Go Back

Cranberry and Brie Holiday Pull-Apart Bread

A festive and easy holiday appetizer featuring golden biscuit dough filled with gooey Brie cheese and tangy cranberry sauce, baked in a bundt pan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: Christmas, Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans refrigerated biscuit dough 16.3-ounce each, 8 biscuits per can
  • 8 ounces Brie cheese cut into 1/2-inch to 3/4-inch cubes
  • 1 cup whole berry cranberry sauce homemade or good quality canned
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • 1 tsp fresh rosemary finely chopped (or 1/2 tsp dried)
  • 0.5 tsp ground cinnamon (optional)
  • 1 pinch salt
  • Non-stick cooking spray or butter for greasing pan

Equipment

  • 10-12 Cup Bundt Pan
  • Large mixing bowl
  • Sharp Knife & Cutting Board

Method
 

  1. Preheat oven to 375°F (190°C). Generously grease a 10-12 cup bundt pan.
  2. Open biscuit dough cans, separate biscuits, and cut each into 4 equal pieces (32 pieces total).
  3. In a large bowl, combine melted butter, sugar, rosemary, cinnamon (if using), and salt. Add dough pieces and toss gently to coat evenly.
  4. Layer half of the coated dough pieces in the bundt pan. Scatter half of the Brie cubes over the dough. Spoon half of the cranberry sauce over the Brie.
  5. Repeat with remaining dough, Brie, and cranberry sauce.
  6. Bake for 30-35 minutes, or until golden brown and puffed. If browning too quickly, tent loosely with foil.
  7. Cool in the pan on a wire rack for 5-10 minutes. Carefully invert onto a serving plate. Serve immediately.

Notes

For a richer flavor, use a mix of tart and sweet cranberry sauce. Add chopped pecans or walnuts for extra crunch. For a less sweet version, reduce or omit sugar and add a pinch of garlic powder.