Why You’ll Love This Recipe

I love this recipe because it’s simple yet feels special. The flaky biscuits puff up beautifully, the brie melts into creamy pockets of richness, and the cranberry sauce adds a bright, tangy contrast. I also like that it’s made with just a handful of ingredients but delivers huge flavor and presentation. It’s the ideal holiday appetizer, brunch treat, or party centerpiece that always gets people reaching for seconds.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 can refrigerated biscuits (8 biscuits)
1 wheel of brie, cut into cubes
1/2 cup whole cranberry sauce (homemade or store-bought)
1 tablespoon butter, melted
Cooking spray, for greasing the pan

Directions

1. I preheat the oven to 350°F (175°C) and spray a 6-inch bundt pan generously with cooking spray to prevent sticking.

2. I open the can of biscuits and cut each biscuit into eight small pieces, rolling each one into a ball with my hands.

3. I place a layer of biscuit pieces in the bottom of the prepared bundt pan. Then I spoon a bit of cranberry sauce over them and add several cubes of brie.

4. I repeat the layering process — biscuit pieces, cranberry sauce, and brie — until the pan is full. I don’t worry about making it perfect since it bakes together beautifully.

5. I melt the butter in the microwave for about 20 seconds and drizzle it evenly over the top of the layered ingredients.

6. I bake the bread for about 40 minutes, or until it’s golden brown and cooked through. The brie should be melted and bubbling, and the kitchen smells amazing by this point.

7. I let it cool for a few minutes in the pan, then carefully flip it onto a serving plate. Watching the gooey, cheesy bread release is so satisfying.

8. I serve it warm, pulling it apart by hand and letting everyone enjoy the irresistible sweet and savory combination.

Servings and Timing

This recipe serves about 6 people. Prep time takes around 10 minutes, bake time 40 minutes, for a total of 50 minutes.

Variations

Sometimes I like to add chopped rosemary or thyme between the layers for a more herby flavor. For extra sweetness, I mix a little orange zest into the cranberry sauce. If I want to make it even richer, I brush more melted butter on top right after baking. I’ve also tried using camembert or goat cheese instead of brie for a fun twist — both work wonderfully.

Storage/Reheating

If I have leftovers (which doesn’t happen often), I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place the bread in a warm oven at 325°F for 10–15 minutes until the cheese softens again. It’s best enjoyed warm and fresh, but it still tastes great reheated.

FAQs

Can I use puff pastry instead of biscuits?

Yes, puff pastry works too — it gives the bread a flakier texture and a slightly lighter bite.

What kind of cranberry sauce works best?

I like using whole cranberry sauce for texture, but smooth jelly works fine if that’s what I have.

Can I make this ahead of time?

Yes, I assemble it up to a few hours ahead, refrigerate it, and bake just before serving.

Can I bake this in a different pan?

Absolutely — I sometimes use a muffin tin for individual portions or a small loaf pan if I don’t have a bundt.

What other cheeses can I use?

Camembert, goat cheese, or even cream cheese mixed with herbs all make great substitutes.

Can I add nuts for crunch?

Yes, chopped pecans or walnuts add a lovely texture and nutty flavor.

How do I keep the cheese from leaking out?

I tuck most of the brie cubes between biscuit pieces to keep the cheese inside as it melts.

Can I make it savory only?

Yes, I skip the cranberry sauce and use caramelized onions or garlic butter instead.

What can I serve this with?

I love serving it with a cheese board, fresh fruit, or a crisp salad for contrast.

How do I keep it warm for serving?

I cover it loosely with foil and keep it in a low oven (around 200°F) until ready to serve.

Conclusion

This Mini Cranberry Brie Pull Apart Bread is one of my go-to recipes for easy entertaining. I love how the buttery biscuits, creamy brie, and tangy cranberry sauce come together in every bite. It’s rich, gooey, and festive — perfect for holidays, brunches, or cozy nights in. Whether I’m making it for guests or just for myself, it always feels like something special coming out of the oven.