I’m obsessed with cinnamon raisin everything. I’m serious. While a batch of chocolate chip cookies might smell good while they are baking in the oven; nothing makes me happier than the smell of baking with cinnamon.
When I say “baking” I don’t mean detailed cake and dessert recipes that need to be measured to an exact science. The only baking I attempt is bread-making and those semi-fool-proof recipes that come out delicious no matter what. Like my overnight whole wheat cinnamon rolls. Oh, and I’m a big fan of no-bake desserts like my oatmeal raisin cookie dough balls. I do lunch, I make dinner and I rarely bake desserts.
Since I’ve teamed up with the California Raisin Board this year to create healthy recipes your kids will love. Good thing they completely allow free reign to my creativity… because the recipes I will be sharing with you throughout the year are easy to make and your kids will love them! The proof is in the pudding (or the roll-ups) because I’ve made this recipe six times just to give away to neighbors and friends.
I’m often asked two questions: How do you come up with these ideas? and, when do you find time to make them? The answer is simple. I love food. I love fresh family food. When I go to the grocery I look inside people’s grocery carts (bad habit, I know) and see what kinds of foods they are purchasing for their children.
I’m always shocked at the amount of junk I see. I detest individually wrapped fruit snacks that are loaded with high fructose corn syrup and artificial colors. I am not judging those who purchase them; I personally draw the line somewhere.
Making your own at home is simple and since they don’t have any added sugar, they are a fantastic choice as a natural fun snack.
You get 1-2 trays of “roll-ups” for about $1.20. This is way cheaper than the pre-packaged ones and much healthier. You have to soak your raisins first to plump them up but I promise the heavenly smell in your kitchen will make the extra step worth while.
I used golden raisins for these but you can also use standard sun-dried raisins. Make sure you use parchment paper and not wax paper. Wax paper will melt and your paste will never dry up! Aren’t you glad I have lots of kitchen mess-ups?
Once they are finished and cooled, all you have to do is cut them across and roll them up. They are the perfect healthy snack to send inside the lunch box. The girl, loved them. She said they peeled like the bagged kind and tasted naturally sweet. Score! A healthy snack that looks like the junk the other kids are eating made fresh in my kitchen–and yours too, of course!
PrintCinnamon Raisin Fruit Roll ups
You’ll need 1-2 baking sheets, parchment paper, scissors, a small pot and a food processor or blender.
- Prep Time: 30 mins
- Cook Time: 3 hours
- Total Time: 3 hours 30 mins
- Yield: 14-18 roll ups
- Category: Healthy Snack
Ingredients
- 2 cups golden raisins (or the brown ones)
- 1 small pear, peeled and cut into pieces
- 2 cups of water
- 3 teaspoons cinnamon
Instructions
- Bring 2 cups of water to boil.
- Meantime, place raisins and diced pear inside a large bowl.
- Once water boils, pour inside the bowl. With a fork, mix ingredients around and wait 20 minutes for raisins to plump up.
- Using a 1cup measuring cup, remove ¾ cup of liquid. Add cinnamon and mix ingredients around.
- Carefully pour cinnamon-plumped fruit and liquid inside a blender or food processor and blend well until it becomes a paste or thick puree.
- Preheat oven to 200F.
- Pour half the mixture onto a parchment paper lined cookie sheet. Spread it thinly on first sheet with the back of a spoon. You might need to add more to cover entire baking sheet. Less is more here. Pour remaining mixture onto a second sheet.
- Bake in mid to lower parts of your oven for 2.5-3 hours. This is one recipe that is ok to open up the oven to check for doneness. After 2.5 hours check every 15-20 minutes. You are looking for the fruit to peel away easily from the parchment and has become dehydrated. Oven temperatures and cooking times will vary, so keep an eye on these after 2.5hours.
- When done, remove from oven and allow to cool. Using scissors cut into 1″ strips across your pan. It will be sticky. Roll them up and store in an air tight container for up to 2 weeks (if they last that long).
Beverly
Could you use a dehydrator.?
Laura Fuentes
Sure! just follow your dehydrator’s directions. Mine is 24hours in the low setting but they will vary by mode.
Denise
Remove The Parchment Paper Before Cutting? Also, Would A Pizza Cutter Work Better Than Scissors?
Laura Fuentes
I cut it with scissors with parchment paper on. This way, you have the parchment to peel off as they eat it (just like regular fruit roll ups).
michele
I am going to try them again some time and make sure I spread it thinner. I do think I used parchment but it isn’t completely impossible that I grabbed wax paper in my constant sleep deprived state!
Michele
I’ve been wanting to try these for awhile but I never seem to have the 3 hours that I can watch them but I finally tried these yesterday and it didn’t work for me. They never looked like they were “pulling away from the paper easily”. I finally took them out since it had been over 3 hours and when they cooled, it mostly stuck to the paper. Do you have any suggestions? Maybe I didn’t spread it thin enough to cook properly??? I just checked the recipe and I followed it exactly so that is the only thing I can think of that I could have done wrong. Thanks!
Laura Fuentes
hi Michele! I’m so sorry it didn’t “work”! Spreading a thin layer is key. Otherwise, it’s too thick to pull from paper. Also, if it was “sticky” it wasn’t cooked long enough. Since you followed the recipe, I’m sure you saw to use parchment paper lol. Also cut after it’s thoroughly cooled and then peel.
Jenny
Sorry, just read more carefully I thought you were supposed to soak before making…now i see it’s a step in the recipe 🙂
Laura Fuentes
Jenny- yes, you “pump” them so you have something of substance to puree. dried raisins don’t puree well. Yes, definitely print the recipe. It’s super easy to make and sooooo delicious! Please let me know how your kids enjoy them!
Jenny
Hi, you mentioned that you should soak the raisins to plump them up…how long do you soak for? Do you soak them just in water or a cinnamon merinade or something?
thanks I am exicted to make these 🙂
Isra
I pinned this..twice! I stopped buying the fruit roll-ups for that exact reason, they are so unhealthy and the kids are eating them constantly! This is so great, thanks! BTW, I don’t think your RSS is working properly..I was wondering why I hadn’t gotten an update on your feed in a long time?!
★★★★★
Laura Fuentes
Thanks for pinning Isra! I’m doing some web updates so thanks for letting me know about the RSS!
Melissa
My little guy will LOVE these…. I usually buy him the SunMaid fruit bits (blend of regular & golden raisins, craisins, & various bite size dried fruits), would that work with this too, since it all gets puréed? Could you use apples instead of pear, or would that be too moist?
Going to have to stock up on raisins this weekend to try this!
Laura Fuentes
Hi Melissa! let’s see.. I haven’t tried this with other dried fruits. I’ve only tried it with raisins. I have made it with a mix of regular and golden raisins during a recipe test and the outcome is great. craisins will not work (I tried them for a different recipe thinking it would be a great Thanksgiving themed snack… not so much). Yes, you can substitute an apple. Use a juicier type.. like Fujis or Gala. 🙂
Keeley McGuire
These looks SO amazing! Little Miss has never been a fan of those fruity roll ups from the store BUT she LOVES all things cinnamon and raisin too!! I have a feeling these will be a huge hit. Cannot wait to try them out for her! 🙂
★★★★★
Laura Fuentes
Thank you Keeley! I thought about you when i made these! zero nuts or gluten!