Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe

Introduction

This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive, crowd-pleasing appetizer perfect for gatherings. Soft, cheesy dough balls are layered with fresh herbs and tangy cranberry sauce, then baked until golden and bubbly. It’s simple to make and delightful to serve warm.

Ingredients

• Nonstick cooking spray
• 2 (16-oz) cans refrigerated biscuit dough
• 1 lb rind-on Brie, cut into 1-inch cubes
• 1 tsp coarsely chopped fresh thyme leaves
• 1 tsp coarsely chopped fresh rosemary
• 1 (14-oz) can whole-berry cranberry sauce

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly coat a 10-cup Bundt pan with nonstick cooking spray.
2. Step 2: Open one can of refrigerated biscuit dough and separate into individual biscuits. Tear each biscuit in half. Flatten a piece of torn dough in your palm, place a 1-inch cube of Brie in the center, then pinch the dough around the cheese to enclose it and roll into a small ball. Repeat with all dough and Brie cubes.
3. Step 3: Arrange a layer of the cheese-filled dough balls evenly in the bottom of the prepared Bundt pan. Sprinkle one-third of the chopped thyme and rosemary over the dough balls, then spoon one-third of the cranberry sauce on top.
4. Step 4: Repeat layering with the remaining dough balls, herbs, and cranberry sauce, finishing with a top layer of cranberry sauce.
5. Step 5: Bake for 40 minutes or until the dough is golden brown and the cranberry sauce is bubbling.
6. Step 6: Remove from the oven and transfer the pan to a wire rack to cool for 10 minutes. Invert the bread onto a serving plate and serve warm, pulling apart pieces to enjoy.

Tips & Variations

• Use fresh herbs for the best flavor, but dried herbs can be substituted—reduce quantity by half.
• Swap out the cranberry sauce for fig jam or a savory chutney for a different twist.
• Make sure to fully enclose the Brie in the dough balls to prevent cheese from leaking during baking.

Storage

Store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. Reheat gently in the oven at 300°F for about 10 minutes to restore warmth and softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pull-apart bread in advance?

Yes, you can assemble the bread a few hours ahead and keep it covered in the refrigerator. Let it sit at room temperature for 20 minutes before baking.

What can I use if I don’t have a Bundt pan?

A deep, round baking dish or springform pan can work as an alternative. Just ensure the dough balls are packed closely together to achieve the pull-apart effect.

Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe

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4.6 from 86 reviews

This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive, flavorful treat perfect for holiday gatherings. Soft biscuit dough envelopes gooey Brie cheese, layered with fresh herbs and tangy whole-berry cranberry sauce, then baked to golden perfection in a Bundt pan, creating a visually stunning and delicious centerpiece bread that’s easy to share.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread

• Nonstick cooking spray
• 2 (16-oz) cans refrigerated biscuit dough
• 1 lb rind-on Brie, cut into 1-inch cubes

For the Flavorings

• 1 tsp coarsely chopped fresh thyme leaves
• 1 tsp coarsely chopped fresh rosemary
• 1 (14-oz) can whole-berry cranberry sauce

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and generously coat a 10-cup Bundt pan with nonstick cooking spray to ensure the bread releases easily after baking.
2. Prepare Biscuit Dough with Brie: Open one can of refrigerated biscuit dough and separate into individual biscuits. Tear each biscuit in half, then flatten a piece of dough in your palm. Place a 1-inch cube of Brie in the center, pinch the dough around the cheese to enclose it completely, and roll into a small ball. Repeat this process with all the dough and Brie cubes.
3. Assemble Layers in Bundt Pan: Arrange a layer of the cheese-filled dough balls evenly in the bottom of the prepared Bundt pan. Sprinkle one-third of the coarsely chopped fresh thyme and rosemary over this layer, then spread one-third of the whole-berry cranberry sauce on top. Repeat layering twice more, finishing with a layer of cranberry sauce.
4. Bake the Bread: Place the Bundt pan in the preheated oven and bake for about 40 minutes, or until the dough is golden brown and the cranberry sauce is bubbling on top.
5. Cool and Serve: Once baked, transfer the Bundt pan to a wire rack and allow the bread to cool for 10 minutes. Then carefully invert the pan onto a serving plate. Serve the pull-apart bread warm for the best flavor and texture.

Notes

• Use rind-on Brie for extra flavor; the rind is edible and adds texture when baked.
• If fresh herbs are unavailable, dried thyme and rosemary can be used, but reduce quantity to half to avoid overpowering the bread.
• The whole-berry cranberry sauce adds sweetness and moisture; homemade cranberry sauce can be substituted if preferred.
• Use a Bundt pan for the perfect pull-apart shape and even baking.
• Serve warm for gooey melted Brie and soft bread.
• Leftovers can be reheated gently in the oven to restore softness.

Keywords: Holiday bread, Pull-apart bread, Brie and cranberry bread, Festive appetizer, Easy holiday recipe