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Caramel Apple Pie Bombs

Caramel apple pie bombs made with thawed dinner rolls stuffed with cinnamon-spiced diced apples and quartered caramel, then baked until golden. Finish with a warm caramel-and-cream drizzle for a gooey, dessert-tray-ready treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Frozen white dinner rolls
  • 12 count frozen white dinner rolls Thawed; microwave briefly to soften if needed.
Apples
  • 2 apples Peeled, cored, and diced.
Cinnamon
  • 1 tbsp cinnamon For tossing with apples.
Granulated sugar
  • 2 tbsp granulated sugar For tossing with apples.
Caramel candies
  • 30 count soft caramel candies Quartered.
Unsalted butter
  • 2 tbsp unsalted butter Melted, for brushing and flavor.
Brown sugar
  • 1 tbsp brown sugar Sprinkle on before baking; use as written.
Heavy cream
  • 2 tbsp heavy cream Used to melt caramel into a drizzle.
Flour for dusting
  • 1 flour For dusting the work surface.

Equipment

  • 1 sheet pan

Method
 

Prep the filling and rolls
  1. Microwave the frozen dinner rolls briefly to soften, or let them thaw fully according to package directions.
  2. Toss the diced apples with cinnamon and granulated sugar until the pieces look evenly coated.
Assemble the pie bombs
  1. Dust a work surface with flour, then flatten each roll into a 3-inch round.
  2. Place 1 tablespoon apple mixture and a few quartered caramel pieces in the center of each dough round.
  3. Pull the edges of the dough together and pinch to seal completely into a ball.
Bake
  1. Preheat the oven to 350F and place the dough bombs seam-side down on a baking sheet.
  2. Brush the tops with melted butter, then sprinkle with brown sugar and any remaining apple mixture for a speckled surface.
  3. Bake for 30-35 minutes, until the pie bombs are golden brown.
Make the caramel drizzle
  1. Melt the remaining caramel with the heavy cream until smooth, then drizzle over the warm bombs before serving.

Notes

For the cleanest seals, pinch firmly until no apple or caramel shows through, and keep the dough covered between fillings so it doesn’t dry out. Store cooled leftovers in the refrigerator up to 3 days; reheat in a 300F oven for 5-8 minutes to re-warm the gooey centers. Freezing is not recommended because the caramel and dough texture can soften after thawing. For a lighter option, use reduced-sugar caramel candies and reduce the brown sugar sprinkle by half.