I love this recipe because it’s so easy but feels special. It’s basically comfort food with a gourmet twist — melted cheese, garlic, and herbs tucked into crisp sourdough, all tied together by the sweet-tart cranberry sauce. They look beautiful when served, smell amazing fresh out of the oven, and everyone loves pulling apart the cheesy layers. I also like that you can prep them ahead of time and bake them just before serving, which makes entertaining a breeze.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 sourdough rolls 400g spreadable cream cheese 2 garlic cloves, crushed 1 tbsp fresh thyme leaves, plus extra to serve 2 tbsp chopped fresh sage leaves 2/3 cup cranberry sauce 200g double brie, chopped 1 cup grated pizza cheese 2 tbsp chopped fresh flat-leaf parsley
Directions
I preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.
I cut the tops of the sourdough rolls in a diamond pattern at about 2cm intervals, making sure not to cut all the way through — this creates the pull-apart sections.
In a bowl, I mix the cream cheese, garlic, thyme, and sage, seasoning lightly with salt and pepper.
Using a small spoon or knife, I spread the cream cheese mixture into the cuts of the rolls, making sure it gets between the layers.
I add small dollops of cranberry sauce and tuck chunks of brie into the cuts, distributing evenly.
I place the rolls on the prepared tray and bake for about 15 minutes, until lightly golden and the cheese has started to melt.
I sprinkle the pizza cheese over the tops and bake for another 5 minutes, until golden and bubbling.
Once baked, I sprinkle with extra thyme and parsley before serving.
Servings and Timing
Makes: 8 mini cobs Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Variations
Sometimes I swap the brie for camembert or cream cheese with a touch of cheddar for extra sharpness. For a savory twist, I replace the cranberry sauce with caramelized onion jam or pesto. I’ve also tried adding chopped walnuts for crunch or drizzling with honey for a sweet finish. If I’m serving a big crowd, I use a large round cob loaf instead of mini rolls and bake it as one big pull-apart.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I wrap them in foil and bake at 180°C for about 10 minutes until warm and gooey again. They’re best served fresh, but they still taste great reheated.
FAQs
Can I make these ahead of time?
Yes! I prepare the rolls up to the baking step, cover them, and refrigerate. Then I bake them fresh when ready to serve.
Can I use other types of bread?
Definitely — any crusty bread like ciabatta, baguette, or even mini Turkish rolls will work.
What can I use instead of cranberry sauce?
Try fig jam, onion relish, or even apricot chutney for a different flavor twist.
Can I make these vegetarian?
Yes, they already are — just make sure your cheeses are vegetarian-friendly.
Can I freeze them?
It’s best to freeze them before baking. Wrap individually and freeze for up to a month. Bake straight from frozen, adding a few extra minutes to the cook time.
How do I make the rolls extra crispy?
Brush the tops lightly with butter or olive oil before baking.
Can I use dried herbs instead of fresh?
Yes, use about one-third of the amount since dried herbs are more concentrated.
Can I serve them cold?
They’re best served warm when the cheese is soft and melty, but they’re still tasty at room temperature.
What other cheeses work well?
Goat cheese, camembert, or even a sharp blue cheese are great alternatives to brie.
Conclusion
These Brie, Cranberry and Herb Mini Pull-Apart Cobs are the perfect mix of creamy, savory, and sweet. I love how effortlessly they come together yet look and taste like something from a café. Whether you’re hosting guests, planning a cozy evening in, or simply want an indulgent snack, these cheesy little rolls are guaranteed to impress — warm, gooey, and full of flavor in every bite.
These Brie, Cranberry and Herb Mini Pull-Apart Cobs are golden, gooey sourdough rolls filled with creamy brie, tangy cranberry sauce, and aromatic herbs. Baked until the cheese melts into the bread, they’re the perfect mix of sweet, savory, and cheesy — a stunning yet easy appetizer for any occasion.
Ingredients
8 sourdough rolls
400 g spreadable cream cheese
2 garlic cloves, crushed
1 tbsp fresh thyme leaves, plus extra to serve
2 tbsp chopped fresh sage leaves
⅔ cup cranberry sauce
200 g double brie, chopped
1 cup grated pizza cheese
2 tbsp chopped fresh flat-leaf parsley
Instructions
Prepare the rolls: Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the tops of the sourdough rolls in a diamond pattern, about 2 cm apart, without cutting all the way through.
Make the filling: In a bowl, mix cream cheese, garlic, thyme, and sage. Season lightly with salt and pepper.
Fill the rolls: Spread the cream cheese mixture into the cuts using a small spoon or knife, making sure it gets between layers. Add small dollops of cranberry sauce and tuck in chunks of brie evenly throughout the cuts.
Bake: Arrange the rolls on the tray and bake for 15 minutes, or until the cheese starts to melt and the tops turn lightly golden.
Add cheese topping: Sprinkle pizza cheese over the tops and bake for a further 5 minutes, until golden and bubbling.
Serve: Sprinkle with extra thyme and parsley before serving warm with lemon wedges or a drizzle of honey if desired.
Notes
Swap brie for camembert, goat cheese, or blue cheese for different flavors.
Replace cranberry sauce with onion jam, fig chutney, or pesto for a savory variation.
Add chopped walnuts or drizzle with honey for extra texture and sweetness.
Use a large cob loaf instead of mini rolls for a centerpiece pull-apart.
Brush tops with butter or olive oil before baking for a crispier finish.
