Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 1 cup blueberry pie filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat.
- In a bowl, blend cream cheese, powdered sugar, and vanilla until smooth.
- Separate biscuit dough into 8 rounds and flatten each into a 4-inch circle.
- Place 1 tsp cream cheese mixture and a spoonful of blueberry filling in the center of each circle.
- Fold dough over filling, pinch edges tightly to seal, and place seam-side down on baking sheet.
- Bake for 13–16 minutes until golden and fully cooked.
- While baking, mix cinnamon and granulated sugar in a small bowl.
- Let bombs cool slightly, then brush with melted butter and roll in cinnamon sugar to coat.
- Serve warm, optionally with vanilla ice cream or powdered sugar.
Notes
- Swap blueberry filling with cherry, apple, or raspberry for variety.
- Add lemon zest to the cream cheese for extra brightness.
- Sprinkle crushed graham crackers over cinnamon sugar for crunch.
- Brush tops with egg wash before baking for a glossy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie bomb
- Calories: 230
- Sugar: 14g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
