Brown Sugar Cinnamon Pop-Tart Bars (Printable)
Nostalgic brown sugar and cinnamon bars with a tender crust and sweet glaze—easy to bake and slice.
# What You'll Need:
→ Crust and Topping
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon baking powder
04 - 1 cup unsalted butter, cold and cubed
05 - 2/3 cup light brown sugar, packed
06 - 1 large egg
07 - 1 teaspoon vanilla extract
→ Brown Sugar Cinnamon Filling
08 - 3/4 cup light brown sugar, packed
09 - 1 tablespoon ground cinnamon
10 - 2 tablespoons all-purpose flour
11 - 1/4 teaspoon salt
12 - 2 tablespoons unsalted butter, melted
→ Glaze
13 - 1 cup powdered sugar
14 - 1 1/2 tablespoons milk
15 - 1/2 teaspoon vanilla extract
16 - 1/2 teaspoon ground cinnamon
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk flour, salt, and baking powder. Add cold butter and cut it in using a pastry cutter or fork until the mixture forms coarse crumbs.
03 - Add brown sugar, egg, and vanilla extract to the bowl. Mix until a soft dough is formed, being careful not to overmix.
04 - Press two-thirds of the dough evenly into the base of the prepared pan.
05 - In a separate bowl, combine brown sugar, cinnamon, flour, salt, and melted butter until a thick paste is formed. Spread this filling evenly over the pressed crust.
06 - Crumble the remaining dough evenly over the filling and gently press to adhere.
07 - Bake for 28 to 32 minutes, or until the edges are golden and the center is set. Allow the bars to cool completely in the pan.
08 - In a small bowl, whisk together powdered sugar, milk, vanilla extract, and cinnamon until smooth.
09 - Drizzle glaze over the cooled bars. Let the glaze set for 20 minutes before slicing and serving.
# Expert Suggestions:
01 -
- The gooey cinnamon center and buttery crust feel like your best-kept bakery secret.
- They’re unfussy enough for a last-minute bake sale, but indulgent enough for sharing with your favorite people.
02 -
- If you try to add the glaze before the bars are completely cool, it soaks right in and disappears—learned that the sticky way.
- Letting the bars sit for a few hours actually makes the flavors come together even more; timing is everything.
03 -
- I always weigh my flour for the dough so the texture stays perfect every time.
- Letting the glaze set truly makes the bars—don’t rush it out of impatience!