Prepare the dough
Separate the biscuits and carefully split each one in half horizontally to create 16 rounds. On a lightly floured surface, roll each piece into a circle about 4 inches wide. Keep the dough evenly thin so it wraps easily around the filling without tearing.
Fill and seal
Spoon 1 tablespoon of cherry pie filling into the center of each dough round. Be careful not to overfill, as excess filling can leak during cooking.
Gently pull the edges of the dough up and over the filling, pinching tightly to seal. Roll between your palms to form a smooth ball, ensuring there are no open seams.
Butter and coat
Brush each dough ball generously with melted butter, covering all sides. Roll the buttered bombs in the cinnamon-sugar mixture until fully coated. The sugar will caramelize as they cook, forming a crisp, flavorful crust.
Cooking Methods
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