Giant Brown Sugar Cinnamon Pop Tarts - Gluten-Free and Vegan

In a food processor, add gluten-free flour, xanthan gum, salt and sugar and pulse to combine.
Add cold vegan butter and pulse until butter is the size of peas, with some bigger pieces.
Remove from food processor and place in a bowl, add in water one tablespoon at a time just until your able to pinch it together. You may not end up using all of the water.
Pat into a flat circle and chill for at least 30 minutes.
Once the dough is chilled, roll out into two rectangles about 8x11 inches each, about 1/4 inch in thickness. I like to place mine back into the freezer for 10 minutes for better handling.
Preheat oven to 350F.
To make the filling, combine brown sugar, cinnamon, gluten-free flour, melted vegan butter, and molasses in a bowl until a paste has formed.
Place one rectangle of pastry dough on a baking sheet lined with parchment paper. Spoon filling onto the pastry and spread with a spatula, leaving about 1/2 inch border.
Place other rectangle of pastry dough on top of the filling. Gently press the edges closed with your fingers. Crimp all the way around with a fork.
Generously poke holes into the top of the pastry.
Bake at 350F for 35-40 minutes, until the edges of the crust are lightly browned. Remove from the oven and let cool completely.
While the pop tart is cooling, make the glaze. In a small bowl, combine powdered sugar, cinnamon, almond milk, and vanilla. Whisk until combined and no clumps remain. Spread over the pop tart and allow to dry completely before slicing and serving.