Apple Dumpling Rollups Recipe
Apple Dumpling Rollups Recipe photo by Taste of Home

Apple Dumpling Rollups Recipe

Publisher Photo
A family friend gave me a simple way to make apple dumplings without lots of steps. I love the sticky cinnamon topping. Jenny Leighty, West Salem, Ohio
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 45 min. + standing
MAKES: 12 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 3 tablespoons cold butter, cubed
  • 1-1/3 cups 2% milk
  • 3/4 to 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 4 cups chopped apples (about 4 medium)
  • SAUCE:
  • 1-1/2 cups sugar
  • 1-1/2 cups water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving equals 339 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 413 mg sodium, 71 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky).
  2. Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down.
  3. In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top.
  4. Bake, uncovered, 45-55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Yield: 1 dozen.
Originally published as Apple Dumpling Rollups in Taste of Home September/October 2014, p67

Nutritional Facts

1 serving equals 339 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 413 mg sodium, 71 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Apple Dumpling Rollups

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 12, 2014

"Followed the recipe to a 'T' and they were a big hit!"

MY REVIEW
Reviewed Oct. 21, 2014

"I did find that for me, this recipe rated as a #4. I did make a number of adjustments for this recipe by using 1 tsp. salt and using 1-1/3 cups evaporated milk which I made into soured milk by adding 1 Tbsp. cider vinegar. I also used 1/2 cup each packed brown sugar and 1/2 cup granulated sugar. I did not spread the dough with the sugar and cinnamon-I just kneaded the dough and ended up rolling into small balls. I combined the apples with the cinnamon and sugars, water, flour, butter and made an apple topping instead. I did find that for me, the best bet IS to first place the apple mixture in a greased and floured 13x9x2" baking pan, then roll small pieces of the dough into round balls and place on top of the apple mixture. I find it works best to bake for at least 1 hour or until bubbly and golden brown! delowenstein"

MY REVIEW
Reviewed Sep. 14, 2014

"Four cups of apples were too much to put into the roll along with the brown sugar. Fell apart when I tried to put them into the pan. The sauce doesn't get very thick so I wasn't sure how long to cook (3-4 minutes still results in watery sauce) and a lot of energy was wasted by turning on the oven first. I hope they taste a lot better than they were to make. I'll stick to regular apple dumplings as they are easier to handle!"

MY REVIEW
Reviewed Sep. 10, 2014

"Delicious!! So easy to make. I used 2 cups whole wheat flour in the dough, and I reduced the sauce by 1/3 (1 c. each water and sugar, other ingredients unchanged) and it was great. Also, I added some cardamom, which was great."

MY REVIEW
Reviewed Sep. 5, 2014

"My husband loved these!!I used about 5 small apples and 2 stalks of fresh rhubarb chopped (to obtain 4 cups of filling). The rhubarb added some tartness. My dough was really sticky as well which made them difficult to handle. I will make again. I did use half whole wheat pastry flour and half AP flour and skim milk instead of 2%."

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