The Scoop
Apple Pie Bombs offer a sweet surprise with caramel, apples, and buttery dough.
It was the first day in my new kitchen—an unassuming, sun-drenched space that I knew would be the backdrop for many culinary adventures. I had just moved to a quaint apartment on the third floor, where the walls were painted in a cozy mustard yellow, and the vibe was distinctly autumnal. Unpacking the essentials, I stumbled upon a bag of apples from the local market, their tart aroma reminiscent of childhood apple-picking outings. Feeling a wave of nostalgia and a touch of ambition, I decided it was high time to try something new: Apple Pie Bombs. A splash of cream was always a must for me, adding that luscious smoothness to tie everything together, and I had enough spices and vanilla caramels to make this kitchen debut memorable.
As I tackled the recipe, each step felt like a dance of culinary creativity. The doughy rolls needed just the right tender touch to stretch, like small canvases waiting for a masterpiece. Cutting caramels into quarters seemed indulgent, yet necessary, embedding sweet bursts within each apple-filled treasure. To get that perfect golden top, brushing with melted butter was a small but important step that I never skip. It was thrilling to watch as the light of the oven transformed humble ingredients into something extraordinary.
Letting the little bombs rest after baking is essential for slicing cleanly—an impromptu lesson I learned after prematurely reaching for one. As the aroma of warm cinnamon mingled with caramelized sugar swept through the apartment, it felt like a celebration not just of a new space, but of the endless possibilities that come with it.
Ingredients
- 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
Directions
- Preheat the oven to 350 degrees F.
- 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.
- Grease or butter a 9x6-inch casserole dish.
- Place the apples, the sugar, and the cinnamon in a medium-sized bowl, tossing to combine.
- Cut 18 of the caramels into quarters.
- Lightly flour a worksurface.
- 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.
- Repeat with all of the dough pieces.
- Reserve 1/4 cup of the apple mixture.
- 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.
- Place the dough balls in the prepared dish.
- Brush the dough balls with the melted butter and sprinkle them with the brown sugar and the reserved apple mixture.
- Bake the dough balls until the tops are golden brown and the pies are no longer doughy, about 30-35 minutes.
- Place the remaining caramels and the heavy cream in a microwave-safe bowl and microwave until melted, stirring every 30 seconds.
- Allow the caramel sauce to cool slightly, then drizzle it over the pie balls.
- Serve.
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