Cinnamon Sugar Vegan Pop Tarts
Forget the classic store bought pop tarts- these unbelievably vegan pop tarts are even better! With a flaky and buttery pastry dough, you won’t believe that these pop tarts are naturally dairy free and made without eggs. You can even make them gluten free as well.
We’re filling these homemade pop tarts with a gooey brown sugar cinnamon filling- just like the iconic Kellogg pastry. Of course, you can’t forget the cinnamon sugar frosting- but you can also go without for unfrosted brown sugar cinnamon pop tarts!
These vegan pop tarts are great for an indulgent vegan breakfast pastry or even a delicious vegan dessert pastry! It goes amazing alongside these gluten free vegan cinnamon rolls (or classic vegan cinnamon rolls!) and vegan monkey bread for a fun holiday breakfast.
Table of contents
Are Pop Tarts Vegan?
Traditionally, the classic pop-tarts from Kellogg’s are not vegan. Many flavors contain not only gelatin (a non-vegan ingredient), but also whey or milk, and other questionable ingredients (such as riboflavin, which may or may not be derived from animal ingredients).
It’s best to avoid store-bought pop-tarts all together and make these vegan pop tarts instead!
Vegan Pop Tart Ingredients & Substitutions:
- All purpose flour: You can also swap in gluten-free flour blend, such as King Arthur measure for measure or Bob’s Red Mill 1:1. Please see the following sections for more on gluten-free pop-tarts.
- Sugar: I recommend using an organic granulated sugar to ensure that it’s vegan-friendly. You can also use a monk fruit or stevia based granulated sugar.
- Vegan butter: You can also swap in coconut oil.
- Dairy free yogurt: This replaces the eggs in regular pie dough.
- Brown sugar cinnamon filling: This is just a mixture of brown sugar, cinnamon, vegan butter, and vanilla extract. You can also use coconut sugar for refined sugar free.
- Cinnamon glaze: This is similar to a confectioner’s glaze, except we’re adding ground cinnamon to our vegan powdered sugar and dairy free milk mixture (you can use almond milk, soy milk, oat milk, etc!).
Overview: How to make vegan pop tarts
The full recipe is found down below in the recipe card. However, we’re going to go over the basic steps here.
First we’ll make the dough. You can use a food processor to make the pie dough. Next, you’ll chill the dough for 30 minutes to 1 hour.
Next, we’ll shape the pop tarts. Roll the dough out to be 8″ x 18″. You can slice and rearrange extra dough pieces to make sure that you have very sharp right angles at the corners. Then we’ll slice the dough into 3″x4″ rectangles (you’ll yield 12 rectangles, two per pop tart).
Fill the pop tarts and mold them. Spread the cinnamon sugar filling into the middle, like below. Then place an un-filled rectangle over the filling, and seal the edges with a fork. Repeat for the remaining pop tarts.
Finally, we’ll bake the pop tarts! Brush the tops of the pop tarts with the vegan egg wash, then you can chill the pop tarts for 10 minutes in the freezer before baking. This ensures that if you’ve handled the dough too much and it’s come to room temperature, the dough won’t spread too much in the oven by chilling once more.
Top with your favorite pop tarts toppings and enjoy! I love adding a drizzle of the cinnamon sugar glaze. You can also top with rainbow sprinkles and classic vanilla glaze instead of using a cinnamon one!
Different pop tart filling ideas:
If you’d like to make different pop-tart flavors for your homemade pop-tarts recipe, here are some more vegan pop-tarts flavors you can use:
- strawberry jam for strawberry pop tarts (use freeze dried strawberries blitzed into a powder for the strawberry glaze!)
- raspberry jam for raspberry pop-tarts
- blueberry jam for blueberry pop-tarts
- vegan ganache and mini vegan marshmallows for vegan s’mores pop-tarts
Gluten free option:
If you’d like to make these vegan pop tarts gluten free as well, you can swap in a gluten-free 1:1 baking flour blend (such as Bob’s Red Mill or King Arthur). I would NOT recommend using the Namaste flour blend. It tends not to work for my recipes.
Pro tip: use the cup measurements and then convert into gram measurements for the gluten free flour blend you’re using. This is because 1 cup of gluten free flour is typically not equivalent to 1 cup of all purpose flour (usually weighing more). For example: 1 cup of Bob’s Red Mill flour is 140 g. So you would need 315 grams of flour for this recipe.
Storage & Reheating Instructions:
Storage: You can refrigerate or freeze these vegan pop tarts in an airtight sealed container or bag for up to 5 days in the fridge or 3 months in the freezer.
Reheating: To reheat these cinnamon sugar pop tarts, simply place one on a piece of parchment paper on a baking sheet and warm the pop tart 7-10 minutes at 300 F.
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
These flaky and buttery vegan pop tarts are filled with a classic gooey cinnamon sugar filling! Even better than store bought and unbelievably dairy free!
Pop tart crust:
- 2 1/4 cups (280 g) all-purpose flour*
- 3 tbsp organic granulated sugar
- 1/8 tsp sea salt
- 1 cup (226 g) unsalted vegan butter, cubed and chilled
- 1/3 cup (65 g) unsweetened dairy free yogurt
- 3–4 tbsp cold water
Cinnamon Sugar Filling:
- 1 cup (200 g) organic brown sugar
- 3 tbsp ground cinnamon
- 1/4 cup (57 g) vegan butter, melted
- 1 tsp vanilla extract
Vegan Egg Wash:
- 2 tbsp soy milk or dairy free milk
- 1 tbsp maple syrup
- 2 cups powdered sugar
- 1/2 tbsp ground cinnamon
- 2–3 tbsp dairy free milk
- 1 tspvanilla extract
- Prep: Measure out all pop tart crust ingredients. Make sure you have a baking sheet lined with parchment paper, ruler or silicone mat with ruler marked on it, rolling pin, and large kitchen knife or pizza cutter.
- Make the dough: In a food processor, blitz together the flour, sugar, and salt. Then add in the cubed vegan butter and dairy free yogurt, and pulse again until a crumbly texture has formed, about 30-40 seconds. Then while the food processor is pulsing, add in the water, 1 tbsp at a time until a thick and consistent dough forms, about 3-4 tbsp (start with 3 and mix for 30 seconds. Then add another tbsp if needed).
- Chill the dough: Press the dough into a flat disk and wrap the dough in parchment paper or plastic wrap. Chill for 30 minutes to 1 hour, or overnight.
- Mix the cinnamon sugar filling: While the dough is chilling, you can mix all of the cinnamon sugar filling ingredients together in one bowl. Set aside.
- Roll out the dough: Preheat the oven to 425F. Lightly flour a clean surface or silicone baking mat that has a ruler (like this one) or a piece of parchment paper. Place the dough onto the floured surface, and flour the rolling pin as well. Roll the dough out to be 8″ by 18″. Make sure that the corners are 90. You can trim the dough as well so that the corners are even and accurate.
- Slice and fill the pop tarts: On the 18″ side (length), make a mark every 3 inches. That will be where we’ll slice the pop tarts. On the 8″ side (width), mark at the 4″ mark. Then slice the dough using a large kitchen knife or a pizza cutter lengthwise along the 4″ mark so that the dough is sliced in half. You will now have two rectangles that are each 4″ by 18″. Then slice width wise along the 3″ marks to create 12 rectangles. Spoon about 1.5-2 tbsp of filling into the middle of one rectangle, spreading the filling just in the middle and saving room along the edges to seal the pop tart. Repeat for 5 other rectangles (for a total of 6 rectangles of dough with filling on them).
- Seal the pop tarts: Place one of the un-filled doughrectangles over the top of one of the rectangles with the filling. Press the edges of the dough into the bottom, and then seal them off by pressing the tongs of the fork along the edges to create a crimp. Poke 2-3 holes in the top of the pop tart to create a ventilation while baking. Repeat for the remaining rectangles. You’ll yield 6 pop tarts total.
- Chill: Using a spatula, transfer the pop tarts carefully to the baking sheet lined with parchment paper. Mix together the vegan egg wash ingredients, then brush the tops of each pop tart with the vegan egg wash. Place the baking sheet into the freezer to chill the dough for 10 minutes.
- Bake: Once chilled, place the baking sheet into the oven to bake for 20-23 minutes, or until the tops of the pop tarts are lightly golden brown. Remove the pop tarts from the oven.
- Glaze the pop tarts: While the pop tarts are cooling, make the glaze by mixing together all of the cinnamon glaze ingredients. Spoon about 2-3 tbsp of glaze onto the tops of each pop tarts. Allow the glaze to set for 10 minutes. Then serve and enjoy!
Gluten free: Swap in a gluten free 1:1 flour blend, such as King Arthur measure for measure or Bob’s Red Mill 1:1 using the cup measurements rather than the gram measurements. See blog post for more notes.
Keywords: vegan pop tarts, gluten free pop tarts, vegan pop-tarts, dairy free pop tarts