gluten free vegan brown sugar cinnamon pop tarts

These gluten free vegan brown sugar cinnamon pop tarts taste so much better than store-bought! Buttery pastry, with a cinnamon sugar filling and covered in a sweet cinnamon glaze. 

Did you have a favorite pop tart flavor growing up? Mine was always the brown sugar cinnamon pop tarts. After being toasted up in the toaster, they were all sorts of breakfast pastry perfection {in my child eyes}. My mom didn’t buy them very often, but when she did, it was such a treat!

I’ve wanted to make gluten fee brown sugar cinnamon pop tarts for YEARS. I’ve made the classic strawberry pop tarts, which are super tasty and so fun to make. They are also nostalgic for me, but I’ve still been craving these grown sugar cinnamon pop tarts for far too long. It was time to create a recipe to share with all of my gluten free friends. 

Don’t be intimidated by the steps it takes to make these homemade pop tarts. If you’ve made a pie crust, you’ve got this! Once the dough is rolled out, you slice it into rectangles {I like to use a pizza cutter}, fill it with the cinnamon sugar filling and top with another dough rectangle. Crimp those edges, bake to golden perfection and then cover in a simple cinnamon glaze.

These gluten free vegan brown sugar cinnamon pop tarts are buttery, heavy on the cinnamon and a total upgrade from the store-bought version. I’m certain you’ll think so too!

gluten free vegan brown sugar cinnamon pop tarts

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: breakfast

SERVES: 7-8 pop tarts

INGREDIENTS

dough

• 1 3/4 cups Sarah's gluten free flour blend
• 1 tablespoon cane sugar
• 1/2 teaspoon salt
• 7 tablespoons vegan butter, cold {my fave is Miyoko's}
• 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

INSTRUCTIONS

1. Whisk together flour blend, sugar and salt. Cut in cold dairy free butter, using pastry cutter or fork. Combine until resembles a course meal.
2. Pour in ice cold water water and continue to blend until dough comes together. Add additional tablespoon of water as needed.
3. Pat dough into two round discs, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
4. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
5. To make cinnamon sugar filling, mix together brown sugar, flour and cinnamon. Set aside.
6. On counter surface, lay out large piece of plastic wrap. Place one disc of dough in center and top with another large piece of plastic wrap. Using rolling pin, roll out your dough into rectangle, about 1/8-inch thick.
7. Using pizza cutter or large knife, cut dough into 3x4-inch rectangles. Carefully place rectangles onto prepared baking sheet, using spatula. Reroll scraps and repeat if necessary.
8. Brush tops of each rectangle with almond milk. Place heaping tablespoon of filling in center of dough, spreading out and leaving 1/2-inch rim. Place baking sheet in refrigerator while you prepare additional dough.
9. Remove second disc of dough from fridge and repeat the process of rolling out the dough. Slice into 3x4-inch rectangles.
10. Remove baking sheet from fridge and top each pop tart with second rectangle of dough. Crimp edges of dough with fork. Poke top of pop tart with toothpick or fork to allow steam to release.
11. Bake pop tarts in oven for 22-25 minutes or until golden brown. Place on cooling rack and allow to cool completely.
12. To make glaze, mix together powdered sugar, almond milk, cinnamon and vanilla. Spread over cooled pop tarts. Let glaze set.

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