Step 1

Preheat oven to 375°F.

Step 2

In a small microwave-safe bowl, melt 1/2 cup butter until just melted. With a fork, stir in 2 cups brown sugar and 2 tablespoons cinnamon until a thick spreadable mixture forms. Set aside.

Step 3

On a large cutting board, roll two of the ready-to-bake pie crusts together. Use a pastry wheel or sharp knife to cut the combined crusts to measure a rectangle that is 12×16-inches or the best size that will fit your sheet pan.

Step 4

Gently roll the crust up and transfer it to a large sheet pan that has been sprayed with non-stick cooking spray.

Step 5

Spread the cinnamon brown sugar mixture on the center of the pie crust leaving a 1-inch border around the edges.

Step 6

On the same large cutting board, roll the other two ready-to-bake pie crusts together and trim so that it is the same size rectangle you have already on the sheet pan. Gently roll the top crust up and transfer it to lay evenly over the top of the cinnamon brown sugar topped crust on the sheet pan.

Step 7

Using your fingers, pinch together the two crusts all around the edges of the pop tart. Then use a fork to gently press and seal the edges together to seal the filling in.

Step 8

Use a toothpick to poke holes all over the top of the center of the pop tart.

Step 9

Brush all over the top and edges of the pop tart with the softened butter.

Step 10

Bake for about 25 minutes or until the crust is golden brown, rotating the sheet pan halfway through the baking time.

Step 11

Remove the pop tart from the oven and let cool while you make the icing.

Step 12

In a medium mixing bowl, whisk together the powdered sugar, cinnamon and milk until smooth and of spreading consistency.

Step 13

Spread icing on top of the center of the pop tart leaving the crimped edges showing.

Step 14

Garnish with a sprinkle of cinnamon sugar.

Step 15

Slice and serve.