Easy Cinnamon-Sugar Apple Dumplings: Weekend Magic, Zero Fuss

Skip the fancy pastry class—this dessert hits like a bakery secret you make in 15 minutes. Think buttery, caramel-coated apples wrapped in golden dough that crackles with cinnamon sugar.

It’s the “I had no plan” dessert that still makes you look like a genius. If you can unwrap crescent dough and cut an apple, you can make this.

And yes, it tastes like fall punched the air with a cinnamon stick.

The Special Touch in This Recipe

This version leans on two power moves: using store-bought crescent dough for flaky, stress-free layers, and a quick butter-brown sugar pour-over that bakes into a glossy, caramel sauce. The kicker?

A splash of lemon for brightness and a hit of vanilla to round out the cozy spice. The result is a dumpling that’s not just sweet, but balanced—soft apples inside, crisp edges outside, and a self-made sauce that begs to be spooned over ice cream.

Easy Cinnamon-Sugar Apple Dumplings: Weekend Magic, Zero Fuss

Recipe by Wendy CarterCourse: Dessert, Vegetarian

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

280

kcal

Ingredients

• 2 medium crisp apples (Granny Smith or Honeycrisp)

• 1 can refrigerated crescent roll dough (8 triangles)

• 1/2 cup (1 stick) unsalted butter

• 3/4 cup light brown sugar (packed)

• 1/4 cup granulated sugar

• 1 1/2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg (optional, but recommended)

• 1 teaspoon pure vanilla extract

• 1 tablespoon lemon juice (plus zest, optional)

• Pinch of salt

• 2–3 tablespoons water or apple cider (for sauce looseness)

• Optional for serving: vanilla ice cream, whipped cream, or extra caramel

Step-by-Step Instructions

• Prep the oven and pan: Heat the oven to 375ºF (190ºC). Lightly butter a 9×13-inch baking dish or line with parchment for easy cleanup.
• Mix the cinnamon sugar: In a small bowl, combine the granulated sugar, 1 teaspoon cinnamon, and a pinch of salt. Set aside for sprinkling.
• Make the butter sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, vanilla, lemon juice, and 2 tablespoons water or cider. Simmer 1–2 minutes until glossy and pourable. If too thick, add another tablespoon of water.
• Prep the apples: Peel, core, and slice apples into 8 equal wedges. Pat dry so the dough adheres better.
• Assemble: Unroll the crescent dough and separate into 8 triangles. Place an apple wedge on the wide end of each triangle, sprinkle with cinnamon sugar, then roll up snugly toward the tip. Tuck the ends underneath to seal.
• Pan placement: Arrange the wrapped dumplings in the baking dish, spacing slightly apart. Sprinkle any leftover cinnamon sugar on top (don’t be shy).
• Sauce it: Pour the warm butter–brown sugar sauce evenly over the dumplings. It will pool—perfect. That becomes your caramel bath.
• Bake: Bake 30–35 minutes, until the tops are deep golden and the sauce is bubbling around the edges. If browning too fast, tent loosely with foil for the last 10 minutes.
• Rest and serve: Let stand 5–10 minutes. The sauce will thicken slightly. Serve warm with ice cream, because we’re civilized.

Smart Storage Guide

• Fridge: Store leftovers in an airtight container up to 3 days.
  

  The dough will soften but still taste fantastic.

• Reheat: Oven at 325°F (165°C) for 10–12 minutes restores crisp edges. Microwave 20–30 seconds for speed, but expect softer texture.
• Freezer: Freeze baked dumplings tightly wrapped for up to 1 month.
  

  Reheat from frozen at 325°F for 18–22 minutes, covered for the first half.

• Make-ahead: Assemble up to 6 hours ahead, refrigerate, and bake just before serving. Add 3–5 extra minutes in the oven.

Benefits of This Recipe

• Low effort, high reward: Minimal prep, bakery-level payoff.
  

  Weeknight hero energy.

• Works with common ingredients: Pantry-friendly sugars and spices + one can of dough. Done.
• Balanced flavor:</-strong> Sweet, tart, buttery, spiced—no one-note sugar bomb.
• Flexible: Swap apples, tweak spices, choose your sauce thickness.
  

  It’s forgiving, IMO.

• Great for crowds: Scales up easily and looks impressive in the pan.

Nutrition Stats

Per dumpling (approximate): 280 calories; 14g fat; 38g carbohydrates; 2g fiber; 22g sugar; 3g protein; 210mg sodium. Values vary by dough brand and apple type.

Consider this dessert a treat, not a multivitamin. FYI, pairing with protein (like Greek yogurt on the side) can help blunt the sugar spike—if you’re into that.

Recipe Fails to Watch Out For

• Soggy bottoms: Overcrowding traps steam.
  

  Use a larger pan or bake in two smaller ones.

• Underbaked centers: If the tops brown before the dough cooks through, tent with foil and continue baking until the edges feel firm.
• Watery sauce: Too much added water or extra-juicy apples can thin the sauce. Simmer the sauce a bit longer before pouring, or bake 3–5 extra minutes.
• Bland apples: Use tart, firm apples.
  

  Mealy apples = boring dumplings.

• Leaky wraps: Don’t stretch the dough too thin. Roll snugly and tuck the tip under to seal.

Recipe Variations

• Apple-Cider Boost: Replace water with apple cider and add a 1/4 teaspoon cinnamon to the sauce for deeper fall vibes.
• Maple Pecan: Swap 2 tablespoons brown sugar for maple syrup and sprinkle 1/3 cup chopped pecans over the dumplings before baking.
• Salted Caramel Finish: Drizzle with store-bought caramel and a pinch of flaky salt after baking.
  

  Sweet-salty perfection.

• Spice Route: Add 1/8 teaspoon cardamom or allspice to the sauce. Small tweak, big aroma.
• Pear Swap: Use firm Bosc pears instead of apples.
  

  Slice slightly thicker to keep texture.

• Phyllo Shortcut: No crescent dough? Wrap apple wedges in buttered phyllo strips (3 layers), then proceed.
  

  Extra crisp factor unlocked.

FAQ

Can I use puff pastry instead of crescent dough?

Yes. Cut puff pastry into 8 squares, place an apple wedge in the center, and fold over to seal.

Brush with a little butter, then follow the same sauce and bake times, adding 3–5 extra minutes if needed for full puff.

Do I have to peel the apples?

Nope. Peels add texture and color, though the interior may be slightly firmer.

If serving to kids or picky eaters, peeling is safer.

What apples work best?

Granny Smith for tartness and structure; Honeycrisp for sweetness and crunch; Pink Lady for balance. Avoid Red Delicious—they go mushy and bland, which is not the vibe.

Can I reduce the sugar?

Yes, reduce granulated sugar by 1–2 tablespoons and brown sugar by up to 2 tablespoons.

The sauce will be less syrupy but still solid. Using a tarter apple helps keep flavor lively.

How do I keep the bottoms from sticking?

Grease the pan well or line with parchment, and don’t skimp on the butter sauce—it acts like a barrier.

Let the dumplings rest briefly after baking so the caramel thickens before serving.

Can I make these gluten-free?

Use a gluten-free crescent dough substitute or gluten-free puff pastry, and check that your vanilla and spices are certified GF. Bake time may vary by a few minutes.

What if my sauce crystallizes?

If the brown sugar looks grainy, whisk in a teaspoon of water and reheat gently until smooth.

It’s forgiving—no candy thermometer stress here.

End Notes

These Easy Cinnamon-Sugar Apple Dumplings are what happens when comfort food meets common sense: fast, nostalgic, and wildly good. Keep a can of dough and a couple apples on standby and you’ve got a guaranteed crowd-pleaser.

Serve them warm, act casual, and accept the compliments like you totally planned this all along. Because now you do.