Cranberry Brie Pull Apart Bread Recipe
When I first made this Cranberry Brie Pull-Apart Bread, I knew my holiday gatherings just got a whole lot brighter! There's something magical about the combination of ooey-gooey brie, tart cranberries, and soft, pillowy bread that pulls everyone toward the table.
Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm water
- 3 tablespoons butter melted
- 2 cups fresh cranberries
- ½ cup orange juice
- ½ cup sugar for cranberry sauce
- 8 ounces brie cheese
Instructions
- Start by mixing together your dry ingredients (flour, yeast, sugar, and salt) in a large bowl. Gradually add warm water and knead the mixture until the dough is smooth and stretchy. Cover the dough and leave it in a warm spot to rise for about an hour, or until it doubles in size.
- While the dough rises, cook up the cranberry filling. Combine fresh cranberries, sugar, and orange juice in a saucepan, cooking them over medium heat until the berries burst and turn into a thick, fragrant sauce. Let it cool to room temperature. Break the brie into bite-sized chunks and set it aside.
- Once the dough has risen, roll it into a large, thin rectangle on a floured surface. Spread a generous layer of the cranberry sauce evenly across the dough, then sprinkle with pieces of brie.
- Carefully roll the dough into a tight log, then slice it into rounds about 1 inch thick. Arrange these pieces snugly into a greased baking dish, so they’re touching each other on all sides.
- Pop the dish into a preheated oven (350°F) and bake for 20–25 minutes, or until the rolls puff up and turn a beautiful golden brown. The cheese will be melted and gooey. Your kitchen will smell divine!
- Allow the bread to cool slightly before serving, but don’t wait too long! This dish is best enjoyed warm, with the brie still deliciously melty.
Notes
- Room temperature ingredients work best when making dough. This helps yeast rise properly.
- Don’t overcook the cranberry sauce; you want it thick but not overly sticky.
- Brush melted butter on top of the rolls before baking for a soft, golden crust.
- Arrange the rolls tightly to ensure they bake evenly and stay moist