Description

Caramel Apple Pie Bombs are delightful deep-fried dough balls filled with chunky apple pie filling and gooey caramel centers. Rolled in cinnamon sugar for a crackly, sweet coating, these treats combine the comforting flavors of classic apple pie in a fun, bite-sized form perfect for dessert or festive occasions.

Ingredients

Scale

For the Bombs

7.5 ounces pre-made biscuit dough (avoid oversized Grands varieties)
21 ounces apple pie filling
10 soft caramels, halved
Vegetable oil, for frying (enough to fill a heavy-bottomed saucepan just over halfway)

For the Coating

1/2 cup granulated sugar
1 tablespoon ground cinnamon

Optional Topping

Caramel sundae topping for drizzling

Instructions

Prep the Oil & Cinnamon Sugar: Fill a heavy-bottomed saucepan just over halfway with vegetable oil and set it aside. In a heat-safe bowl, mix the granulated sugar and ground cinnamon thoroughly to make the cinnamon sugar coating.
Flatten the Dough: Open the tube of biscuit dough and flatten each biscuit into a disk large enough to hold filling comfortably. Dust your countertop with flour if the dough sticks when rolling or pressing.
Add the Filling: Place about a tablespoon of apple pie filling in the center of each dough disk, then top with a halved caramel to ensure it melts fully when fried.
Seal the Bombs: Pinch edges of the dough over the filling, making sure there are no leaks. Roll the seam side under gently to form a round bomb shape with a tight seal.
Fry to Golden Perfection: Heat the oil over medium until it bubbles when a small scrap of dough is dropped in. Fry a few bombs at a time, turning gently to brown all sides evenly, until golden brown. Remove with a slotted spoon.
Roll in Cinnamon Sugar: Immediately roll each hot bomb in the cinnamon sugar bowl until fully coated on all sides. Place on a plate and repeat with remaining bombs.
Serve (and Drizzle!): Serve warm for a molten caramel center. Optionally drizzle with caramel sundae topping for an extra indulgent finish.

Notes

Use soft individually wrapped caramels like Kraft or Werther’s Original and halve them so they melt completely inside the bombs.
No deep fryer is necessary; a heavy-bottomed saucepan and slotted spoon work perfectly.
For easiest reheating, warm bombs in a 325°F oven for 8–10 minutes or briefly in an air fryer to maintain crispiness.
Store cooled bombs in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days.
Freeze leftovers on a baking sheet before transferring to resealable bags; keep frozen up to 1 month.
Dust with extra cinnamon, drizzle caramel sauce, or top with chopped toasted pecans or flaky sea salt for variety.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Frying
Cuisine: American

Keywords: Caramel Apple Pie Bombs, fried dessert, apple pie filling, caramel dessert, cinnamon sugar coating