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Easy Crescent Roll Apple Dumplings with Brown Sugar Glaze

A cross-section of a warm apple dumpling smothered in rich caramel sauce, served on a white plate.

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Make classic, comforting apple dumplings quickly using refrigerated crescent roll dough. These dumplings feature warm, cinnamon-spiced apples wrapped in flaky pastry and baked in a sweet brown sugar sauce.

Ingredients

Scale
  • 4 medium baking apples (like Granny Smith or Honeycrisp)
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup water or lemon-lime soda

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Peel, core, and cut the apples into quarters or thick slices.
  3. Unroll the crescent roll dough onto a clean surface. Separate the dough into 8 triangles.
  4. Place a piece of apple on the wide end of each dough triangle. Sprinkle the apple lightly with a pinch of cinnamon.
  5. Roll the dough up around the apple, starting from the wide end, to fully enclose the apple. Pinch the seams closed to seal.
  6. Place the wrapped dumplings, seam-side down, in the prepared baking dish.
  7. In a small bowl, mix the brown sugar, remaining cinnamon, and water or soda until combined. This is your glaze.
  8. Pour the brown sugar mixture evenly over the dumplings in the dish. Dot the top of each dumpling with a small piece of the butter.
  9. Bake for 30 to 35 minutes, or until the pastry is golden brown and the sauce is bubbly.
  10. Let the dumplings cool slightly before serving warm. Serve with vanilla ice cream if desired.

Notes

  • For a richer flavor, use a lemon-lime soda instead of water in the glaze mixture.
  • If you prefer a homemade crust, substitute the crescent rolls with your favorite pie dough, cut into 8 equal squares.
  • You can substitute white sugar for brown sugar in the glaze, but the flavor will be less deep.

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