These gluten-free, vegan brown sugar cinnamon Pop-Tarts are even better than the boxed versions. A tender, buttery-style pastry holds a sweet cinnamon-brown sugar filling, and each tart is finished with a simple cinnamon glaze.
Did you have a favorite Pop-Tart flavor as a child? Mine was always brown sugar cinnamon. Toasted just right, they felt like the perfect little breakfast treat. They weren’t an everyday purchase in our house, so when they showed up it felt extra special.
I’ve wanted to create a gluten-free version of brown sugar cinnamon Pop-Tarts for years. I’ve made gluten-free vegan strawberry Pop-Tarts before, which are fun and delicious, but I kept craving the classic brown sugar cinnamon taste. This recipe recreates that nostalgic flavor using gluten-free ingredients so anyone following a gluten-free, dairy-free, and vegan diet can enjoy them.
Don’t be intimidated by the process—if you can make a pie crust, you can make these. Roll the dough into a sheet, cut rectangles (a pizza cutter works well), add the cinnamon-sugar filling, top with another rectangle, crimp the edges, and bake until golden. Finish with a quick cinnamon glaze and you have homemade Pop-Tarts that are flaky, buttery, and full of warm cinnamon flavor.
These gluten-free vegan brown sugar cinnamon Pop-Tarts are rich in cinnamon flavor, have a tender pastry texture, and are a clear step up from store-bought varieties. They make a delicious breakfast treat or an indulgent snack any time of day.
- dough
- 1 3/4 cups Sarah’s gluten free flour blend
- 1 tablespoon cane sugar
- 1/2 teaspoon salt
- 7 tablespoons vegan butter, cold (Miyoko’s or another firm vegan butter works well)
- 4–6 tablespoons ice cold water
- filling
- 1/3 cup brown sugar
- 2 teaspoons Sarah’s gluten free flour blend
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons almond milk or oat milk
- glaze
- 1 cup powdered sugar
- 2 tablespoons almond milk or oat milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- In a bowl, whisk together the gluten-free flour blend, cane sugar, and salt. Cut in the cold vegan butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add ice-cold water, one tablespoon at a time, and mix until the dough comes together. Use 4–6 tablespoons total as needed.
- Form the dough into two flat discs, wrap them in plastic wrap, and chill in the refrigerator for at least one hour.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the filling by mixing the brown sugar, gluten-free flour blend, and cinnamon in a small bowl. Stir in the almond or oat milk to make a spreadable filling.
- On a lightly floured surface or between sheets of plastic wrap, roll one disc of dough into a rectangle about 1/8-inch thick.
- Cut the dough into 3×4-inch rectangles with a pizza cutter or sharp knife. Transfer the rectangles to the prepared baking sheet. Reroll scraps as needed.
- Brush the tops of these rectangles lightly with almond or oat milk. Spoon a heaping tablespoon of the cinnamon filling onto each rectangle, spreading it and leaving a 1/2-inch border around the edges. Chill the sheet briefly while you roll the second disc.
- Roll out the second dough disc and cut matching 3×4-inch rectangles.
- Top each filled rectangle with a second dough rectangle. Press the edges together and crimp with a fork to seal. Poke a few holes in the top of each tart with a toothpick or fork to allow steam to escape.
- Bake for 22–25 minutes, or until the tarts are golden brown. Cool completely on a wire rack before glazing.
- For the glaze, whisk together powdered sugar, almond or oat milk, cinnamon, and vanilla until smooth. Spread the glaze over the cooled Pop-Tarts and let it set before serving.