Cook the diced apples with 1 tablespoon butter, 3 tablespoons brown sugar, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon cornstarch over medium heat for 5-7 minutes until thickened and glossy. Transfer to a bowl and cool completely before assembling.

Preheat the oven to 375F and line a baking sheet with parchment. Set it aside while you assemble the bombs.

Separate the refrigerated biscuit dough and flatten each piece into a 4-inch circle. Keep the dough covered as you work to prevent drying.

Place 1 tablespoon cooled apple filling and 1 soft caramel candy in the center of each biscuit circle. Aim for the fillings to stay away from the edges for easier sealing.

Wrap the dough around the filling and pinch firmly to seal, then roll into a smooth ball. Ensure there are no gaps at the seam.

Brush each ball with melted unsalted butter, then roll in cinnamon sugar to coat all sides. Let any excess fall back onto the tray.

Bake at 375F for 18-20 minutes until the bombs are deeply golden. Cool for 2-3 minutes on the tray so the filling sets slightly before drizzling.

Drizzle with caramel sauce and serve warm. Keep leftovers covered in the refrigerator.