Gluten-Free Giant Brown Sugar Cinnamon Pop Tart

A giant gluten-free and vegan brown sugar cinnamon pop tart with flaky pastry, sweet cinnamon filling, and cinnamon glaze. Perfect for sharing at brunch or making weekend breakfasts special. Easier than making individual pop tarts and tastes even better than the ones you remember from childhood!

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 8x11 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.

Gluten-Free Giant Brown Sugar Cinnamon Pop Tart

Ingredients

For the Pastry:

For the Cinnamon Sugar Filling:

For the Cinnamon Glaze: