Crescent Roll Apple Dumplings
These Crescent Roll Apple Dumplings are an easy, cozy dessert made with refrigerated crescent roll dough wrapped around fresh apple wedges, baked in a buttery cinnamon sauce with a caramel-like bottom. Perfect warm with vanilla ice cream.
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
Notes
Yield: 16 dumplings (about 8 servings, 2 dumplings each). For softer, jammy apples, slice the wedges thinner; for more bite, keep them thicker. For a lighter version, reduce the total sugar, use apple cider instead of soda, or cut back slightly on butter. Store leftovers covered in the refrigerator for 3–4 days or freeze for up to 2 months. Reheat in a 325°F oven, covered, until warmed through, or microwave individual portions for 30–45 seconds (the pastry will be softer).
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