This yummy and easy old-fashioned Apple Dumpling Roll-ups recipe is the beautiful marriage of apple pie and cinnamon rolls. Like grandma's, the dough is a biscuit dough/ pie crust hybrid that is soft and flaky and fluffy. It's filled with a delicious apple filling reminiscent of apple pie, and baked in a sauce that turns into a caramel-y cinnamon-y syrup sauce. They are not soggy, and are absolute perfection. This recipe has been in my family for a lot of decades and was a family favorite growing up. I tweaked a few things and modernized it a bit (butter instead of shortening) and it. is. fabulous. These are also relatively quick to make, since you don't have to wait for the dough to rise.
These are so warm and comforting, we eat them not only during fall season, but throughout winter too. For another fun fall treat, try our Fall Maple Cookies!
What I love about this recipe:
The texture is absolute perfection. The little biscuits are so moist and fluffy. The apple isn't too strong or overwhelming in this dish, and pairs perfectly with the cinnamon caramel syrup. Like, apple pie, it's perfect served with ice cream.
1. Preheat oven to 350*F. On low heat in a small saucepan, combine the water, butter, sugar, and cinnamon into a small saucepan. Stir it a couple of times, then walk away. In a bowl, whisk together the flour, salt and baking powder. Cut in the cold butter. You can use a pastry blender, a fork, or your fingers. Press the butter into the flour until it looks like the picture above. Crumbly, without any remaining butter chunks.
2. Add the milk, reserving a small amount (about a teaspoon or 2). Use a fork and a folding motion to mix the dough. DO NOT OVER MIX. Lift from the bottom of turn the dough over to mix. If it's a little dry, add the rest of the milk. It is easier to add more milk without over mixing than it is to add more flour. Stir the syrup mixture. If it's all melted and combined, turn the unit as low as it can go.
3. Peel and grate apples (our favorites are granny smith due to their tart flavor. Honeycrisp also taste great). On a clean, flat work space, liberally sprinkle flour across it, then roll out the dough into a rectangle, about ⅛" thick. Spread the grated apples across the dough, then sprinkles liberally with cinnamon sugar mixture (you may have a little left over).
4. Roll up the dough starting on a long edge. Slice rolls into about 1" thick pieces and spread out evenly in a 9x13 or 11x11 baking dish. Pour the caramel cinnamon syrup over the top. Bake in the oven at 350* F for 35 minutes. The biscuit dough should look cooked and be a light golden brown. The syrup will be sizzling.
Hint: Do not, do not over mix the dough or the biscuits will be tough and chewy instead of light and fluffy.
- Store bought biscuit dough- you can use store bought biscuit dough, if needed, but we highly recommend these easy and delicious biscuits.
- Apples- though this tastes best with crisp and tart apples like Granny Smith and Honeycrisp, you can make it with any kind of apple.
- Extra Apple Apple Dumplings- The apple is not bold in this recipe. If you like a bold apple flavor, use 3-4 cups of apples instead of 2.
- mixing bowls
- 9x13 baking dish
- pastry blender (optional)
Store in an airtight container at room temperature for up to 3 days.
We do not recommend freezing this recipe.
Apple Dumpling Roll Ups
For the syrup:
- 2 cups water
- 2 cups sugar
- 2 Tablespoons butter
- ½ teaspoon cinnamon
For the dough:
- 2 cups + 2 Tablespoons flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 10 Tablespoons unsalted butter decrease salt to ½ teaspoon if using salted butter
- ½ cup milk
Cinnamon Sugar Mix:
- 3 Tablespoons granulated sugar
- 3 teaspoons cinnamon
- 2 cups grated apple about 2 medium/large or 3 medium/small. Granny smith have the best flavor for this
- Preheat the oven to 350*F.
- Start with the syrup. On low heat, combine the water, butter, sugar, and cinnamon into a small saucepan. Stir it a couple of times, then walk away.
- While that heats up, start on the dough. Whisk together the flour, baking powder and salt in a medium sized mixing bowl.
- Add the cold cubed butter and cut it in. Cut it in using a pastry blender, a fork, or your hands. Using your fingers, simply press the flour mixture into the butter. It takes a few minutes no matter what tool you use. When you're done, it will be crumbly without any chunks of butter left.
- Add the milk and gently fold the milk into the dry mixture. Mix only until JUST combined. Do not over mix!
- Now go stir the syrup mixture. It should be done heating up now and should combine nicely. Turn the unit to the absolute lowest heat and let it sit while you finish the roll-ups.
- Liberally sprinkle flour across a clean, flat work surface such as a table or counter.
- Plop the dough out onto the floured surface.
- Sprinkle flour across the top and gently roll out the dough into a rectangle, about ⅛" thick.
- Combine sugar and cinnamon into a small bowl.
- Peel and grate apples. Spread grated apples over the dough evenly.
- Sprinkle the cinnamon/ sugar mixture over the top.
- Roll the dough up like you would a cinnamon roll, starting along a long edge of your rectangle.
- Cut into 1" sections and place in a 9X13 pan, so that they are evenly spaced.
- Stir the syrup one last time, then pour all of it across the apple roll-ups.
- Bake at 350*F for 35 minutes, until the biscuits look done and are a light golden brown.
- Allow to cool at least 45 minutes before serving.
- Enjoy! Like apple pie, it pairs perfectly with vanilla ice cream!