Go Back

Brown Sugar Cinnamon Pop-Tart Bars

A soft, buttery shortbread-style bar layered with a rich cinnamon-sugar filling and topped with a spiced vanilla glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings 16 Bars

Ingredients
  

The Dough:

  • 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

The Filling:

  • 1/2 cup Light brown sugar packed
  • 2 tbsp Unsalted butter melted
  • 2 tbsp All-purpose flour
  • 1 tbsp Ground cinnamon

The Icing:

  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • 2 tbsp Milk adjust for consistency

Instructions
 

  • Prep: Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
  • Dough Base: Cream softened butter with brown and powdered sugars until fluffy. Beat in the egg and vanilla.
  • Combine: Fold in the flour and cinnamon until a stiff dough forms.
  • Bottom Layer: Press exactly half of the dough into the bottom of the prepared pan in an even layer.
  • Filling: In a small bowl, whisk together the filling ingredients (brown sugar, melted butter, flour, cinnamon). Spread evenly over the bottom dough layer.
  • Top Layer: Press the remaining dough into a square on parchment paper, then flip it onto the filling. Press edges gently to seal.
  • Bake: Bake for 40 minutes or until golden brown.
  • Icing: Whisk icing ingredients together. Drizzle over the bars once they have cooled for at least 15 minutes.
  • Serve: Allow icing to set before slicing into squares.

Notes

  • Soft Butter: Ensure butter is not melted for the dough, or the bars will be too greasy.
  • Sealing: Leave a tiny gap between the filling and the edge of the pan to help the dough layers fuse together.
  • Storage: Store in an airtight container for up to 5 days.