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Dutch Apple Roll

This recipe is from the book: The American Country Inn and Bed & Breakfast Cookbook.

Dutch Apple Roll.

I made two logs from this, and froze them. A few days later, I pulled out one of the frozen logs, and they are very easy to slice. You can make these as thick as you like. I like to have desserts at the ready that slice and bake directly from the freezer. These are delicious. I like them just like they are, and Jim likes to add ice cream to his dish.

I recommend this recipe and will make this again.

Tip: while rolling – keep your palms around the dough as you pull the apples that are falling away in to the roll as you roll – Just tuck and roll – hurry and wrap this and put in the freezer. These are much easier to slice after being in the freezer over night. If you slice these as soon as you make them – they will become squished/distorted, which will cause the apples to fall out. I had to re-roll because of this and just freeze over night.

If you are going to freeze these – pour the syrup on right before putting in the oven – I did not freeze these with syrup on them.

I enjoy making recipes from old cookbooks. This recipe is a keeper. I will make it again.

delicious with ice cream

6 apples


2 cups all purpose flour

1 tsp salt

2 tsp baking powder

3/4 c shortening

1/2 c milk 




2 cups sugar

2 cups water

1/4 tsp cinnamon

1/4 c butter

Prepare the apples by peeling, coring and chopping them.  Set aside.
Sift together the flour, salt, and baking powder.  Cut in the shortening, add milk.  Roll out on a floured board to 1/4-inch thickness.  Sprinkle chopped apples over the dough.  Add sprinkles of sugar and cinnamon.  Roll up as a jelly roll, cut in slices, and arrange in a baking pan.  (Roll of dough may be wrapped in foil and frozen, to be sliced and baked later.)

Make syrup by dissolving 2 cups of sugar in the water and boil in a saucepan.  Add 1/4 tsp of cinnamon and butter and boil until slightly thicken.  

Pour syrup over the apple roll slices and bake in a 375 oven for 25 to 45 minutes.  Serve warm with whipping cream. 

Serves 8 to 12