Giant Brown Sugar Cinnamon Pop-Tart — Gluten Free Vegan Recipe

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 captures the warm nostalgia of a childhood favorite but in a larger, shareable format. It features a flaky, buttery gluten-free crust filled with a sweet brown sugar and cinnamon filling, finished with a cinnamon-spiked glaze. Serve it as a centerpiece for brunch, a special weekend breakfast, or anytime you want a comforting pastry that feeds a group.

Making one large pop tart is simpler than assembling many individual pastries — it feeds about 10 people and looks impressive on the table. This version is vegan, using dairy-free butter for a tender, flaky crust, but you can substitute regular butter if you prefer. The recipe relies on a tested gluten-free 1:1 flour blend (see notes) both in the crust and the filling so the filling holds its shape during baking. If you prefer smaller pop tarts or a laminated butter pastry, you can adapt the filling below to your favorite individual-pop-tart method.

Why You’ll Love this Recipe

Feeds a crowd with less work – one giant pop tart serves 10 people without the fuss of crimping many individual pastries.
Nostalgic brown sugar cinnamon flavor – warm cinnamon balanced by molasses notes for a rich filling.
Gluten-free and vegan friendly – suitable for many dietary needs when made with the recommended ingredients.

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: This recipe is tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. That same blend is used in both the pastry and the filling to help the filling thicken and hold during baking.
Vegan Butter: Use very cold vegan butter cut into chunks and briefly freeze before incorporating for the flakiest crust. Regular unsalted butter can be substituted 1:1 if you are not keeping it vegan.
Brown Sugar: Light or dark both work; dark brown sugar adds deeper molasses flavor that pairs nicely with the cinnamon.
Molasses: Adds depth and helps make the filling spreadable — use regular molasses (not blackstrap) for the best balance.
Cinnamon: Use fresh ground cinnamon for the most aromatic flavor. The filling calls for a generous amount, and the glaze includes a touch as well.
Flour in the Filling: The small amount of gluten-free flour in the filling prevents it from turning runny while the tart bakes.

Seal the pastry tight to prevent leaks

The filling is thick but may escape if the edges aren’t sealed well. Brush water along the bottom pastry edges before placing the top layer, press the edges firmly with your fingers, then crimp with a fork. That creates a reliable seal and keeps the filling inside while baking.

Recipe FAQs

Why did my filling leak out everywhere?

Most leaks are caused by an incomplete seal. Brush the edges with water, press firmly, crimp thoroughly with a fork, and leave a 1/2-inch border around the filling to reduce the chance of escape.

Can I make individual pop tarts from this recipe?

Yes. For individual pop tarts, reduce the bake time (about 22–25 minutes) and portion the filling accordingly. You can also use the filling recipe here with your preferred individual pop-tart dough method.

Expert Tips

Shape before chilling. Pat the dough into a rectangle rather than a ball before refrigerating — it’s easier to roll into even rectangles that way.
Poke lots of holes. Prick 30–40 holes across the top with a fork so steam can escape and the pastry stays flat.
Reheat slices. Warm individual slices briefly in an oven, toaster oven, or air fryer for best texture before serving.

Storage Instructions

Store covered at room temperature for 3–4 days — flavors deepen after the first day. If you prefer cold pastry, refrigerate for up to 5 days. To freeze, wrap tightly in plastic and foil; freeze for up to 3 months. Thaw before reheating or slicing.

Serving Suggestions

Serve alongside fresh fruit and coffee for a balanced brunch. For a larger spread, pair with savory dishes like quiche, breakfast casserole, or savory muffins — the sweet cinnamon pop tart complements richer, savory flavors nicely.

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

4.53 from 19 votes

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.

Prep Time
20

Cook Time
40

Resting Time
1

Total Time
2

Servings
10 servings

US Customary

Ingredients

For the Pastry:

2 cups (280 g) gluten-free flour blend – Bob’s Red Mill 1-to-1 Baking Flour
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

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:

1½ cups (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 in the recipe box to show or hide instruction photos.

Instructions

Prep the Pastry Dough:

In a food processor, pulse together 2 cups gluten-free flour blend, 1 tablespoon granulated sugar, and ½ teaspoon salt, about 3–4 pulses.
Add ¾ cup very cold vegan butter pieces and pulse 10–12 times until the mixture resembles peas, with some slightly larger bits remaining.
Transfer to a bowl and add ice water 1 tablespoon at a time, mixing gently until the dough can be pinched together. You may not use all the water.
Pat into a flat rectangle, wrap, and refrigerate 30 minutes.

Roll and Chill the Pastry:

Divide chilled dough in half. On a lightly floured surface or between parchment, roll each half into an 8×11-inch rectangle about ¼ inch thick.
Place both rectangles on a parchment-lined sheet and freeze 10 minutes to firm for easier handling.

Make the Cinnamon Filling:

Combine 1 cup brown sugar, 2 tablespoons ground cinnamon, and 3 tablespoons gluten-free flour in a medium bowl and stir to combine.
Stir in 3 tablespoons melted vegan butter and 2 tablespoons molasses 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.
Place one chilled pastry rectangle on the prepared sheet.
Spread the cinnamon filling evenly, leaving a ½-inch border around the edges.
Brush the exposed edges with water to help seal.
Gently place the second rectangle on top. Patch any tears with your fingers.
Press edges firmly and crimp with a fork all around to seal.
Poke 30–40 holes across the top with a fork to allow steam to escape.
Bake 35–40 minutes until edges are lightly golden. Cool completely on the baking sheet, at least 1 hour.

Make the Glaze:

Whisk together 1½ cups powdered sugar, 1 teaspoon ground cinnamon, 1 tablespoon almond milk, and ½ teaspoon vanilla until smooth.
When the pop tart is completely cool, spread the glaze evenly on top and let it set 15–20 minutes before slicing and serving.

Notes

Gluten-Free Flour: Recipe tested with Bob’s Red Mill 1-to-1 Baking Flour (blue bag). Other blends may behave differently.
Cold Ingredients: Freeze butter pieces before using and keep the dough cold for the flakiest results.
Butter Options: Regular unsalted butter can be used in place of vegan butter 1:1 if not making a vegan version.
Vegan Sugars: If keeping this vegan, choose sugars not processed with bone char.
Storage: Room temperature 3–4 days, refrigerate up to 5 days, freeze up to 3 months.

Nutrition