Caramel Apple Pie Bombs with Frozen Dinner Roll Dough
Individual apple pie parcels made with frozen dinner roll dough, stuffed with cinnamon-spiced diced apples and caramel pieces, then baked until golden and drizzled with warm caramel sauce. These handheld treats combine the comfort of apple pie with the convenience of pre-made dough, making them perfect for family desserts, potlucks, or when you want homemade flavor without the fuss of pastry making. The soft, pillowy exterior contrasts beautifully with the sweet, tender apple filling and gooey caramel center.
Ingredients
- 4 tablespoons unsalted butter, melted, divided
- 2 medium apples, peeled, cored and diced
- 6 tablespoons light brown sugar, packed
- 1 tablespoon ground cinnamon
- 30 caramels, unwrapped and dividedhomemade caramel sauce1:1quality
richer flavor but more work
- all-purpose flour, for dusting
- 12 frozen white dinner roll dough balls
- 2 tablespoons heavy cream
Instructions
- 1
Preheat oven to 350°F
- 2
Butter an 8x8-inch baking pan with 2 tablespoons butter and set aside
- 3
Combine apples, 2 tablespoons brown sugar and cinnamon in medium bowl and toss to coat
- 4
Unwrap caramels and cut 18 of them into quarters
- 5
Lightly flour counter top
- 6
Flatten each dough ball into 3-inch circle using rolling pin or pulling edges like mini pizza
- 7
Add 1 tablespoon apple mixture and 6 cut caramel pieces to each circle
- 8
Pull each side over center to create package, then roll into ball ensuring no tears or see-through spots
- 9
Place dough ball seam side down in prepared dish
- 10
Brush with remaining melted butter and sprinkle with remaining brown sugar
- 11
Bake for 30 to 35 minutes until tops are golden brown and no longer doughy
- 12
Microwave remaining 12 caramels with heavy cream in 30-second intervals, stirring between, until smooth
- 13
Remove bombs from oven and drizzle with caramel sauce
Tips
Tap fingertips in flour when sealing dough to prevent sticking and ensure proper closure
Cut caramels into quarters for even distribution and easier wrapping inside the dough
Test dough sealing by checking for tears or see-through spots before baking
Good to Know
Cover and refrigerate for up to 3 days, reheat in 300°F oven
Assemble bombs up to 4 hours ahead, cover and refrigerate before baking
Serve warm immediately after drizzling with caramel sauce for best texture
Common Mistakes
Flour fingertips when sealing to avoid sticky dough that won't close properly
Check for dough tears before baking to prevent filling from leaking out
Don't overfill with apple mixture or bombs won't seal correctly
Substitutions
richer flavor but more work
different texture but similar concept
FAQ
Can I use fresh bread dough instead of frozen dinner rolls?
Yes, but you'll need to adjust rising time and may need different portioning since fresh dough behaves differently than frozen.
What if my caramel sauce becomes too thick?
Add cream 1 teaspoon at a time and microwave briefly to thin it back to drizzling consistency.
How long will these keep and can I freeze them?
Store covered in refrigerator for 3 days or freeze baked bombs for up to 3 months, thaw and reheat before serving.