Fill a 2-3 quart heavy-bottomed saucepan a little over half way with vegetable oil. Set aside.

In a small heat safe bowl, stir together the granulated sugar and ground cinnamon. Set aside.

Open the can of biscuits, and flatten the dough with fingers or a rolling pin. Lightly flour work surface if needed.

Place 1 tablespoon of apple pie filling in the center of each biscuit circle.

Place halved caramel on top of the apples, ensuring caramel is cut to prevent melting improperly.

Pinch the edges of the dough together to seal, then roll ends into a ball shape.

Heat oil over medium until a small piece of dough bubbles upon contact.

Carefully lower dough balls into oil, cooking no more than 2 at a time. Fry until golden brown, turning occasionally.

Remove bombs, coat in cinnamon sugar, and serve immediately. Drizzle with caramel topping if desired.