Savory Cranberry Brie Pull-Apart Rolls With Rosemary Butter

Quick Recipe Version (TL;DR)

• Yield: 12 pull-apart rolls (about 8 servings)
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 15 minutes (including rising)

Quick Ingredients

• 3 cups (360 g) all-purpose flour
• 1 cup (240 ml) warm whole milk (110°F / 43°C)
• 2 1/4 tsp (7 g) instant or active dry yeast
• 2 tbsp (25 g) sugar + 1 tsp for proofing (if using active dry)
• 1 tsp fine salt
• 1 large egg
• 7 tbsp (98 g) unsalted butter, divided (dough + topping)
• 8 oz (225 g) Brie cheese, cut into 12 cubes
• 1 1/2 cups (150 g) fresh or frozen cranberries
• 1/3 cup (67 g) sugar + 1/4 cup (60 ml) water (for compote)
• 1 tsp orange zest (optional)
• 2 tsp finely chopped fresh rosemary (divided)
• 1 small garlic clove, minced (optional)
• Flaky sea salt, for finishing

Do This

• 1. Simmer cranberries, sugar, water, zest, and a pinch of salt 8–10 minutes until thick and jammy; cool.
• 2. Mix warm milk, yeast, sugar, egg, 4 tbsp butter, flour, and salt into a soft dough; knead until smooth. Let rise 1 hour.
• 3. Grease a 9-inch round pan. Divide dough into 12 pieces. Flatten each, add 1 cube Brie and 1 tsp compote, then pinch closed into balls.
• 4. Arrange balls seam-side down in pan. Cover and rise 15–20 minutes while heating oven to 375°F (190°C).
• 5. Bake 25–30 minutes until puffed, deep golden brown, and cheese is melty.
• 6. Melt remaining 3 tbsp butter with rosemary (and garlic, if using). Brush over hot rolls, sprinkle flaky salt, cool 5–10 minutes, and serve warm.

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Why You’ll Love This Recipe

• A perfect tear-and-share appetizer: soft rolls stuffed with gooey Brie and bright, tart cranberry.
• Festive but easy: simple yeast dough, quick stovetop compote, and a straightforward shape-and-bake method.
• Beautiful centerpiece: golden pull-apart rolls glazed with rosemary-garlic butter and sparkling flakes of salt.
• Make-ahead friendly: prep the dough and compote in advance, then bake fresh just before serving.

Grocery List

• Produce: Fresh or frozen cranberries, 1 orange (for zest/juice, optional), fresh rosemary, 1 small garlic clove (optional).
• Dairy: Whole milk, unsalted butter, Brie cheese, 1 large egg.
• Pantry: All-purpose flour, granulated sugar, fine sea salt, flaky sea salt, instant or active dry yeast, black pepper (optional).

Full Ingredients

For the Cranberry Compote

• 1 1/2 cups (150 g) fresh or frozen cranberries (no need to thaw if frozen)
• 1/3 cup (67 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 tsp finely grated orange zest (optional but recommended)
• 1 tbsp fresh orange juice or water
• 1 small pinch fine sea salt

For the Soft Pull-Apart Dough

• 1 cup (240 ml) whole milk, warmed to 110°F (43°C)
• 2 1/4 tsp (7 g) instant or active dry yeast (one standard packet)
• 2 tbsp (25 g) granulated sugar (plus 1 tsp extra if proofing active dry yeast)
• 3 cups (360 g) all-purpose flour, plus extra for kneading
• 1 tsp fine sea salt
• 1 large egg, at room temperature
• 4 tbsp (56 g) unsalted butter, very soft but not melted

For the Brie Filling & Assembly

• 8 oz (225 g) Brie cheese, cold, cut into 12 even cubes
• About 1/2 cup cooled cranberry compote (from above)
• 1 tbsp (15 g) unsalted butter or neutral oil, for greasing the pan
• 1–2 tsp flaky sea salt, for finishing (to taste)

For the Rosemary Butter Glaze

• 3 tbsp (42 g) unsalted butter
• 1 1/2 tsp finely chopped fresh rosemary leaves
• 1 small garlic clove, very finely minced or grated (optional but delicious)
• Freshly ground black pepper, to taste (optional)

Step-by-Step Instructions

Step 1: Make the cranberry compote

Add the cranberries, 1/3 cup (67 g) sugar, 1/4 cup (60 ml) water, orange zest, orange juice (or water), and a pinch of salt to a small saucepan. Stir to combine.

Place over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the cranberries burst and the mixture thickens into a jammy texture, about 8–10 minutes. It should coat the back of a spoon and not look watery. If it seems too thick, add 1–2 teaspoons of water; if too thin, simmer another 1–2 minutes.

Remove from the heat and let the compote cool to room temperature. It will thicken more as it cools. You can transfer it to a shallow bowl to speed cooling. While it cools, start the dough.

Step 2: Activate the yeast (if needed) and mix the dough

If using active dry yeast, pour the warm milk (110°F / 43°C) into a large mixing bowl. Stir in 1 teaspoon of sugar, then sprinkle the yeast over the top. Let stand for 5–10 minutes, until foamy and creamy. If the mixture does not foam, your yeast may be inactive; start again with fresh yeast.

If using instant yeast, you can skip proofing and add it directly with the flour. Still make sure your milk is warm, not hot.

To the bowl with the milk and yeast (or just warm milk for instant yeast), add the remaining 2 tbsp (25 g) sugar, egg, and 4 tbsp (56 g) very soft butter. Whisk or stir until mostly combined. Add the flour, yeast (if instant), and salt. Stir with a wooden spoon or spatula until a shaggy dough forms and no loose flour remains.

Step 3: Knead the dough and let it rise

Turn the dough out onto a lightly floured work surface. Knead for 8–10 minutes, adding just enough flour to prevent sticking. The dough should become smooth, elastic, and slightly tacky but not truly sticky. If it is very sticky, sprinkle on 1–2 tablespoons of additional flour as you knead.

To test for readiness, gently stretch a piece of dough between your fingers. It should stretch into a thin, slightly translucent “windowpane” before tearing.

Lightly oil or butter a clean bowl. Shape the dough into a ball, place it in the bowl, and turn it once to coat all sides with a thin layer of fat. Cover the bowl with plastic wrap, a reusable cover, or a clean kitchen towel. Let the dough rise in a warm, draft-free spot until doubled in size, about 60 minutes.

Step 4: Prepare the pan, Brie, and filling station

While the dough is rising, generously grease a 9-inch (23 cm) round cake pan, springform pan, or oven-safe skillet with the 1 tbsp (15 g) butter or oil. Make sure to coat the sides as well as the bottom so the rolls release easily.

Cut the Brie into 12 roughly equal cubes. Keeping the Brie cold as long as possible helps it hold its shape during shaping. If the rind is thick, you can trim some of it off, but leaving most of the rind on gives structure and flavor.

Set your cooled cranberry compote nearby with a small spoon. This will be your filling station: pieces of dough, Brie cubes, and a spoonful of compote for each roll.

Step 5: Shape and fill the rolls

Once the dough has doubled, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and pat it into a rough rectangle. Use a bench scraper or sharp knife to divide it into 12 equal pieces. For even rolls, you can weigh the dough and divide by 12, aiming for roughly equal weights.

Working with one piece at a time, flatten it into a small circle, about 3–3 1/2 inches (7.5–9 cm) wide. Place one cube of Brie in the center and top with about 1 teaspoon of the cranberry compote. Do not overfill or the rolls may leak excessively, though a little leakage is delicious and rustic.

Gather the edges of the dough up and over the filling, pinching firmly to seal. Roll the filled dough gently between your hands to form a smooth ball, keeping the seam fully closed. Place the ball seam-side down in the prepared pan. Repeat with the remaining pieces, arranging the balls in concentric circles so they are just barely touching.

Step 6: Second rise and bake until golden

Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the rolls rise in a warm spot until slightly puffy and just starting to touch firmly, about 15–20 minutes.

While they rise, preheat your oven to 375°F (190°C) with a rack in the center position.

Uncover the pan and transfer it to the oven. Bake for 25–30 minutes, until the rolls are a deep golden brown on top and the centers feel set when gently tapped. Some melted Brie and cranberry may bubble up between the rolls; this is expected and tasty.

If the tops are browning too quickly before the centers are done, loosely tent the pan with foil for the last 5–10 minutes of baking.

Step 7: Brush with rosemary butter and serve warm

While the rolls bake, make the rosemary butter glaze. In a small saucepan or microwave-safe bowl, melt the 3 tbsp (42 g) butter. Stir in the chopped fresh rosemary, minced garlic (if using), and a few grinds of black pepper. Let it sit for a couple of minutes so the flavors infuse.

As soon as the rolls come out of the oven, brush the hot tops generously with the warm rosemary butter, letting it drip down between the rolls. Sprinkle with flaky sea salt while the butter is still glossy so the salt adheres.

Allow the rolls to cool in the pan for 5–10 minutes. Serve warm, directly from the pan for a rustic presentation, or gently lift out and transfer to a serving platter. Invite everyone to pull apart the rolls and enjoy the stretchy Brie, tart cranberry pockets, and fragrant rosemary butter.

Pro Tips

• Check your milk temperature: For happy yeast, aim for milk that feels warm but not hot on your wrist (about 110°F / 43°C). Too hot can kill the yeast; too cool and the dough will rise slowly.
• Keep the Brie cold: Cold Brie is easier to cut into neat cubes and less likely to leak out during shaping. If it softens too much, pop it into the fridge for 10 minutes.
• Do not overfill the rolls: A small spoonful of compote and one Brie cube per roll is enough. Overfilling makes them harder to seal and can cause excessive leakage during baking.
• Use a snug pan: A 9-inch round pan gives the best pull-apart effect. If your pan is larger, the rolls will spread more and may not nestle as tightly.
• Make ahead for guests: Prepare the compote up to 3 days in advance and keep it refrigerated. You can also chill shaped rolls overnight (see below) so you only have to bake before serving.

Variations

• Orange-rosemary twist: Add 1 extra teaspoon of orange zest to the cranberry compote, and finish the rolls with both rosemary and a tiny bit of finely grated orange zest in the butter.
• Nutty crunch: Sprinkle a few finely chopped toasted pecans or walnuts over the cranberry compote inside each roll before sealing for added texture.
• Shortcut dough: In a pinch, you can use 1 to 1 1/2 pounds (450–680 g) of store-bought pizza or bread dough. The flavor and texture will be slightly less rich, but it still works beautifully with the Brie and cranberry.

Storage & Make-Ahead

To store leftovers: Let the rolls cool completely, then cover the pan tightly or transfer the rolls to an airtight container. Refrigerate for up to 3 days. Warm individual rolls in a 325°F (165°C) oven for 8–10 minutes, or until heated through and the cheese softens again.

To freeze: Bake, cool completely, then wrap tightly in foil and place in a freezer bag. Freeze for up to 1 month. Reheat from frozen in a 325°F (165°C) oven, covered in foil, for 20–25 minutes, then uncover for the last 5 minutes to crisp the tops.

Overnight rise option: After shaping the filled rolls and placing them in the pan, cover tightly and refrigerate overnight (up to 16 hours). The next day, let the pan sit at room temperature for 45–60 minutes, until the rolls are puffy, then bake as directed. This is ideal for entertaining or holiday mornings.

Nutrition (per serving)

Approximate values per roll (1 of 12), will vary based on exact ingredients and portion sizes: about 290 calories; 14 g fat; 30 g carbohydrates; 9 g protein; 2 g fiber; 8 g sugars; 400 mg sodium.