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Crescent Roll Apple Dumplings Recipe
If you’re craving a warm, cozy dessert that tastes like fall in a baking dish, this Crescent Roll Apple Dumplings Recipe is about to become your new favorite. It’s easy, uses simple ingredients, and fills your whole kitchen with the smell of apple cinnamon goodness.
A Cozy Crescent Roll Apple Dumplings Recipe You’ll Make on Repeat
This Crescent Roll Apple Dumplings Recipe is my shortcut version of old-fashioned baked apple dumplings. Instead of fussing with homemade pastry dough, we lean on crescent roll pastry from the refrigerated section and wrap up fresh apples like little buttery presents.
The result? Soft, tender apple crescent rolls baked in a sweet cinnamon-butter sauce with a light, crisp top and a gooey, caramel-like bottom. It’s the kind of crescent roll dessert that makes people think you’ve been baking all afternoon… even though it only takes a few minutes of hands-on time.
I love to make these for fall gatherings, Sunday dinners, or when apples are overflowing at the farmers’ market. But honestly, I’ve also pulled this easy apple dumplings recipe together on a random Tuesday night when I just wanted something warm and comforting with a scoop of vanilla ice cream.
This version leans a little lighter than the old-school recipes you might know. I cut the sugar just a bit, add apple cider or lemon-lime soda sparingly for that classic sauce, and use plenty of cinnamon for flavor. You can even use whole-wheat crescent rolls or less butter if you’d like it a bit less rich. It’s still a very indulgent apple cinnamon dessert, but you have room to adjust.
You know what I love most? It feels nostalgic and homemade, yet it uses store-bought crescent roll dough and pantry staples. Perfect for busy families, new bakers, or anyone who prefers “simple and spectacular” over “fussy and stressful.”
Why You’ll Love This Crescent Roll Apple Dumplings Recipe
- Ridiculously easy: Uses crescent roll pastry and basic ingredients—no fancy skills needed.
- Crowd-pleasing flavor: Tastes like warm apple pie and buttery apple dumplings had a baby.
- Perfect fall dessert recipe: Ideal for holidays, potlucks, or game-day spreads when apples are in season.
- Quick prep: About 15–20 minutes of hands-on time; the oven does the rest.
- Beginner-friendly: Great recipe for kids or new bakers to help with rolling the apples.
- Flexible ingredients: Use different apples, sodas, or even apple cider to change things up.
- Works with canned crescent roll recipes: A fun twist if you already love crescent roll desserts like pigs in a blanket or sweet rolls.
- Make-ahead friendly: You can assemble ahead and bake later, or reheat leftovers beautifully.
- Cozy and nostalgic: Feels like something Grandma might’ve made, with modern shortcuts.
Ingredients for Crescent Roll Apple Dumplings
Here’s everything you’ll need to make these easy crescent roll apple dumplings. I’ll share some simple substitutions and tips along the way.
For the dumplings:
- 2 large firm apples (Granny Smith, Honeycrisp, or Fuji)
- Choose firm, tart apples for the best texture; they hold their shape and balance the sweetness.
- 2 (8-ounce) cans refrigerated crescent roll dough (8 triangles per can, 16 total)
- Any brand works—use regular or butter-flavored crescent rolls.
- 4 tablespoons unsalted butter, melted (for brushing the dough, optional but delicious)
For the buttery cinnamon sauce:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for a warm spice note)
- 1 teaspoon pure vanilla extract
- 3/4 cup lemon-lime soda or apple cider
- Soda (like Sprite or 7UP) gives that classic old-school apple dumplings taste.
- Apple cider makes it feel extra fall-like and adds deeper apple flavor.
Optional flavor boosters and toppings:
- 2–3 tablespoons apple butter (for brushing on the apples or crescent dough—hello, apple butter crescents!)
- Vanilla ice cream or whipped cream, for serving
- Extra cinnamon sugar for sprinkling
A quick tip on apples: If you like your homemade apple dumplings softer and jammy, slice the apples thinner. If you prefer a bit of bite, keep the wedges thicker.
Step-by-Step Directions for Crescent Roll Apple Dumplings
-
Preheat and prep your pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes that sugary sauce easier to spoon out later. -
Prep the apples
Peel the apples, then core them and slice each apple into 8 wedges. You’ll have 16 wedges total—one for each crescent roll triangle. Keep them roughly the same size so they bake evenly. -
Set up your crescent roll workstation
Open the crescent roll cans and gently unroll the dough on a clean counter or parchment paper. Separate the dough into 16 individual triangles. If the perforations split too much, just press the dough back together with your fingers. -
Wrap the apples in crescent roll pastry
Place one apple wedge at the wide end of a crescent triangle. If using apple butter, you can brush a thin layer on the dough first for a lovely apple butter crescent twist. Roll the dough around the apple, tucking in the sides as you go so the apple is mostly enclosed. Repeat with the remaining apples and dough triangles. Arrange all the dumplings in your prepared baking dish, seam side down if possible. -
Brush with melted butter (optional but wonderful)
If you reserved the 4 tablespoons melted butter, brush it lightly over the tops of the wrapped dumplings. This helps them brown beautifully and adds that buttery bakery-style finish. -
Make the cinnamon-butter sauce
In a medium saucepan over medium heat, melt the 1 cup (2 sticks) of butter. Add the granulated sugar, brown sugar, cinnamon, and nutmeg. Cook, stirring gently, until the sugar starts to dissolve and the mixture looks thick and glossy—about 2–3 minutes. You don’t need it to boil. Remove from heat and stir in the vanilla. -
Pour the sauce and add the soda or cider
Pour the warm cinnamon-butter mixture evenly over the crescent roll apple dumplings. Then carefully pour the lemon-lime soda or apple cider around the edges and in between the dumplings, not directly on top of each piece. You want some liquid in the pan to create that luscious caramel-like sauce as it bakes, but you don’t want to wash off the sugar mixture from the tops. -
Bake until bubbly and golden
Bake the apple dumplings for 30–35 minutes, or until the tops are deep golden brown and the sauce is bubbling around the edges. The crescent roll pastry should be cooked through—no doughy spots. If your oven runs hot, start checking at 25 minutes. -
Rest and serve
Let the pan rest for about 10 minutes before serving. The sauce will thicken slightly as it cools. Spoon the buttery apple dumplings into bowls, drizzle with plenty of that cinnamon sauce, and add a scoop of vanilla ice cream or a dollop of whipped cream if you like.
Here’s the thing: these are good warm, room temperature, and even cold from the fridge—but warm with ice cream is pure magic.
Servings & Timing
- Yield: 16 crescent roll apple dumplings (about 8 servings, 2 dumplings each)
- Prep Time: 15–20 minutes
- Bake Time: 30–35 minutes
- Rest Time: 10 minutes
- Total Time: About 55–65 minutes
Easy Variations and Flavor Twists
Want to play with the base recipe a bit? Here are some fun ways to switch it up while keeping that classic crescent roll and apple combo.
- Caramel apple dumplings: Drizzle caramel sauce over the dumplings before baking and reduce the sugar by 1/4 cup.
- Apple butter crescent dumplings: Brush apple butter on the crescent dough before rolling for bigger apple flavor and a cozy, spiced note.
- Nutty crunch: Sprinkle chopped pecans or walnuts over the dumplings before baking for texture and a toasty flavor.
- Reduced-sugar version: Use about 3/4 cup sugar total, choose unsweetened apple cider instead of soda, and skip ice cream or use a lighter topping.
- Spiced chai twist: Add a pinch of cardamom and extra cinnamon to the sauce for a flavor reminiscent of chai tea.
- Pear crescent dumplings: Swap apples for firm pears for a fun seasonal change when pears are in abundance.
Storage, Reheating, and Make-Ahead Tips
These crescent roll apple dumplings store and reheat better than you might expect, which makes them a handy simple apple dessert for busy weeks.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce will thicken, but that’s part of the charm.
- Freezer: For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Let them cool completely first.
- Reheating (oven): Place dumplings in a baking dish, cover with foil, and warm at 325°F for about 10–15 minutes, until heated through. You can add a tablespoon or two of water or cider to the pan if they seem dry.
- Reheating (microwave): Heat one serving at a time for 30–45 seconds, until warm. The pastry won’t be as crisp but will still taste wonderful.
- Make-ahead: Assemble the dumplings and cinnamon-butter sauce separately up to 6 hours ahead. Keep the dumplings covered in the fridge and the sauce in a container. Right before baking, warm the sauce slightly, pour it over, add the soda or cider, and bake as directed.
Notes From My Kitchen
- On sweetness: Traditional baked apple dumplings with crescent rolls can be very sweet. I slightly reduced the sugar here; if you prefer super-sweet like the old church potluck versions, you can add an extra 1/4 cup sugar.
- On texture: If your dumplings look done on top but the bottoms are still pale or doughy, leave them in a few more minutes. Every oven is a little different, and these really come alive when the tops are a deep golden brown.
- On pan choice: A glass or ceramic 9×13 dish lets you see the sauce as it bubbles and thickens. Metal pans run a bit hotter, so check a few minutes earlier.
- On seasoning: Don’t be shy with the cinnamon. This is an apple cinnamon dessert, after all. Taste the sauce before you pour it and adjust to your liking.
- On serving: If you’re hosting, spoon the dumplings into shallow bowls and drizzle extra sauce over each one; a little garnish of cinnamon on the ice cream looks fancy with almost no effort.
Honestly, after testing several batches (my neighbors didn’t complain), the biggest lesson was this: don’t overthink it. Crescent roll recipes are meant to be simple and forgiving.
FAQs About Crescent Roll Apple Dumplings Recipe
Can I use different apples for this Crescent Roll Apple Dumplings Recipe?
Yes. Granny Smith, Honeycrisp, Fuji, and Gala all work. Tart apples give the best contrast with the sweet sauce, but use what you have.
Do I have to use soda, or can I skip it?
You can use apple cider or even a bit of water instead of soda. If you skip both, the sauce will be thicker and less saucy, more like a sticky glaze.
Can I make this Crescent Roll Apple Dumplings Recipe without peeling the apples?
You can, but the skins may separate slightly as they bake. Peeled apples give a softer, more classic homemade apple dumpling feel.
My dumplings got soggy—what went wrong?
They may have needed a few more minutes in the oven, or your pan might have been overcrowded. Make sure your oven is fully preheated and bake until the tops are deep golden.
Can I cut the recipe in half?
Absolutely. Use 1 apple and 1 can of crescent rolls and bake in an 8×8-inch dish. Keep an eye on the baking time; it may be a touch shorter.
Are these crescent roll apple dumplings very rich?
They are definitely a treat—lots of butter and sugar—but you can lighten them by using less sugar, swapping cider for soda, or serving smaller portions.
Can I assemble the dumplings the night before?
You can roll the apples in the crescent dough ahead of time and refrigerate, but wait to pour the sauce and soda or cider until right before baking so the dough doesn’t get soggy.
What should I serve with these apple crescent rolls?
Vanilla ice cream is classic, but they’re also lovely with cinnamon whipped cream, a spoonful of Greek yogurt, or even a sprinkle of toasted nuts.
Final Thoughts on This Crescent Roll Apple Dumplings Recipe
This Crescent Roll Apple Dumplings Recipe brings together everything I love in a dessert: simple steps, pantry ingredients, and that cozy “homemade” feeling without hours of work. It’s a buttery apple dumplings recipe that works on a busy weeknight and still feels special enough for holidays.
If you try this crescent roll and apple dessert, let me know how it turned out—leave a comment, share your own twists, or tell me which apples you used. And if you’re in a fall baking mood, you might also enjoy exploring more easy apple desserts and crescent roll recipes from your own collection or favorite blogs.
Crescent Roll Apple Dumplings
Ingredients
- 2 large firm apples such as Granny Smith, Honeycrisp, or Fuji; peeled, cored, and cut into 8 wedges each (16 wedges total)
- 2 cans (8 oz each) refrigerated crescent roll dough 8 triangles per can, any brand; regular or butter-flavored
- 4 tablespoons unsalted butter melted, for brushing the dough (optional)
- 1 cup unsalted butter 2 sticks, for the cinnamon-butter sauce
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon pure vanilla extract
- 3/4 cup lemon-lime soda or apple cider such as Sprite, 7UP, or apple cider
- 2 tablespoons apple butter optional, for brushing on the dough or apples; use 2–3 tablespoons to taste
- Vanilla ice cream or whipped cream optional, for serving
- Cinnamon sugar optional, for sprinkling on top
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking and make the sauce easier to serve.
- Peel the apples, then core and slice each apple into 8 wedges for a total of 16 wedges. Try to keep the wedges similar in size so they bake evenly.2 large firm apples
- Open the crescent roll cans and gently unroll the dough onto a clean counter or parchment paper. Separate into 16 individual triangles. If any perforations split too much, press the dough back together with your fingers.2 cans (8 oz each) refrigerated crescent roll dough
- Place one apple wedge at the wide end of a crescent triangle. If using apple butter, brush a thin layer over the dough first. Roll the dough around the apple, tucking in the sides so the apple is mostly enclosed. Repeat with remaining apples and dough. Arrange all dumplings in the prepared baking dish, seam side down if possible.2 large firm apples, 2 cans (8 oz each) refrigerated crescent roll dough, 2 tablespoons apple butter
- Brush the tops of the wrapped dumplings lightly with the 4 tablespoons melted butter to encourage browning and add extra flavor.4 tablespoons unsalted butter
- In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter. Add the granulated sugar, brown sugar, cinnamon, and nutmeg (if using). Cook, stirring gently, for 2–3 minutes, until the sugar begins to dissolve and the mixture looks thick and glossy. Do not boil. Remove from heat and stir in the vanilla extract.1 cup unsalted butter, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon pure vanilla extract
- Pour the warm cinnamon-butter mixture evenly over the arranged dumplings. Then carefully pour the lemon-lime soda or apple cider around the edges and in between the dumplings, avoiding pouring directly on top so you don’t wash off the sugar mixture.3/4 cup lemon-lime soda or apple cider
- Bake for 30–35 minutes, or until the tops are deep golden brown and the sauce is bubbling around the edges. The crescent roll dough should be fully cooked with no doughy spots. If your oven runs hot, begin checking at 25 minutes.
- Let the dumplings rest in the pan for about 10 minutes so the sauce can thicken slightly. Serve warm, spooning dumplings into bowls and drizzling with plenty of sauce. Top with vanilla ice cream or whipped cream and a sprinkle of cinnamon sugar if desired.Vanilla ice cream or whipped cream, Cinnamon sugar
