Learn how to make vegan brown sugar cinnamon pop tarts completely from scratch! It will totally have you feeling like a kid all over again!
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So there are those of use who love fruity things and there are those of us who don’t. If you are not a fruity person, they you likely went for a pop tart variety that wasn’t that. Today, you’ll be thrilled to learn you can now make your own vegan brown sugar cinnamon pop tarts.
They are still sweet, obviously, we’re using brown sugar; however, you don’t have to worry about the fruity flavors coming through in say our strawberry or cherry ones.
It’s not easy to find vegan pop tarts; however, that doesn’t mean that we can’t create them ourselves. We are here to show you just how easy it is.
Now you can have your pop tart and eat it too, and know every ingredient that goes into it.
Frequently Asked Questions
Can I prep these ahead?
Yes!
They will last for 7 days in the fridge in an air tight container. Or you can let cool completely and store in the freezer for up to 3 months.
Can these be Top 8 Allergen Free?
The Top allergens in this recipe are wheat and soy.
The soy is in the vegan shortening, but you can replace that with Earth Balance soy free butter, in the red tub. It won’t be as flaky, but it will still be great.
Note: if you use butter to replace the shortening, after folding and sealing the edges, you will need to let the pop tarts sit in the fridge for 30 minutes to firm up before putting in the oven!
The flour can be replaced with gluten free flour in the same amount. We like this GF flour.
Can I put other fillings inside?
Absolutely. If you are running short on time you could just use jelly or jam.
However, we also have some other fun flavors for you to try!
- Vegan Cherry Pop Tarts
- Vegan Blueberry Pop Tarts
- Vegan Strawberry Pop Tarts
Leave a comment below and let us know what flavors you’d like to see us try.
What other vegan breakfasts should I try?
Once you try this delicious vegan breakfast skillet, you may be looking for other amazing vegan breakfast ideas that you should try. We are sharing both sweet and savory dairy free breakfast ideas.
- Vegan Banana Pancakes
- Vegan Sausage Biscuits and Gravy
- Super Soft Vegan Blueberry Muffins
- Glazed Vegan Donuts
- Vegan Chocolate Donuts
- Vegan Banana Bread
- Perfect Vegan Cinnamon Rolls
- Vegan Bacon, Egg & Cheese Biscuits
- Vegan French Toast
Get even more breakfast ideas!
Pin these vegan brown sugar cinnamon pop tarts for later:
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Vegan Brown Sugar Cinnamon Pop Tarts
Ingredients
For the Brown Sugar Cinnamon Filling
- ½ cup brown sugar (can sub coconut or cane sugar)
- 2 teaspoon cinnamon
- 2 teaspoon all purpose flour
- 2 tablespoon unsalted vegan butter, melted
For the vegan crust
- 3 cups flour (can use GF – see post)
- ½ teaspoon salt
- ½ teaspoon sugar
- 18 tablespoon vegan shortening
- ½ cup unsweetened dairy free milk, + more for brushing
- ¼ tsp vanilla extract
For the Icing
- ¾ cup powdered sugar
- ½ teaspoon cinnamon
- 1 tablespoon milk
- ¼ teaspoon vanilla
Instructions
For the Brown Sugar Cinnamon Filling
- Add brown sugar, cinnamon and flour to a bowl. Combine.
- Add melted vegan butter and stir together well until a paste forms.
- Let cool completely before adding to dough.
For the vegan crust
- In a large bowl, add the flour, salt, and sugar. Stir together with a fork.
- Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly.
- Pour in milk and vanilla.
- Stir until combined.
- Use hands to form a dough.
- Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
- Roll out dough into an 18×24 inch rectangle. Tip: If you don't have a lot of counter space, split dough in half and roll out each piece into a 9×12 inch rectangle.
- Cut the dough vertically from the longest side every 3 inches. You should end up with 8 strips of dough. *If doing the 2 9×12 rectangles, cut each piece into 4 strips.
- Lightly brush the dough with vegan milk.
- Preheat oven to 425 degrees.
- Once filling has cooled, fill the lower 4 inches of dough with mixture, about 1-2 tablespoons. Leave ½ inch between each side.
- Fold the top half of the dough over on top of the bottom.
- Firmly press them together trying not to leave any air pockets.
- Use a fork and press along all the edges.
- Place on a baking sheet lined with parchment paper.
- Brush the tops with more vegan milk.
- Bake for 20-30 minutes or until lightly golden brown on top and around edges.
- Place on a cooling rack and let cool completely.
- Make the icing by adding powdered sugar and cinnamon to a bowl and whisk together.
- Add in the vanilla and vegan milk and whisk again.
- Dip the tops of the pop tarts into the icing or drizzle on top.
- Serve or store in an air tight container – room temperature for 1-2 or 7 days in the fridge. Can freeze for up to 6 months.
I’m looking so forward to trying these! Quick question…would coconut oil be an okay substitute for the shortening? Thanks in advance!
X
No it melts too much to work. You could use vegan butter but it won’t be as flakey
I used vegan butter and you’re right, it’s dense! 1st time making them! I literally just got them out of the oven! I’m allergic to soy so I went with the butter! I know they will be fire! Thanks for all the hard work you two put into this! I really appreciate it! Saves me alot of time, money, and energy! I’m a single momma and my kids and I are all vegan bc wr have to be! For our health! We are allergic to dairy and meat and soy! So there is little we can enjoy anymore, but thanks to you guys my life is brighter and happier! My kids are super happy right now! 😊😊😊😊
So glad that you are finding the recipes enjoyable!
Delicious and easy to make. Thank you for making and sharing your awesome recipes.
We’re so happy to hear that Maxine! Thanks so much for sharing. Have a great week!