Name: Crescent Roll Apple Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3/4 cup unsalted butter (plus more for pan); 2 Granny Smith apples (peeled, cored, and cut into 8 wedges each); 2 cans crescent roll dough (8 oz each); 1 cup light brown sugar (packed); 1 1/2 tsp ground cinnamon; 1 tsp pure vanilla extract; Pinch kosher salt; 8 oz lemon-lime soda; Vanilla ice cream (for serving)

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It’s that cozy time of year when ovens work overtime, and kitchens fill with cinnamon-scented warmth. You know what makes the season extra special? A simple dessert that feels like a hug. Grab a can of crescent rolls, some tart apples, and a handful of pantry staples—then watch your family’s eyes light up.

These dumplings taste like they took all afternoon, but they’re so easy it almost feels like cheating. Tender apple wedges wrapped in pillowy dough, draped in buttery cinnamon sauce—every bite is a little slice of fall magic. Whether you’re craving something sweet after a long day or need a last-minute crowd-pleaser, this recipe has your back.

Why You’ll Love It

Who wouldn’t want a dessert that’s equal parts cozy and impressive?
– Speedy prep: You’ll have these in the oven in under 15 minutes—yes, really.
– Comfort overload: Warm spices, sweet caramel and soft apples hit all the right notes.
– Family fun: Kids can help roll apples into triangles, turning baking into a mini project.

Timing and Servings

Prep time: 10–15 minutes
Bake time: 30 minutes
Total: about 45 minutes from start to table
Yields 6–8 dumplings, depending on how snugly you tuck each one.

Ingredients

¾ cup unsalted butter (plus extra for greasing the pan)
2 Granny Smith apples (peeled, cored, cut into 8 wedges each)
2 cans (8 oz each) crescent roll dough (Pillsbury or your favorite)
1 cup packed light brown sugar
1½ tsp ground cinnamon
1 tsp pure vanilla extract
Pinch of kosher salt
8 fl oz lemon-lime soda (Sprite, 7-Up, etc.)
Vanilla ice cream, for serving

Directions

Preheat the oven to 350°F (175°C) and butter a 9×13-inch baking dish.
Here’s the thing: a well-greased pan keeps every drop of that sweet sauce from sticking.
Slice the apples into eight even wedges. If you’re fussy about browning, spritz with a little lemon juice—but honestly, I usually skip it and nobody notices.
Unroll the crescent dough on a clean surface. Pinch the seams together to make one sheet, then cut into triangles.
Lay an apple wedge at the wide end of each triangle and roll toward the point. Tuck the edges underneath to form neat parcels.
Arrange the dumplings in the prepared dish, spacing them so the sauce can swirl around each one. It’s like giving them room to dance in the oven.
Melt the butter in a medium saucepan over medium heat. Stir in brown sugar, cinnamon, vanilla and salt until it becomes a glossy caramel—about 2–3 minutes.
That smell? Pure nostalgia.
Drizzle the caramel sauce over every dumpling, making sure they’re well coated. Then pour the soda around the edges—avoid drenching the tops so the fizz and caramel marry as they bake.
Bake for 30 minutes, until the dumplings are golden and the sauce is bubbling away. If the tops brown too fast, loosely tent with foil.
Let them rest 5 minutes. This pause helps the sauce thicken a bit. Serve warm, each one topped with a scoop of vanilla ice cream and a drizzle of extra pan sauce.

Variations

Stir in ½ cup chopped pecans or walnuts before baking for a nutty crunch.
Swap lemon-lime soda for ginger ale to add a spicy note.
Sprinkle a pinch of nutmeg or cloves into the caramel for deeper fall flavors.
Use Fuji or Gala apples if you like things sweeter and less tart.

Storage & Reheating Tips

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep sealed for up to 4 days. The sauce may thicken—add a splash of milk or soda when you reheat.
Microwave: Warm each dumpling for 20–30 seconds to bring back the gooey goodness.
Oven: Cover loosely and heat at 300°F for 10–15 minutes if you’re serving a crowd.

FAQs

Can I use puff pastry instead of crescent rolls?
Absolutely. Thawed puff pastry gives extra flakiness. Cut into squares, wrap the apples the same way, and bake as directed.

What if I don’t have lemon-lime soda?
Apple cider works nicely, or even water with a teaspoon of sugar. The soda mainly sweetens and adds a bit of lift to the sauce.

Can I prep this the night before?
Sure thing. Assemble, cover and chill. When you’re ready, bring to room temp while the oven heats, then bake as usual.

How do I avoid soggy bottoms?
Good buttering and a brief rest post-bake both help. Also, don’t let the sauce pool too deeply under each dumpling—space them out.

Conclusion

If you’re after a no-fuss dessert that still wows, these dumplings are pure gold. They blend sweet, tart, buttery and flaky into one warm, comforting treat—like something grandma might’ve made, but way faster. Try them this weekend and let your kitchen smell like autumn in every corner. Seriously, watch them disappear.