You’ll start by softening apples in a pan—nothing fancy, just a warm sizzle, a knob of butter, and that moment the fruit goes from crisp to tender. Toss in the brown sugar, cinnamon, and a little salt, letting everything bubble until the kitchen starts to smell like autumn personified. Cool the filling down so it doesn’t melt the dough.

Now, onto assembly: Each biscuit dough round gets flattened just enough to cradle the apple mixture. Plop a spoonful of the cinnamon-apples right in the center, then tuck a caramel candy in there too. Drawing up the edges is soothing, like making little pastry presents—pinch them tight, so nothing leaks out.

Those bundles go seam-side down on a tray. Brush the tops with melted butter until they glisten, then shower on some cinnamon sugar if you desire. Into the oven they go.

They’ll bake until the tops are golden and the bottoms sport just a lick more color than you expect. You want them smelling a little nutty, with tiny caramel rivers oozing at the seams. Let them cool just long enough you don’t scald your tongue—waiting for perfection is half the fun, right?