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Baked Apple Pie Rollups

A fun sweet treat, these Baked Apple Pie Rollups are made with sweetened apples that are rolled in bread and coated in a cinnamon sugar mixture then baked!

A FUN APPLE SNACK

These Baked Apple Pie Rollups are a simple and delicious way to use up those most bountiful of fall fruits! They can be a snack, a breakfast or dessert. Filled with a tasty apple pie filling and rolled in a cinnamon sugar mixture, these handheld treats are baked until crispy and golden. They are a fun recipe that the whole family can help make and enjoy! If you want a new way to use up all those fruits from your apple picking adventures, give these Baked Apple Pie Rollups a try!

Stackd Baked Apple Pie Rollups on plate with caramel sauce.

FREQUENTLY ASKED QUESTIONS:

What kind of apples should I use?

I prefer the Granny Smith variety of apple for this recipe. Green apples hold up well in baking. With apple desserts, you want a tart apple so that it balances well with the sweetness of the rest of the recipe. Some other apples you can use are Jonagold, Gala, Golden Delicious and Fuji.

Can I use store-bought apple pie filling?

Of course. You could pretty much use any of your favorite pie fillings with this recipe.

Do I have to use white bread?

No. If you are more of a wheat person this would still go very good with that. But I wouldn’t stray to far away from wheat for this recipe as it will not taste the same.

How do I get the right filling consistency?

When making the apple pie filling, you want to make sure that it isn’t too thin, otherwise it will leak out of the roll ups. So, make sure you whisk the cornstarch in really well, then let the sauce simmer for 4-8 minutes until it thickens to the point where it will hold the apples when poured over the bread. It should be spreadable, but not so thin that it runs. 

How do I store leftovers?

Placed in an airtight container these will keep at room temperature for 2-3 days and in the refrigerator for 4-5 days.

Stacked Pinterest image of Baked Apple Pie Rollups on white plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • water
  • brown sugar
  • maple syrup
  • caramel syrup
  • lemon juice
  • cornstarch
  • apples
  • sandwich bread
  • granulated sugar
  • cinnamon
  • nutmeg
  • salted butter
Ingredients needed: water, brown sugar, maple syrup, caramel syrup, lemon juice, cornstarch, apples, sandwich bread, granulated sugar, cinnamon, nutmeg and butter.

HOW TO MAKE BAKED APPLE PIE ROLLUPS:

To create the apple pie filling, put a medium saucepan over medium-high heat. Pour the water, brown sugar, maple syrup, caramel syrup, lemon juice and cornstarch into the saucepan. Bring the sauce to a boil and then turn the heat down to a simmer to let reduce, stirring occasionally.

Water, brown sugar, maple syrup, caramel syrup, lemon juice and cornstarch in white sauce pan.

Once the sauce has thickened, toss in the apples and let cook for about another 5 minutes before removing from heat. Set aside for now. Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Set aside for now.

Apples added to mixture in sauce pan being stirred around.

Remove the crust from each of the sandwich bread slices and then roll them out with a rolling pin. Make them as flat as you can.

Sandwich bread with crusts cut off rolled flat.

Scoop about 2 Tablespoons of the apple pie filling onto each bread slice.

Apple mixture placed into center of apples.

Roll them up and set them aside.

Bread rolled up around apple mixture.

In a medium bowl, combine the granulated white sugar, cinnamon, and nutmeg. Stir until everything is evenly combined.

Sugar, cinnamon and nutmeg in small bowl.

Using a pastry brush, coat the melted butter onto each roll up.

Bread being brushed with melted butter.

Then roll them into the cinnamon sugar mixture. Make sure they are well coated.

Bread rolled in the sugar, cinnamon and nutmeg mixture.

Once all the rollups are coated, transfer them to the baking pan and bake for 15 minutes or until golden brown around the edges.

Finished Baked Apple Pie Rollups on white board with apples in background.

Serve warm with favorite toppings and syrup (optional).

Stacked Baked Apple Pie Rollups topped with ice cream and caramel sauce.

WANT MORE DELICIOUS RECIPES?

Square image close up of stacked Baked Apple Pie Rollups next to caramel sauce.

Baked Apple Pie Rollups

A fun sweet treat, these Baked Apple Pie Rollups are made with sweetened apples that are rolled in bread and coated in a cinnamon sugar mixture then baked!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10

Ingredients

Apple Pie Filling:

  • 6 Tablespoons water
  • 2 Tablespoons brown sugar
  • 1 Tablespoon maple syrup
  • 1 Tablespoon caramel syrup
  • 1 Tablespoon fresh lemon juice (about 1/2 a lemon)
  • 1 Tablespoon cornstarch
  • 2 large Granny Smith apples (peeled, cored and diced)

Bread Rollups:

  • 10 slices of sandwich bread
  • ½ cup granulated sugar
  • 1 ½ Tablespoons cinnamon
  • ¾ teaspoon nutmeg
  • ¼ cup (½ stick) salted butter, melted

Instructions

For the apple pie filling:

  • In a medium sauce pan over medium high heat, pour in 6 Tablespoons water, 2 Tablespoons brown sugar, 1 Tablespoon maple syrup, 1 Tablespoon caramel syrup, 1 Tablespoon fresh lemon juice, and 1 Tablespoon cornstarch. Whisk together well and then bring the sauce to a boil then turn the heat down to a simmer to let reduce, whisking occasionally.
  • Once the sauce has thickened, toss in 2 large Granny Smith apples (peeled, cored and diced) and let cook for another 5 minutes before removing from heat. You want them to just slightly soften but still have a slight crunch. Set aside for now.
  • Preheat the oven to 350F degrees and line a baking sheet with parchment paper. Set aside.

To make the rollups:

  • Remove the crust from each of the 10 slices of sandwich bread and then roll them out with a rolling pin. Make them as flat as you can.
  • Scoop about 2 Tablespoons of the prepared apple pie filling onto each bread slice. Roll them up and set them aside for now.
  • In a medium bowl, combine ½ cup granulated sugar, 1 ½ Tablespoons cinnamon and ¾ teaspoon nutmeg. Stir until everything is evenly combined.
  • Using a pastry brush, brush ¼ cup (½ stick) salted butter, melted evenly onto each roll up and then roll them into the cinnamon sugar mixture. Make sure they are coated well.
  • Once all the rollups are coated, transfer them to the baking pan and bake for 15 minutes or until golden brown around the edges.
  • Serve warm with favorite toppings and/or caramel syrup (optional).

Notes

  • You can easily double this recipe.
  • Try and use fresh lemon juice. Bottled lemon juice has a very fake taste and can throw off the apple flavor. 
  • Use your favorite baking apple that is on the tart side, we like Granny Smith.
  • You can use wheat bread instead of white if you’d like.
Course: Breakfast, Dessert, Snack
Cuisine: American

Nutrition

Calories: 191kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Sodium: 172mg | Fiber: 2g | Sugar: 19g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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4 Comments

  1. These look good. I have a question about the caramel syrup. Is it the kind you put over ice cream, or the type you use to add to coffee or drinks, like Torani? I want to make sure I use the right ingredient.

  2. This presentation is AWESOME. What a inspiration !!!!! Now, I would like to make a few dozens of these rolls and freeze them for a family gathering (funeral) in November. At what point of prep can I freeze them OR would it not be advisable. Surely need you to advise me. Thank you
    Melinda

    1. Hi Melinda, I will be perfectly honest, I have not tried to freeze these so I can’t tell you for sure. My only concern is that when they get defrosted that the bread might come out way more squishy than you would want. I would advise you to make a few and test it out before you go and make a bunch. Perhaps freeze one before you bake it and try freezing one after its been baked and see how well they turn out after defrosting. Let me know if you give it a try!