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This may be the most controversial recipe name ever. Honestly, growing up, my family only knew these as apple dumplings. Later in life when making these for friends, I had people telling me these were in fact not dumplings. I know about the “traditional dumplings,” as I now call them: whole apples encased in pastry dough and baked until golden.
I grew up with a different type of dumpling that really makes more sense to be called an apple dumpling roll. It’s a deconstructed dumpling where the pastry is rolled out, sprinkled with apples, and rolled up like a cinnamon roll.
Either way, these are delicious, and who even cares what they’re called when they’re this tasty!
What is an apple dumpling?
The word dumpling usually insinuates a package or a bundle created from dough packed with a filling. Oftentimes, whole or quartered apples are wrapped in dough and baked with a syrup.
This recipe, on the other hand, looks more like a cinnamon roll but has all the characteristics of a dumpling. A short pastry dough is rolled with sliced apples with a traditional heavy syrup poured over the prepared unbaked rolls. During the baking, the syrup thickens and bakes into the apple dumpling rolls. The top of the rolls becomes golden and crisp and the underside is soft with the syrup.
Why peel an apple?
Most recipes that call for the use of apples for baking begin by peeling the apples. In this recipe, the apples can of course be peeled. Personally, I do not see a need. Once baked, the peel of the apple becomes soft. The baked peel does retain some texture but when mixed with the pastry, I have never found a reason not to enjoy the peel.
Leaving the peel also helps retain some of the structure of the fruit. Instead of it easily falling apart, the peel holds the apple together to give something more tangible with each bite.
More apple recipes
Harvest Apple Cake
Apple Pie Bars
Applesauce Cake with Caramel Frosting
Easy Apple Crisp
Watch how to make these apple dumpling rolls
Apple Dumpling Rolls
Ingredients
For the pastry
- 2 cups all-purpose flour
- 4 tsp baking powder
- ½ tsp kosher salt
- 6 tbsp unsalted butter
- ½ cup whole milk
- 4 cups sliced apples
- ⅓ cup granulated sugar
- 1 ½ tsp ground cinnamon
For the syrup
- 1 cup light brown sugar
- 1 cup water
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
- Mix together the flour, baking powder, and salt. Using your hands or a pastry cutter, work the butter into the dry ingredients. Using your thumb and forefinger, press pieces of the butter into the flour. Continue incorporating the butter until the mixture resembles wet sand with pieces of butter no larger than the size of a pea.2 cups all-purpose flour, 4 tsp baking powder, ½ tsp kosher salt, 6 tbsp unsalted butter
- Add the milk and stir. Form the shaggy dough together, kneading it to form a cohesive dough.½ cup whole milk
- Roll out the dough to 18 by 12 inches, much like would be done for cinnamon rolls. Thickly layer about three cups of the prepared apples on top of the dough and sprinkle with granulated sugar and cinnamon. Sprinkle the remaining one cup of sliced apples into the prepared baking dish.4 cups sliced apples, ⅓ cup granulated sugar, 1 ½ tsp ground cinnamon
- Tightly roll the dough, once again would be done with rolls, starting with the long side. Cut into nine rolls and place in the baking dish on top of the apples.
- In a small saucepan, combine the water and brown sugar. Stir to dissolve and bring to a simmer over medium heat. Continue to simmer until the sugar is fully dissolved, 3 minutes. Remove from the heat and pour over the apple roll dumplings.1 cup water, 1 cup light brown sugar
- Bake in the preheated oven until the dumplings are golden and the syrup is bubbling throughout, about 45-60 minutes.
- Remove from the oven and cool for 15 minutes before serving.
I watch all your videos, thanks so much for making them. I recently watched the apple dumpling one, my question is what kind of apples is best to use,
Love your style of teaching. I am a nerd and sometimes need a little clarification tho…do you want the sauce under the dumplings or over the tops? Thank you
Thanks this is just delicious thanks for the recipe .Rice Krispy squares are next. Love your cooking show. Delores Saunders Spruce Grove Alberta Canada ❤️❤️👏🏼
AppleCrisp,I’m making it all. Love love your videos.You are such a cheerful person. I’m hooked.thanks again for all the goodies.
Keep cooking and make us healthy and happy just like you.👏🏼😄
Just made these and WOW! They are yummy! Thank you!
This was a chance encounter. I spotted your video yesterday and tried the recipe! It is amazing, the flavor, the texture! Loved the tutorial, love the way you simplify things!
Love this recipe…. I’ve got some work to mastering how to roll out the pastry dough, but everything was scrumptious. It took the more mature connoisseurs love strolling down memory lane and the youthful gen X love the cinnamon gooeyness! I just had to add butter the syrup sauce, because well butter makes everything rich and I’m EXTRA. Thank you again for the recipe and inspirations
Loved these! My son & I really enjoyed making these together! The dough was so flaky and tender. We added a bit more spice to the apple mixture. So delicious and easy to make! Enjoy all of your lovely posts and journeying along with you!
I just love everything you do. I am not embarrassed to say I am 60 and I learn tons from you. I am a retired RN and I worked all the time. I love learning from you!!!!!!!!!!!!
Thank you for sharing your Grandmother’s recipes– This is so good. I had a little trouble with the dough so I added a little more milk- also I over did it with the apples and that made it harder to roll up the dough– but the end results were wonderful
This was a family favorite! It was dessert after make your beef and noodles! I love watching all your videos!