These cherry pie bombs are a quick and delightful dessert made with soft biscuit dough wrapped around sweet cherry filling, then baked until golden and finished with a sugary glaze. They’re perfect for when you want a comforting treat without the effort of a full pie.
Why You’ll Love This Recipe
This recipe is incredibly easy to prepare, making it ideal for beginners or busy days. Using ready-made biscuit dough saves time while still delivering a soft, fluffy texture. The cherry filling brings a sweet and slightly tangy flavor that pairs beautifully with the buttery crust. These bite-sized treats are also perfect for sharing, serving at gatherings, or enjoying as a quick dessert after dinner. Plus, they require minimal ingredients and can be customized with different fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can refrigerated biscuit dough (8 pieces)
1 cup cherry pie filling
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
For the glaze:
1/2 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Directions
Start by preheating your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
Open the can of biscuit dough and separate the pieces. Flatten each biscuit into a small round disc using your hands or a rolling pin.
Place about one tablespoon of cherry pie filling in the center of each flattened biscuit. Be careful not to overfill, as this can cause leaking during baking.
Carefully fold the edges of the dough over the filling and pinch them together to seal completely. Roll gently into a ball shape to ensure the filling is enclosed.
In a small bowl, mix the granulated sugar and cinnamon. Dip each dough ball into the melted butter, then roll it in the cinnamon sugar mixture until fully coated.
Place the coated balls seam-side down on the prepared baking sheet, leaving space between each one.
Bake for 12 to 15 minutes, or until the tops are golden brown and the dough is fully cooked.
While the pie bombs are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Remove the baked pie bombs from the oven and allow them to cool slightly. Drizzle the glaze over the warm pastries before serving.
Servings and timing
This recipe makes 8 cherry pie bombs.
Preparation time is about 10 minutes.
Cooking time is 12 to 15 minutes.
Total time is approximately 25 minutes.
Variations
You can easily switch up the filling to suit your taste. Try apple pie filling for a classic twist or blueberry filling for a richer flavor. Chocolate chips or hazelnut spread can create a more indulgent version. For a citrusy touch, use lemon curd instead of fruit filling.
If you prefer a less sweet option, skip the glaze and lightly dust the baked bombs with powdered sugar instead. You can also add a bit of cream cheese inside with the fruit filling for a creamy texture.
For extra crunch, sprinkle chopped nuts like almonds or walnuts over the glaze before it sets.
Storage/Reheating
Store any leftover cherry pie bombs in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 5 days.
To reheat, place them in a preheated oven at 300°F (150°C) for about 5 to 7 minutes until warmed through. You can also microwave them for 10 to 15 seconds, though the texture may be softer.
If freezing, wrap each piece individually and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before reheating.
FAQs
Can I use homemade biscuit dough?
Yes, homemade dough works well and can add a more personal touch to the recipe.
Can I use fresh cherries instead of canned filling?
Yes, but cook them with sugar and a bit of cornstarch first to create a thick filling.
Why are my pie bombs leaking?
Overfilling or not sealing the dough properly can cause leaks during baking.
Can I make these ahead of time?
You can assemble them in advance and refrigerate before baking.
What other toppings can I use?
You can use caramel drizzle, chocolate sauce, or even a simple sugar dusting.
Can I make them without glaze?
Yes, they taste great even without glaze, especially with the cinnamon sugar coating.
Are these good for parties?
Yes, their small size makes them perfect for serving at gatherings.
Can I air fry these instead of baking?
Yes, cook them in an air fryer at 350°F (175°C) for about 8 to 10 minutes.
How do I know when they are done?
They should be golden brown on the outside and cooked through inside.
Can I use other canned dough types?
Yes, crescent dough or pizza dough can also be used with slight adjustments.
Conclusion
Cherry pie bombs with biscuits are a simple yet satisfying dessert that delivers all the flavors of a classic pie in a convenient, bite-sized form. With minimal prep and endless variations, they are a versatile treat you can adapt to any occasion. Whether you serve them warm with glaze or enjoy them plain, they are sure to become a favorite in your dessert rotation.
Quick and delicious bite-sized desserts made with biscuit dough filled with sweet cherry pie filling, coated in cinnamon sugar, and finished with a smooth glaze.
Ingredients
1 can refrigerated biscuit dough (8 pieces)
1 cup cherry pie filling
1/4 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C) and prepare a baking sheet.
Separate and flatten each biscuit into a round disc.
Place about 1 tablespoon of cherry filling in the center of each.
Fold and seal dough around filling, forming a ball.
Mix sugar and cinnamon in a bowl.
Dip each ball in melted butter, then coat in cinnamon sugar.
Place seam-side down on baking sheet.
Bake for 12–15 minutes until golden brown.
Mix powdered sugar, milk, and vanilla to make glaze.
Cool slightly and drizzle glaze over warm pie bombs.
