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Easy Homemade Apple Cinnamon Fruit Roll-Ups

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Delicious, chewy fruit roll-ups made from cooked apples, cinnamon, and a touch of lemon juice. A wholesome, nostalgic snack perfect for lunchboxes or on-the-go treats.

Ingredients

Scale
  • 4 medium apples, peeled and cored (about 1.5 pounds)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fresh lemon juice
  • 1 to 2 tablespoons honey or maple syrup (optional)
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Peel, core, and roughly chop about 4 medium apples (roughly 1.5 pounds).
  2. Place the chopped apples in a large saucepan with 1 teaspoon ground cinnamon, 2 tablespoons fresh lemon juice, and 1 to 2 tablespoons honey or maple syrup if using. Stir gently over medium-low heat, partially covered, until the apples soften and start breaking down—about 15-20 minutes. Stir occasionally to prevent sticking. The mixture should look thick and jam-like but not dry.
  3. Transfer the cooked apples to a food processor or blender. Add 1/2 teaspoon vanilla extract if using. Blend until smooth and uniform. If the puree is too thick to spread, add a teaspoon or two of water to loosen it slightly.
  4. Line a rimmed baking sheet (approximately 12×17 inches) with parchment paper or a silicone mat. Pour the puree onto the sheet and spread evenly to about 1/8 inch thickness with a spatula.
  5. Place the baking sheet in a preheated oven at 170°F (75°C) or the lowest temperature your oven allows. Bake for 4 to 6 hours, checking occasionally after 4 hours. The roll-ups are done when the fruit leather is no longer sticky to the touch and peels away easily from the parchment. Avoid overbaking.
  6. Let the fruit leather cool completely on the baking sheet. Carefully peel off the parchment paper. Use kitchen scissors or a pizza cutter to slice into strips or desired shapes. Roll up the strips with parchment paper or plastic wrap to store.

Notes

Use parchment paper for easy peeling and clean edges. Avoid flipping the fruit leather while baking to prevent tearing. You can speed drying using a food dehydrator at 135°F for 6-8 hours. Store roll-ups wrapped tightly to prevent drying out and becoming brittle. Refrigerate or freeze for longer storage.

Nutrition

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