- Heat oven: Preheat to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Cook apples: Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apple, brown sugar, 1/2 teaspoon cinnamon, and salt. Cook, stirring, until apples are just tender and syrupy, 3–4 minutes. Cool completely so the dough seals well.
- Mix cinnamon sugar: In a shallow bowl, combine granulated sugar with remaining 1/2 teaspoon cinnamon.
- Fill: Flatten a biscuit into a 4–5 inch round. Spoon about 1 tablespoon cooled apple mixture into the center and top with 1 caramel candy. Bring dough edges up and over and pinch firmly to seal. Roll into a ball, seam side down. Repeat with remaining biscuits.
- Coat: Brush each ball lightly with melted butter, then roll in cinnamon sugar to coat. Place on the prepared sheet, spacing 2 inches apart.
- Bake: Bake 15–18 minutes until puffed and deep golden. Some caramel may bubble out—this is normal and delicious.
- Finish and serve: Cool 5 minutes. Drizzle with warm caramel sauce and sprinkle with nuts, if using. Serve while warm and gooey.
Troubleshooting & Consistency Tips
- Leaks: Cool the apple filling completely and pinch seams very firmly. If needed, double-seal by twisting the top and tucking the twist under.
- Dough too brown, filling not melted: Lower oven rack one position or tent loosely with foil for the last 5 minutes.
- Too sweet: Use tart apples (Granny Smith) and skip the final drizzle, serving with lightly sweetened whipped cream instead.
- Air fryer option: Cook at 330°F (165°C) for 8–10 minutes, checking early; line the basket with parchment to catch caramel.
Storage & Make-Ahead
Refrigerate: Store leftovers covered for up to 3 days. Rewarm at 300°F (150°C) for 8–10 minutes to revive the gooey center.
Freeze: Freeze unbaked, assembled bombs on a tray until firm, then bag for up to 2 months. Bake from frozen at 350°F (175°C) for 20–22 minutes.
Make ahead: Apple filling can be made 2 days in advance and refrigerated.
Why This Recipe Works
Refrigerated biscuit dough provides reliable lift and a tender crumb with minimal effort. A quick skillet of cinnamon apples adds real fruit texture and moisture, while the enclosed caramel melts into a sauce that infuses the surrounding crumb. Rolling in cinnamon sugar creates a crisp, aromatic crust, and a brief rest after baking keeps the centers molten but manageable.
Expert Tips
- Chill the caramels: A short chill keeps them from melting too quickly and leaking out.
- Weigh the apples: Roughly 130 g diced gives consistent filling without overstuffing.
- Clean slices: If serving halved, slice with a serrated knife while warm and wipe between cuts.
