Mini Cranberry Brie Pull-Apart Bread

If you're looking for a fun and shareable holiday appetizer, this Mini Cranberry Brie Pull-Apart Bread is the answer. It's simple to put together, uses just a handful of ingredients, and comes out of the oven gooey, golden, and irresistible. Perfect for gatherings, it's one of those recipes everyone will be asking you to make again.

This dish is especially popular around Thanksgiving and Christmas when cranberries are everywhere. Brie and cranberry are a classic holiday combo, and pairing them with warm biscuit dough makes it even better. It's one of those recipes that feels special without being complicated.

This recipe was inspired by my Mini Apple Crumbles with Cinnamon Oat Topping, and it also pairs perfectly with this Cheesy Garlic Cruffins for a holiday spread everyone will love.

Ingredients

• Refrigerated biscuits cut into small pieces to create the soft, fluffy base of the pull-apart bread.
• Brie cheese cubed so it melts into creamy, gooey layers throughout the bread.
• Whole cranberry sauce added for a sweet and tangy contrast that balances the richness of the cheese.
• Butter melted and drizzled on top to give the bread a golden finish and extra flavor.
• Cooking spray used to coat the pan and make sure the bread releases easily after baking.

See recipe card for quantities.

How to Make Mini Cranberry Brie Pull-Apart Bread

Preheat your oven to 350°F (175°C). Lightly coat a 6-inch bundt cake pan with cooking spray.

Cut each biscuit into eight pieces.

Roll each piece into a small ball with your hands.

Add a layer of biscuit pieces, cranberry sauce, and small cubes of brie to the pan.

Keep layering biscuit pieces, cranberry sauce, and brie until the pan is filled.

Melt 1 tablespoon of butter in the microwave. Pour the melted butter evenly over the layered ingredients.

Bake in the preheated oven for about 40 minutes, or until the bread is golden brown and fully cooked through.

Once baked, let it cool in the pan for a few minutes.Carefully flip the bundt pan onto a plate and serve right away.

Hint: Let the bread cool just long enough to set before flipping. This helps it hold its shape but keeps the cheese soft and melty inside.

Substitutions & Variations

• Gluten-free: Use gluten-free refrigerated dough if available.
• Sweet twist: Add a drizzle of honey on top before serving.
• Savory twist: Sprinkle chopped rosemary or thyme between layers for an herby flavor.
• Kid-friendly: Add a little shredded mozzarella for an extra cheesy pull.

FAQ

Printable Recipe

📖 Recipe

Tina

Mini Cranberry Brie Pull-Apart Bread

A warm and gooey pull-apart bread made with soft biscuit dough, creamy brie, and sweet-tart cranberry sauce, baked together until golden and perfect for sharing.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 3 servings

Course: Appetizer, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1 can refrigerated biscuits 8 biscuits
• 1 wheel of brie
• ½ cup whole cranberry sauce
• 1 tablespoon butter
• Cooking spray

Method

 

1. Preheat your oven to 350°F (175°C). Lightly coat a 6-inch bundt cake pan with cooking spray. Cut each biscuit into eight pieces.
2. Roll each piece into a small ball with your hands.
3. Add a layer of biscuit pieces, cranberry sauce, and small cubes of brie to the pan.
4. Keep layering biscuit pieces, cranberry sauce, and brie until the pan is filled.
5. Melt 1 tablespoon of butter in the microwave. Pour the melted butter evenly over the layered ingredients.
6. Bake in the preheated oven for about 40 minutes, or until the bread is golden brown and fully cooked through.
7. Once baked, let it cool in the pan for a few minutes.Carefully flip the bundt pan onto a plate and serve right away.

How to Store Mini Cranberry Brie Pull-Apart Bread

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 300°F until warmed through.

This recipe does not freeze well because of the soft cheese and sauce. It's best enjoyed fresh.

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