Crescent Roll Apple Dumplings Recipe
If you’re craving a cozy, crowd-pleasing dessert that tastes like grandma’s baking with modern-day ease, this Crescent Roll Apple Dumplings Recipe is about to become your new fall favorite. Tender apples, buttery crescent roll pastry, and warm cinnamon sugar come together in the simplest way—no baking degree required.
Meet Your New Favorite Crescent Roll Apple Dumplings Recipe
These crescent roll apple dumplings are what I like to call “shortcut comfort food.” They taste like homemade apple dumplings you fussed over all afternoon, but they start with a tube of refrigerated crescent roll dough and a handful of pantry staples. The result? Golden, buttery apple crescent rolls with a soft, caramel-like sauce that practically begs you for a scoop of vanilla ice cream.
I love making this apple dumplings recipe on those first chilly evenings when the leaves start to change. You know that feeling—football on TV, a sweater you haven’t worn since March, and a bag of apples from the orchard (or honestly, from Aldi) staring at you from the counter. This is the simple apple dessert I reach for when I want something nostalgic that doesn’t keep me on my feet all day.
What makes this crescent roll dessert a little special is the balance of textures. You get a slightly crisp, flaky top from the crescent roll pastry, a soft, cinnamon-scented apple in the center, and a buttery sauce that thickens as it bakes. It’s everything we love about baked apple dumplings, just streamlined.
And while this isn’t a “health food” by any stretch, you’re getting real fruit, no mystery ingredients, and the ability to control the sugar and butter. I’ll share a couple of lighter variations below too—because many of us are at that stage of life where we love dessert, but we also love our knees.
I serve these crescent roll apple dumplings for:
- Cozy Sunday dinners
- Thanksgiving “dessert number two” (you know we all have one)
- Potlucks and church suppers
- Last-minute company when you still want something that feels special
Let me walk you through it step by step so you feel completely comfortable making this on a busy weeknight or for a holiday table.
Why You’ll Love This Recipe
- Ridiculously easy: Uses refrigerated crescent roll dough, so you skip mixing and rolling pastry from scratch.
- Ready in about an hour: Minimal hands-on time; perfect for a weeknight treat or a fast fall dessert recipe.
- Warm, cozy flavors: Classic apple cinnamon dessert with buttery sauce and caramel notes everyone recognizes and loves.
- Beginner-friendly: Great crescent roll recipe for kids, new cooks, or anyone nervous about baking.
- Make-ahead friendly: Assemble ahead and bake later, or reheat leftovers easily.
- Flexible apples: Works with Granny Smith, Honeycrisp, Gala, or whatever’s in your fruit bowl.
- Perfect for gatherings: Serves a crowd and looks impressive in the baking dish, especially with a drizzle of sauce.
- Budget-conscious: Simple, affordable ingredients you probably already have on hand.
- Customizable: Easy to tweak for less sugar, more spice, or fun twists like apple butter crescent dumplings.
Ingredients
For this Crescent Roll Apple Dumplings Recipe, you’ll need:
- 2 (8-ounce) cans refrigerated crescent roll dough
- Any brand works—Pillsbury, store brand, or whatever’s on sale. Look for the standard 8-count cans.
- 2 large firm apples, peeled, cored, and cut into 8 wedges each
- Granny Smith are classic for tartness; Honeycrisp or Fuji add a little more sweetness.
- 1 cup (2 sticks) unsalted butter, melted
- Salted butter works too—just reduce or skip the added salt below.
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- Brown sugar adds a gentle molasses flavor and helps create a richer sauce.
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but cozy)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup apple cider or lemon-lime soda (like Sprite or 7UP)
- Cider gives a deeper apple flavor; soda makes a light, bubbly sauce. Both are delicious.
- 1 tablespoon fresh lemon juice
- Brightens the apples and balances the sweetness.
- Optional: 3–4 tablespoons apple butter
- Swirl into the sauce or brush on the apples for extra apple butter crescent magic.
Ingredient Tips:
- Apples: Choose firm apples that hold their shape when baked; avoid mealy varieties like Red Delicious.
- Crescent dough: Keep it chilled in the fridge until you’re ready to roll. Warm dough gets sticky and harder to handle.
- Spices: If your ground cinnamon has been sitting in the cabinet for years (we’ve all been there), consider grabbing a fresh jar; it really does make a difference.
Step-by-Step Directions
-
Preheat and prep your pan.
Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or coat it with nonstick spray. This helps keep your buttery apple dumplings from sticking and makes cleanup easier. -
Prep the apples.
Peel your apples, core them, and slice each into 8 wedges so you end up with 16 pieces total. Toss the wedges with lemon juice in a small bowl to keep them from browning and add a little brightness. -
Mix the cinnamon-sugar topping.
In a medium bowl, stir together the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. This fragrant mixture will coat the dumplings and melt into that irresistible sauce. -
Melt the butter and add flavor.
In a small saucepan or microwave-safe bowl, melt the butter. Stir in the vanilla (and apple butter if using) until smooth. Set aside—you’ll pour this all over the crescent roll apple dumplings before baking. -
Roll the apple crescent dumplings.
Open the cans of crescent roll dough and gently separate into triangles. Place one apple wedge on the wide end of each triangle. Roll up, starting at the wide end, wrapping the dough snugly around the apple, and place seam-side down in the prepared baking dish. Repeat for all 16 dumplings. -
Add the buttery sugar mixture.
Sprinkle the cinnamon-sugar mixture evenly over all the dumplings in the pan. Then pour the melted butter mixture slowly and evenly over the top. Don’t worry if it looks like a lot of liquid—that’s what creates the luscious sauce. -
Finish with cider or soda.
Pour the apple cider or lemon-lime soda around the dumplings in the pan, not directly on top of them. You want the liquid to sit around the rolls; it will bubble and thicken as it bakes, turning into a glossy, buttery apple sauce. -
Bake until golden and bubbly.
Bake on the center rack for 35–40 minutes, or until the crescent roll pastry is deep golden brown on top and the sauce is bubbly around the edges. If the tops brown too fast, lay a loose piece of foil over the pan for the last 5–10 minutes. -
Rest and serve.
Let the baked apple dumplings rest for 10–15 minutes. The sauce will thicken as it cools slightly. Serve warm, spooning extra sauce over each dumpling. Add a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling festive (and you should be).
Servings & Timing
- Yield: 16 crescent roll apple dumplings
- Prep Time: 20 minutes
- Bake Time: 35–40 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour
This makes a generous 8–10 servings if everyone has one or two dumplings. For smaller families, you’ll have leftovers—which reheat beautifully.
Fun Variations to Try
You know what? Once you’ve made this basic Crescent Roll Apple Dumplings Recipe, you can play with it like a little dessert canvas.
- Apple Butter Crescent Dumplings: Brush each apple wedge with apple butter before rolling in the crescent dough for a deeper, spiced apple flavor.
- Caramel Pecan Apple Dumplings: Sprinkle chopped pecans and a few soft caramel bits over the dumplings before baking.
- Maple Cinnamon Version: Replace half the granulated sugar with pure maple syrup and use apple cider instead of soda.
- Lighter-Style Dumplings: Use 1 1/2 sticks of butter instead of 2, reduce sugar by 1/4 cup, and choose cider over soda.
- Spiced Chai Dumplings: Add a pinch of ground ginger and cardamom to the cinnamon-sugar mix for a chai-inspired twist.
- Mixed Fruit Dumplings: Replace half the apple wedges with firm pear slices for a cozy apple-pear dessert.
Storage & Reheating
These buttery apple dumplings store better than you might expect, thanks to the sauce keeping them moist.
- Room Temperature: Keep leftovers out only for the day you bake them, loosely covered.
- Refrigerator: Store cooled dumplings in an airtight container for 3–4 days. Spoon some sauce into the container to keep them from drying out.
- Freezer: For longer storage, freeze individual dumplings (with some sauce) in freezer-safe containers for up to 2 months.
How to Reheat:
- Microwave (fastest): Place a dumpling and a spoonful of sauce in a microwave-safe dish and heat for 20–30 seconds, until warm.
- Oven (best texture): Place dumplings in an oven-safe dish, cover loosely with foil, and warm at 325°F (160°C) for 10–15 minutes.
Make-Ahead Tip:
Assemble the dumplings up through rolling and placing them in the pan. Cover tightly and refrigerate for up to 8 hours. When you’re ready to bake, add the sugar mixture, butter, and cider/soda, then bake as directed.
Notes from My Kitchen to Yours
- Don’t skimp on the sauce: It may look like too much liquid before baking, but that’s what gives you that gorgeous, spoonable sauce you’ll want on every plate.
- Apple size matters: If your apples are very small, cut them into 6 wedges each instead of 8, and use one wedge per crescent. You want a decent bite of fruit in each dumpling.
- Pan choice: A ceramic or glass 9×13 helps prevent over-browning on the bottom. Metal pans work too—just check a few minutes earlier.
- Spice it your way: Some readers love extra cinnamon; others prefer a milder dessert. Feel free to add up to 1 extra teaspoon of cinnamon if your family loves spice.
- Serving suggestion: The contrast of warm dumplings with cold vanilla ice cream is classic, but a drizzle of heavy cream or a spoonful of vanilla Greek yogurt is lovely too.
- Testing note: When I tested this with only granulated sugar, the flavor was good, but the brown sugar version had that “bakery” richness everyone reached for first.
FAQs
1. What are the best apples for this Crescent Roll Apple Dumplings Recipe?
Firm apples like Granny Smith, Honeycrisp, Fuji, or Pink Lady work best because they hold their shape and don’t turn mushy.
2. Can I use crescent roll sheets instead of perforated dough?
Yes—just cut the sheet into 16 triangles as evenly as you can and roll the apples up the same way.
3. Is the soda absolutely necessary?
No; you can use apple cider or even diluted apple juice instead. The soda just adds sweetness and a light, bubbly lift to the sauce.
4. Can I reduce the sugar?
You can safely cut the sugar by about 1/4–1/3 cup without hurting the recipe; just know the sauce will be a bit less thick and less sweet.
5. How do I keep the bottoms from getting soggy?
Some softness is part of the charm of baked apple dumplings, but using a glass or ceramic pan and letting the dumplings rest after baking helps the sauce thicken and cling instead of soaking.
6. Can I make this crescent roll dessert gluten-free?
Yes, if you can find gluten-free crescent roll dough and use it exactly as written; the rest of the ingredients are naturally gluten-free.
7. How long do leftovers stay good?
Stored in the fridge, these apple crescent rolls are best within 3–4 days, though we rarely have them around that long.
8. Can I double this recipe for a big gathering?
Absolutely; bake in two 9×13 pans. Rotate them halfway through baking if they’re on different racks.
Conclusion: A Cozy Crescent Roll Dessert You’ll Make Again and Again
This Crescent Roll Apple Dumplings Recipe brings together everything we love about homemade apple desserts—warm spices, tender fruit, buttery pastry—without the stress of traditional pie dough or complicated steps. It’s the kind of easy apple dumplings recipe you can pull together for a weeknight, a potluck, or a holiday dinner and still feel proud placing it on the table.
If you make these buttery apple dumplings, let me know how they turned out and what apples you used—I love hearing your tweaks. And if you’re hooked on crescent roll recipes now, try exploring more easy desserts on the site, from other crescent roll pastries to simple fall treats that make your kitchen smell like a bakery.
Crescent Roll Apple Dumplings
Ingredients
- 2 cans refrigerated crescent roll dough 8-ounce cans, 8-count each; keep chilled until ready to use
- 2 large firm apples peeled, cored, and cut into 8 wedges each (16 wedges total; Granny Smith, Honeycrisp, Fuji, or similar)
- 1 cup unsalted butter 2 sticks, melted (salted butter is fine; reduce or omit added salt)
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup apple cider or lemon-lime soda such as Sprite or 7UP; cider for deeper apple flavor, soda for lighter bubbly sauce
- 1 tablespoon fresh lemon juice
- 3-4 tablespoons apple butter optional; for extra apple flavor, stirred into butter or brushed on apples
- butter or nonstick spray for greasing a 9×13-inch baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter a 9×13-inch baking dish or coat it with nonstick spray to prevent sticking and make cleanup easier.
- Peel the apples, core them, and cut each apple into 8 wedges so you have 16 wedges total. Toss the wedges with the lemon juice in a small bowl to help prevent browning and add brightness.
- In a medium bowl, combine the granulated sugar, brown sugar, ground cinnamon, ground nutmeg (if using), and fine sea salt. Stir until the mixture is evenly combined and fragrant.
- In a small saucepan or microwave-safe bowl, melt the butter. Stir in the vanilla extract until smooth. If using apple butter, whisk it into the melted butter mixture as well. Set aside; this will be poured over the dumplings before baking.
- Open the cans of crescent roll dough and gently separate them into individual triangles. Place one apple wedge on the wide end of each triangle. Starting at the wide end, roll the dough snugly around the apple wedge. Place each dumpling seam-side down in the prepared baking dish. Repeat until all 16 dumplings are rolled and arranged in the pan.
- Sprinkle the cinnamon-sugar mixture evenly over all of the dumplings in the baking dish. Slowly and evenly pour the melted butter mixture over the top. It will look like a lot of liquid; this will create the rich sauce as it bakes.
- Pour the apple cider or lemon-lime soda into the baking dish around the dumplings, not directly on top of them. The liquid should pool around the rolls; it will bubble, reduce, and thicken into a glossy, buttery apple sauce during baking.
- Place the baking dish on the center oven rack and bake for 35–40 minutes, or until the crescent roll dough is deep golden brown on top and the sauce is bubbling around the edges. If the tops are browning too quickly, tent the pan loosely with foil for the last 5–10 minutes of baking.
- Remove the dish from the oven and let the dumplings rest for 10–15 minutes. The sauce will thicken slightly as it cools. Serve the dumplings warm, spooning extra sauce over each serving. Top with vanilla ice cream, whipped cream, or a drizzle of heavy cream if desired.
