Crescent Roll Apple Dumplings

These Crescent Roll Apple Dumplings are easy to make with crescent dough from a can, Granny Smith apple slices, brown sugar and cinnamon. You can make them with juice or with Mountain Dew soda – both ways turn out absolutely delicious!

I have such great childhood memories of apple dumplings – both my grandma and my mom made them frequently during the fall and winter months. And they were always such a labor of love!

Since I’m a working mom of three and generally not really too enthusiastic about baking, but also want to re-create these sweet memories with my own kids… I love taking shortcuts. And for my apple dumplings I use crescent roll dough and bake them with a simple brown sugar/butter mixture.

These are really easy to pull off and always such a treat. Served warm with vanilla ice cream… My family goes crazy for them, and I’m sure yours will, too!!

Ingredients you’ll need

This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.

Ingredient notes

• Soda: I know it’s become really popular to use Mountain Dew for apple dumplings, and it’s definitely something my kids find super fun! I grew up with orange juice in the sauce and still love that, but I think my favorite is apple juice. Just personal preference, you can try every version and then decide for yourself which one you like best!
• Apples: Please, please stick to Granny Smith apples in this recipe! They are the best and no other variety will come close.
• Butter: You can also use margarine if that’s your preference. I recommend the firm stick margarine and not a buttery spread.
• Dough: Use two 8-count cans of crescent rolls, or two cans of crescent roll dough sheets. You could also do puff pastry if that’s what you have on hand.
• Pecans: These are optional but honestly one of my favorite parts in this recipe. They caramelize nicely and just turn out so good.

How to make Crescent Roll Apple Dumplings

1. Peel the apples, core and then cut each apple into 8 wedges. Place them in a small bowl and toss with 1/2 teaspoon cinnamon, 1 tablespoon white sugar and 1 tablespoon brown sugar.

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2. Unroll the crescent rolls and separate into triangles (if you’re using dough sheets, then slice them in the same way as the crescent rolls come – you can find pics online if you don’t know how).

Wrap each apple slice in a dough triangle. I’ve found the easiest way to wrap them is to align the thick part of the apple slice with the edge of the triangle, like in the pic below. And then just roll it up.

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3. Arrange the rolls in a greased 9×13 inch pan.

I accidentally have all of my 9×13 inch pans in the freezer right now, so I took the next best thing I had around. My pan in the pics is 1.5 inches short on each side, so it was a little cramped and I definitely do not recommend going smaller than the regular 9×13! It’s much easier to make everything fit if your pan is the proper size.

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4. Make the caramel sauce by combining the sugars and butter plus your liquid of choice in a saucepan. Bring to a boil, then simmer for a few minutes until thickened. Stir through the cinnamon, vanilla and pecans (if using) right at the end.

Please note: If you’re using Mountain Dew, it’s very common to leave it out from the caramel, and then add it to the pan separately. Honestly it works both ways and I actually prefer it when the Mt Dew is cooked right into the caramel… So that’s what I recommend, but you can add it separately if that’s how you prefer the recipe.

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5. Now pour the sauce all over the dumplings…

If you choose to add the Mountain Dew separately, pour it along the edges of the pan – only the caramel sauce goes over the dumplings, soda added separately goes around the dumplings.

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6. Bake the dumplings for 40-45 minutes. They should be a deep golden and the sauce should be bubbly. I leave them in the pan for 10 minutes to help them settle, then remove to serve with the sauce.

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Recipe tips

• Extra apples: This is not a recipe tip if you’re being nit picky, I still want to mention it. I do highly recommend peeling, coring and slicing; then tossing with sugar and cinnamon 3-4 apples, not just 2. I speak from experience here when I say at least 2 or 3 slices will vanish per child, per husband if he’s home, and most likely also per mom. Granny Smith apples with brown sugar and cinnamon are just really THAT good!!!
• Boiling: Don’t boil the sauce too long, and only use medium heat to simmer it. Otherwise it will scorch and burn on the bottom of the saucepan.
• Soda not over dumplings: If you use the Mt Dew soda and choose to add it separately from the caramel sauce, and accidentally pour it over the dumplings instead of around them, they may end up a little mushy. It’s still perfectly edible and tasty, but I thought I’d mention it.
• Baking time: Make sure to bake the dumplings long enough, it’s fine if they end up a very golden color. If you pull them from the oven too soon, the apples will not be cooked down and won’t be as pleasant to eat.
• If sauce doesn’t come together: If you add the soda separately, what I have noticed is that the sauce tends to not come together as well. I drained it and simmered it in a saucepan while stirring for 1-2 minutes. Totally fixed it, but again… You can just as well combine everything from the start and then you won’t have the extra hassle in the end. Just my personal opinion, and my unwillingness to have extra fussing in the kitchen.

Serving ideas

You’ll definitely want to serve the dumplings warm! That’s when they are the absolute tastiest.

We LOVE the dumplings with a scoop (or two) of butter pecan ice cream. Vanilla ice cream is also delicious, and so is salted caramel. Or praline. We love ice cream over here, lol.

If you’re feeling fancy, you can sprinkle a few sea salt flakes over your baked dumplings. This is something my husband likes to do to “cut the sweetness”. If you need your sweetness cut at all – I really don’t, but it’s tasty in moderation 😉

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