These Apple Pie Crescent Rolls are a delightful twist on a classic dessert, combining flaky, buttery layers with sweet, cinnamon-spiced apples. Perfect for any occasion, they bring the comforting flavors of homemade apple pie in a convenient, handheld treat.
The dough, soft and pillowy, bakes to golden perfection, while the filling oozes with warm, caramelized goodness. With just 30 minutes of prep and a bit of patience for the dough to rest, you’ll be rewarded with a dessert that’s as impressive as it is delicious.
Each bite offers a symphony of textures—crisp edges, tender layers, and juicy apple chunks—all harmonized by a hint of vanilla and spice. Whether served fresh from the oven or enjoyed later, these rolls are sure to become a family favorite.
The 35-minute bake time fills your kitchen with an irresistible aroma, making it impossible to resist sneaking a taste. Simple yet indulgent, this recipe is a must-try for anyone who loves the cozy flavors of fall.
Ingredients for Apple Pie Crescent Rolls
- For the Filling:
- 2 small Granny Smith apples, peeled, cored, and finely diced
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- For the Rolls:
- 1 recipe Buttery Crescent Rolls from Scratch (or store-bought crescent dough as a substitute)
- 3 tablespoons apricot jam (or substitute with peach or orange marmalade)
- Egg wash (1 egg beaten with 1 tablespoon water)
- For the Vanilla Glaze:
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 1 tablespoon (½ oz/14 g) butter, melted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Dough: Follow the Buttery Crescent Dough recipe up to step 3. Keep the dough chilled until ready to use.
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- Make the Filling: In a small bowl, combine the diced apples, brown sugar, lemon juice, and cinnamon. Mix well and set aside.
- Shape the Rolls: On a floured surface, roll and cut the crescent dough following the recipe’s shaping instructions. Stretch one piece of dough into a triangle shape.
- Add Filling: Brush the dough triangle with apricot jam, then place about 1 tablespoon of apple filling at the bottom (flat edge) of the triangle.
- Roll the Dough: Fold the corners over the filling, then roll the dough up to enclose the filling. Place on the prepared baking sheet with the tip tucked underneath. Repeat with remaining dough pieces.
- Brush and Bake: Brush the rolls with egg wash. Bake for 30-35 minutes, or until deep golden brown. Allow to cool on the baking sheet.
- Make the Glaze: Whisk together the powdered sugar, melted butter, vanilla extract, and 1 tablespoon of milk until smooth. Add more milk, 1 teaspoon at a time, if needed, to reach the desired consistency.
- Glaze the Rolls: Drizzle the glaze over the warm rolls and let sit until the glaze is set. Serve fresh for the best taste. Store leftovers in an airtight container for up to 1 day.
Perfect Pairings: Sauce and Topping Ideas
While the vanilla glaze adds a sweet finish, consider drizzling warm caramel sauce over the rolls for an extra indulgent treat. For a tangy twist, a dollop of whipped cream cheese or a sprinkle of chopped nuts like pecans or walnuts can add texture and flavor. If you’re feeling adventurous, a scoop of vanilla ice cream turns these rolls into a decadent dessert!
Serve It Right: Presentation Tips
Arrange the rolls on a rustic wooden board or a decorative platter for a charming presentation. Dust lightly with powdered sugar for a snowy effect, or garnish with thin apple slices and a sprig of mint for a fresh touch. Pair with a cup of hot coffee or spiced cider to complete the cozy vibe.
Keep It Fresh: Storage and Reheating Tips
These rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To revive their warmth and flakiness, reheat in a 300°F (150°C) oven for 5-7 minutes. Avoid microwaving, as it can make the glaze soggy.
Mix It Up: Recipe Variations
Swap the apple filling for other fruits like diced pears, peaches, or berries for a seasonal twist. For a savory option, try a filling of shredded cheese and ham. If you’re short on time, use store-bought crescent dough instead of making it from scratch—just be sure to adjust the baking time as needed.
Quick Tips for Success
To save time, prep the apple filling while the dough is resting. Use a melon baller or small spoon to core the apples quickly. If the dough becomes too soft while shaping, pop it back in the fridge for 5-10 minutes to firm up. And don’t skip the egg wash—it gives the rolls that beautiful golden shine!
Apple Pie Crescent Rolls Recipe
Ingredients
For the Filling
- 2 small Granny Smith apples, peeled, cored and finely diced
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
For the Rolls
- 1 recipe Buttery Crescent Rolls from Scratch
- 3 tablespoons apricot jam
- Egg wash
For the Vanilla Glaze
- 1 cup (4 oz/115 g) powdered sugar, sifted
- 1 tablespoon (½ oz/14 g) butter, melted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Follow the Buttery Crescent Dough recipe up to step 3. Keep the dough chilled until needed. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- To Make the Filling: Combine the apples, brown sugar, lemon juice, and cinnamon in a small bowl and set aside.
- Shaping the Rolls: On a floured surface, roll and cut the crescent rolls following the directions up to step 3 of ‘Shaping and Baking’. Working with one piece of dough at a time, stretch out the dough into a triangle shape.
- Brush some apricot jam all over the surface and place about a tablespoon of apple filling at the bottom (flat edge) of the triangle.
- Fold the corners over the filling, then roll the dough up to enclose the filling. Place on the prepared baking sheet with the tip tucked underneath the roll. Repeat with the remaining pieces of dough.
- Brush the rolls with egg wash, then bake for 30-35 minutes, until deep golden brown. Allow to cool on the baking sheet.
- To Make the Vanilla Glaze: Whisk together the powdered sugar, butter, vanilla extract, and 1 tablespoon of the milk until smooth. If needed, add a touch more milk, one teaspoon at a time, until the desired consistency is reached.
- Drizzle the glaze over the hot rolls and let sit until the glaze is set. These are best the day they are made but leftovers can be stored in an airtight container for up to 1 day.
