Description
This Cranberry and Brie Holiday Pull-Apart Bread is the ultimate festive appetizer—warm, buttery biscuit dough stuffed with creamy Brie and topped with tangy cranberry sauce and fresh herbs. It’s golden, gooey, and irresistibly shareable—perfect for holiday gatherings, brunches, or cozy nights in.
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
Preheat oven to 350°F (175°C). Coat a 10-cup Bundt pan with nonstick cooking spray.
Open 1 can of dough and separate into individual biscuits. Tear each in half. Flatten one piece in your palm and place a cube of Brie in the center. Pinch dough around the cheese to enclose and roll into a ball. Repeat with remaining dough and Brie.
Arrange a layer of cheese-filled dough balls in the bottom of the prepared pan. Sprinkle with one-third of thyme and rosemary, and top with one-third of cranberry sauce.
Repeat the layers until all ingredients are used, finishing with cranberry sauce on top.
Bake for 40 minutes, or until the dough is golden brown and the cranberry sauce is bubbling.
Transfer the pan to a wire rack and cool for 10 minutes. Invert onto a serving plate and serve warm.
Notes
If the cranberry sauce is too thick, warm it slightly before layering.
You can prep this bread a day ahead, refrigerate, and bake before serving.
Brie may ooze slightly during baking—those crispy cheese bits are a delicious bonus!
Serve with extra cranberry sauce in the center for dipping.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer / Holiday Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1/12 of recipe)
- Calories: 275 kcal
- Sugar: 9 g
- Sodium: 510 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 30 mg