What’s better than a regular toaster tart? A Jumbo Frosted Brown Sugar Cinnamon Toaster Tart. A rich brown sugar–cinnamon filling is sandwiched between two layers of buttery, flaky pie crust, then finished with a cinnamon-spiced glaze. It’s a nostalgic treat scaled up for sharing.
This recipe is a throwback to a childhood favorite: frosted brown sugar cinnamon pop tarts. I stopped buying the store-bought version years ago because of the ingredient list, but the flavor stuck with me. That inspired me to create a homemade, oversized toaster tart using a classic all-butter pie crust and a deeply flavored filling.
My goal was to recreate the comforting brown sugar and cinnamon flavor but with better ingredients and a flaky pie crust instead of the typical pop tart dough. The result is a generous filling and a crust that’s familiar and buttery—perfect for a large tart you can slice into multiple servings.
Before we dive in, a quick note: this isn’t an exact clone of the commercial pop tart. Think of it as an inspired, homemade version—flaky pie crust, a luscious brown sugar-cinnamon filling, and a simple glaze that complements rather than overwhelms.
Choosing the Pie Crust
I used an easy all-butter pie crust for this tart. Pop tart dough is different from flaky pie crust, but I wanted to use traditional pie dough to achieve that tender, buttery texture. The recipe calls for one batch of all-butter pie crust divided in two. Roll each piece to roughly a 10×8″ rectangle so you can cut a 9×7″ piece from each.
You can prepare the dough a day ahead and keep it chilled in the refrigerator. For this tart, I chilled the rolled dough in the freezer for about 20 minutes to make cutting and handling easier.
No Muss. No Fuss. Pie Crust
To keep things simple when rolling the dough, I roll between overlapping sheets of plastic wrap so no extra flour is needed. This keeps the dough smooth and easy to transfer to the baking sheet. After rolling, wrap the dough in the plastic and chill—either a quick 20-minute freeze or longer in the fridge.
The Secret Filling Ingredient
For the filling, I avoided using flour, which can leave a raw taste when used to absorb moisture. Instead I used graham cracker crumbs, inspired by the “cracker meal” listed on some packaged pop tart ingredients. Graham crumbs add texture and complement the brown sugar and cinnamon beautifully—only about 1/4 cup is needed (roughly two graham cracker sheets).
I combine the graham crumbs with light brown sugar, cinnamon, a touch of melted butter, and a couple teaspoons of light corn syrup. The corn syrup adds a pleasant texture and helps bind the filling without making it overly sweet.
Filling Quantity and Texture
This recipe yields a generous layer of filling. If you prefer less filling, the quantities can be halved. I find a mini food processor makes quick work of turning graham crackers and the other ingredients into a smooth, spreadable mixture.
Keep the Dough Cold
When cutting the chilled dough, work with one piece at a time so the dough stays firm. If you need to patch corners, use trimmed scraps and press them into place—no one will notice. Any leftover dough can be gathered, rolled between plastic, and frozen for later use.
Filling the Tart
Place one cut rectangle on a parchment-lined sheet and spread the filling, leaving a 1/2″ border. Keep the top piece chilled until you’re ready to place it over the filling. If the top piece softens, rewrap and chill until firm again—cold dough seals and bakes up flakier.
Sealing and Baking
I didn’t use an egg wash to seal the edges. Press the edges together with a fork, crimp them with your fingers, or press with your palm for a cleaner look. After sealing, chill the assembled tart thoroughly so the butter firms up again. Before baking, prick the top crust with a toothpick to vent steam. Bake at 350°F until lightly golden, about 25–30 minutes.
Simple Cinnamon Glaze
For the topping I kept it simple: confectioners’ sugar mixed with cinnamon, vanilla, and a little milk. Whisk to the consistency you prefer—add more milk for a thinner glaze or less for a thicker icing. I recommend a moderate amount so the glaze enhances the filling without overpowering it.
Icing Thickness and Preference
If you prefer less sweetness, use a thinner, lighter glaze so the filling remains the focus. If you love more icing, double it—this tart holds up well to personal tweaks. Once the icing sets, slice into squares and serve. Leftovers keep at room temperature for up to three days if not stored airtight.
One of the perks of making a jumbo tart is more filling in each bite—less dry edge and more of the gooey center. It’s a fun, shareable take on a classic snack that brings a bit of childhood nostalgia to the table.
Make the crust, prepare the filling with graham cracker crumbs, assemble, chill, bake, and glaze. Enjoy slices warm or at room temperature—either way, you’ll get plenty of sweet, cinnamon-brown-sugar goodness.
Jumbo Frosted Brown Sugar Cinnamon Toaster Tart
For the pie crust:
- 1 recipe Easy All Butter Pie Crust (see notes)
For the brown sugar filling:
- 1/4 cup graham cracker crumbs (about 2 rectangle cracker sheets)
- 6 tablespoons light brown sugar
- 1 1/2 teaspoons cinnamon
- 1 tablespoon salted butter, melted
- 2 teaspoons light corn syrup
For the icing:
- 1 cup confectioners’ sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1–2 tablespoons milk
Make the pie crust:
- Prepare one recipe of Easy All Butter Pie Crust. Divide into two equal portions. Place overlapping plastic wrap on the counter and roll each portion between two sheets into about a 10×8″ rectangle. Wrap and chill in the freezer for 20 minutes or refrigerate longer.
Make the brown sugar filling:
- In a small food processor, pulse graham cracker pieces with brown sugar, cinnamon, melted butter, and corn syrup until combined and spreadable. Set aside.
Cut the dough and assemble the tart:
- Remove one chilled dough piece and cut a 9×7″ rectangle. Place on a parchment-lined baking sheet and spread the filling, leaving a 1/2″ border.
- Cut the second chilled dough piece to the same size and place it over the filling. Seal the edges by pressing with fingers, a fork, or crimping. Rewrap and chill the assembled tart until firm, about 30 minutes.
- Preheat oven to 350°F. Remove plastic, prick the top crust with a toothpick to vent, and bake 25–30 minutes or until lightly golden. Cool on the baking sheet.
Make the icing:
- Stir confectioners’ sugar, cinnamon, and vanilla in a bowl. Add 1 tablespoon milk and whisk, adding more milk by small amounts until you reach the desired consistency.
- Spread or drizzle the glaze over the cooled tart. Allow the icing to set, then cut into squares and serve. Store leftovers at room temperature up to 3 days (do not seal airtight).
*Link for the Easy All Butter Pie Crust is referenced in the recipe notes.
*If a corner is short when cutting, press trimmed scraps into place and recut for a clean edge. Gather remaining scraps, roll between plastic, chill, and use for a smaller tart or pastry.
*To warm a serving, reheat in a toaster oven or regular oven at 350°F for a few minutes. Avoid a traditional toaster since the filling is exposed.
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 was a hit in my kitchen. Enjoy experimenting with flavors and sizes; a jumbo tart invites sharing and nostalgia.
