This giant brown sugar cinnamon pop tart channels childhood memories with an upgraded, shareable version. It has a flaky, buttery gluten-free crust, a rich brown sugar and cinnamon filling, and a spiced cinnamon glaze on top. It’s the perfect combination of a cozy breakfast pastry and a show-stopping brunch centerpiece.
Instead of making many individual pop tarts, bake one large tart: it’s simpler, feeds about 10 people, and has an impressive presentation. This vegan-friendly version uses dairy-free butter for a tender, flaky crust, but you can swap in regular butter if you prefer. The filling stays thick and spreadable thanks to a bit of flour and molasses, so it won’t turn to runny liquid while baking. Whether you’re hosting a brunch or treating yourself to a special morning, this giant pop tart delivers full cinnamon-sugar nostalgia in every slice.
Why You’ll Love this Recipe
- Feeds a crowd with less work – one large tart serves about 10 without the fuss of crimping many small pastries.
- Nostalgic brown sugar cinnamon taste – warm cinnamon balanced with molasses notes from the brown sugar and molasses.
- Gluten-free and vegan options – recipe is suitable for many diets when using the specified ingredients.
Ingredient Notes
- Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which includes xanthan gum. It’s used in the pastry and a small amount in the filling to ensure the filling thickens and stays stable while baking.
- Vegan Butter: Keep it very cold and freeze in small chunks before working it into the flour. If you’re not vegan, regular unsalted butter works as a 1:1 substitute.
- Brown Sugar: Light or dark brown sugar both work; dark brown sugar adds deeper molasses flavor that complements the cinnamon.
- Molasses: Adds depth and helps the filling remain spreadable. Use regular molasses (not blackstrap).
- Cinnamon: Use fresh-ground cinnamon if possible. The filling calls for a generous amount for that classic pop-tart flavor, and the glaze includes extra cinnamon too.
- Flour in the Filling: A few tablespoons of gluten-free flour help the filling hold together during baking instead of turning runny.
Seal the pastry tight to prevent leaks
The filling is thick but can still escape if edges aren’t sealed properly. Brush a thin layer of water along the bottom pastry edge, press the top and bottom together firmly, then crimp the seam with a fork. A strong seal keeps the cinnamon-sugar filling inside while it bakes.
Recipe FAQs
Most leaks happen when the edges aren’t sealed well. Brush the pastry edges with water, press them together, and crimp all around with a fork. Also leave about a 1/2-inch border between the filling and the edge to help prevent spills.
Yes. Divide and cut the dough into smaller rectangles and reduce the bake time to around 22–25 minutes. You can also use the filling from this recipe with your preferred individual pop tart method.
Expert Tips
- Shape before chilling. Pat dough into a rectangle before refrigerating — rolling later is easier from a flat shape than from a ball.
- Poke lots of holes. Prick the top with a fork 30–40 times to let steam escape so the pastry doesn’t puff up unevenly.
- Reheat slices. For best texture, warm individual slices in the oven, toaster oven, or air fryer just before serving.
Storage Instructions
Store covered at room temperature for 3–4 days — flavors actually improve after day one. If you like chilled pastry, refrigerate up to 5 days. For longer storage, wrap tightly in plastic and foil and freeze up to 3 months; thaw and warm before serving.
Serving Suggestions
Serve slices warm with fresh fruit and coffee for a simple brunch. For a larger brunch menu, pair with savory dishes like quiche or a breakfast casserole to balance sweet and savory offerings.
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 (blue bag)
- 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
- 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
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Instructions
Prep the Pastry Dough:
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In a food processor, pulse together the gluten-free flour, granulated sugar, and salt 3–4 times to combine.
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Add frozen vegan butter pieces and pulse 10–12 times until the mixture resembles coarse crumbs with pea-sized butter bits remaining.
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Transfer to a bowl and add ice cold water one tablespoon at a time, mixing gently. Stop when the dough can be pinched together; you may not use all the water.
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Pat the dough into a flat rectangle, wrap, and chill in the refrigerator for 30 minutes.
Roll and Chill the Pastry:
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Divide the chilled dough in half. Roll each half between lightly floured surfaces or parchment into roughly 8×11-inch rectangles about 1/4 inch thick.
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Place both rectangles on a parchment-lined sheet and freeze 10 minutes to firm up for easier handling.
Make the Cinnamon Filling:
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In a medium bowl, mix brown sugar, ground cinnamon, and gluten-free flour until combined.
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Stir in melted vegan butter and molasses until a thick paste forms. Set aside.
Assemble the Giant Pop Tart:
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Preheat oven to 350°F (175°C). Line a large baking sheet with parchment.
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Place one chilled rectangle on the prepared sheet. Spread the cinnamon filling evenly, leaving a 1/2-inch border.
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Brush the border with water, then place the second rectangle on top. Press edges to seal and crimp with a fork all around.
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Use a fork to poke 30–40 holes across the top to vent steam. Bake 35–40 minutes until edges are lightly golden. Cool completely on the sheet, at least 1 hour.
Make the Glaze:
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Whisk powdered sugar, cinnamon, almond milk, and vanilla until smooth. When the tart is fully cool, spread the glaze over the top and let it set 15–20 minutes before slicing and serving.
Notes
- Gluten-Free Flour: This version was tested with Bob’s Red Mill 1-to-1 Baking Flour (blue bag). Other blends may behave differently; adjust as needed.
- Cold Ingredients: Keep butter very cold for the flakiest pastry. Chilling the dough between steps helps maintain texture.
- Regular Butter: Swap vegan butter 1:1 with unsalted butter if you’re not avoiding dairy.
- Vegan Considerations: If making vegan, use sugars that aren’t processed with bone char and verify other ingredients are vegan.
- Storage: Room temperature 3–4 days, refrigerated up to 5 days, frozen up to 3 months.