Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a muffin tin.

In a small bowl, combine the granulated sugar and cinnamon. Set aside.

Melt the butter in another small bowl.

Open the can of biscuits and separate them. Flatten each biscuit into a 4-inch circle using your fingers or a rolling pin.

Place about 1-2 tablespoons of the chopped apple pie filling in the center of each flattened biscuit.

If using, place one caramel candy on top of the apple filling.

Gather the edges of the dough and pinch them tightly together to seal, forming a ball. Ensure there are no gaps for the filling to leak out.

Dip each dough ball into the melted butter, then roll it in the cinnamon-sugar mixture until evenly coated.

Place the bombs on the prepared baking sheet or in the muffin tin, seam-side down.

Bake for 12-15 minutes, or until the bombs are golden brown and puffed.

Allow the bombs to cool for 5 minutes before serving. The filling will be very hot!

If desired, whisk together the powdered sugar, milk, and vanilla to create a glaze and drizzle over the warm bombs.

Serve warm for the best experience.