Caramel Apple Pie Buns

Caramel Apple Pie Buns bring the cozy comfort of classic apple pie into a soft, bakery-style treat that feels both nostalgic and modern. Instead of a traditional crust, tender dough wraps around warmly spiced apples and rich caramel, creating pillowy buns with a gooey center. As a result, every bite delivers familiar apple-pie flavor in a simpler, more approachable form.

Apples have long been a staple in home baking because they caramelize beautifully and pair naturally with warm spices. Over time, bakers began transforming pies into handheld versions for easier serving. These buns follow that tradition, while still feeling elevated and special.

Moreover, this recipe is designed to be forgiving and beginner-friendly. The apple filling cooks quickly, the dough seals easily, and the buns bake up golden and soft. Finally, a cinnamon-sugar coating adds the perfect finishing touch. Whether served warm for dessert, shared at gatherings, or enjoyed with coffee, these Caramel Apple Pie Buns deliver comforting flavor with bakery-style charm.

Recipe Yield: 10 servings

INGREDIENTS

1 can refrigerated biscuit dough (10 biscuits)
1 cup peeled apples, finely diced
2 Tbsp unsalted butter
3 Tbsp brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp cornstarch
2 Tbsp water
½ cup thick caramel sauce
¼ cup granulated sugar
1 tsp ground cinnamon

INSTRUCTIONS

1. Cook the apple filling:
First, melt butter in a skillet over medium heat. Next, add apples, brown sugar, cinnamon, and nutmeg. Stir frequently and cook for 4–5 minutes until softened.

2. Thicken the mixture:
Then, whisk cornstarch with water and stir into the apples. Continue cooking 1 minute until thickened. Remove from heat and cool completely.

3. Prepare the dough:
Meanwhile, flatten each biscuit into a 4-inch circle on a lightly floured surface.

4. Fill and seal:
Afterward, spoon 1 Tbsp apple filling and 1 tsp caramel into the center. Carefully pull edges up and pinch tightly to seal.

5. Bake:
Place seam-side down on a parchment-lined sheet. Bake at 375°F for 12–14 minutes until golden.

6. Finish with sugar:
Finally, roll warm bombs in cinnamon sugar. Serve warm.

Helpful Tips to Perfect This Recipe

• Cool the filling fully: Cooling prevents the dough from tearing and ensures a clean seal. As a result, caramel stays inside while baking.
• Seal generously: Pinching firmly avoids leaks. Additionally, placing bombs seam-side down reinforces closure.
• Use thick caramel: Thicker caramel melts slowly, which keeps the center gooey instead of runny.