Name: Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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

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Introduction

This easy cranberry and Brie holiday pull-apart bread is a festive and delicious appetizer perfect for gatherings. Soft biscuit dough envelops gooey Brie, fragrant herbs, and tart cranberry sauce for a flavorful treat everyone will enjoy.

A round bundt pan filled with a pull-apart bread made of golden-brown dough pieces with a soft, fluffy texture. Each piece has patches of melted white cheese and bright red jam or jelly spread unevenly on top, creating a mix of creamy and glossy spots. The bread is baked until some edges are slightly darker brown, and the red jam has bubbled and caramelized in places. The pan rests on a folded red cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F. Coat a 10-cup Bundt pan evenly with nonstick cooking spray to prevent sticking.
Step 2: Open one can of biscuit dough and separate into individual biscuits. Tear each biscuit in half and flatten one piece in your palm.
Step 3: Place one cube of Brie in the center of the flattened dough. Pinch the dough around the cheese to enclose it completely, then roll into a small ball. Repeat this process with all the dough and Brie cubes.

Step 4: Arrange a layer of the cheese-filled dough balls evenly in the bottom of the prepared Bundt pan.
Step 5: Sprinkle one-third of the chopped thyme and rosemary over the dough balls, then spoon one-third of the cranberry sauce on top.
Step 6: Repeat layering dough balls, herbs, and cranberry sauce two more times, finishing with the cranberry sauce on top.

Step 7: Bake in the preheated oven for 40 minutes or until the dough is golden brown and the cranberry sauce is bubbling.
Step 8: Remove from the oven and transfer to a wire rack to cool for 10 minutes. Then carefully invert the Bundt pan onto a serving plate and serve warm.

Tips & Variations

Use fresh herbs for best flavor, but dried herbs can be substituted if fresh are unavailable—reduce the amount by half.

For extra richness, add a drizzle of honey over the top before serving.
Try substituting goat cheese or mozzarella for Brie if you prefer a milder or tangier cheese.
Serve with a side of mixed nuts or sliced apples for a fuller appetizer spread.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. To reheat, warm the bread in a 350°F oven for 10-15 minutes until heated through and the cheese is melty again. This bread is best enjoyed warm for gooey cheese and soft dough.

How to Serve

A bundt pan filled with a pull-apart bread, showing about two layers of soft dough pieces baked together; the dough is golden brown with uneven toasted spots and is topped with uneven patches of a glossy, deep red jam or fruit spread. The dough pieces have a slightly rough texture with some melted butter pooling at the bottom edges, and the jam is spread in small clusters over the bread, creating a marbled effect with the warm golden crust. The bundt pan is gold-colored and placed on a red cloth, all set upon a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pull-apart bread ahead of time?

You can assemble the bread a few hours ahead and keep it covered in the refrigerator, then bake just before serving for fresh, warm bread.

What if I can’t find refrigerated biscuit dough?

Homemade biscuit dough or pre-made pizza dough can be used as a substitute, though texture and flavor may vary slightly.