Cranberry Brie Pull Apart Bread – Festive, Gooey & Perfect for Sharing.

Every holiday season, I inevitably end up with a wedge of Brie in the fridge and a bag of cranberries lingering on the counter. One year, instead of making my usual baked Brie appetizer, I decided to tuck everything into a loaf of soft pull-apart bread. That experiment quickly became one of my most-requested treats. This cranberry Brie pull apart bread is warm, gooey, lightly sweet, and beautifully savory all at once—the kind of appetizer that makes people gather around the table before it even hits the center.

What makes this recipe special is the blend of textures. The bread stays soft and pillowy while the Brie melts into silky pockets throughout. The cranberries bring bright, jammy bursts of flavor that cut through the richness. A touch of rosemary and orange zest gives the whole thing a cozy, holiday aroma that fills the kitchen as it bakes.

It’s simple enough for a laid-back weekend but impressive enough for a celebration. Whether you’re hosting a gathering, bringing something to a potluck, or just want a warm, comforting bake on a cold evening, this pull apart bread is a guaranteed crowd-pleaser. And if you’ve never made a pull-apart loaf before, don’t worry—the process is straightforward, fun, and surprisingly forgiving.

Ingredients

For the Cranberry Filling

1 cup fresh or frozen cranberries
¼ cup granulated sugar
2 tbsp honey or maple syrup
1 tbsp orange zest
1 tbsp orange juice
1 tsp finely chopped fresh rosemary (optional)

For the Bread

1 large loaf soft pull-apart rolls or 1 round loaf of sourdough/boule
(You’ll be slicing it in a crosshatch pattern.)
8 oz Brie cheese, cut into small cubes or thin slices
3 tbsp melted butter
1 tsp fresh rosemary or thyme, finely chopped
1 pinch flaky salt (optional)

Optional Toppings

Chopped toasted pecans or walnuts
Extra orange zest
A drizzle of honey after baking
Fresh rosemary sprigs for garnish

Instructions

Make the Cranberry Mixture

In a small saucepan, combine cranberries, sugar, honey, orange zest, and orange juice. Heat over medium and stir occasionally as the cranberries begin to soften and burst. You want a thick, jammy texture—this usually takes about 8–10 minutes.

If using rosemary, stir it in at the end. Remove from heat and let the mixture cool slightly. It will thicken further as it sits.

Prepare the Bread

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or foil.

Place the loaf on the baking sheet. Using a serrated knife, cut deep slices across the bread in a crisscross pattern, being careful not to cut all the way through the bottom. You’re aiming for little pockets that will hold the Brie and cranberry mixture.

Fill the Bread

Gently open the slices and tuck pieces of Brie into the crevices. Don’t worry if it feels messy—the cheese will melt beautifully into the bread as it bakes.

Spoon or gently press the cooled cranberry mixture into the pockets around the Brie. Try to distribute everything evenly so each piece of bread gets flavorful filling.

Add the Finishing Touches

Stir the chopped herbs into the melted butter and drizzle it evenly over the entire loaf, letting it seep into the cuts.

Sprinkle flaky salt over the top if you enjoy a sweet-savory contrast.

Bake

Bake for 18–25 minutes, or until the Brie is melted, the bread edges are golden, and everything is hot and fragrant. The top should look glossy, and the center should be bubbling with melted cheese.

Serve

Let it cool for a few minutes, then place it on a serving board. Encourage guests to pull apart pieces with their hands—or use tongs for cleaner serving.

Flavor & Texture Notes

The combination of cranberries and Brie is classic for a reason. Brie offers soft, buttery richness that melts beautifully into every nook of the bread. When paired with the bright, lightly tart cranberry mixture, the result is a perfectly balanced bite—creamy, tangy, sweet, and savory.

Roasting the loaf allows the edges of the bread to crisp slightly while the inside stays soft and warm. The herb-infused butter adds an aromatic layer that makes the whole dish feel holiday-ready without overwhelming the other flavors.

If you add nuts on top, you get an extra layer of crunch that contrasts nicely with the gooey interior. And a drizzle of honey or a bit more orange zest can brighten the whole loaf, especially if you enjoy a sweeter finish.

Overall, this pull apart bread tastes festive, rich without being heavy, and comforting in a way that makes it ideal for sharing.

Tips & Variations

Use Store-Bought Rolls for Ease

If you don’t want to fuss with slicing a loaf, use connected pull-apart rolls (like a dinner roll cluster). Just tuck the Brie and cranberries between the rolls before baking.

Shortcut Cranberry Option

No cranberries on hand? You can use:

Cranberry sauce (whole berry preferred)
Cherry preserves
Raspberry jam
Fig jam for a deeper, autumn-like flavor

Each option pairs wonderfully with Brie.

Try a Different Cheese

Brie is classic, but these also work:

Camembert—similar flavor, slightly earthier
Fontina—melts beautifully with a milder taste
Goat cheese—crumbled and tucked in for tangy pockets

Add Crunch

Fold in:

Chopped candied pecans
Toasted walnuts
Almond slivers

Sprinkle them over the top during the last few minutes of baking so they stay crunchy.

Make It Extra Savory

Skip the sugar and honey in the cranberry mixture and instead try:

Caramelized onions
Sautéed mushrooms
Roasted garlic cloves smashed gently

This transforms the loaf into a more dinner-friendly appetizer.

Boost the Aroma

Add:

A pinch of cinnamon or nutmeg to the cranberry mixture
Fresh thyme over the top before baking
A touch of balsamic glaze after baking

Storage & Make-Ahead

Make-Ahead Tips

You can prepare the cranberry mixture up to 3 days in advance. Store it in an airtight container in the refrigerator.

You can also slice the bread and prep the Brie beforehand, keeping everything ready to assemble.

Storing Leftovers

This pull apart bread is best hot and fresh, but leftovers can be stored in the fridge for up to 3 days.

Wrap tightly in foil and reheat at 325°F (160°C) for 10–12 minutes to re-melt the cheese and refresh the texture.

Freezing

It’s not ideal to freeze once assembled, but you can freeze the cranberry mixture separately for longer storage.

Serving Suggestions

This pull apart bread shines on a holiday table, but it’s also perfect for casual gatherings. Try pairing it with:

Appetizer Spreads

Fresh fruit platter
Charcuterie board
Herb-roasted nuts
A simple green salad with citrus dressing

Main Dishes

Roasted chicken
Glazed ham
Winter squash soup
Creamy tomato basil soup

Drinks

The bread pairs especially well with:

Sparkling wine
Apple cider (hot or cold)
A light herbal tea
A crisp white wine like Sauvignon Blanc

FAQ

Can I make this with canned cranberry sauce?

Yes—whole berry cranberry sauce works well. Just stir in a little orange zest and a pinch of salt for brightness.

Do I need to remove the rind from the Brie?

No. Brie rind is edible and melts nicely into the bread. If you prefer a smoother texture, you can trim it off.

What type of bread works best?

A soft loaf like sourdough, Italian bread, or pull-apart dinner rolls. Avoid very crusty artisan loaves—they don’t soak up the fillings as well.

Can I make this gluten-free?

Absolutely. Use a gluten-free loaf or gluten-free rolls and assemble the same way.

How can I prevent the cheese from leaking out while it bakes?

Make sure your cuts don’t go all the way through the loaf. Keep the slices deep but intact at the base.

Conclusion

Cranberry Brie pull apart bread is the kind of recipe that turns simple ingredients into something warm, shareable, and memorable. It’s festive enough for special gatherings but easy enough to make on a weeknight when you’re craving something cozy. The combination of creamy Brie, bright cranberry, and soft bread creates a comforting blend of flavors that brings people back for more—often before the loaf even hits the table.