Warm brown sugar and cinnamon wrapped in a breakfast pastry and topped with a sugary glaze. Did I mention these pop-tarts are vegan too? That's right; these vegan brown sugar cinnamon pop-tarts have all the flavor of traditional pop-tarts without any dairy products -- or palm oil!
I have this tradition when it's going to be a snow day; I go to the grocery store the night before and buy pop tarts. I usually eat the entire box with record -- and embarrassing -- speed.
Recently I was crushed when I learned most pop-tarts include gelatin. Absolutely gutted. My response, I am making vegan homemade pop tarts so that it never happens again!
This recipe also fits my current goal, to eat more vegan meals. Last week I made lubya, Afghan Kidney Bean Curry. The week before, I made strawberry popsicles. However, I needed a good vegan breakfast recipe, and this is where I wanted to start.
Table of contents
What I Love About Vegan Pop-Tarts
- Easy recipe!
- Simple ingredients that are pantry staples.
- Real deal scratch pastry is so much better then whats in the box.
- Homemade pop-tarts freeze well, making them easy to stock.
Ingredients
Filling
- Brown sugar - ¾ cup
- All-purpose flour - 1 tablespoon
- Ground cinnamon - 1 tablespoon
- Maple Syrup - 2 tablespoons
Pastry
- All-purpose flour - 2 cups
- Salt - 1 teaspoon
- Vegan butter - 10 tablespoons - Cold and cubed.
- Cold water - 2 - 4 tablespoons
Glaze (optional)
- Confectioners’ sugar/powdered sugar - ¾ cup
- Non-dairy milk - 1 tablespoon - almond milk, coconut milk, oat milk, etc.
- Vanilla extract - ¼ teaspoon
Instructions
Time needed: 3 hours and 30 minutes.
How to Make Vegan Brown Sugar Cinnamon Pop-Tarts
- Prepare the Filling
Mix all the ingredients and set them aside.
- Make the Dough
Start by whisking the dry ingredients (flour and salt) together in a large bowl. Add cold vegan butter. Using the tips of your fingers or a pastry blender (pastry blender), mix the ingredients into small cubes similar to bread crumbs. (Note: There will be loose flour, this is normal.)
Drizzle ice cold water in one tablespoon increments until a dough ball develops. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 15 - 30 minutes. - Shape the Dough
Lightly flour a flat work surface. Remove the dough from the refrigerator and divide it in two. Place half the dough onto a floured surface and pat it into a rectangle shape. Using a lightly floured rolling pin, roll dough to a ⅛-inch thickness. Cut the dough into an even number of 4 x 3-inch small rectangles. Move half of the rectangles to a baking sheet lined with parchment paper or a silicone mat. Repeat with the other half
- Assemble
Place one tablespoon of filling in the center of the dough rectangles. Using your finger, lightly dot water around the border. Place a rectangle on top and press the ends together. Seal the edges by crimping with a back of a fork until all rectangles are sealed. Poke holes into the top of the pastry.
- Chill and Bake
Preheat the oven to 400F (200C). Cover the baking tray with plastic wrap. Chill for an hour in the refrigerator or the freezer for 20 minutes. Bake for 18 - 22 minutes or until the pastry is golden brown.
- Prepare the Glaze (Optional)
In a small bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of non-dairy milk. Wait until the pop-tarts come to room temperature then spread the glaze across the top. Leave glazed tarts on the counter to harden.
Expert Tips
Work Fast - The key to good pastry is keeping the fat (vegan butter) as cold as possible. The fat creates flaky layers. If the dough becomes too soft and pliable, place it in the refrigerator to firm back up.
Weigh Ingredients - Bakers prefer to use metric measurements (weight) for precision. If baking with volume (cups) measurement, gently heap ingredients over the top of the cup. Then take a knife and scrape the top for level measurement. I recommend using this for flour, cinnamon, and confectioners sugar.
VERY Lightly Flour Surfaces - Too much flour results in a tougher pastry. Most of the extra flour happens when surfaces are over the flour.
Frequently Asked Questions
Make-Ahead and Storing
Make-Ahead and Refrigerate Instructions: Store in an airtight container for three days on the counter or in the refrigerator for six days. When you are ready, reheat in the oven for 5 minutes.
Freezing Instructions: Freeze baked pop-tarts without glaze (sorry, the glaze does not freeze well). Place in an airtight container and store for up to three months. To reheat, place them in the oven for 10 minutes. Do not put them in a toaster.
Great British Show Bake
Season 7, Episode 5, Signature - Petit Fours
This bake is part of my challenge to bake through the Great British Baking Show.
Count: 15 down, 268 to go!
Vegan Brown Sugar Cinnamon Pop-Tarts
Ingredients
Filling
- ¾ cup brown sugar (165g)
- 1 tablespoon all-purpose flour (8g)
- 1 tablespoon ground cinnamon (8g)
- 2 tablespoon maple syrup (40g)
Pastry
- 2 cups all-purpose flour (250g)
- 1 teaspoon salt (6g)
- 10 tablespoons vegan butter, cold and cubed (151g)
- 2 - 4 tablespoons ice-cold water (89ml)
Glaze (optional)
- ¾ cup confectioners sugar (90g)
- 1 tablespoon non-dairy milk (15g)
- ½ teaspoon ground cinnamon (1g)
Instructions
- Prepare the Filling: Mix all the ingredients together and set aside.¾ cup brown sugar (165g), 1 tablespoon ground cinnamon (8g), 2 tablespoon maple syrup (40g), 1 tablespoon all-purpose flour (8g)
- Make the Dough: In a large bowl, whisk together the flour and salt together. Add cold unsalted vegan butter. Using the tips of your fingers or a pastry blender, mix the ingredients until it looks like bread crumbs with the largest pieces of butter the size of a green pea. (Note: There will be loose flour, this is normal.)Drizzle ice water in one tablespoon increments until the dough can develop into a ball but is not sticky. Shape the dough into a disk, wrap in plastic wrap and refrigerate for 15 - 30 minutes.2 cups all-purpose flour (250g), 1 teaspoon salt (6g), 10 tablespoons vegan butter, cold and cubed (151g), 2 - 4 tablespoons ice-cold water (89ml)
- Shape the Dough: Remove the dough from the refrigerator and divide it in two. Place half dough onto a floured surface and pat it into a rectangle shape. Roll dough to a ⅛-inch thickness. Cut the dough into an even number of 4 x 3 inch rectangles. Move half of the rectangles to a baking sheet lined with parchment paper or a silicone mat. Repeat with the other half.
- Assemble: Place one tablespoon of filling in the center of the baking sheet rectangles. Lightly dot water around the border. Place a rectangle on top and press the ends together. Seal the edges by crimping with a back of a fork until all rectangles are sealed. Poke a few additional holes into the top of the pastry.
- Chill and Bake: Preheat the oven to 400F (200C). Cover the baking sheet with plastic wrap. Chill for an hour in the refrigerator or the freezer for 20 minutes. Bake for 18 - 22 minutes or until the pastry is golden brown.
- Prepare the Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of non-dairy milk. Wait until the pop-tarts cool then using a knife, spread the glaze across the top. Leave glazed tarts on the counter to harden.¾ cup confectioners sugar (90g), 1 tablespoon non-dairy milk (15g), ½ teaspoon ground cinnamon (1g)
Video
Notes
- The equipment section may contain affiliate links to products used in this recipe.
Ash
these were an absolute hit! will be making these again and again. thank you for sharing!
Ruth Grindeland
Thank you so much! I am really happy you liked them.
Sandhya Ramakrishnan
My boys love pop tarts and I am in love with this recipe. They work so well and it makes them very happy. I am going to try experimenting with different kind of fillings.
Ruth Grindeland
So glad your boys liked them! Let me know how the other flavors turn out.
Anaiah
Oh, these brown sugar and cinnamon homemade pop tarts are perfection! Love that I can freeze these for make ahead breakfasts.
Ruth Grindeland
Thank you! I am so happy you liked them!
Sam
Ohhh yum!! Yum is all I can say about these. They are so good!!
Ruth Grindeland
Thank you!
Jeannie
thic cinnamon flavored pop tarts is so tasty, we finish all that we made and plan to make again
Ruth Grindeland
Thank you! I am so happy you liked them!
Gus
Fantastic and so easy. My kids love them so I am surely be making these again!
Ruth Grindeland
Thank you Gus. I am so happy your kids liked them1!
Joanna
You had me at brown sugar and cinnamon! I love these flavors. Being vegan is that cherry on the top. Excellent recipe!
Ruth Grindeland
Thank you! I was so happy they were vegan too! I am trying to eat and create more vegan recipes.
Kayla DiMaggio
These vegan brown sugar pop tarts are delicious! They remind me of my childhood! Such a great recipe!
Ruth Grindeland
Thank you!
Michelle
Helloooooo pop tarts!! This is such a fun one to make! It's also great that you can easily mix it up with different fillings and toppings 🙂
Ruth Grindeland
Thank you, Michelle!