Your favorite festive childhood treat just got an upgrade with this homemade snickerdoodle pop tart recipe! Made with a classic brown sugar cinnamon pop tart base and topped with a cream cheese frosting, this recipe is the best sweet breakfast or nostalgic dessert that both kids and adults will love.
Cinnamon pop tarts were my jam growing up. Even though we didn’t get them often, the memory of opening up that silver packaging to see two pop tarts inside still makes me hungry. However, as much as I loved (and still do) standard flavors, the special holiday editions were always something I looked forward to.
So, in an effort to bring back some of that childhood magic, I recreated my favorite sweet breakfast with this homemade snickerdoodle pop tart recipe. Made with a flaky pie dough crust, stuffed with a cinnamon sugar filling, and topped with a decadent glaze, it's pure nostalgia in every bite.
As a result, homemade snickerdoodle pop tarts are perfect for a fun Thanksgiving brunch, Christmas morning breakfast, or a sweet snow day treat!
For more homemade pop tart recipes, check out my apple pop tarts, healthy homemade blueberry pop tarts, and chocolate covered strawberry pop tarts, too!
What is snickerdoodle?
A snickerdoodle is usually a sugar cookie rolled in cinnamon sugar. Unlike traditional sugar cookies, the base of a snickerdoodle cookie is also typically made with a pinch of cream of tartar for an added tangy flavor.
While this pop tart has a boatload of cinnamon flavor, it doesn’t contain cream of tartar. Instead, the icing is made with a little cream cheese to give it a little bit of a tang similar to that of a standard snickerdoodle cookie.
Ingredients and Notes
For the cinnamon pop tart base
- Brown sugar - Forms the base of the filling. Coconut sugar could be used as well.
- Cinnamon - Used to recreate the classic flavor of cinnamon pop tarts and enhance the snickerdoodle taste.
- Flour - Used to add substance to the filling and prevent the pop tart dough from sticking to your working surface.
- Vanilla - If possible, use 100% pure vanilla extract instead of imitation vanilla to enhance the rest of the ingredients.
- Pie dough - To keep things simple, I use pre-made pie dough from the store. However, you can easily make your own with a recipe like my almond flour pop tart dough recipe. If needed, you can make it gluten free, too. Or, for an extra flaky crust, use pastry dough instead.
- Egg - Technically optional, brushing an egg wash on top of your snickerdoodle pop tarts helps them brown and creates a richer flavor as they bake. If preferred, you could use melted butter to achieve the same effect.
For the snickerdoodle icing
- Cream cheese - Used as the base of the icing and contributes a tangy flavor to imitate the taste of snickerdoodles.
- Powdered sugar - Combines with the cream cheese for the icing. For super smooth and silky icing, sift it ahead of time.
- Cinnamon - Balances out the sweet flavor and incorporates the icing with the pop tarts.
- Milk - Any milk you have on hand can be used to help combine the ingredients, creating a smooth texture.
How to Make This Homemade Snickerdoodle Pop Tart Recipe
To make this recipe, we’ll start with large sheets of dough and will slice them into individual portions once baked. You’ll need a rolling pin for the dough, a couple of mixing bowls, parchment paper, a baking sheet, and a sharp knife!
Step 1: Prepare the filling. Combine the brown sugar, cinnamon, flour, and vanilla in a bowl, and set the mixture aside.
Step 2: Roll out the dough. Spread both sheets of pie dough on a floured surface until they are roughly 8x16 inches in size. Then, transfer one of the sheets of dough to a parchment-lined baking sheet.
Step 3: Assemble the snickerdoodle pop tart. Sprinkle the cinnamon sugar filling over the dough on the baking sheet, leaving about an inch of space around the edges.
Carefully lay the second sheet of dough on top of the first, and use the back of a fork to crimp the edges and “seal” the snickerdoodle pop tart. Gently poke a few holes in the top of the pop tart.
Step 4: Bake. Brush the top of the dough with egg wash or melted butter, and bake until the dough is golden brown on top.
Step 5: Add the icing! Once the cinnamon pop tart has cooled, add the cream cheese, powdered sugar, and cinnamon to a bowl. Mix until it is smooth and thick. Then, stir in splashes of milk until your desired consistency is reached and the icing is spreadable but not runny.
Spread the icing on top of the pop tart, and let it sit for a few minutes to set. Slice the dough into individual snickerdoodle pop tarts, and enjoy!
- Roll the dough out on a piece of parchment paper. This will make transferring the dough a lot easier.
- Make sure to leave some room, about an inch, around the edges of the pop tart when spreading on the cinnamon filling. This leaves enough room to “seal” the pop tart with the classic fork indentions.
- Let the cinnamon pop tart cool almost completely before adding the icing. It’s okay if it’s a little warm still but you don’t want to spread the icing over a fresh pop tart or it will melt and run off the edges.
- Make sure your cream cheese is soft and at room temperature for the icing. If it’s chilled, it won’t blend well into the powdered sugar, and your icing will be lumpy. I found it easiest to go ahead and blend the sugar and cinnamon into the cream cheese before adding the milk. This softens the cream cheese even more and prevents little clumps from forming.
Allow the icing to set completely before storing the sliced snickerdoodle pop tarts in an airtight container. They will keep for up to 4 days out on the counter or a week in the fridge.
You can also store an unsliced or partially sliced pop tart on a baking tray wrapped in plastic wrap. It should keep for up to 4 days.
Enjoy the pop tart at room temperature, or heat it up in the microwave or toaster oven. Keep in mind, if you heat it up the icing will soften making it a little messy but totally delicious.
Frequently Asked Questions
Yes, use gluten free pie crust, either store-bought or homemade.
Use a dairy free cream cheese and milk as well as a dairy free pie crust to make this free of dairy. I like the Dufour pie dough which uses palm oil for a dairy free and vegan option.
Just whisk an egg in a small bowl until it is smooth! Some people also like to add a splash of water, milk, or cream, but I don’t find this necessary for this recipe.
Check out these recipes for more fun breakfast ideas:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Snickerdoodle Pop Tart
- ⅓ cup brown sugar - or coconut sugar
- 1 tablespoon cinnamon
- 2 tablespoon flour - use gluten free if needed
- 1 teaspoon vanilla
- 2 sheets pie dough - use gluten free if needed
- 1 egg - for egg wash (optional)
For the icing
- 2 oz cream cheese - softened, use dairy free if needed
- ⅔ cup powdered sugar
- 1 teaspoon cinnamon
- 1 - 2 tablespoon milk - any type will work
- Preheat oven to 400F. In a bowl mix together the brown sugar, cinnamon, flour, and vanilla extract. Set aside.
- Next roll out both of the pie dough sheets on a lightly floured surface to about 8 x 16 inches. Transfer one of the pieces of dough to a baking sheet lined with parchment paper. Sprinkle the brown sugar mixture over the piece of dough, leaving about an inch of space around the edges. Lay the other piece of dough over top of the filling. Use the back of a fork to crimp the edges to “seal” the pop tart.
- Use a fork to poke a few holes into the top of the pop tart. This gives air a place to escape in the oven. Brush the top of the pop tart with an egg wash or melted butter, if using, and bake in the oven for 15 - 20 minutes until golden brown on top. Let cool before icing.
- Once cooled, add the cream cheese, powdered sugar, and cinnamon, to a bowl and mix well until smooth and thick. Then gradually mix in little splashes of the milk until you reach your desired consistency. You want the icing to be on the thicker side but runny enough to spread.
- Spread the icing over top of the pop tart. Let the icing set for a few minutes and then slice into pieces with a sharp knife and enjoy!
Leave a Reply