Homemade Brown Sugar Cinnamon Pop Tarts {Grain Free, Paleo}

The ultimate healthier version of the absolute best nostalgic treat is here! These brown sugar cinnamon pop tarts taste so much like the originals but without any of the unhealthy ingredients! They’re made gluten free and grain free with dairy free and paleo options. A fun from-scratch healthy baking project for kids to help with.

Brown sugar cinnamon pop tarts achieved icon status in my family growing up.  In fact, I’m pretty sure my mom subsisted on them for some of my early years.

She even managed to make them the star treat of our little family birthday celebrations, candle right in the middle of the pop tart.

Would you complain?  Of course not.  The brown sugar cinnamon pop tarts are the best pop tarts, period.  I would go as far as to say they’re in my top 5 favorite foods of all time.

And now, today, I’m celebrating (nothing in particular) with a healthier, copycat version of my favorite childhood treat!

Yes, these are a project (all homemade pop tarts are!) but WAY worth it.  Hopefully you can hide a couple for yourself because they WILL go fast.

What You Need to Make Homemade Brown Sugar Cinnamon Pop Tarts

As usual, I have a few different options for ingredients to make these dairy free and fully paleo, or simply grain free.

**Unfortunately one thing you cannot sub here is the almond flour.  I always get many requests for 1:1 paleo substitutions for almond flour, or questions about whether cassava or coconut flour can be used.  There are no guaranteed 1:1 subs for almond flour.

For some recipes you can use gluten free oat flour in a similar amount, but I have’t tried that with these pop tarts.  If I do I will update on the results!  For cassava or coconut flour, too many recipe adjustments would need to be made (flour amount, eggs) so at this time I can’t recommend a nut free alternative flour to make the pastry dough.**

Here’s everything you’ll need to make the pop tarts:

Pastry Dough:

• 2 cups blanched almond flour
• 2 cups tapioca flour, or arrowroot
• 1 teaspoon fine sea salt
• 3 tablespoons maple sugar or coconut sugar
• 1 cup (16 tablespoons) grass fed butter, cold, but into pieces (use vegan butter or palm shortening for a dairy free option)
• 2 large eggs

Brown Sugar Cinnamon Filling:

• 1/2 cup maple sugar or coconut sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon tapioca flour

Egg Wash:

• 1 egg
• 1 tablespoon water or unsweetened almond milk

Cinnamon Glaze:

• 1 cup powdered maple sugar, or powdered monk fruit, or organic powdered sugar*
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 3-4 teaspoons unsweetened almond milk 

How to Make the Pastry Dough

In the bowl of a food processor, pulse together the flours, salt and sugar with the cold butter or shortening pieces until a thick crumbly mixture forms. 

Add the eggs and continue to pulse until a dough forms.  The dough will be sticky.  

Gather the dough with a rubber spatula and divide it into two equal parts.  Wrap each potion in plastic wrap or parchment and flatten into disks. 

I use a food scale to make sure my dough it split equally, but this is not mandatory.

Refrigerate the wrapped dough for at least one hour and up to 2 days before proceeding.

How to Make the Filling and Roll the Dough

In a medium bowl, combine the filling ingredients and set aside.  Whisk together the egg wash ingredients as well.  Preheat your oven to 350° F.  

Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour.  Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper.  Leave the other portion of dough in the refrigerator while you slowly roll out the dough to a 9 x 12” rectangle. 

To make sure the dough doesn’t stick, I like to carefully flip it once or twice.  You can also use the heel of your hand to shape the dough into a rectangle.  It should be 1/8-1/4” thickness.  Use a pizza cutter to clean up the edges of the rectangle.  The dough can be repaired as often as needed.  

If the dough becomes too sticky to work with at any point, allow it to chill for several minutes.  

Use the pizza cutter to cut the dough into 9 rectangles, each about 3 x 4 inches.  You will make 2 cuts to each side to get 9 rectangles.  At this point, place the cutting board in the refrigerator or freezer to chill while you repeat the process with the other portion of dough that has been chilling.  

Assemble the Pop Tarts

Line a large baking sheet with parchment paper and remove the chilling rectangles from the fridge, transferring each one to the baking sheet about 1” apart.  Very lightly brush each rectangle with egg wash.  

Spoon about 1 1/2 tablespoons of filling on 9 rectangles, spreading out gently, avoiding the edges.  Carefully place a rectangle of dough, egg wash side down, over each of the rectangles with the filling.  No big deal if their size doesn’t match exactly. 

Use a plastic fork (they won’t stick to the dough) to very gently seal the edges of each pastry, then prick the top of each pastry with the fork 3 times to allow steam to release while baking.

Lightly brush the tops of the pop tarts with the egg wash, the bake in the preheated oven on the middle rack for 22 minutes, or until beginning to turn golden brown.  Allow them to cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks (I used a large thin spatula to transfer).  

How to Make the Cinnamon Glaze

For a paleo version of the glaze that also has an amazing maple cinnamon flavor, you can make powdered maple sugar.  If you want to use powdered monk fruit or organic powdered sugar, these are great options too.

Blend maple sugar in a high speed blender until a powdery texture is achieved.  Alternatively, for a darker icing, you can blend coconut sugar into a powder as well.  Blend 2 cups and measure out 1 cup for this recipe after blending.

In a small bowl, whisk together the powdered sugar (of your choice) with the cinnamon, vanilla and 3 teaspoons of the milk.  Slowly add in drop by drop more of milk to get the consistency you want for the glaze – thick enough not to drizzle down the sides of the pastries, but thin enough to spread easily.  

Once the pop tarts have cooled, spoon the glaze in the center of each pop tart and spread gently outward.  The glaze will begin to harden in 15-20 minutes and should be fully hardened after about an hour. 

How to Store Homemade Brown Sugar Cinnamon Pop Tarts

Serve right away, or store them to keep longer.  I recommend storing them loosely covered at room temperature for the two days. 

Paleo baked goods made with almond flour can loose their crispness if placed in an airtight container at room temperature, so I try to avoid doing this.  You can keep them longer in the refrigerator in an airtight container, for up to one week.  

I know you’re going to love these homemade pop tarts!  Let’s get started on the dough – I hope you enjoy – let’s bake!

Homemade Brown Sugar Cinnamon Pop Tarts {Grain Free, Paleo}

Homemade Brown Sugar Cinnamon Pop Tarts {Paleo}

The ultimate healthier version of the absolute best nostalgic treat is here! These brown sugar cinnamon pop tarts taste so much like the originals but without any of the unhealthy ingredients! They’re made gluten free and grain free with dairy free and paleo options. A fun from-scratch healthy baking project for kids to help with.

Author: Michele Rosen

Prep Time: 1 hour

Cook Time: 25 minutes

Chilling Time: 1 hr 30 mins

Course: baking, Dessert, Snack, Treat

Cuisine: Gluten-free, grain free, Paleo

Keyword: almond flour, baking, cinnamon, maple sugar, paleo, pop tarts

Servings: 18 servings (9 pop tarts)

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4.67 from 15 votes

Ingredients

Pastry Dough:

• 2 cups blanched almond flour
• 2 cups tapioca flour or arrowroot
• 1 teaspoon fine sea salt
• 3 tablespoons maple sugar or coconut sugar
• 1 cup (16 tablespoons) grass fed butter cold, but into pieces (use vegan butter or palm shortening for a dairy free option)
• 2 large eggs

Brown Sugar Cinnamon Filling:

• 1/2 cup maple sugar or coconut sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon tapioca flour or arrowroot

Egg Wash:

• 1 egg
• 1 tablespoon unsweetened almond milk or water

Cinnamon Glaze:

• 1 cup powdered maple sugar or powdered monk fruit, or organic powdered sugar*
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon pure vanilla extract
• 3-4 teaspoons unsweetened almond milk

Instructions

Dough:

1. In the bowl of a food processor, pulse together the flours, salt and sugar with the cold butter or shortening pieces until a thick crumbly mixture forms. Add the eggs and continue to pulse until a dough forms. The dough will be sticky.
2. Gather the dough with a rubber spatula and divide it into two equal parts. Wrap each potion in plastic wrap or parchment and flatten into disks. I use a food scale to make sure my dough it split equally, but this is not mandatory.
3. Refrigerate the wrapped dough for at least one hour and up to 2 days before proceeding.

Make the Filling and Roll Out the Dough:

1. In a medium bowl, combine the filling ingredients and set aside. Whisk together the egg wash ingredients as well. Preheat your oven to 350° F.
2. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper. Leave the other portion of dough in the refrigerator while you slowly roll out the dough to a 9 x 12” rectangle. To make sure the dough doesn’t stick, I like to carefully flip it once or twice. You can also use the heel of your hand to shape the dough into a rectangle. It should be 1/8-1/4” thickness. Use a pizza cutter to clean up the edges of the rectangle. The dough can be repaired as often as needed.
3. If the dough becomes too sticky to work with at any point, allow it to chill for several minutes.
4. Use the pizza cutter to cut the dough into 9 rectangles, each about 3 x 4 inches. You will make 2 cuts to each side to get 9 rectangles. At this point, place the cutting board in the refrigerator or freezer to chill while you repeat the process with the other portion of dough that has been chilling.

Assemble the Pop Tarts:

1. Line a large baking sheet with parchment paper and remove the chilling rectangles from the fridge, transferring each one to the baking sheet about 1” apart. Very lightly brush each rectangle with egg wash.
2. Spoon about 1 1/2 tablespoons of filling on 9 rectangles, spreading out gently, avoiding the edges. Carefully place a rectangle of dough, egg wash side down, over each of the rectangles with the filling. No big deal if their size doesn’t match exactly.
3. Use a plastic fork (they won’t stick to the dough) to very gently seal the edges of each pastry, then prick the top of each pastry with the fork 3 times to allow steam to release while baking.
4. Lightly brush the tops of the pop tarts with the egg wash, the bake in the preheated oven on the middle rack for 22 minutes, or until beginning to turn golden brown. Allow them to cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks (I used a large thin spatula to transfer).

Make the Cinnamon Glaze:

1. In a small bowl, whisk together the powdered sugar (of your choice) with the cinnamon, vanilla and 3 teaspoons of the milk. Slowly add in drop by drop more of milk to get the consistency you want for the glaze - thick enough not to drizzle down the sides of the pastries, but thin enough to spread easily.

2. Once the pop tarts have cooled, spoon the glaze in the center of each pop tart and spread gently outward. The glaze will begin to harden in 15-20 minutes and should be fully hardened after about an hour. Serve right away, or store them to keep longer. I recommend storing them loosely covered at room temperature for the two days. Paleo baked goods made with almond flour can loose their crispness if placed in an airtight container at room temperature, so I try to avoid doing this. You can keep them longer in the refrigerator in an airtight container, for up to one week. Enjoy!

Recipe Notes

*Make powdered maple sugar by blending maple sugar in a high speed blender until a powdery texture is achieved. Alternatively for a darker icing, you can blend coconut sugar into a powder as well. Blend 2 cups and measure out 1 cup for this recipe after blending.

**Nutrition is calculated using powdered maple sugar for the glaze.  Nutrition calculation is based on 1/2 pop tart = 1 serving.

Nutrition

Calories: 297kcal

Carbohydrates: 35g

Protein: 3g

Fat: 17g

Saturated Fat: 7g

Trans Fat: 1g

Cholesterol: 46mg

Sodium: 234mg

Potassium: 75mg

Fiber: 1g

Sugar: 19g

Vitamin A: 356IU

Vitamin C: 1mg

Calcium: 56mg

Iron: 1mg

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