Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe

Introduction

This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive and delicious appetizer that’s perfect for gatherings. Soft biscuit dough filled with melted Brie, fresh herbs, and tangy cranberry sauce create a delightful combination of flavors. It’s fun to assemble and even better to share.

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 the oven to 350°F. Coat a 10-cup Bundt pan thoroughly with nonstick cooking spray.
2. Step 2: Open one can of biscuit dough and separate it into individual biscuits. Tear each biscuit in half. Flatten one piece of torn dough in your palm, place one cube of Brie in the center, then pinch the dough around the cheese to enclose it. Roll it gently into a small ball. Repeat this process with the remaining dough and Brie cubes.
3. Step 3: Arrange a single layer of the cheese-filled dough balls evenly in the bottom of the prepared 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 the layering process two more times using the remaining dough balls, herbs, and cranberry sauce, finishing with a layer of cranberry sauce on top.
5. Step 5: Bake in the preheated oven for 40 minutes, or until the dough is golden brown and the cranberry sauce is bubbling.
6. Step 6: Remove the pan from the oven and transfer it to a wire rack to cool for about 10 minutes. Carefully invert the Bundt pan onto a serving plate, allowing the pull-apart bread to release from the pan. Serve warm.

Tips & Variations

• Use fresh herbs for a vibrant flavor, but dried can be substituted if necessary (use about one-third the amount).
• For a nuttier taste, add chopped toasted pecans or walnuts between layers.
• If Brie is too soft to cut easily, chill it briefly before cubing to prevent sticking.
• Serve with a side of honey or Dijon mustard for extra flavor contrast.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes until warmed through to maintain freshness and melty cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Brie?

Yes, soft cheeses like Camembert or a mild goat cheese work well as substitutes. Choose a cheese that melts smoothly for the best pull-apart texture.

Can I prepare this recipe ahead of time?

You can assemble the dough balls and layer them in the Bundt pan, then cover and refrigerate overnight. Bring to room temperature before baking and bake as directed.

Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe

Print Recipe

★★★★★

4.9 from 429 reviews

This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive and delicious appetizer perfect for holiday gatherings. Layers of soft biscuit dough filled with creamy Brie cheese, fresh herbs, and tart cranberry sauce bake to golden perfection in a Bundt pan. The result is a visually impressive bread that easily pulls apart to share among friends and family.

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

Ingredients

Scale 1x2x3x

Preparation

• Nonstick cooking spray

Dough and Cheese Filling

• 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

Topping

• 1 (14-oz) can whole-berry cranberry sauce

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Coat a 10-cup Bundt pan thoroughly with nonstick cooking spray to prevent sticking.
2. Prepare Dough Balls: Open the first can of refrigerated biscuit dough, separate into individual biscuits, and tear each biscuit in half. Flatten one 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 fully enclose it. Roll this into a small ball. Repeat this process for all dough pieces and Brie cubes.
3. Layer in Pan: 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 whole-berry cranberry sauce on top.
4. Repeat Layers: Repeat layering the cheese-filled dough balls, herbs, and cranberry sauce two more times, finishing with a top layer of cranberry sauce to ensure full flavor.
5. Bake: Place the Bundt pan in the preheated oven and bake for 40 minutes or until the dough is golden brown and the cranberry sauce is bubbly and heated through.
6. Cool and Serve: Remove from the oven and transfer the pan to a wire rack. Let it cool for 10 minutes. Then invert the pan carefully onto a serving plate so the pull-apart bread releases easily. Serve warm for best flavor and texture.

Notes

• Use fresh herbs to enhance flavor, but dried herbs can be substituted if necessary (reduce quantity by half).
• Allow 10 minutes of cooling before inverting the bread to prevent sticking and to set the layers properly.
• This recipe is best served warm, as the Brie cheese becomes melty and the cranberry sauce remains luscious.
• Rind-on Brie adds flavor and structure; you may remove rind if preferred for a milder texture.
• Refrigerated biscuit dough is a convenient shortcut, but homemade biscuit dough can be used for a more traditional taste.
• Make sure to pinch the dough fully around the Brie cubes to avoid cheese leakage during baking.

Keywords: holiday appetizer, pull-apart bread, cranberry sauce, brie cheese, easy recipe, festive bread, biscuit dough