This Cranberry Brie Pull-Apart Bread is a festive indulgance perfect for holiday dinners or parties. This show-stopping monkey bread recipe combines the creaminess of brie cheese with the tanginess of cranberries, all bundled up in buttery biscuit dough.
When it comes to the holidays, who doesn't love some tasty bread? This year we tried out this delicious Cranberry Brie Pull-Apart Bread—a holiday monkey bread recipe that'll have you swooning.
Originally known as a simple, sweet or spiced bread, monkey bread has come a long way. This Cranberry Brie variation is a sensational treat that bridges the gap between appetizer and dessert.
Perfect for holiday gatherings, parties, or even just a lavish Sunday brunch, this bread is a fun, shareable dish that offers a twist on traditional holiday flavors.
This recipe is a great way to use up that leftover cranberry sauce from Thanksgiving. Or to serve at any holiday party for a quick and easy appetizer.
For cheese lovers, our collection of holiday appetizers has some irresistible options.
Don't forget to try the Cranberry Brie Pull-Apart Bread for a twist on traditional holiday flavors.
What You'll Love About This Recipe
- Simple Ingredients: Using everyday items like canned biscuits, cranberry sauce, and brie, you can whip up this masterpiece in no time.
- Versatility: Suitable for any occasion—be it Christmas, Thanksgiving, or a casual get-together.
- Kid-Friendly: Let the kids help layer the biscuits and sauce; it's a fun activity that leads to a delicious result!
- Showstopper Appeal: The final product not only tastes divine but also looks intricate, making you the star of the show.
- Refrigerated Biscuits: Look for buttermilk or 'flaky layers' for the best texture. We used Pillsbury Grands biscuits.
- Brie Wheel: Opt for a quality brand. The creaminess makes all the difference!
- Whole Cranberry Sauce: Choose one with whole berries for better texture and flavor.
- Butter: Unsalted, because the biscuits and cheese already contain salt.
- Cooking Spray: Any non-stick spray will work, but olive oil spray adds a nice flavor.
For this recipe we used a mini bundt pan, which is a 6 inch bundt pan. This holds about half of a regular bundt pan. If you are wanting to double the recipe you can simply use a regular bundt pan and increase the baking time.
- 6-inch Bundt Cake Pan: The shape helps create that pull-apart magic.
- Microwave-Safe Bowl: For melting the butter.
- Knife: For cutting the biscuits and brie.
- Optional: If you don't have a Bundt pan, a round cake pan or even a skillet could work, although the shape may vary. Just make sure they are oven safe.
Start the Oven: Preheat your oven to 350°F (175°C).
Prep the Pan: Grab your Bundt pan and give it a good spray with your cooking spray.
Cut 'Em Up: Unroll your biscuits and chop each into eighths.
Then Roll: Roll these pieces into balls. You're going for a bite-sized look here.
Cheese Time: Cut your wheel of brie into small, bite-sized cubes. The more, the merrier!
Layering Is Key: Start placing a layer of biscuit balls, followed by spoonfuls of cranberry sauce and chunks of brie into the pan.
Melt the Butter: Place your tablespoon of butter in a microwave-safe bowl and melt it down.
Pour It On: Drizzle the melted butter over your cranberry brie bread mixture.
Bake: Slide the pan into your preheated oven for 40 minutes.
Cool and Serve: Let it cool slightly before flipping it onto a serving plate. Enjoy! I recommend serving with fresh thyme or rosemary as garnish just for presentation purposes.
Room Temperature Brie: For a smoother texture and easier cutting, keep your brie at room temperature for at least 30 minutes before starting.
Whole Berry Cranberry Sauce: Opt for a cranberry sauce that features whole berries. It lends a textural depth that complements the creamy brie and fluffy biscuits.
Don't Overcrowd: When layering your biscuit balls, cranberry sauce, and brie, ensure you're not overcrowding the pan. This allows room for the biscuits to expand and become fluffy.
Skewer Test for Doneness: To make sure your bread is fully cooked, insert a skewer or toothpick into the deepest part of the bread. If it comes out clean or with just a few crumbs, it's done!
Rest Before Flipping: Allow your pull-apart bread to rest for a few minutes after taking it out of the oven. This makes it easier to remove from the pan and helps maintain its shape.
Fresh Herbs for Aromatics: If you're looking to add an extra layer of flavor and elegance, consider sprinkling some fresh rosemary or thyme between the layers before baking.
Reheating Tips: When reheating, pop the bread back into a warm oven to revive its freshness rather than using a microwave, which can make it soggy.
Keep an Eye on the Clock: At around the 30-minute mark, start checking the bread to prevent over-baking. Ovens can vary, so better to be safe than sorry.
Foil Cover: If you notice the top getting too brown but the inside still needs time, cover it with a piece of aluminum foil to prevent burning.
Indulge in the ultimate holiday comfort food with our Cranberry Brie Pull-Apart Bread— a delightful fusion of gooey brie, tart cranberry sauce, and fluffy biscuit layers.
- 1 can of refrigerated biscuits (8 biscuits)
- 1 wheel of brie
- ½ cup of whole cranberry sauce
- 1 tablespoon of butter
- Cooking spray
- Preheat oven to 350°F and grease a 6-inch Bundt pan.
- Cut biscuits into eighths and roll into balls.
- Layer biscuit balls, cranberry sauce, and brie cubes in pan.
- Melt butter and drizzle over the layers.
- Bake for 40 minutes or until golden brown.
- Cool briefly, then flip onto a plate to serve.
For the best flavor and texture, use a quality brand of brie and whole berry cranberry sauce.
When layering the bread, brie and cranberry sauce, be sure to leave enough room for the bread to rise. Don't pack the ingredients together in the cake pan.
Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 208mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 4g
Room Temp: Storing at room temperature isn't advised due to the cheese content, which can spoil more quickly at room temp.
Fridge: Place the leftover pull-apart bread in an airtight container and store in the fridge for up to 3-5 days. The brie may harden a bit, but it will melt once reheated.
Freezer: Freezing this particular recipe is not recommended. The texture of the brie changes when frozen and may separate or become grainy when reheated.
- Oven: Preheat the oven to 300°F. Place the bread in an oven-safe dish and cover it with aluminum foil. Heat for about 10-15 minutes, or until warm throughout.
- Microwave: Though not ideal, if you're short on time, you can microwave a portion for 20-30 seconds. Just remember, this may make the bread a bit soggy.
While a Bundt pan is recommended for its shape and even baking, you can also use a round cake pan or a deep-dish pie pan. You might just have to adjust the cooking time a bit.
It's best enjoyed fresh, but you can prepare the layers a few hours ahead. Just keep it refrigerated and bring it to room temperature before baking.
For sure! Toasted pecans or walnuts can add a delightful crunch. Just sprinkle them between the layers before baking.
It’s best served warm. Use a serving fork to help guests pull apart sections, or just let them go at it with their hands!
While possible, low-fat brie doesn't melt as well and can alter the overall creamy texture of the dish.