Cinnamon Sugar Poptart Bars
Bring your favorite childhood breakfast treat to life in the form of rich, buttery bars! These Cinnamon Sugar Poptart Bars are packed with warm cinnamon filling, sandwiched between layers of flaky pastry, and finished with a creamy glaze.
They’re the perfect nostalgic dessert to share — or keep all to yourself!
Why You’ll Love This Recipe
Nostalgic flavor: Tastes just like a homemade Pop-Tart, but better.
Rich & comforting: Buttery pastry with a warm cinnamon sugar center.
Make-ahead friendly: Prep the dough in advance and bake when ready.
Perfect for parties, brunch, or dessert: A crowd-pleaser that’s easy to slice and serve.
Key Ingredients Highlights
Cream Cheese & Butter: Combine to make an ultra-tender, rich pastry crust.
Brown Sugar & Cinnamon: The classic filling combo that gives that signature warm flavor.
Heavy Cream: Adds richness to both the dough and glaze.
Vanilla & Lemon Juice: A hint of vanilla in the filling and lemon in the glaze brighten up the sweetness.
Cinnamon Sugar Poptart Bars
A nostalgic favorite turned into a delicious, buttery, cinnamon-packed dessert bar — complete with a sweet glaze on top!
Ingredients
For the Pastry:
6 oz cream cheese, room temperature
½ cup unsalted butter, softened
2 tbsp heavy cream
½ tsp kosher salt
1 tbsp brown sugar
2 cups all-purpose flour
1 egg (for brushing)
For the Filling:
¾ cup brown sugar
1 tbsp all-purpose flour
1 tbsp ground cinnamon
¼ cup unsalted butter, melted
1 tsp vanilla extract
¼ tsp kosher salt
For the Glaze:
1 cup powdered sugar
¼ cup heavy cream
½ tsp ground cinnamon
1 tsp fresh lemon juice
Instructions
Preheat & Prep:
Preheat your oven to 325°F (163°C). Line a quarter sheet pan with parchment paper and set aside.
Make the Dough:
In a stand mixer fitted with a paddle attachment, combine the cream cheese, butter, heavy cream, salt, and brown sugar. Mix until smooth and creamy.
Add in the flour and mix just until a soft dough forms. Knead the dough by hand a few times until it holds together.
Divide into two equal portions, shape each into a rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Roll Out the Base Layer:
Roll out one portion of chilled dough into a rectangle the size of your prepared baking sheet. Place it on the parchment-lined tray.
Prepare the Filling:
In a bowl, mix together the brown sugar, flour, cinnamon, melted butter, vanilla, and salt until well combined.
Spread the filling evenly over the rolled-out dough, covering from edge to edge.
Top & Seal:
Roll out the second piece of dough to match the size of the base layer. Carefully place it over the filling.
Press the edges together with a fork to seal, creating that signature pop tart-style crust. Brush the top with a beaten egg for a golden finish, if desired.
Bake:
Bake for 35–40 minutes, or until the crust is set and lightly golden. While it bakes, prepare the glaze.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, heavy cream, cinnamon, and lemon juice until smooth.
Finish & Serve:
Let the poptart cool slightly, then spread the glaze generously over the top. Allow it to set before slicing into bars.
Recipe Notes
Chill the Dough for Best Results: Refrigerating the dough firms it up, making it easier to roll and helping it hold its shape during baking. Don’t skip this step!
Roll Evenly: Try to roll both dough rectangles to the same thickness and size as your baking tray for an even bake and clean layering.
Seal the Edges Well: Use a fork to press down and seal the edges of the top and bottom layers — this gives the classic Pop-Tart look and keeps the filling from leaking out.
Don’t Overbake: The crust should be lightly golden, not too browned. Overbaking can dry it out and make the glaze harder to spread.
Let It Cool Before Glazing: Allow the pastry to cool for at least 15 minutes before adding the glaze, or it will melt and slide off instead of setting beautifully.
Customize the Filling: Want to add a twist? Mix a tablespoon of fruit jam or chopped nuts into the filling for extra flavor and texture.
Cut After Glazing Sets: For clean slices, wait until the glaze has fully set before cutting into bars — this helps prevent smudging or tearing.
Nutrition Information
(Estimated per serving, based on 12 bars)
Calories: 270 | Fat: 17g | Carbohydrates: 28g | Sugar: 15g | Protein: 3g | Fiber: 1g
Kitchen Equipment Needed
Stand mixer (or hand mixer)
Mixing bowls
Rolling pin
Parchment paper
Quarter sheet pan
Whisk
Pastry brush (optional)
Recipe Swaps & Variations
No cream cheese? Swap with mascarpone or Greek yogurt (for a tangier twist).
Make it fruity: Add a layer of fruit jam beneath the cinnamon filling.
Go nutty: Stir in chopped pecans or walnuts for texture.
Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend.
Vegan version: Use plant-based butter, non-dairy cream, and a dairy-free cream cheese alternative.
How to Store Leftovers
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days. Let come to room temperature before serving or reheat gently.
Freezing: Wrap bars individually and freeze for up to 2 months. Thaw and reheat in the oven or microwave.
Food & Drink Pairings
Drinks: Serve with coffee, chai tea, hot cocoa, or a cold glass of milk.
Dessert Pairing: Enjoy with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Brunch Vibes: Pair with fresh fruit, yogurt, or even a mimosa.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! You can prep the dough a day ahead and keep it chilled until you’re ready to roll and bake.
Do I have to use cream cheese in the dough?
Cream cheese gives the crust a rich, tender texture, but you can swap it with butter if needed.
Can I double the recipe for a larger crowd?
Absolutely! Just use a larger sheet pan or bake two batches.
Is the lemon juice in the glaze necessary?
It adds brightness and balances the sweetness, but you can omit it or replace it with vanilla extract if preferred.
Can I skip the glaze?
Yes — they’re still delicious without it, though the glaze adds that nostalgic Pop-Tart finish.
My dough is too soft to roll — what should I do?
Chill it a bit longer. If it’s still sticky, dust with a little flour while rolling.
Can I roll the dough out between two sheets of parchment?
Definitely! It makes it easier to transfer to the pan and prevents sticking.
How do I get clean cuts on the bars?
Use a sharp knife and wipe it clean between cuts for neat edges.
How do I prevent the filling from leaking?
Don’t overfill, and make sure the top layer of dough is sealed well around the edges.
Can I use a food processor instead of a mixer?
Yes — pulse the dough ingredients until just combined, then knead briefly by hand.