Love apple pie but face palm yourself whenever you think about the amount of work it takes to make it? SAME. Instead, make my apple pie crescent rolls which are perfect for when you want the taste of apple pie without all the work.
Using apples in recipes just brings such joy. I love using them in a rustic apple galette or even baked into an apple cinnamon french toast bake. They're versatile, tasty, and taste even better when paired with brown sugar and butter.
TL; DR Recipe Summary
- 👩🏼🍳 Bake Level: Easy
- ⏱️ Bake Time: 30-40 minutes
- 😋 Taste: Buttery, soft, airy, cinnamon, sweet
- 🍽️ Best Served With: Whip up a batch of these for a Sunday brunch or gathering with friends along with my apple crumb cake or a yummy stack of cinnamon waffles with pear compote.
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Tips and Key Reminders
- Dice the apples Slice them thin then dice them into smaller cubes so they aren't super clunky and chunky when rolled into the dough.
- Don't overfill: A small spoonful of apple filling is just the right amount to keep the rolls from bursting open or seeping out of the sides.
- Seam side down: When placing the crescent rolls onto the baking sheet, place the seam side down so that it prevents the roll from opening.
- Dust after baking: Let the rolls cool slightly before sprinkling powdered sugar so it doesn't melt right away.
The Main Ingredients
- Crescent Roll Dough - The traditional kind that comes in a canister, cut into triangles. Pillowy, fluffy, and buttery in all the right ways.
- Apples - There are in fact apples that are best for baking and best for snacking. My favorite apple to bake with are gala apples. Keep the skin on, or don't!
- Butter - The butter is used to add richness and helps to cook the apples down.
- Cinnamon - We neeeeed cinnamon in this for that classic warmth.
- Light Brown Sugar - Adds a caramel flavor along with making the mixture thicker and sweet.
- Vanilla Extract - A little vanilla amplifies all the other flavors in the apple mixture.
- Flour - A little flour helps to thicken the flour mixture and keeps it from getting too runny.
- Egg - We use egg to brush over the tops of the crescent rolls prior to baking in order to give them a golden finish.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
How to make apple pie crescent rolls
Step 1: Rinse and dice the apples into small cubes.
Step 2: Add the butter to a pan on medium heat. Pour in the apples and cook until tender, 5-7 minutes. Add the brown sugar, vanilla, cinnamon and cornstarch or flour, then continue to cook on a medium-low heat until the apples are very fork tender and the mixture becomes thick, approximately another 5-6 minutes. Set aside.
Step 3: Lay out the crescent dough and separate into triangles. Fill one corner of the pastry with the apple filling.
Step 4: Roll until the dough meets the other edge, sealing the sides closed with your fingertips. Brush egg wash on top, then bake at 350º for 14-15 minutes. Let cool, then dust with powdered sugar and serve.
Crescent Roll FAQs
No! I like keeping the skin on the apples for color, and also once the apples soften, the skin is not as abrasive.
As I mentioned earlier, when placing the crescent rolls onto the baking sheet, place the seam side down so that it prevents the roll from opening. Another thing to keep in mind is not overfilling them. A tablespoon or a little extra is plenty of filling.
The best apples for baking include gala, cortland, granny smith, or honeycrisp.
Add the leftover crescent rolls to an airtight container in the fridge for up to 4 days. If you'd like to freeze them, simply add to a plastic food storage bag, removing as much air from the bag as you zip it closed. Place in the freezer for up to 1-2 months. Thaw overnight and reheat in the oven for 10 minutes at 325º.
Check out these other incredibly easy dessert recipes:
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Apple Pie Crescent Rolls
Equipment
- baking sheet
- Medium Saucepan
- wooden spoon
Ingredients
- 2 cans Crescent Roll Dough
- 2 medium Apples finely diced
- 5 tablespoon Butter
- ¼ cup Light Brown Sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 2 tablespoon Flour
- 1 large egg whisked
- Powdered Sugar for dusting on top
Instructions
- Rinse and dice the apples into small cubes. Add the butter to a pan on medium heat.
- Pour in the apples and cook until tender, 5-7 minutes. Add the brown sugar, vanilla, cinnamon and cornstarch or flour, then continue to cook on a medium-low heat until the apples are very fork tender and the mixture becomes thick, approximately another 5-6 minutes. Set aside.
- Lay out the crescent dough and separate into triangles.
- Fill one corner of the pastry with the apple filling, then roll until the dough meets the other edge, sealing the sides closed with your fingertips.
- Brush egg wash on top, then bake at 350º for 14-15 minutes. Let cool, then dust with powdered sugar and serve.
Erica L. says
These are totally amazing and way easier than making a pie. The apple filling also just really smells good and made my kitchen smell like a bakery. My twin girls loved helping me fill the apple pie rolls and dust them with powdered sugar. we really loved this one!!
Morgan Peaceman says
YES!!! I love that your girls got involved too!