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

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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


  • 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: 339 calories, 5g fat (3g saturated fat), 12mg cholesterol, 413mg sodium, 71g carbohydrate (44g sugars, 2g fiber), 4g protein.


  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

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OpalB User ID: 7765491 233089
Reviewed Sep. 18, 2015

"I agree with the reviewers who found the dough to be very sticky, a little difficult to handle, BUT, as one of my nephews said, "this is outstanding". will make this again. Thank you."

kristikatt User ID: 6547290 232958
Reviewed Sep. 15, 2015

"I haven't made this recipe. I just wanted to say that neither has delowenstein! She made so many major changes the only thing her dessert has in common with this recipe is they both contain apples and produce a pastry. For all the changes, her rating is irrelevant. So why couldn't she go ahead and give it 5 stars?"

i_like_pie User ID: 1201160 229575
Reviewed Jul. 14, 2015

"I thought these would be really good, but I was a little disappointed since they seemed more bready than I was expecting. I halved the recipe and then used a little less apples and brown sugar than called for, so that's probably my fault. The bake time seemed too long as they came out a little tough for my taste. Obviously others liked it, so it has potential, but if I tried this again, I would make some changes."

Cheri Beck User ID: 174358 221074
Reviewed Feb. 21, 2015

"These were delicious, even though I made them gluten-free and the syrup-making got interrupted mid-stream by the dog having a seizure! I used a gluten-free flour blend, doubled the baking powder and added a little xanthan gum and fruit pectin, about a tablespoon of whey protein isolate and two eggs to make the dough. I also subbed corn starch for the flour in the syrup. The wheat-tolerant members of the family also pronounced these "keepers"!"

ejshellabarger User ID: 3870843 127956
Reviewed Nov. 12, 2014

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

delowenstein User ID: 3766053 141331
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"

slyman5000 User ID: 1344754 201050
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!"

[email protected] User ID: 77962 213669
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."

danielleylee User ID: 4484886 185169
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%."

nerrbie User ID: 5831553 199341
Reviewed Aug. 26, 2014

"Just made these today. They are easy to make and yummy!!! I spread about 2 tbsp of soft butter on the rolled out dough and sprinkled some chopped pecans on top of the apples. The true taste test will be tonight when I take them to work for the kids to try :) Update on my review...They were a HUGE hit!"

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