Cranberry Brie Pull-Apart Bread (Gooey, Golden, Ready in 40 Minutes)

This cranberry brie pull-apart bread is the appetizer that gets people standing around the pan. Soft biscuit pieces bake together into a golden loaf, with cubes of brie melting into every gap and spoonfuls of cranberry sauce adding a sweet-tart pop. It looks impressive, feeds a crowd, and takes almost no hands-on time. Set it out warm and let everyone tear off their own piece.

If you are planning a holiday spread, serve it alongside Baked Brie with Apple-Ginger Chutney and Sausage & Herb Bread Stuffing for a table that starts with cheese and ends with the classics.

Why This Recipe Works

• Biscuit dough does the heavy lifting: Refrigerated biscuit dough bakes up soft and golden with no kneading, rising, or yeast to babysit.
• Brie melts into the gaps: Small cubes tucked between the dough pieces turn molten in the oven, so every torn piece pulls with cheese.
• Cranberry sauce balances the richness: The sweet-tart sauce cuts through the butter and brie so the loaf never tastes heavy.
• It serves itself: Guests tear pieces straight from the pan, which makes it ideal for a crowded holiday kitchen with no extra plating.

Ingredients

• 2 cans (16 oz / 454 g each) refrigerated biscuit dough, each biscuit cut into quarters
• 8 oz (225 g) brie, rind removed, cut into 1/2-inch (1.3 cm) cubes
• 1 cup (240 ml) whole-berry cranberry sauce
• 4 tablespoons (56 g) unsalted butter, melted
• 1 tablespoon (3 g) chopped fresh rosemary
• 1 teaspoon (2 g) orange zest
• 1/4 teaspoon (1.5 g) fine salt
• 1/4 teaspoon (0.5 g) black pepper

(full list in card)

Photo note: the hero shows the golden pull-apart loaf form; the second photo shows the baked brie and cranberry sauce it is served with.

How to Make Cranberry Brie Pull-Apart Bread

Step 1: Prep the pan and dough

Heat the oven to 350°F (175°C). Grease a 10-inch (25 cm) bundt pan or a 9-inch (23 cm) round cake pan well. Cut each biscuit into quarters and place the pieces in a large bowl.

Step 2: Layer brie and cranberry

Add the brie cubes, cranberry sauce, melted butter, rosemary, orange zest, salt, and pepper to the bowl. Toss gently so the dough pieces are coated and the brie and cranberry are distributed through the mix.

Step 3: Pack and bake

Transfer the mixture to the prepared pan, pressing it down lightly so the pieces touch. Bake for 22 to 25 minutes, until the top is deep golden and the center dough is cooked through, not doughy.

Step 4: Rest and serve

Let the loaf rest in the pan for 5 minutes, then invert it onto a serving plate or serve it straight from the pan. Serve warm, while the brie is still molten.

Tips

• Keep the brie cold: Cold cubes hold their shape while you toss the dough, then melt evenly in the oven instead of leaking out early.
• Do not overfill the pan: The dough rises as it bakes, so leave about an inch of headroom to avoid overflow.
• Check the center: If the top browns before the center is done, tent the pan loosely with foil for the last 5 minutes.
• Use whole-berry sauce: Whole berries give sweet-tart pops throughout the loaf; smooth jellied sauce blends in and disappears.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes, covered with foil, until warm and the cheese softens again. This loaf is best served fresh and does not freeze well, since the biscuit texture turns soggy after thawing.

Frequently Asked Questions

Can I use crescent roll dough instead of biscuit dough?

Yes, but the texture will be flakier and less bready. Cut the crescent sheets into small squares, toss the same way, and check for doneness at 20 minutes.

Should I remove the brie rind?

Removing the rind gives the smoothest melt and the cleanest flavor. If you leave it on, the rind softens but stays slightly chewy in places.

Can I make this ahead?

Assemble the loaf in the pan up to 4 hours ahead, cover, and refrigerate. Let it sit at room temperature for 20 minutes before baking, and add 3 to 5 minutes to the bake time.

What if I only have jellied cranberry sauce?

It will still work, but use 3/4 cup (180 ml) instead of a full cup so the loaf does not get too wet, and spoon it in small dollops rather than mixing it through.

Recipe Card