20-Minute Apple Pie Roll Ups
Apple pie roll ups turn a can of crescent dough and apple pie filling into flaky, cinnamon-coated pastries that taste like a handheld pie. They bake up golden and sticky in about ten minutes.
If you need a warm dessert that feels special without a lot of work, this one gets it done fast. The outside gets a buttery, crisp sugar shell while the inside stays soft and full of apple.
Why These Roll Ups Are a Weeknight Win
I keep crescent rolls around just for shortcuts like these. In the time it takes the oven to heat, you can have a batch rolled, sugared, and ready to slide in.
They come out crackly on the outside and tender in the middle, with that exact cinnamon-apple flavor you want from a pie, minus the crust stress. You’ll get a tray of warm pastries that vanish the moment you set them out.
This recipe leans on two pantry staples, so there’s barely any measuring. It’s the kind of dessert you can pull together while dinner is on the stove and still feel like you made an effort.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough: use the original perforated dough, but pinch the seams to make a solid sheet.
- 1 cup apple pie filling: chop any large apple slices into small, even bits so they roll up neatly.
- 3 tbsp unsalted butter, melted: for brushing and helping the cinnamon sugar stick.
- 3 tbsp granulated sugar: mixed with 1 tsp ground cinnamon to coat the rolls.
Variations / Substitutions
- Swap the filling: cherry, peach, or blueberry pie filling all work the same way. Chop any big fruit pieces first.
- Use puff pastry: thaw one sheet, roll it out, and follow the same steps. The pastry puffs higher and gets extra flaky.
- Dairy free: check your crescent dough label. Many brands are accidentally dairy free, and you can use melted coconut oil instead of butter.
- Add cream cheese: spread 2 tbsp softened cream cheese over the dough before the pie filling for a richer middle.
If you enjoy quick apple desserts, try our Caramel Apple Dump Cake.
How to Make Apple Pie Roll Ups
Step 1: Roll Up the Apple Filling
Preheat your oven to 375°F. Unroll the crescent dough onto a piece of parchment paper and press all the perforated seams together firmly so the dough becomes one solid rectangle about 8 by 12 inches. Spoon the chopped pie filling evenly across the dough, leaving a one-inch border at the far long edge.
Starting from the long side closest to you, roll the dough up tightly like a jelly roll. Pinch the seam shut and place the log seam-side down.
Step 2: Slice and Coat the Rolls
Slice the log into eight even pieces, cutting straight down so the spiral stays neat. Use a serrated knife and a gentle sawing motion so you don’t squish the filling. Pour the melted butter into a shallow bowl and the cinnamon sugar mixture onto a plate.
Dip each slice first in the butter, turning to coat all sides, then roll it in the cinnamon sugar. Set the pieces on a parchment-lined baking sheet, spacing them a couple of inches apart.
Step 3: Bake and Serve
Bake for 10 to 12 minutes, until the rolls are puffed and the edges look deep golden. The sugar coating will be bubbling a little and the filling might peek out at the sides. Let them cool on the sheet for just a couple of minutes so they firm up, then transfer to a plate.
Serve the roll ups warm. A light dusting of powdered sugar or a drizzle of store-bought caramel makes them feel extra, but they’re great as is with a cup of coffee.
Tips for the Best Roll Ups
- Pinch those dough seams until they disappear. If there are gaps, the filling can bubble out during baking and burn on the pan.
- Keep the apple pieces small. Big chunks tear the dough when you roll it, and they tend to leak sugary liquid.
- Use parchment paper under the rolls. The cinnamon sugar can caramelize and stick to the pan pretty quickly, and parchment saves you a scrubbing job.
- These are best fresh from the oven, but you can assemble them up to two hours ahead, cover, and refrigerate. Add a minute or two to the bake time straight from the fridge.
Need a bigger batch? Here’s how to double it:
| Original (8 roll ups) | Double (16 roll ups) |
|---|---|
| 1 can crescent dough | 2 cans crescent dough |
| 1 cup pie filling | 2 cups pie filling |
| 3 tbsp melted butter | 6 tbsp melted butter |
| 3 tbsp sugar + 1 tsp cinnamon | 6 tbsp sugar + 2 tsp cinnamon |
Storing Leftovers
- Refrigerate: keep any leftover roll ups in an airtight container in the fridge for up to three days. They will lose a little crispness as they sit.
- Reheating: warm them in a 350°F oven for about five minutes to bring back the crunchy edges. A quick zap in the microwave works in a pinch, but the pastry will be softer.
Frequently Asked Questions
Can I use homemade apple pie filling?
Yes, use about one cup of cooked and cooled apple pie filling, chopped small. A thicker filling works best so it doesn’t make the dough soggy.
Why did my filling leak out?
Overstuffing the roll or leaving gaps in the dough seams are the most common reasons. Chop the fruit into small bits, spread it thinly, and seal the edge tightly before cutting.
Can I freeze these?
Absolutely. Arrange the unbaked, sugar-coated roll ups on a parchment-lined tray and freeze until solid. Transfer to a freezer bag and bake from frozen, adding about four extra minutes.
Can I use apple butter instead of pie filling?
You can, but the result will be more of a cinnamon spread roll. Spread a thin layer of apple butter (about half a cup), then sprinkle a little extra cinnamon sugar inside before rolling.
Apple Pie Roll Ups Recipe
Ingredients
Method
- Preheat oven to 375°F. Unroll crescent dough onto parchment, press seams firmly to form a solid rectangle. Spread chopped pie filling evenly, leaving a 1-inch border at one long edge. Roll up tightly, pinch to seal, and place seam-side down.
- Cut the log into 8 even slices. Dip each slice in melted butter, then coat completely in the cinnamon sugar. Arrange on a parchment-lined baking sheet.
- Bake 10 to 12 minutes until puffed and golden. Cool on the sheet a few minutes, then serve warm.
