Mix sugar and cinnamon in a shallow bowl and set aside. Fill a heavy saucepan halfway with oil for frying.

Separate each biscuit into two layers and flatten into thick circles, being careful not to make them too thin.

Spoon a tablespoon of apple pie filling into the center of each circle, pinch the edges to seal, and roll into smooth balls.

Heat oil to 325°F, then fry 2–3 dough balls at a time for about 5 minutes, turning often until golden and evenly browned.

Drain briefly on paper towels, then roll warm bombs in cinnamon sugar until fully coated. Serve right away for the perfect crispy shell and gooey apple filling.