Why You’ll Love Apple Rollup Recipe Recipe

I enjoy this recipe because it delivers everything I want in a cozy dessert: soft pastry, a sweet apple filling, and a luscious sauce that bakes into every layer. I appreciate that the pastry comes together quickly, and the simple ingredients make it easy for me to prepare anytime I’m craving an old-fashioned treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pastry Ingredients
2 cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
⅔ cup butter
⅔ cup milk

Filling Ingredients
½ stick melted butter
½ cup brown sugar
1 teaspoon cinnamon
6 apples chopped

Sauce Ingredients
2 cups brown sugar
1 ½ cups water
¼ cup butter
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Directions

I start by making the pastry. I combine the flour, baking powder, and salt in a food processor and pulse to mix. I add the butter and process until the mixture resembles small peas. Then I add the milk and pulse again until the dough forms a ball.
I roll the dough out on a floured surface into a rectangle about ¼ inch thick.

I peel and chop the apples into small pieces. I melt the butter with the cinnamon and brown sugar, then spread this mixture over the rolled-out dough before adding the chopped apples.
I roll the dough into a log and slice it into pieces about 1 ½ inches thick. I place the slices into a greased baking dish.

I preheat the oven to 375°F.
To make the sauce, I combine the brown sugar, water, butter, cinnamon, and nutmeg in a saucepan and cook on low for about 10 minutes until thickened.
I pour the sauce over the rollups and bake them for 35–40 minutes.

Servings and Timing

Servings: 8
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes sprinkle chopped nuts like pecans or walnuts over the filling for extra texture.
I enjoy adding a pinch of cardamom for a slightly deeper spice profile.
I occasionally use a mix of apple varieties to create a more complex flavor.
When I want a shortcut, I swap in store-bought pie crust, knowing the texture will be flakier but still delicious.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
I reheat individual portions in the oven or microwave until warm.
I freeze baked rollups wrapped tightly, thaw them overnight, and warm them before serving.

FAQs

Can I use store-bought pie crust?

Yes, I use it when I need something quick, though the texture is slightly different from the original pastry.

What apples work best?

I like using firm varieties such as Granny Smith or Honeycrisp so the apples hold their shape.

Can I prep this recipe ahead of time?

Yes, I assemble the rollups and refrigerate them, adding the sauce just before baking.

Why is my dough tough?

This usually happens if I overmix; I mix the dough just until it comes together.

Can I reduce the sugar?

Yes, I sometimes cut back the sugar in both the filling and sauce without affecting structure.

How can I keep the rollups from unrolling?

I make sure to roll the dough tightly and slice with a sharp, serrated knife.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend, though the texture may be slightly different.

Are chopped nuts necessary?

No, but I enjoy the added crunch when I include them.

Can I replace the brown sugar?

I sometimes use coconut sugar for a slightly less sweet, more caramel-like flavor.

How do I know when the rollups are done?

I look for a golden top and bubbling sauce around the edges.

Conclusion

I love how these apple rollups bring together tender pastry, warm spices, and a rich, sweet sauce. They’re the kind of dessert that feels both nostalgic and comforting, perfect for sharing or enjoying with a cozy cup of coffee. This recipe always delivers a satisfying, old-fashioned treat.