Drain blueberry filling for 10 minutes. Mix cream cheese, powdered sugar, and vanilla; chill 5 minutes.

Flatten biscuit dough to 4-inch circles. Place ½ tsp cream cheese and 1 tsp pie filling in center. Pinch edges 3 times and roll into balls seam-side down.

Brush each ball with melted butter. Toast cinnamon in dry pan, mix with granulated sugar. Roll bombs in mixture and sprinkle coarse sugar.

Bake at 375°F for 12–14 minutes until golden and slightly bubbling. Rest 3 minutes on a rack, then roll in cinnamon sugar and cool 5 minutes.

Serve with ice cream, caramel drizzle, or sparkling cider. Freeze unbaked bombs for later baking if desired.