Giant Brown Sugar Cinnamon Pop Tart – Gluten-Free and Vegan

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!

Prep20 min
Cook40 min
Total2 hr
Yield10 servings

22 Sep 2018

Ingredients

For the Pastry:

2 cups 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 granulated sugar
½ teaspoon salt
¾ cup vegan butter (very cold)
5 tablespoons ice cold water (you may not need all of it)

For the Cinnamon Sugar Filling:

1 cup brown sugar
2 tablespoons ground cinnamon
3 tablespoons 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 vegan butter (melted and slightly cooled)
2 tablespoons molasses

For the Cinnamon Glaze:

1 ½ cup powdered sugar
1 teaspoon ground cinnamon
1 tablespoon almond milk (or any non-dairy milk)
½ teaspoon vanilla extract

A giant pop tart with brown sugar cinnamon filling and cinnamon glaze with a bite out of a slice.

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

Feeds a crowd with less work – one giant pop tart serves 10 people without all the individual crimping
That nostalgic brown sugar cinnamon flavor – warm spices with a hint of molasses
Gluten-free AND vegan – no one at brunch gets left out

A giant sized gluten-free vegan brown sugar cinnamon pop tart with cinnamon sticks and a cup of brown sugar.

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

Why did my filling leak out everywhere?

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.

Can I make individual pop tarts from this recipe?

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

Shape before chilling . Pat the dough into a rectangle (not a circle) before refrigerating. Rolling rectangles from a rectangle is way easier than from a ball.
Poke lots of holes in the top . Use a fork to poke 30-40 holes across the entire top before baking. This allows steam to escape and prevents the pastry from puffing up.
Reheat individual slices: For the best texture, warm slices in an oven, air fryer or toaster oven before serving.

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.

A giant brown sugar cinnamon pop tart sliced into ten pieces.

Method

Prep the Pastry Dough:

1
In a food processor, combine 2 cups gluten-free flour blend, 1 tablespoon granulated sugar, and ½ teaspoon salt. Pulse 3-4 times to mix.
2
Add frozen ¾ cup vegan butter pieces to the flour mixture. Pulse 10-12 times until butter is the size of peas, with some slightly larger pieces remaining.
3
Transfer the flour-butter mixture to a large bowl. Add 5 tablespoons 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).
4
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:

5
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.
6
Place both rolled rectangles on a parchment-lined baking sheet and freeze for 10 minutes for easier handling.

Make the Cinnamon Filling:

7
While the pastry is chilling, make the filling. In a medium bowl, combine 1 cup brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons gluten-free all purpose flour. Stir to mix.
8
Add melted 3 tablespoons vegan butter and 2 tablespoons molasses to the sugar mixture. Stir with a spatula until a thick paste forms. Set aside.

Assemble the Giant Pop Tart:

9
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
10
Remove one chilled pastry rectangle from the freezer and place it on the prepared baking sheet.
11
Spoon the cinnamon filling onto the pastry and spread evenly with a spatula, leaving a 1/2-inch border around all edges.
12
Lightly brush the exposed edges with water (this helps seal).
13
Carefully place the second rectangle of pastry on top of the filling. If the pastry breaks, simply patch it together with your fingers.
14
Press the edges together firmly with your fingers, then use a fork to crimp all the way around the edges to seal tightly.
15
Use a fork to poke 30-40 holes across the entire top of the pastry (this allows steam to escape during baking).
16
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:

17
While the pop tart cools, make the glaze. In a small bowl, whisk together 1 ½ cup powdered sugar, 1 teaspoon ground cinnamon, 1 tablespoon 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.