Few things bring back childhood breakfast memories quite like tearing into a warm, gooey brown sugar Pop-Tart. But as much as I love the nostalgia, the store-bought versions aren’t exactly the most filling. These homemade Cinnamon Brown Sugar Protein Pop-Tarts keep all the cozy, buttery, cinnamon-sugar goodness — but with better-for-you ingredients and a protein boost that makes them satisfying enough for breakfast or an afternoon snack.

Think flaky pastry, a gooey cinnamon filling, and a sweet drizzle of glaze on top. They look like bakery treats, but they’re surprisingly simple once you break it down. And the best part? You can prep extras and keep them in the freezer, ready to bake whenever that craving for childhood comfort food hits.

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why you’ll love this recipe:

Flaky, buttery pastry with gooey cinnamon sugar filling — total comfort food.

Protein-packed thanks to Greek yogurt in the dough.

Freezer-friendly for meal prep mornings.

A homemade twist on a nostalgic favorite.

Fun to make with kids (let them help glaze or crimp the edges!).

Recipe Tips

Chill is key: Cold butter and chilled dough are what give you those flaky pastry layers.

Don’t overfill: Too much filling can cause leaks — stick to 1–2 tablespoons.

Seal edges well: Use a fork to crimp tightly so the filling stays inside.

Glaze while warm: For that glossy finish, drizzle glaze while the pastries are slightly warm, then let them set.

Ingredient Swaps:

No whole wheat pastry flour? ? Use all-purpose flour for the full batch; they’ll still be flaky and delicious.
No Greek yogurt? ? Try cottage cheese blended smooth, or use sour cream for richness.
Dairy-free option ? Swap butter for vegan butter and use a dairy-free yogurt.
Want less sugar? ? Use coconut sugar in the filling and reduce the glaze slightly.
Flavor twist ? Add a dash of cardamom or nutmeg to the filling for a spiced-up version.

Kid Friendly Option: Skip the glaze for little ones and spread them with nut butter or jam instead. It’s less messy, still sweet, and perfect for smaller hands.

Meal Prep Tips: Double the dough recipe, cut extra rectangles, and freeze them unbaked. When you’re ready, just bake straight from frozen (add 2–3 minutes to bake time) and glaze fresh. It’s like having homemade Pop-Tarts on standby.

Storage Tips: Store glazed Pop-Tarts at room temperature for up to 3 days, or in the fridge for up to 5. If you want to freeze, skip the glaze and freeze the baked pastries plain for up to 1 month, then thaw and glaze when you’re ready to enjoy.

Troubleshooting:

Filling leaks out: You may have overfilled or not sealed the edges tightly enough. Try brushing edges with a little milk before crimping.
Pastry too tough: Dough was overmixed or too much water was added. Mix gently until it just comes together.
Glaze too runny: Add more powdered sugar until it coats the spoon.
Glaze too thick: Thin with an extra splash of milk or maple syrup.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Prep the dough and filling the night before, assemble in the morning, and bake fresh.

Do I need both flours?
No, you can use all all-purpose flour if you prefer. The whole wheat pastry flour just adds a little more texture and nutrition.

Can I air fry these instead of baking?
Absolutely! Air fry at 350°F for about 10–12 minutes, until golden.

What if I don’t want to make glaze?
Dust with powdered sugar or drizzle with honey for a quick finish.

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