Apple Pie Bombs


  • 12 frozen white dinner rolls or 12 pieces refrigerated biscuit dough, uncooked
  • 2 medium apples, peeled, cored, and diced
  • 2 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon
  • 30 vanilla caramels, unwrapped and divided
  • flour, as needed, for dusting
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup brown sugar
  • 2 tablespoons heavy cream


  1. Preheat the oven to 350 degrees F.
  2. Place the dinner rolls on a microwave-safe plate and microwave on defrost until the dough is no longer frozen but not cooked, about 2 minutes.
  3. Grease or butter a 9×6-inch casserole dish.
  4. Place the apples, the sugar, and the cinnamon in a medium-sized bowl, tossing to combine.
  5. Cut 18 of the caramels into quarters.
  6. Lightly flour a worksurface.
  7. Toss one piece of the dough in the flour and flatten and stretch it in a manner similar to a mini-pizza, stretching it about 3-inches across.
  8. Repeat with all of the dough pieces.
  9. Reserve 1/4 cup of the apple mixture.
  10. Add 1 tablespoon of the remaining apple mixture and 6 pieces of the cut caramel to each dough piece and pull the edges of the dough together to form a ball.
  11. Place the dough balls in the prepared dish.
  12. Brush the dough balls with the melted butter and sprinkle them with the brown sugar and the reserved apple mixture.
  13. Bake the dough balls until the tops are golden brown and the pies are no longer doughy, about 30-35 minutes.
  14. Place the remaining caramels and the heavy cream in a microwave-safe bowl and microwave until melted, stirring every 30 seconds.
  15. Allow the caramel sauce to cool slightly, then drizzle it over the pie balls.
  16. Serve.

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