Welcome fruit rollups back to your pantry with these homemade apple cinnamon rollups!
When we cleaned out all the processed food from this house, one thing our kids really missed were fruit rollups and fruit snacks. To be honest, I missed them too because they were such a convenience. That’s when I decided to take matters into my own hands and make these homemade apple cinnamon rollups with wholesome ingredients!
I had no idea making your own fruit rollups (any flavor!) was so easy. I started simple with these applesauce rollups because, well, you don’t even have to puree the fruit first, you just open the applesauce and go!
So, as you can imagine, these apple cinnamon rollups are a breeze to make. All you have to do is mix up the applesauce, maple syrup, and cinnamon in a bowl and then spread it evenly on a lined baking sheet.
*Note, you can use jar or homemade applesauce, just make sure it’s 100% apples and that it’s unsweetened if it’s in a jar and if you’ve added honey or maple syrup to your homemade version, you can omit it from this recipe. No need to go overboard with the sweetness.
Then all you do is bake it, low and slow, until its no longer tacky on the top. Then after it cools completely, you gently peel it, slice it, and roll it in some parchment paper!
Your kids will LOVE these homemade apple cinnamon rollups just as much as the store-bought version, maybe even more and if they’re anything like mine, they’ll be asking for different flavors in no time at all! We now do strawberry, blueberry, and mixed berry too!
These rollups keep wonderfully in a Ziplock bag or any other airtight container, but honestly, they don’t stick around long in our pantry!
- 1-1/2 applesauce (homemade or natural, no sugar added)
- 1 TBS 100% maple syrup (optional)
- ½ tsp cinnamon
- Preheat oven to 170 degrees.
- Prepare a baking sheet with either a Silpat or parchment paper.
- In a small bowl mix applesauce, maple syrup, and cinnamon until fully combined.
- Pour onto linked baking sheet and using a spatula, spread evenly.
- Bake for 4+ hours, until not tacky on the top.
- Cool, cut into strips, and roll up.
- Store in airtight container.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.
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