What’s better than an ordinary toaster tart? A Jumbo Frosted Brown Sugar Cinnamon Toaster Tart. It sandwiches a silky brown sugar and cinnamon filling between two layers of buttery, flaky pie crust, then finishes with a cinnamon-spiced glaze. It’s big, nostalgic, and perfect for sharing.
This recipe is a grown-up take on a childhood favorite. I’ve tested and adjusted it several times and I’m sharing the current version—delicious as-is, though I may keep tweaking it.
Frosted Brown Sugar Cinnamon Pop-Tarts were one of my childhood staples. I don’t buy them anymore because of the ingredient list, but the flavor still brings back memories. This jumbo tart keeps the comfort-food taste while using real butter and cleaner ingredients.
Some childhood favorites don’t hold up—SpaghettiOs and Fruity Pebbles come to mind—but this tart is a remake that stands on its own. The goal was simple: recreate that cozy brown sugar-cinnamon flavor in a large, shareable format using a flaky pie crust.
This isn’t an exact copy of a store-bought pop tart. Instead, expect a crisp, buttery pie crust filled with a deeply flavored brown sugar and cinnamon center. That straightforward combination is exactly what makes this tart satisfying.
Choosing the Pie Crust
I used my Easy All-Butter Pie Crust for this tart. Pop tart crusts are a different thing entirely, but I wanted to use a traditional flaky crust to make a more flavorful, buttery version. The pie crust can be made the day before and stored in the refrigerator wrapped until you’re ready to use it.
One batch of the all-butter crust divided in half is enough for this jumbo tart; double the recipe if you want to make a slab instead.
No Muss, No Fuss Rolling
For easy rolling, lay overlapping sheets of plastic wrap on your counter. Place the dough ball on the wrap, cover with another sheet, and roll to about a 10×8″ rectangle—large enough to trim a 9×7″ piece. The dough should be thin, slightly thicker than 1/8″. Leave it wrapped and chill: a quick 20-minute freeze works well, or refrigerate for an hour or overnight.
The Secret Filling Ingredient
The filling contains a small secret: graham cracker crumbs. I wanted something to absorb moisture without the raw taste that flour left in earlier trials. Graham cracker crumbs add texture and a complementary flavor to the brown sugar-cinnamon mix. Two graham cracker sheets yield about 1/4 cup crumbs.
To balance texture, I added a touch of light corn syrup and a bit of melted butter—just enough to emulate the rich, spreadable filling you remember without weighing down the crust.
How Much Filling?
This recipe makes a generous layer of filling. If you prefer less, halve the filling. A small food processor makes quick work of blending the graham crumbs with brown sugar, cinnamon, butter, and corn syrup into a cohesive, spreadable filling.
Keep the Dough Cold
Work with one piece of dough at a time. Thin pieces warm quickly, so only unwrap what you need and return the rest to chill. If a corner is missing after cutting, patch it with a scrap—no one will notice. Save scraps, roll them out and freeze for another small tart.
Filling and Assembling
Place one 9×7″ rectangle on a parchment-lined sheet and spread the filling, leaving a 1/2″ border. Chill the top piece until firm, then place it over the filling and seal the edges by pressing gently with your fingers, crimping with a fork, or rolling the edge—whatever look you prefer. Return the assembled tart to the freezer or fridge to chill thoroughly before baking.
Baking
Before baking, dock the top crust with a toothpick in several places to prevent steam pockets. Bake at 350°F until lightly golden, about 25–30 minutes. Allow to cool on the baking sheet.
Simple Cinnamon Glaze
I kept the icing simple: confectioners’ sugar, cinnamon, vanilla, and a little milk to reach the desired consistency. It’s quick to make and complements the rich filling without overpowering it. If you prefer less sweetness, reduce the glaze amount or thin it so it’s slightly transparent and accents the filling rather than competing with it.
Portioning and Serving
The icing sets quickly. Cut the tart into squares once the glaze is set or while it’s still slightly wet, depending on your preference. The jumbo format gives you more of the coveted middle filling and less dry edge—more of what you love. Serve at room temperature or warm briefly in a toaster oven or conventional oven for a few minutes.
Making the tart jumbo is part nostalgia and part fun—bigger means more to share and more of that gooey middle.
Jumbo Frosted Brown Sugar Cinnamon Toaster Tart
For the pie crust:
- 1 recipe Easy All Butter Pie Crust (see recipe notes)
For the brown sugar filling:
- 1/4 cup graham cracker crumbs (about 2 sheets)
- 6 tablespoons light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon salted butter, melted
- 2 teaspoons light corn syrup
For the icing:
- 1 cup confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- 1–2 tablespoons milk
Make the pie crust:
- Prepare one recipe of Easy All-Butter Pie Crust. Divide the dough in half. Place overlapping sheets of plastic wrap on the counter to create a rolling surface.
- Shape one half into a rectangle on the plastic, cover with another sheet of plastic, and roll to roughly 10×8″ (large enough to trim a 9×7″ piece). Wrap and chill in the freezer about 20 minutes, or refrigerate longer. Repeat with the other half.
Make the brown sugar filling:
- Break graham crackers into pieces and combine with brown sugar, cinnamon, melted butter, and corn syrup in a small food processor. Pulse until evenly combined. Set aside.
Cut the dough and assemble:
- Unwrap one chilled piece and trim to a 9×7″ rectangle. Place on a parchment-lined sheet. Spread filling, leaving a 1/2″ border.
- Trim the second chilled piece to match and place it over the filling. Seal the edges by pressing with fingers or a fork. Return the assembled tart to the freezer for about 30 minutes until firm. Preheat the oven to 350°F.
- Remove plastic, dock the top crust with a toothpick so steam can escape, and bake 25–30 minutes until lightly golden. Cool on the baking sheet.
Make the icing:
- Whisk confectioners’ sugar, cinnamon, and vanilla in a small bowl. Add 1 tablespoon milk and whisk until smooth. Add additional milk a little at a time until you reach the desired consistency.
- Drizzle or spread the icing over the cooled tart. Allow to set. Cut into squares and serve. Store leftovers at room temperature for up to 3 days without sealing airtight.
*Link to Easy All-Butter Pie Crust is referenced in the recipe notes.
*If a rectangle lacks dough in a corner, patch with scraps before cutting. Scraps can be rolled out, chilled, and baked into an individual tart with jam.
*To warm a serving, heat briefly in a toaster oven or conventional oven at 350°F for a few minutes; avoid a traditional pop-up toaster.
P.S.
Use leftover dough scraps to make a small raspberry hand pie: roll the scraps into an oval, fill with jam, fold, seal, and bake. Half frosted and half plain made for a fun, contested sample—proof that this approach is versatile and delicious.
