Heat the Oil: Fill a 2–3-quart heavy-bottomed saucepan halfway with vegetable oil. Heat over medium until it’s hot enough that a tiny piece of dough dropped in bubbles quickly.

Mix Cinnamon Sugar: In a small heat-safe bowl, combine the granulated sugar and ground cinnamon. Set aside for coating later.

Prepare Biscuit Dough: Open the can of biscuits. Using your fingers or a rolling pin, flatten each dough piece into a round circle. Lightly flour the surface if the dough sticks.

Fill the Dough: Place about 1 tablespoon of apple pie filling in the center of each dough circle.  Top the filling with one halved caramel piece (cut lengthwise so it melts evenly).

Seal the Bombs: Pinch the edges of the dough together to securely encase the filling. Once closed, gently roll the edges under to form a smooth ball shape.

Fry the Dough Balls: Carefully lower the filled dough balls into the hot oil, no more than 2 at a time. Use a slotted metal spoon to roll them in the oil so all sides become golden brown and fully cooked. Adjust heat as needed to avoid burning or undercooking.

Coat in Cinnamon Sugar: Once fried, lift each pie bomb out of the oil and immediately transfer it to the cinnamon sugar mixture. Roll thoroughly so the warm dough is completely coated.

Repeat and Serve: Continue frying and coating the remaining dough balls. Serve the caramel apple pie bombs immediately while warm and delicious.