Brown Sugar Cinnamon Pastry Recipe

My family has bought that iconic blue box of sweet breakfast pastries for as long as I can remember. But did you know that you can make them at home for an eighth of the price and a million times better. You can make all kinds of flavors, but the brown sugar cinnamon ones have always been my favorite. Let's make it!

What you'll need:

For the pastry:

• 2 1/2 cups all-purpose flour

• 4 teaspoons granulated sugar

• 2 teaspoons salt

• 1 cup butter - cold and grated

• 1/2 - 3/4 cup cold water

• sprinkle of cinnamon

For the filling:

• 3/4 cup brown sugar

• 2 1/2 teaspoons cinnamon

• 1 1/2 tablespoons all-purpose flour

• 1 teaspoon vanilla

• 1 1/2 tablespoons melted butter

• 1 egg - to seal the pastries

For the glaze:

• 4 tablespoons of butter

• 1/2 cup brown sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla

• 2/3 cup powdered sugar

• 1/2 teaspoon cinnamon

What you'll do:

For the pastry:

1. Pre-measure ingredients

2. Take the butter straight out of the fridge, grate it into a bowl

3. Sift flour into mixing bowl, followed by granulated sugar, and salt

4. Add the grated butter to the mix, attach the dough hook, and get to mixing. You can do this by hand if you prefer or don't have a stand mixer

5. Stop the mixer, scrape the sides and turn the mixer on low

6. Slowly pour the cold-water in. I started with 1/2 cup first, but my dough needed a little more. I added a little at a time until it came together

7. Turn the dough out onto a lightly floured surface and gently knead for about a minute to make sure it's all incorporated

8. Wrap the dough in plastic wrap and chill for an hour

9. Take the dough out of the fridge and knead it for a minute. I cut mine into smaller sections, instead of in half. It was easier to roll the dough out thin; about 1/8 of an inch thick

10. To cut the dough, I cut out a cardboard guide to help get them all the same size. I got about 20 rectangles total, making 10 full pastries

11. For the filling: easy peasy; whisk all ingredients in a bowl until combined; except the egg

12. Fill the bottom pastry with about a tablespoon of filling, leaving room for the border

13. Whisk the egg and brush it around the border of the bottom pastry. Place another on top and press the border with a fork to seal it

14. Poke vent holes in the tops of the pastries, brush with the egg wash and bake for 20-30 minutes at 300 degrees Fahrenheit

15. Let them cool for at least an hour before glazing

16. To make the glaze: heat the butter, brown sugar, and milk in a saucepan. Whisk together and let simmer for a few minutes. Remove from the heat and whisk in remaining ingredients

17. Spread or dip the glaze onto the pastries, let them dry, and enjoy the delicious, sweet treat you made!

The difference between spreading the glaze and dipping. It's a personal preference depending how much glaze you want. I think dipping them is easier and looks cleaner. Just make sure to poke those vent holes! If you've read the story, you understand why I stress the vent holes so much.

Thank you so much for being here. I hope you enjoy this recipe as much as I have. My family has already eaten most of these, so another batch is in my very near future! Stay tuned for the strawberry rendition of this recipe. Check out the socials in the meantime for behind the scenes and exclusive shots from my kitchen! Instagram and Facebook pages are updated almost daily. Thank you again for being here, see you next time! Take care <3