My niece came over one rainy afternoon, determined to help me “bake something fun.” I had a can of biscuits in the fridge and a jar of cherry pie filling, and suddenly, the kitchen felt alive with little hands rolling dough and sneaking bites of cherries. We laughed as the sticky filling tried to escape every time we pinched the dough into a ball.
My husband peeked over the counter, muttering that the cinnamon-sugar aroma alone was worth the effort, and my kids hovered nearby, debating whether to coat theirs in extra sugar or sprinkle a bit of nutmeg. Even my elderly neighbor popped in, curious about the sweet scent drifting down the hall, and left with a warm cherry bomb in hand, smiling like a kid herself.
There’s something simple yet rewarding about these little pastry bombs. They don’t require complicated techniques, yet they deliver golden, sweet, and slightly tart bites that melt in your mouth. Each cherry pie bomb feels like a miniature celebration of flavor, and they’re perfect for afternoon snacks, dessert after dinner, or even a spontaneous treat to brighten a gloomy day.
The whole process, from rolling the biscuit rounds to coating them in buttery cinnamon sugar, is satisfying in a way that makes baking feel playful again. Kids, adults, and neighbors alike can’t resist them, making every batch a shared moment of joy.
Short Description
Easy Cherry Pie Bombs are bite-sized pastries filled with sweet cherry filling, coated in buttery cinnamon sugar, and baked or air-fried to golden perfection. Perfect for dessert, snacks, or sharing with family and friends.
Key Ingredients
Dough Base:
-
1 can Grand-style biscuits (avoid flaky layers or crescent dough)
Cherry Filling:
- 1 cup cherry pie filling
- Pinch of almond extract (optional)
Topping and Coating:
- 2 tablespoons unsalted butter, melted
- ½ cup cinnamon-sugar blend
- Pinch of nutmeg or cardamom (optional)
Tools Needed
- Rolling pin
- Air fryer or oven
- Parchment paper
- Pastry brush
- Small bowl for cinnamon-sugar
- Spoon for filling
Cooking Instructions
Step 1: Prepare the Biscuit Rounds
Slice each biscuit horizontally to yield 16 circles. Roll each piece into a 4-inch round using a lightly floured surface if the dough sticks. The rounds should be uniform for even cooking.
Step 2: Add the Cherry Filling
Place 1 tablespoon of cherry pie filling in the center of each round. Add a tiny pinch of almond extract if desired. Pinch the edges securely, shaping each into a smooth ball. Ensure no filling leaks to prevent burning.
Step 3: Coat with Butter and Cinnamon Sugar
Brush each dough ball evenly with melted butter. Roll thoroughly in the cinnamon-sugar blend, making sure every surface is coated. For extra warmth, add a pinch of nutmeg or cardamom to the sugar mixture.
Step 4: Cooking in the Air Fryer
Lightly oil the air fryer basket. Arrange dough balls with space in between. Air fry at 330°F for 6–7 minutes, then gently loosen the balls and continue cooking 1–2 minutes until golden brown.
Step 5: Oven Baking Option
Preheat oven to 375°F. Line a baking sheet with parchment paper and arrange balls 2 inches apart. Bake 12–15 minutes until golden. The tops should be lightly browned and firm to touch.
Step 6: Cooling and Serving
Allow baked cherry bombs to cool slightly before serving. Warm is best for soft, gooey filling and crispy coating.
Troubleshooting Tips:
If dough is sticky, add 1 tbsp flour at a time.
Overfilled balls may burst; measure carefully.
Uneven browning? Rotate pan halfway through baking.
Why You’ll Love This Recipe
Flavor Explosion: Sweet cherry filling pairs perfectly with buttery, cinnamon-coated dough.
Quick and Easy: Minimal ingredients and straightforward steps make it doable even on busy days.
Versatile: Serve for dessert, snacks, or at gatherings. Air fryer or oven works perfectly.
Kid-Friendly: Hands-on rolling and filling makes it fun for children to help.
Crowd-Pleaser: Warm, gooey bites appeal to all ages.
Mistakes to Avoid & Solutions
Dough Too Thick or Thin: Roll to 4-inch rounds for even baking. Too thin may burst; too thick will undercook.
Filling Leakage: Pinch edges tightly; chill for 5 minutes if dough is soft.
Uneven Coating: Brush butter first, then roll in sugar for full coverage.
Overcrowding in Air Fryer or Oven: Leave space for even heat circulation.
Undercooked Centers: Bake until golden and firm; check one before serving entire batch.
Serving and Pairing Suggestions
Serve warm on a plate with a dusting of extra cinnamon sugar.
Pair with a scoop of vanilla ice cream or whipped cream for dessert.
Great for afternoon tea, brunch, or buffet-style family snacks.
Stack on a platter for parties—guests love popping them straight from the plate.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature up to 2 days.
Refrigerate for up to 4 days; reheat in oven at 350°F for 5–7 minutes.
Air fryer works well to refresh crispiness without drying out filling.
Avoid microwaving too long; filling can explode.
FAQs
1. Can I use frozen cherry pie filling?
Yes, just thaw and drain slightly to avoid excess liquid in the dough.
2. Can I skip almond extract?
Absolutely; it’s optional. Vanilla works as a substitute for subtle flavor.
3. Can I freeze unbaked cherry bombs?
Yes, freeze individually on a tray, then transfer to a bag. Bake straight from frozen with 2–3 extra minutes.
4. Can I make them gluten-free?
Yes, use a gluten-free biscuit dough. Adjust baking times as needed.
5. Can I add chocolate chips?
Yes! Place 1 tsp of mini chips with the cherry filling for a chocolate-cherry twist.
Tips & Tricks
Chill shaped balls 5 minutes before baking for better shape.
Use a small spoon or piping bag for consistent filling.
Brush butter evenly to get a uniform cinnamon-sugar coating.
Rotate pan or basket halfway for even browning.
Recipe Variations
Blueberry Pie Bombs: Swap cherry filling for blueberry. Add lemon zest to sugar coating.
Apple Cinnamon Bombs: Use apple pie filling and sprinkle extra cinnamon.
Nutty Twist: Add finely chopped walnuts to the filling for crunch.
Mini Version: Make bite-size 2-inch balls for kid-friendly snacking.
Final Thoughts
Cherry Pie Bombs are a little burst of happiness in every bite. The combination of warm, gooey cherry filling and crispy, buttery coating is irresistible, and the process of making them brings everyone together in the kitchen. Kids enjoy rolling, filling, and coating, while adults sneak tastes along the way.
These bombs are fast, practical, and comforting—a perfect addition to any snack or dessert rotation. Even on busy weekdays, they come together quickly, making them a reliable treat for family and friends. The sweet aroma fills the kitchen, and watching them disappear in minutes never gets old. Every bite is a reminder that the simplest recipes often bring the most joy.
Easy Cherry Pie Bombs Recipe
Ingredients
Dough Base:
- 1 can Grand-style biscuits avoid flaky layers or crescent dough
Cherry Filling:
- 1 cup cherry pie filling
- Pinch of almond extract optional
Topping and Coating:
- 2 tablespoons unsalted butter melted
- ½ cup cinnamon-sugar blend
- Pinch of nutmeg or cardamom optional
Instructions
- Slice biscuits horizontally to make 16 circles and roll each into a 4-inch round on a lightly floured surface.
- Place 1 tbsp cherry filling in the center, add a pinch of almond extract if desired, and pinch edges to form smooth balls.
- Brush each ball with melted butter and roll in cinnamon-sugar, adding nutmeg or cardamom if desired.
- Lightly oil the basket, space balls apart, and air fry at 330°F for 6–7 minutes. Loosen gently and cook 1–2 more minutes until golden.
- Preheat oven to 375°F, line a sheet with parchment, space balls 2 inches apart, and bake 12–15 minutes until golden and firm.
- Let cool slightly. Serve warm for soft, gooey filling and crispy coating.
