Preheat your oven to 350°F (175°C) and lightly spray a baking dish with cooking spray.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add diced tart apples, brown sugar, ground cinnamon, and a pinch of salt. Sauté for about 5 minutes until apples are tender.

Remove from heat and let the apple mixture cool for about 5 minutes.

Open the refrigerated biscuit dough and flatten each biscuit into a thin round about 4 inches in diameter.

Spoon about 1 tablespoon of the cooled apple filling in the center of each biscuit. Place a piece of caramel candy on top.

Fold the edges of each biscuit over the filling and pinch to seal, shaping them into balls.

Place the sealed biscuits seam-side down in the greased baking dish, spaced apart.

Brush the tops of the biscuits with melted butter and sprinkle with cinnamon sugar if desired.

Bake for 30-35 minutes until golden brown and puffed up.

Allow to cool for a few minutes before serving warm.