Brown Sugar Cinnamon Toaster Pastries

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Brown Sugar Cinnamon Toaster Pastries

From The Proctor Silex Test Kitchen

Added by Lynne


  • 2 recipes Quick and Easy Pie Crust  
  • All-purpose flour, for dusting work surface 
  • ½ cup packed light brown sugar 
  • 1 tablespoon ground cinnamon 
  • 1 tablespoon all-purpose flour 
  • 1 large egg 
  • 1 tablespoon of milk 

Frosting (optional) 

  • 1 cup sifted confectioner’s sugar 
  • 1 ½ to 2 tablespoons milk 
  • ½ teaspoon ground cinnamon 
  • ½ teaspoon vanilla extract 


  1. Make 2 pie crusts according to recipe directions. Wrap each recipe in separate portions. 
  2. Follow Steps 1-3 for Rolling Crust for each portion of dough. 
  3. Using a ruler and a knife, measure and cut each portion to form a 12-inch x 9-inch rectangle. Cut each large rectangle into 3-inch x 4-inch smaller rectangles. 
  4. Place small rectangles onto two parchment-lined baking sheets. Refrigerate for 15 minutes. 
  5. In a small bowl, combine brown sugar with cinnamon to create filling. Set aside. 
  6. In a small bowl, combine egg with milk to create an egg wash. 
  7. Remove one baking sheet of rectangles from the refrigerator. Using a pastry brush, brush rectangles with egg wash. 
  8. Top with 1 tablespoon of filling, leaving empty about ¼-inch border at edges. 
  9. Remove remaining baking sheet of rectangles from refrigerator. Using a pastry brush, brush rectangles with egg wash. Flip these over, covering rectangles with filling, lining up edges. Gently press edges to seal.  
  10. Using a fork, gently crimp outer edges of sealed pastries. Return to a parchment lined baking sheet and refrigerate for 30 minutes. 
  11. While pastries are in refrigerator, preheat oven to 350°. 
  12. Bake pastries for 12 minutes. Rotate baking sheet and continue to bake for 12 additional minutes, or until golden brown. 
  13. Remove pastries to a cooling rack. Cool completely before frosting, if desired. 


  1. Combine all ingredients in a medium bowl, adding enough milk to make a smooth, spreadable frosting. Using a small offset spatula, spread frosting on cooled pastries.  

Serves: 9 


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