falling into a pile of crumbs.
1 Cup Softened Butter: This is the heart of the recipe. Ensure your butter is truly room temperature (pliable but not greasy) so it creams properly with the sugars.
1/2 Cup Brown Sugar & 1/4 Cup Powdered Sugar: The brown sugar adds a deep molasses note that mirrors the filling, while the powdered sugar ensures a fine, delicate crumb.
1 Egg & 2 tsp Vanilla Extract: These act as the binders. The egg provides the protein necessary to hold the “sandwich” together, while the vanilla acts as a flavor enhancer for the cinnamon.

The Spiced Filling

1/2 Cup Brown Sugar: The primary sweetener. As it bakes, it melts into the butter to create a caramel-like interior.
1 Tablespoon Cinnamon: Don’t be shy here. This is the star of the show, providing the warmth and woodsy spice that defines the pop-tart experience.
2 Tablespoons Flour: This is a crucial “secret” ingredient. It thickens the sugar and butter as they melt, preventing the filling from leaking out the sides or soaking entirely into the bottom crust.

The Creamy Cinnamon Icing

1 Cup Powdered Sugar: The base of our sweet glaze.
Milk & Vanilla: These control the consistency. We want a glaze that is thick enough to sit on top of the bar rather than running straight off.
Cinnamon: Adding spice to the icing ensures that the aromatic scent of cinnamon hits your palate the moment you take a bite.

Step-by-Step: Perfecting the Layered Bar

1. Preparation and Creaming

Preheat your oven to 350°F (175°C). Lining your 8×8-inch baking dish with parchment paper is non-negotiable here. Because the filling contains melted sugar, it can become quite sticky. Leaving a “parchment sling” (overhang on the sides) allows you to lift the entire block of bars out of the pan for perfect slicing.

In your mixer, cream the butter and both sugars until the mixture is pale and fluffy. This should take about 2–3 minutes. Add the egg and vanilla, ensuring they are fully incorporated before moving to the dry ingredients.

2. The Dough Transition

Slowly mix in the flour and cinnamon. The dough will transition from a wet batter to a thick, slightly dry-looking dough. Do not be alarmed if it looks a bit crumbly; as long as it holds together when you squeeze a handful in your palm, it is perfect. Split the dough into two equal halves.

3. Creating the Sandwich

Press the first half of the dough into the bottom of your pan. Use the bottom of a flat measuring cup to press it into a perfectly even, flat layer.

Mix your filling ingredients (sugar, butter, flour, cinnamon) until they form a sandy paste. Spread this over the base. Pro Tip: Leave a tiny 1/4-inch border around the edges of the filling. This allows the top and bottom dough layers to “pinch” together during baking, sealing the filling inside.

4. The Top Layer Hack

Applying the top layer of dough can be tricky if you try to press it directly onto the sticky filling. Instead, take the remaining dough and press it into a square on a separate piece of parchment paper. Flip it over onto the filling, peel back the paper, and gently press the edges to seal.

5. Baking and Glazing

Bake for 40 minutes. You are looking for a light golden-brown color on the edges. Let the bars cool for at least 15 minutes. If you ice them while they are piping hot, the glaze will melt and become transparent. We want a beautiful, opaque white-and-cinnamon finish.

Frequently Asked Questions (Q&A)

Can I make these in a 9×13 pan? Yes, but you will need to double the recipe. If you don’t double it, the layers will be too thin and the bars will likely burn or become too crunchy.

Why is my icing too runny? This usually happens if the milk is added too quickly. Always start with one tablespoon of milk and whisk thoroughly before adding the second. You want a consistency similar to heavy glue.

Do I need to refrigerate these? No, these are perfectly fine at room temperature in an airtight container for up to 5 days. In fact, they often taste better on day two once the cinnamon flavor has had time to “mature” into the crust.

Can I use a different filling? While brown sugar cinnamon is the classic, you can easily use this dough base with a thick fruit jam (like strawberry or raspberry) to create a fruit-flavored pop-tart bar. Just ensure the jam is thick so it doesn’t make the dough soggy.

Tips for the Perfect Presentation

Clean Slices: For the cleanest squares, let the bars cool completely, then refrigerate them for 30 minutes before cutting. Use a large, sharp knife and wipe it clean between every cut.
The “Toaster” Look: To mimic the look of a real pop-tart, you can use a fork to crimp the edges of the dough before baking.
Texture Contrast: Sprinkle a little coarse “sparkling sugar” or a tiny bit of sea salt over the wet icing for a professional, bakery-style finish.