Ingredients
For the Dumplings:
- 2 large Granny Smith apples, peeled, cored, and cut into 8 wedges each (16 wedges total)
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
For the Secret Sauce:
- 12 oz (1 can or bottle) citrus soda (such as Mountain Dew or Sprite)
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick cooking spray.
Step 2: Wrap the Apples
Unroll the crescent roll dough and separate it into triangles. Place one apple wedge at the wide end of each triangle and roll it up tightly toward the point, completely wrapping the apple piece. Arrange the wrapped dumplings in rows inside the prepared baking dish, just like the neat rows shown in image_e56d88.jpg.
Step 3: Mix the Cinnamon Butter
In a saucepan over medium heat, melt the 2 sticks of butter. Stir in the granulated sugar, ground cinnamon, and vanilla extract until well combined and the sugar is partially dissolved.
Step 4: Pour the Sauce
Spoon or pour the warm cinnamon-butter mixture evenly over the top of the dumplings in the dish. Next, pour the citrus soda carefully around the edges of the pan and between the dumplings—do not pour it directly over the tops so you don’t wash away the cinnamon sugar.
Step 5: Bake Until Crispy
Bake for 35 to 40 minutes, or until the tops of the dumplings are puffed, flaky, and a deep golden brown, and the sauce is bubbling furiously as seen in image_e56d88.jpg. Allow them to cool for 5 to 10 minutes so the syrup can thicken up slightly before serving. Spoon the warm, sweet pan juices right over the top of each serving.