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 the flavor of traditional pop-tarts without any dairy products!
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 pop-tarts at home so that it never happens again!
These pop tarts also fit my current goal, to eat mostly vegan. Last week I made lubya, Afghan Kidney Bean Curry. The week before, I made strawberry popsicles. However, I needed a good breakfast recipe, and vegan pop tarts were where I wanted to start.
What I Love About This Recipe
- I can eat pop tarts again!
- Most ingredients are pantry staples.
- 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
- Ground cinnamon - 1 tablespoon
- Vegan butter - ¾ cup - Cold and cubbed.
- Ice water - 2 - 4 tablespoon
Glaze (optional)
- Confectioners’ sugar - ¾ cup
- Non-dairy milk - 1 Tablespoon
- Ground cinnamon - ½ teaspoon
- Vanilla extract - ¼ teaspoon
Instructions
Time needed:Â 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
In a large bowl, whisk together the flour and salt together. Add cold unsalted vegan butter and shortening. Using the tips of your fingers, mix the ingredients. The dough should resemble different-sized bread crumbles. Also, pea-sized amounts of butter in the dough are desirable.
Drizzle ice-cold water over the mixture one tablespoon at a time. Mix with a wooden spoon until the dough begins to form. Add ice water in tablespoon increments until the dough can develop into a ball but is not sticky.
If the dough becomes too wet, mix in 1 tablespoon of flour. - Shape the Dough
Place the dough onto a floured surface and pat it into a rectangle shape. (Alternatively, divide the dough into two or three sections to work each section one at a time—roll dough to a ⅛-inch thickness. Cut the dough into an even number of 4 x 3-inch rectangles. Move half the rectangles to a baking sheet lined with parchment paper or a silicone mat.
- Assemble
Place one tablespoon of filling in the center of the baking sheet rectangles. Lightly dot water around the border of the baking sheet rectangles. Place a rectangle on top. 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 cling wrap. Chill for an hour in the refrigerator or the freezer for 20 minutes. Before going in the oven, brush on the vegan egg wash (optional). Bake for 18 - 22 minutes. The pastry should be on the soft side. If you keep cooking, the cinnamon on the inside will caramelize.
- 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. Using a knife, spread the glaze across each pop-tart. The pop tarts are ready to eat or if you want a harder glaze, allow the pop tarts to sit on the counter uncovered for 1 - 2 hours.
Vegan Pop-Tarts Video
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.
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.Â
- 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)
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!