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brown sugar toaster pastry

Brown Sugar Cinnamon Toaster Pastries

These are my homemade version of a popular toaster pastry. Brown sugar and cinnamon is the preferred flavor at my house, but you could use fruit, jam, chocolate, or any flavoring you like. 
5 from 10 votes
Prep Time 1 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs
Course Breakfast
Cuisine American
Servings 9 pastires

Ingredients
  

Pastry Dough

  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup butter, cut into pieces
  • 5-6 Tablespoons ice water

Filling

  • 1/2 cup brown sugar
  • 1 Tablespoon cinnamon
  • 1 Tablespoon flour

Egg Wash

  • 1 Tablespoon milk

Icing

  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1-2 Tablespoons milk

Instructions
 

Prepare the pastry dough

  • In a large bowl, combine flour, salt, and sugar. Add butter and mix with your hands or a pastry cutter until crumbly. Add water a little at a time until the dough forms a ball. Don’t add more than 1 Tablespoon at a time. More flour can be mixed in if too much water is added.
  • Divide the dough in half. Form dough into 2 flat discs and wrap with plastic wrap. Freeze for 10 minutes or refrigerate for at least 30 minutes.

Roll and cut the dough

  • Take one dough disc out and roll to ¼ inch thickness on a floured surface.
  • Cut into 3 inch by 4 inch rectangles. This will make 9 rectangles. Repeat with the other dough disc. You will have 18 rectangles total.
  • Lay 9 of the rectangles on a parchment paper lined baking sheet.

Make the filling and assemble

  • Combine brown sugar, cinnamon, and flour together in a small bowl.
  • In another small bowl, whisk together the egg and milk to make the egg wash. Brush the egg wash over each of the 9 dough rectangles on the parchment paper.
  • Put a Tablespoon of the cinnamon sugar filling on each, leaving a ¼ inch space around the edges. Place the remaining 9 dough rectangles on top and seal with the tines of a fork around the edges.
  • Brush the tops with the egg wash and poke the centers with the fork a couple times to let steam escape while baking. Refrigerate for at least 30 minutes before baking.

Baking and icing

  • Bake at 350°F for about 25-30 minutes, until they are lightly browned. Cool before icing.
  • Make the icing by combining powdered sugar and cinnamon together in a small bowl. Add 1 Tablespoon of milk and stir. Add 1-2 teaspoons milk as needed to make a smooth icing that is still slightly thick. Use a spoon to spread the icing on top of the pastries.
  • These can be stored in a sealed container at room temperature for 2-3 days or in the refrigerator for a week. Reheat in an oven or toaster oven at 350°F for a couple minutes.
Keyword Pastry