Go Back

Cherry Pie Bombs

Delightful golden dough pockets filled with sweet cherry pie filling, rolled in cinnamon sugar for a crunchy finish. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 bombs
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bombs
  • 1 can 16 oz refrigerated biscuit dough (8 large biscuits, cut in half) You will get 16 pieces from this.
  • 1 can 21 oz cherry pie filling
  • 2 tablespoons unsalted butter, melted
For the Cinnamon Sugar Coating
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
Optional Glaze
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/4 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Open the biscuit dough and separate the biscuits. Cut each biscuit in half horizontally to create 16 thinner rounds.
  3. Flatten each dough round into a circle about 3-4 inches in diameter using your fingers or palm.
  4. Spoon 1 heaping tablespoon of cherry pie filling onto the center of each dough round.
  5. Seal the dough tightly around the filling by lifting the edges and pinching them together.
  6. Place the sealed bombs seam-side down on the prepared baking sheet.
Baking
  1. Brush the tops of each bomb with melted butter.
  2. Mix the granulated sugar and cinnamon together in a bowl, then roll each buttered bomb in the mixture.
  3. Bake for 13-16 minutes until golden brown and cooked through.
Finishing Touches
  1. Let the bombs cool on the baking sheet for five minutes.
  2. (Optional) Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract. Drizzle over the bombs.
  3. Serve warm for the best experience.

Notes

For best results, use full-size biscuits and do not overcrowd the baking sheet. Consume the same day for optimal crispness. Consider variations such as using different pie fillings.