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Caramel Apple Pie Bombs

These Caramel Apple Pie Bombs are warm, bite-sized desserts made with refrigerated biscuit dough stuffed with cinnamon-spiced apples and gooey caramel, then baked until golden and rolled in buttery cinnamon sugar. Ready in about 30 minutes, they're perfect for fall parties, Thanksgiving, bake sales, or a cozy family dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8 pie bombs

Equipment

  • * Baking sheet
  • * Parchment paper
  • Small skillet
  • Mixing bowls
  • Wooden spoon or silicone spatula
  • Rolling pin (optional)
  • Measuring cups
  • * Measuring spoons
  • Pastry brush
  • Wire cooling rack

Ingredients
  

Apple Filling

  • 2 medium Granny Smith or Honeycrisp apples peeled and finely diced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsalted butter
  • 8 soft caramel candies or 3 tablespoons thick caramel sauce

Dough

  • 1 can 16.3 oz refrigerated biscuit dough (8 large biscuits)
  • Cinnamon Sugar Coating
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter

Optional

  • Pinch of sea salt
  • Vanilla glaze for drizzling after baking

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a small skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 4–5 minutes, stirring often, until the apples soften slightly but still hold their shape. Remove from the heat and let cool for 5 minutes.
  • Separate the refrigerated biscuits and flatten each one into a 4-inch circle using your hands or a rolling pin.
  • Spoon about 1 tablespoon of the cooled apple filling into the center of each dough circle.
  • Place one soft caramel candy on top of the apple filling.
  • Pull the edges of the dough up around the filling and pinch tightly to seal. Roll gently between your palms to form a smooth ball.
  • Place the pie bombs seam-side down on the prepared baking sheet.
  • Bake for 12–15 minutes, or until deep golden brown.
  • While the pie bombs bake, mix the granulated sugar and cinnamon together in a small bowl and melt the butter.
  • As soon as the pie bombs come out of the oven, brush each one with melted butter and roll in the cinnamon sugar mixture.
  • Serve warm. Drizzle with vanilla glaze if desired.

Notes

Granny Smith apples hold their shape best during baking, while Honeycrisp apples are a slightly sweeter alternative.
Allow the apple filling to cool before assembling to make the dough easier to seal.
Pinch the dough firmly closed to prevent caramel from leaking during baking. Slightly damp fingertips can help create a better seal.
Avoid overfilling each biscuit. About 1 tablespoon of filling is ideal.
Soft caramel candies melt more evenly than caramel sauce. If using caramel sauce, choose a thick variety or freeze small dollops before filling the dough.
Roll the pie bombs in cinnamon sugar immediately after baking for the best coating.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze baked pie bombs for up to 2 months. Reheat in a 350°F (175°C) oven for about 10 minutes or in an air fryer for 4 minutes.