Name: Cranberry and Brie Holiday Pull-Apart Bread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Holiday
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

Jump to Recipe

If you’re searching for the ultimate showstopper for your festive table, let me introduce you to my all-time favorite: Cranberry and Brie Holiday Pull-Apart Bread. Imagine warm, golden biscuit dough stuffed with creamy, melty Brie and layered with sparkling pops of tangy cranberry sauce, all kissed with the fragrance of fresh thyme and rosemary. Every bite is soft, gooey, and intensely flavorful, making it impossible to eat just one piece. Get ready to wow your guests and make this a new seasonal tradition — trust me, you’re about to fall in love!

Cranberry and Brie Holiday Pull-Apart Bread Recipe - Recipe Image

Ingredients You’ll Need

There’s something so magical about how a handful of simple ingredients can transform into a culinary centerpiece. Each component of this Cranberry and Brie Holiday Pull-Apart Bread brings its unique flair — from the golden dough to the oozy cheese and vibrant cranberries, every element matters.

Nonstick cooking spray: Don’t skip this step — a good coating ensures your beautiful bread releases cleanly from the Bundt pan.
2 (16-oz) cans refrigerated biscuit dough: These make prep a breeze and bake up tender and fluffy with just the right amount of chew.
1 lb rind-on Brie, cut into 1-inch cubes: Keep the rind on! It melts beautifully inside the dough, giving a rich, creamy burst in every bite.
1 tsp coarsely chopped fresh thyme leaves: Thyme adds a gentle, earthy fragrance that balances the richness of the cheese.
1 tsp coarsely chopped fresh rosemary: Rosemary brings a festive note and a piney aroma, making every bite taste like the holidays.
1 (14-oz) can whole-berry cranberry sauce: Opt for whole-berry for little pops of fruit — it adds a sweet-tart bite and jewel-flecked color.

How to Make Cranberry and Brie Holiday Pull-Apart Bread

Step 1: Prep the Pan and Preheat the Oven

Start by setting your oven to 350°F so it’s perfectly hot when you’re ready to bake. Give your 10-cup Bundt pan a thorough coating with nonstick cooking spray, making sure to cover every nook and cranny. This will guarantee your Cranberry and Brie Holiday Pull-Apart Bread slides out effortlessly — nothing should stand between you and those glorious first bites!

Step 2: Prepare the Dough and Brie Filling

Grab your biscuit dough and open up the first can. Pull each biscuit apart into two pieces — then flatten one in your palm, place a cube of Brie in the center, and pinch the dough around it to enclose the cheese completely. Roll the stuffed dough gently into a ball and set aside. Repeat this easy, satisfying process until all your Brie is snugly wrapped and ready to nestle in the pan.

Step 3: Layer the Bundt Pan

Now it’s time to build those beautiful layers! Arrange a single layer of cheese-stuffed dough balls at the bottom of the prepared pan, spacing them as evenly as you can. Sprinkle a third of the fresh thyme and rosemary right over the top, then dot with a third of the cranberry sauce. Repeat this process twice more, ending with the last bit of cranberry sauce crowning the top. This ensures every section of bread is bursting with holiday flavor.

Step 4: Bake to Golden Perfection

Slip your filled pan into the oven and let magic happen for about 40 minutes. What you’re aiming for: a golden, puffed bread with bubbling cranberry pools and flecks of herbs. Once done, move the pan to a wire rack to cool for 10 minutes — this helps everything set and makes it easier to unmold.

Step 5: Unmold and Serve Warm

When you’re ready, invert the pan carefully onto a serving plate, letting the Cranberry and Brie Holiday Pull-Apart Bread reveal its stunning layers. Serve it warm so the cheese stays gooey and the bread soft. Stand back and listen to the oohs and ahhs!

How to Serve Cranberry and Brie Holiday Pull-Apart Bread

Garnishes

Before serving, sprinkle fresh thyme or rosemary over the top for a fragrant finish, or add a scattering of dried cranberries for extra color. For a little shine, you can even brush the warm bread with a touch of melted butter and a drizzle of honey to make each piece irresistible.

Side Dishes

This bread is a showstopper on any holiday spread, but it pairs especially beautifully with a crisp green salad, festive roasted vegetables, or even a platter of cured meats. Think of it as both an appetizer and a crowd-friendly side — it never goes out of place!

Creative Ways to Present

You can set the whole Cranberry and Brie Holiday Pull-Apart Bread on a cake stand as an edible centerpiece. Slide small cheese knives around so guests can help themselves, or pre-pull a few pieces partway and tuck herbs between the cracks for a photo-worthy display.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (which rarely happens), wrap what’s left snugly in foil or transfer to an airtight container. Keep it in the refrigerator for up to three days; the bread stays soft, and the flavors deepen even more by the next day.

Freezing

For longer storage, this Cranberry and Brie Holiday Pull-Apart Bread can be frozen (either whole or in portions). Let it cool completely, wrap tightly in plastic wrap and a layer of foil, then freeze for up to a month. Thaw in the fridge overnight before reheating.

Reheating

To reheat, place the bread on a baking sheet, cover loosely with foil, and warm in a 325°F oven for 10 to 15 minutes. This will restore the soft texture and re-melt the pockets of Brie, making every bite as inviting as when it was first baked.

FAQs

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

Absolutely! While Brie gives the bread unbeatable creaminess and melt, you can substitute with Camembert or a good melting cheese like fontina. Just keep those cubes a similar size for even baking.

Can I make Cranberry and Brie Holiday Pull-Apart Bread ahead of time?

Yes! You can assemble the bread (through step 3) the night before, cover and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed — ideal for easy entertaining.

What if I don’t have a Bundt pan?

No worries! Use a tube pan or even a deep, round cake pan — just ensure there’s enough space for the dough to expand and the bake time may need slight adjusting. The shape will be different, but the flavor will be just as festive.

How do I keep the bread from sticking to the pan?

Make sure to coat the pan thoroughly with nonstick cooking spray, reaching into all the crevices. Letting the bread cool for 10 minutes before inverting also helps everything release smoothly. If you’re unsure, use a silicone Bundt pan for extra confidence!

Can I use homemade cranberry sauce?

Definitely! Homemade cranberry sauce adds a personal touch, and you can adjust sweetness or add spices like orange zest or cinnamon. Just be sure it’s not too runny to avoid soggy spots in the bread.

Final Thoughts

There’s nothing quite as joyful as tearing into a warm, aromatic loaf of Cranberry and Brie Holiday Pull-Apart Bread surrounded by family and friends. Bring this irresistible treat to your next gathering — and get ready for it to vanish in minutes! Give it a try, and you might just spark a new holiday tradition for years to come.

Cranberry and Brie Holiday Pull-Apart Bread Recipe

★★★★★

4.8 from 14 reviews

Author: lilan
Total Time: 1 hour
Yield: 1 Bundt Bread 1x
Diet: Vegetarian

Print Recipe

Description

This Cranberry and Brie Holiday Pull-Apart Bread is a delightful savory and sweet treat perfect for festive gatherings. Fluffy biscuit dough filled with gooey Brie cheese and tangy cranberry sauce, all baked together for a delicious pull-apart bread.

Ingredients

Scale

Bread:

Nonstick cooking spray
2 (16-oz) cans refrigerated biscuit dough

Filling:

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

Preheat Oven and Prepare Pan: Preheat oven to 350°F. Coat a 10-cup Bundt pan with cooking spray.
Prepare Dough Balls: Open 1 can of dough; separate into individual biscuits. Tear each round in half. Flatten a piece of torn dough in your palm; place 1 cube Brie in center. Pinch dough around cheese to enclose; roll into a small ball. Repeat with remaining dough and Brie.
Layer Ingredients: Arrange a layer of cheese-filled dough balls in bottom of prepared pan, spacing them evenly. Sprinkle with one-third of thyme and rosemary; top with one-third of cranberry sauce. Repeat with remaining ingredients, finishing with cranberry sauce.
Bake and Serve: Bake 40 minutes or until dough is golden brown and sauce is bubbling on top. Transfer to a wire rack; cool 10 minutes. Invert onto a serving plate; serve warm.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer
Method: Baking
Cuisine: Holiday