This giant brown sugar cinnamon pop tart is pure childhood nostalgia, but bigger and better. Buttery, flaky gluten-free crust filled with sweet brown sugar cinnamon filling and topped with cinnamon glaze. It’s the perfect mashup of breakfast pastry and brunch centerpiece.
Skip the individual pop tarts and make one giant one instead. It’s easier, feeds 10 people, and looks seriously impressive. This vegan version uses dairy-free butter for a flaky crust that rivals the original. (If you prefer individual pop tarts with a laminated butter pastry, check out my Gluten-Free Pop Tarts recipe.) Whether you’re hosting brunch or just want a special weekend breakfast, this giant pop tart delivers all the warm cinnamon sugar vibes.
Why You’ll Love this Recipe
Ingredient Notes
- Gluten-Free Flour: I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag, which contains xanthan gum. I haven’t tested other brands for this recipe. It’s used in both the pastry and the filling to thicken it so that it doens’t turn to liquid in the oven.
- Vegan Butter: Freeze it in chunks before pulsing into the flour. Can swap for regular butter if you’re not vegan.
- Brown Sugar: Light or dark both work – dark gives deeper molasses notes that pair beautifully with cinnamon.
- Molasses: This is what makes the filling spreadable and adds that signature depth. Don’t skip it! Regular molasses, not blackstrap.
- Cinnamon (lots of it!): Two tablespoons in the filling plus more in the glaze. Use fresh cinnamon for maximum flavor.
- Flour in the Filling: Those 3 tablespoons help the filling hold together instead of turning into liquid in the oven.
Seal the pastry tight to prevent leaks
The filling is thick but it can still escape if the edges aren’t sealed properly. Brush water along the bottom pastry edges before topping, press firmly with your fingers, then go around twice with a fork. A good seal keeps all that cinnamon sugar goodness inside where it belongs.
Recipe FAQs
The seal wasn’t tight enough. Make sure you’re brushing the edges with water, pressing firmly with your fingers, and crimping thoroughly with a fork. Also check that you left a 1/2-inch border around the filling.
Yes! Just reduce the bake time to about 22-25 minutes. You can also follow my Gluten-Free Pop Tarts recipe and use the filling from this recipe in that.
Expert Tips
Storage Instructions
Keep covered at room temperature for 3-4 days – it actually gets better after day 1 as the flavors meld. Refrigerate for up to 5 days if you prefer your pop tarts cold (they’re delicious straight from the fridge!). Freeze for up to 3 months wrapped tightly in plastic wrap and foil.
Serving Suggestions
Pair this with my Gluten-Free Giant Strawberry Pop Tart if you want to go all-in on the nostalgic breakfast pastry theme. Add a Gluten-Free Quiche Lorraine, Gluten-Free Breakfast Casserole, or Gluten-Free Cottage Cheese Breakfast Muffins for a savory option, and serve with fresh fruit for a complete brunch spread.
Gluten-Free Giant Brown Sugar Cinnamon Pop Tart
Ingredients
For the Pastry:
- 2 cups (280 g) gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon salt
- ¾ cup (170 g) vegan butter - very cold
- 5 tablespoons (75 g) ice cold water - you may not need all of it
For the Cinnamon Sugar Filling:
- 1 cup (200 g) brown sugar
- 2 tablespoons (16 g) ground cinnamon
- 3 tablespoons (26 g) gluten-free all purpose flour - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 3 tablespoons (42 g) vegan butter - melted and slightly cooled
- 2 tablespoons (40 g) molasses
For the Cinnamon Glaze:
- 1 ½ cup (180 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon (15 g) almond milk - or any non-dairy milk
- ½ teaspoon vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Prep the Pastry Dough:
- In a food processor, combine 2 cups (280 g) gluten-free flour blend, 1 tablespoon (12 g) granulated sugar, and ½ teaspoon salt. Pulse 3-4 times to mix.
- Add frozen ¾ cup (170 g) vegan butter pieces to the flour mixture. Pulse 10-12 times until butter is the size of peas, with some slightly larger pieces remaining.
- Transfer the flour-butter mixture to a large bowl. Add 5 tablespoons (75 g) ice cold water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when you can pinch the dough and it holds together (you may not use all 5 tablespoons).
- Pat the dough into a flat rectangle (not a circle), wrap in plastic wrap or parchment paper, and refrigerate for 30 minutes.
Roll and Chill the Pastry:
- Once the dough is chilled, divide it in half. On a lightly floured surface (or between two sheets of parchment paper), roll each half into a rectangle about 8×11 inches and 1/4 inch thick.
- Place both rolled rectangles on a parchment-lined baking sheet and freeze for 10 minutes for easier handling.
Make the Cinnamon Filling:
- While the pastry is chilling, make the filling. In a medium bowl, combine 1 cup (200 g) brown sugar, 2 tablespoons (16 g) ground cinnamon, and 3 tablespoons (26 g) gluten-free all purpose flour. Stir to mix.
- Add melted 3 tablespoons (42 g) vegan butter and 2 tablespoons (40 g) molasses to the sugar mixture. Stir with a spatula until a thick paste forms. Set aside.
Assemble the Giant Pop Tart:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Remove one chilled pastry rectangle from the freezer and place it on the prepared baking sheet.
- Spoon the cinnamon filling onto the pastry and spread evenly with a spatula, leaving a 1/2-inch border around all edges.
- Lightly brush the exposed edges with water (this helps seal).
- Carefully place the second rectangle of pastry on top of the filling. If the pastry breaks, simply patch it together with your fingers.
- Press the edges together firmly with your fingers, then use a fork to crimp all the way around the edges to seal tightly.
- Use a fork to poke 30-40 holes across the entire top of the pastry (this allows steam to escape during baking).
- Bake for 35-40 minutes, until the edges are lightly golden brown. Remove from oven and let cool completely on the baking sheet (at least 1 hour).
Make the Glaze:
- While the pop tart cools, make the glaze. In a small bowl, whisk together 1 ½ cup (180 g) powdered sugar, 1 teaspoon ground cinnamon, 1 tablespoon (15 g) almond milk, and ½ teaspoon vanilla extract until smooth. Once the pop tart is completely cool, spread the glaze evenly over the top using an offset spatula or butter knife. Let the glaze set for 15-20 minutes before slicing and serving.
Notes
- Gluten-Free Flour: This recipe has been tested with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (blue bag). Other gluten-free flour blends have not been tested.
- Cold Ingredients: Freeze butter pieces before using for the flakiest pastry. Keep dough cold throughout the process.
- Regular Butter: Can substitute vegan butter 1-to-1 with regular unsalted butter if not dairy-free or vegan.
- Vegan Version: Use vegan-approved sugars not refined with bone char.
- Storage: Room temperature 3-4 days, refrigerate up to 5 days, freeze up to 3 months.
oh yumm I have missed those, thanks for creating and sharing
I hope you enjoy, Jennifer!
Thanks for sharing! What brand of xanthum gum do do like?
Hi Vanessa! If the gluten-free flour blend I’m using doesn’t already have xanthan gum in it, I tend to use Bob’s Red Mill xanthan gum or NOW Foods xanthan gum as that’s what I easily find available in my area.
Would you be able to freeze these? How long would you say the life span of these are?
Hi Teresa, Yes! You can definitely freeze these. I tend to like to either freeze before baking or freeze after baking but before putting on the glaze. Then you can just rewarm in the oven and then top with the glaze to serve if that makes sense. They do last a good 4-5 days at room temperature though. Hope this helps!
Hi Megan, if I make these non gluten free, would I use butter and flour in the same measurements as you did? Thank you! Your giant pop tart is beautiful!!
Hi Kris! I have tested it with regular butter as well, so I know that for sure works. I think the regular flour with the same measurements would work, but I haven’t tried it. The gluten-free flour blend that I use tends to work 1:1 with regular all-purpose flour though so I think you should be good to go. Enjoy!
I made this last night using normal all-purpose flour and regular butter, and it turned out perfect. I just used the exact recipe quantities she listed here, but regular flour and butter.
Thank you so much for letting us all know this Lauren! I was thinking it would work but so glad you tried it!! 🙂
Did you use salted or unsalted butter?
Hi Nicole,
I used a vegan butter called Earth Balance buttery spread. If you want to use regular butter, use unsalted.
Have you ever made the dough the night before? Do you think it would be good in the freezer or frig. Or do you think I could prepare it all and keep in the frig overnight and then I would just have to bake in the morning and add the glaze. I thought this would be a fun surprise on Christmas morning but definitely don’t wanna do all that work in the morning, LOL thanks
Hi Rayell! Yes, this can work! I’ve done it a few ways before. You can make the dough even a few weeks in advance and then place in the refrigerator for a few hours to thaw before rolling out and proceeding. Once you fill the pop tart you can freeze it again before baking. It may just take a few extra minutes to bake if you bake from frozen. Just bake until you get that nice golden brown color. Alternatively, you can bake ahead of time and freeze the baked pop tart and let thaw at room temperature or warm in the oven that morning. Then put the glaze on top. Hope this helps!
Have you tried any other flavors? I’m beside myself with excitement over this!
Not yet! But I think I need to do a strawberry version next. If you have any flavor requests let me know!
Have you used coconut oil instead of butter?
Hi Stephanie! I have not tried it with coconut oil instead of butter yet. I would think that it should work with the same ratios. You will just get a different taste in the pastry.
I made these yesterday and just let me say….WOW!! These are WAY better than any store bought junky pop tart!! The flaky crust paired with the brown sugar filling and frosting is just incredible! The crust to filling ration is perfection. My four boys have been begging me to make pop tarts for some time now and these have set the bar high. I plan on trying different flavor combos soon. Thanks for sharing this delicious recipe!
Oh this makes me so happy Mandy!!
These look great! I am unable to have molasses. Do you think I can make the glaze with substituting the molasses for maple syrup?
Hi Jaclyn! I haven’t tried this but I would substitute the molasses for 1 tablespoon of maple syrup. The molasses is stickier than maple syrup so you don’t want to make the filling too liquidy so I wouldn’t do a full on 1-to-1 swap for those too. But the maple syrup should give it some good flavor. Enjoy!
These are wonderful! I made a big one yesterday, however I think the filling is a little too sweet or me. Any recommendations on how to make it a little less sweet?
Hi Miranda! The filling may be a little hard to make less sweet because it’s mainly brown sugar. You could try using less brown sugar, but I’d worry it wouldn’t fill the whole pop tart. Another option is to use less glaze on top and do it more as a drizzle so the pop tart isn’t as sweet.
Would you think using almond or coconut flour would allow for the same results?
Hi Anastasia! I haven’t tried it with either so I can’t say for sure. I know coconut flour is highly absorbent and normally requires eggs when used for baking so I don’t think that will work. The almond flour could work but I haven’t tried it yet. I’ll try to test out that variation this week!
Have you tried this with any other fillings, like fruit?
Hi Alicia – You can see my strawberry pop tart recipe here https://www.adashofmegnut.com/giant-strawberry-pop-tart/ – I did a lot of testing with it and found that using premade preserves works a bit better than making your own fruit filling as you want it to be super thicker (which is why I also add cornstarch to thicken it up even more in the recipe) but you can make your own fruit filling if you’d like. Just make sure it’s very thick so that it doesnt ooze out the sides of the pop tart. Hope this helps!
It would be helpful to see photos of what the dough looks like during the process of making it. Step 4 says to pat the dough into a flat circle then chill, but should the dough be put in plastic wrap so it doesn’t dry out? Also, when you transfer the rectangle shaped dough to the freezer, is it already on parchment paper? This may seem common knowledge, but to someone who is not used to making pastries, the extra tips and visual aids are a huge help. Also, this came out very sweet. Next time, I will use less brown and powder sugars.
I made this recipe yesterday, and it was worth the time investment just for that pie crust! I made it exactly as written, except I cut the 8 1/2 x 11 rectangles of dough into 4 equal pieces and made 4 pop tarts. Perfect. What i learned was that you really have to be sure the edges are crimped! Lots of the filling came out in baking, but the finished product was still more that sweet enough! In fact, that’s my only real criticism…the filling was a bit too sweet and too heavy on cinnamon for us. So next time I would spread the filling thinner and cut the cinnamon in half. All personal taste. My kids (fully grown) loved these, and we will experiment with savory fillings!
Hi. I am so excited to make these but I do not have a food processor. Is there anything else I could use in place of one?
Followed the recipe exactly and it made about half as much dough as it says it does! The glaze also doesn’t form into a liquid at all to put on top of the pop tart. It was basically just powdered sugar so I had to keep adding almond milk. After cooking, the bottom part of the pastry is pretty hard and the whole thing is also just way too sweet.
Hi Sarah,
The recipe does actually make as much dough as it says it does. Unfortunately, I think you did not roll it out thin enough if you didn’t get enough dough and the bottom of the pastry was too hard. The glaze should be very thick because you don’t want it to run off the sides of the pop tart. It’s not a normal thin glaze. The pop tart is very sweet, just like the original. Sorry this pop tart did not seem to work for you!
Hi! These were delicious!!! My only issue was that the dough was impossible to roll out, but I followed the recipe exactly. What do you think I may have missed? It was hard to roll it out after chilling it so I had to warm the dough in my hands and smash it down into smaller pieces with my hands. Other than that it was so good! Definitely going to make again!
This was exactly what I was looking for! Easy, quick and incredibly delicious! Safe for all my food allergies but tastes good enough for those without allergies! I can understand some people saying it is a little sweet, but it’s a treat so I enjoyed it! Also you may need a bit more almond milk for the glaze but it was easy to adapt. I can’t wait to make this again to share with friends! Thank you for this recipe!
Yum! So good! I didn’t have a food processor, so I used a potato masher to mix the butter into the flour and I couldn’t quite get my dough rolled out large enough to match the recipe (so I left about 1/4 of the filling out), but this was way better than I anticipated! Will absolutely make again! I’m eyeing up that strawberry pop tart recipe too 🙂 Thanks for posting this!
Thank you so much! My family has lots of food allergies, so this was great. One of my daughters is allergic to corn, so I omitted the xanthan gum — and it was still GREAT! Another daughter is allergic to cinnamon, so I left that out too. This is such a great recipe to have though – looking forward to trying your other flavors!