In a small bowl, combine the granulated sugar and ground cinnamon. Mix well until evenly blended. Set this mixture aside as it will be used to coat the fried pie bombs.

Pour the vegetable oil into a heavy-bottomed skillet or deep pan until it reaches about 2.5 quarts. Heat the oil over medium heat until it reaches 350°F (175°C). Maintaining this temperature is important for achieving a crispy exterior without absorbing excess oil.

Open the can of refrigerated biscuit dough and separate the individual pieces. Using your hands or a rolling pin, gently flatten each biscuit into a round disk. The dough should be large enough to hold the filling while still sealing easily.

Place about 1 tablespoon of apple pie filling in the center of each flattened biscuit. Add two caramel halves on top of the apple filling. Carefully pull the edges of the dough up and around the filling, pinching them together tightly to form a sealed ball. Ensure the seams are well closed to prevent leaking during frying.

Using a slotted spoon, carefully lower up to two pie bombs at a time into the hot oil. Turn them gently while frying so they cook evenly on all sides. Fry for 2–3 minutes, or until the dough becomes golden brown and crisp. Remove the pie bombs from the oil and allow them to drain briefly on paper towels.

While still warm, roll each pie bomb in the cinnamon sugar mixture until fully coated. Place them on a wire rack to cool slightly before serving.