Mini Cranberry Brie Pull-Apart Bread (Muffin Tin Recipe)
These mini cranberry brie pull-apart breads have golden biscuit tops, pockets of melted Brie, and a spoonful of tangy cranberry sauce tucked between the layers. A little rosemary butter makes the kitchen smell like Christmas before the first batch is even out of the oven.
A regular muffin tin turns one can of biscuit dough into 12 individual appetizers. Set them out warm while everyone’s waiting for Christmas dinner, or serve them with a cheese board for a holiday movie night. This is also a good way to use the last few spoonfuls of cranberry sauce after Thanksgiving.
Why You’ll Love This Recipe
- Every serving gets a gooey middle. Each muffin cup gets its own Brie and cranberry filling, so nobody ends up with a plain piece of bread.
- It’s easy to fit into a holiday cooking schedule. Cut the cheese and mix the rosemary butter ahead, then assemble the breads while the oven heats.
- It works with canned or homemade cranberry sauce. All you need is a little thick, whole-berry sauce to get that sweet-tart bite.
Ingredients You’ll Need
- Refrigerated biscuit dough. Use an 8-count can of large, flaky biscuits. Each biscuit gets cut into thirds, giving you enough for two pieces of dough in each muffin cup.
- Brie. A 3-ounce (85 g) piece is enough for the batch. Cut it while it’s cold so it’s easier to handle. The rind is edible and can stay on, or you can trim it off for a smoother filling.
- Whole-berry cranberry sauce. Thick sauce stays where you spoon it. If your homemade sauce has a lot of loose liquid, scoop up the berries and leave some of the syrup behind.
- Unsalted butter and fresh rosemary. Stir finely chopped rosemary into melted butter. Brushing most of it on after baking keeps the herb fragrant.
- Nonstick spray. Coat the wells and the rims of the muffin pan. Any cranberry sauce that bubbles over will be easier to loosen.
How to Make Mini Cranberry Brie Pull-Apart Bread
1. Cut and flatten the dough
Heat the oven to 350°F (175°C) and grease a standard 12-cup metal muffin tin. Cut each biscuit into three roughly equal pieces. Flatten each piece into a small, rough disk with your fingers. Press one disk into the base of each muffin cup, nudging the edges slightly up the sides to make a shallow well.
2. Add the cranberry and Brie
Spoon ¾ teaspoon of cranberry sauce into the center of each well and add a piece of Brie. Leave a narrow border around the filling. Lay another dough disk on top and lightly pinch the edges together in a few places. The two pieces should stay together when you lift the bread, with a seam that’s easy to pull open at the table.
3. Bake until the biscuit dough is cooked through
Brush the tops lightly with plain melted butter and bake for 18 to 23 minutes. Look for deep golden tops and set sides. To check, lift one bread from the pan and gently open it at the seam. The biscuit layers next to the filling should look fluffy and baked. If the dough there still looks glossy or sticky, give the pan a few more minutes. Loosely cover it with foil if the tops are already dark enough.
4. Finish with rosemary butter
Stir the rosemary into the remaining melted butter and brush it over the warm breads. Let them rest in the tin for 5 minutes so the filling settles. Run a small silicone spatula around any sticky edges and lift the breads onto a serving plate. Serve warm with a bowl of extra cranberry sauce for dipping.
Tips for the Best Pull-Apart Breads
- Measure the filling. A little Brie goes a long way once it melts. A heaping spoonful of sauce can spill over the edges and make the dough harder to check for doneness.
- Keep the biscuit dough cold until you’re ready to cut it. Chilled dough is easier to portion and less likely to stick to your fingers.
- Use a standard muffin tin. The cups give the biscuit layers enough room to rise. These are mini versions of a pull-apart loaf and are sized for a regular muffin pan.
- Move them to a platter before serving. The metal tin holds heat, and the Brie and cranberry filling will be hot straight from the oven.
Easy Variations
- Cranberry orange. Stir ½ teaspoon of finely grated orange zest into the finishing butter in place of the rosemary.
- Brie and fig. Swap the cranberry sauce for thick fig jam, using the same amount in each cup.
- Hot honey and cranberry. Finish the warm breads with a light drizzle of hot honey. Add it to half the batch if you’re serving guests who prefer mild appetizers.
What to Serve With Cranberry Brie Pull-Apart Bread
For a Christmas appetizer spread, put the warm breads next to a plate of salami, sliced pears, and olives. The salty bites and crisp fruit balance the creamy cheese. For Thanksgiving, serve them as a small starter with sparkling apple cider while the turkey rests. They also work as a bread side for a bowl of butternut squash soup.
Make Ahead, Storage, and Reheating
Make ahead. Cut the Brie and measure the cranberry sauce up to a day ahead. Refrigerate them separately in covered containers. Chop the rosemary and keep it covered in the fridge, then melt the butter and assemble the breads just before baking.
Store leftovers. Refrigerate leftovers promptly in a shallow container. Use them within 2 to 3 days and discard any that sat out longer than 2 hours. Health Canada’s guide to storing leftovers
Reheat. Warm the breads on a baking sheet in a 325°F (165°C) oven until heated through to 165°F (74°C). Loosely tent them with foil if the tops start getting too dark.
Frequently Asked Questions
Can I use leftover homemade cranberry sauce?
Yes. If it runs off the spoon, strain off some of the liquid first. You want a small mound of sauce that stays in the middle of the dough.
Do I have to remove the Brie rind?
It’s up to you. The rind is edible and gives the filling a slightly stronger flavor. For a milder, smoother bite, trim it from the cheese before cutting the Brie into pieces.
Can I double the recipe for a party?
Yes. Use two standard muffin tins for 24 servings. If you have one tin, bake in batches and let the pan cool before greasing and filling it again. Keep the second can of dough refrigerated until you need it.
Mini Cranberry Brie Pull-Apart Bread Recipe Card
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease the wells and rims of a standard 12-cup metal muffin tin.
- Cut each biscuit into thirds for 24 pieces. Flatten each piece into a rough disk. Press a disk into each muffin cup and bring the edges slightly up the sides.
- Place ¾ teaspoon cranberry sauce and one piece of Brie in the center of each cup. Top each with a second disk of dough and pinch the edges together in a few places.
- Lightly brush the tops with 1 tablespoon of the melted butter. Bake for 18 to 23 minutes, until deep golden and the dough at the seam is fully baked. If the tops brown early, tent loosely with foil.
- Stir the rosemary into the remaining tablespoon of melted butter and brush over the hot breads. Rest in the pan for 5 minutes, then loosen the edges and transfer to a platter. Serve warm.
Notes
