If you’re looking for a show-stopping yet simple appetizer to bring some festive cheer to your table, I’ve got just the thing. This Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe is perfect for holiday gatherings, casual dinners, or even those cozy nights when you want something warm and comforting. You’ll love how the gooey Brie, tart cranberry sauce, and fragrant herbs come together in a golden, pull-apart masterpiece that invites everyone to dig in and share.
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In the Kitchen
I adore sharing this Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe because it’s effortless and endlessly appealing. It’s a real crowd-pleaser with a perfect balance of creamy, sweet, and savory notes wrapped up in tender biscuit dough. Whether you’re hosting a holiday brunch or need a last-minute holiday appetizer, this recipe makes your kitchen smell heavenly and your guests delighted.
- Juicy and Tender Every Time: The biscuit dough keeps things soft and pillowy, letting the Brie melt into luscious pockets.
- Golden, Satisfying Finish: A 40 minute bake turns the dough toasty golden brown with cranberry sauce bubbling on top—pure holiday magic.
- Simple Ingredients, Big Impact: Minimal prep with canned dough and cranberry sauce means you can whip this up fast without sacrificing flavor.
- Weeknight to Weekend Ready: This pull-apart bread shines at holiday parties but is casual enough for impromptu cozy evenings at home.
Ingredients at a Glance
When choosing your ingredients for this Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe, quality shines through. Fresh herbs and good Brie turn simple pantry staples into something unforgettable.
- Refrigerated biscuit dough: Choose your favorite brand with buttery flavor and fluffy texture for best results.
- Rind-on Brie: The rind helps hold the cheese together as it melts, plus it adds subtle earthiness—don’t skip it!
- Fresh thyme and rosemary: Chop coarsely for just the right pop of herbaceous aroma that complements the tart cranberry.
- Whole-berry cranberry sauce: Chunky and sweet-tart, this adds the perfect festive touch and juicy bursts.
- Nonstick cooking spray: Ensures your pull-apart bread releases easily from the Bundt pan.
Heads-Up: Exact measurements and baking details are in the printable recipe card at the bottom to help you nail this every time.
How to Make Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe
Step 1 — Prep Your Pan and Dough
Start by preheating your oven to 350°F, which ensures it’s perfectly hot for baking. Spray a 10-cup Bundt pan generously with nonstick cooking spray—this is key, as you’ll want your bread to slide out easily once golden. Open one can of refrigerated biscuit dough and separate the biscuits. Instead of keeping the rounds whole, tear each biscuit in half with your hands. You’ll flatten one torn piece in your palm, creating a small disk that’s ready to cradle the Brie cubes.
Step 2 — Wrap the Brie in Dough
Place one 1-inch cube of rind-on Brie in the center of the flattened dough. Then, gently pinch the dough edges around the Brie, fully enclosing it so no cheese leaks out. Roll the dough-covered Brie into a small ball with your hands. This part is so fun—you’ll notice the dough gets soft and pliable, making it easy to seal. Repeat with the rest of the dough and Brie cubes until you have lots of cheesy little bundles ready to layer.
Step 3 — Assemble Layers with Herbs and Cranberry Sauce
Arrange a single layer of the Brie-filled dough balls evenly across the bottom of the prepared Bundt pan. Now sprinkle about one-third of your chopped fresh thyme and rosemary over them, followed by one-third of the whole-berry cranberry sauce dolloped on top. Repeat this layering two more times, finishing with a generous layer of cranberry sauce on top. You’ll see the red jewel-toned sauce peeking through—it hints at all the flavor to come.
Step 4 — Bake to Golden Perfection
Pop your Bundt pan in the preheated oven and bake for about 40 minutes. You'll know it's ready when the biscuit dough has turned a beautiful golden brown and the cranberry sauce is bubbling happily on top. Once baked, transfer the pan to a wire rack and let it rest for 10 minutes. This cooling time helps the cheese set slightly so the pull-apart bread holds together perfectly when you invert it onto a serving plate.
Things to Remember
This Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe is forgiving but there are a few little tricks to keep it flawless. I always keep these tips in mind whenever I’m making it—trust me, they make a big difference.
- Doneness Cue: The dough should be golden and firm to the touch, not doughy; cranberry sauce bubbling on top confirms it's heated through.
- Temperature Trick: Use chilled biscuit dough right from the fridge; it’s easier to handle and keeps Brie from melting too fast while assembling.
- Make-Ahead Move: You can prep the dough balls and layer them in the pan the night before; just cover and refrigerate, then bake fresh when ready.
- Common Pitfall: Don’t overfill dough balls or Brie might leak out during baking; pinch securely and flatten slightly before wrapping.
Ways to Serve It
Finishing Touches
I love drizzling a little honey or sprinkling some flaky sea salt on top right after baking—it takes this pull-apart bread to the next level by adding a subtle contrast. You can also offer a bowl of extra cranberry sauce or a tangy mustard dip on the side, which pairs beautifully with the creamy Brie and herbal notes.
Plays Well With
This recipe shines alongside a crisp green salad with a citrus vinaigrette or roasted winter vegetables. I also love serving it with a simple charcuterie board—prosciutto, almonds, and crisp apple slices all highlight those festive flavors perfectly.
Simple Plating Upgrades
For a quick upgrade, place the pulled-apart bread on a rustic wooden board and tuck fresh sprigs of rosemary and thyme around it for an inviting look. You can also scatter a handful of fresh cranberries or pomegranate seeds for an extra pop of holiday color that’s sure to impress your guests.
Make-Ahead & Keeping Fresh
Storing Leftovers
Once cooled completely, store your leftover pull-apart bread in an airtight container or wrap it tightly in plastic wrap. It stays tender and flavorful for up to 3 days in the fridge. You’ll notice the texture softens slightly but reheating helps bring back that fresh-baked feel.
Freezing Tips
This Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe freezes well if you want to prep ahead. Wrap the baked, cooled bread tightly in plastic wrap and foil to prevent freezer burn. Freeze for up to 2 months. To thaw, place in the fridge overnight before reheating gently.
Reheating Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe Without Drying Out
The best way to reheat is in a 325°F oven for 10–15 minutes, covered lightly with foil to lock in moisture. If you're in a hurry, microwave short bursts with a damp paper towel over the bread to keep it from drying out. An air fryer at 320°F for about 5 minutes also works well, refreshing the golden crust without overcooking the cheese.
Frequently Asked Questions
Yes! If fresh thyme and rosemary aren’t available, dried herbs work too—use about one-third of the amount since they're more concentrated. They’ll still provide lovely flavor, just a bit milder.
You can shape this in a deep, round cake pan or even a casserole dish, but a Bundt pan gives that signature pull-apart shape and distributes heat evenly for great browning.
The rind acts like a natural casing, helping the cheese hold its shape when wrapped in dough and melts into nicely creamy pockets without oozing uncontrollably during baking.
Absolutely! Lingonberry jam or a tart cherry preserve would be delicious alternatives, keeping the sweet-tart balance that plays beautifully with the Brie and herbs.
Final Thoughts
This Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe is truly one of those treats that feels fancy but comes together fast. I’ve made it multiple times during winter holidays and casual weeknight dinners alike, and it never fails to impress with its warm, gooey, and festive flavors. Give yourself the gift of something cozy, shareable, and utterly irresistible—it’s one bread you’ll want to revisit all season long.
PrintFull Printable Recipe
Easy Cranberry and Brie Holiday Pull-Apart Bread Recipe
This Easy Cranberry and Brie Holiday Pull-Apart Bread is a festive and delicious appetizer perfect for holiday gatherings. Tender biscuit dough envelopes creamy Brie cheese, fresh herbs, and tangy whole-berry cranberry sauce. Baked until golden and bubbly, it’s guaranteed to impress your guests with minimal effort.
- Total Time: 55 minutes
- Yield: 12 servings
Ingredients
Preparation
- Nonstick cooking spray
Main Ingredients
- 2 (16-oz) cans refrigerated biscuit dough
- 1 lb rind-on Brie, cut into 1-inch cubes
- 1 teaspoon coarsely chopped fresh thyme leaves
- 1 teaspoon coarsely chopped fresh rosemary
- 1 (14-oz) can whole-berry cranberry sauce
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 10-cup Bundt pan generously with nonstick cooking spray to ensure easy removal of the bread after baking.
- Prepare biscuit dough balls: Open one can of refrigerated biscuit dough. Separate each biscuit and tear it in half. Flatten each half in your palm, place a 1-inch cube of Brie cheese in the center, pinch the dough around the cheese to enclose it completely, and then roll it into a small ball. Repeat this process for all dough pieces and cubes of Brie.
- Assemble the layers: Arrange a layer of the cheese-filled dough balls evenly spaced in the bottom of the prepared Bundt pan. Sprinkle about one-third of the chopped fresh thyme and rosemary herbs evenly over the dough balls. Spoon one-third of the whole-berry cranberry sauce over the herbs and dough balls. Repeat the layering two more times, finishing with the cranberry sauce on top.
- Bake the bread: Place the Bundt pan in the preheated oven and bake for 40 minutes, or until the biscuit dough is golden brown and the cranberry sauce is bubbling on top.
- Cool and serve: Remove the pan from the oven and transfer it to a wire rack. Allow the bread to cool for 10 minutes. Carefully invert the Bundt pan onto a serving plate to release the pull-apart bread. Serve warm and enjoy the delightful combination of flavors and textures.
Notes
- Use rind-on Brie for added flavor and to keep the cheese from melting completely out.
- Fresh herbs can be substituted with dried herbs—use about one-third the quantity.
- If you prefer a less sweet cranberry flavor, reduce the cranberry sauce slightly or use homemade cranberry compote with less sugar.
- The Brie can be cut into smaller cubes for more cheese pockets throughout the bread.
- Let the bread cool slightly before inverting to prevent it from falling apart.
- This bread is best enjoyed the day it’s baked but can be reheated gently before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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