Christmas Bread Wreath
This Christmas Bread Wreath is the kind of appetizer that makes guests gasp when you set it down, yet it starts with a bag of frozen dinner rolls. Golden, buttery rolls brushed with garlic and rosemary circle a wheel of warm, molten brie, and every pull-apart piece is begging to be dragged through that cranberry-topped center.
Soft bread, gooey cheese, and sweet-tart cranberry sauce hit every cozy holiday craving in one bite. With its ring of rosemary sprigs and jewel-like pomegranate arils, it doubles as a centerpiece you’re actually allowed to eat.
Helpful Tips
- Keep the ring tight: The dough balls need to touch while rising so they bake into one pull-apart wreath. Gently nudge them together after thawing if you see any gaps.
- Rise overnight for an easy morning: Leave the covered wreath in the fridge overnight, then let it sit at room temperature for about 45 minutes until doubled. It’s a lifesaver when you’re juggling a full holiday menu.
- Tent with foil if needed: Peek at the wreath around the 20-minute mark, and if the tops are browning faster than the brie is melting, lay a sheet of foil loosely over the rolls to finish baking.
You Might Also Like These
Christmas Bread Wreath
This Christmas Bread Wreath is the kind of appetizer that makes guests gasp when you set it down, yet it starts with a bag of frozen dinner rolls.
Ingredients
- 18-20 frozen dinner roll dough balls
- 1 large egg + 1 tablespoon water for the egg wash
- 3 tablespoons butter melted
- 1 small garlic clove grated (optional)
- 1 teaspoon fresh rosemary finely chopped
- flaky sea salt
- 8 ounce wheel of brie sold in a wooden box
- 1/4 cup cranberry sauce
- 1/4 cup pomegranate arils for garnish
- 8-10 small fresh rosemary sprigs for garnish
Instructions
- Grease a 12-inch round oven-safe pan. Take the brie out of the box it comes in (put the brie in another container and refrigerate). Place the brie box in the center of the pan.
- Space the frozen dough balls in a ring around the brie box, about 1/2 inch apart (you want them to touch once they rise). Cover loosely with greased plastic wrap or a clean towel.
- Let rise at room temperature for 2-3 hours, until the balls have doubled in size. For an overnight option, leave them covered in the fridge and let them sit at room temperature for about 45 minutes in the morning, until doubled in size.
- Heat the oven to 350°F(175°C).
- Get the brie out of the refrigerator and cut the rind off the top (or make a crosshatch pattern across the top instead). Replace the box in the center with the actual brie. Do not bake it in the box, unless the box is oven-safe.
- Whisk the egg with the water and brush it gently over the risen dough.
- Bake for 25-30 minutes, until the rolls are deep golden brown and the brie is soft and gooey. Check at 20 minutes and tent with foil if the tops are browning too fast.
- Mix the melted butter with the garlic and rosemary. Brush it over the hot rolls. Finish with flaky sea salt.
- Spoon the cranberry sauce over the brie.
- Garnish with some pomegranate arils and rosemary sprigs for color.
Notes
- Keep the ring tight: The dough balls need to touch while rising so they bake into one pull-apart wreath. Gently nudge them together after thawing if there are gaps.
Nutrition
Calories: 339kcalCarbohydrates: 39gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 48mgSodium: 582mgPotassium: 144mgFiber: 3gSugar: 4gVitamin A: 269IUVitamin C: 1mgCalcium: 184mgIron: 3mg
Tried this recipe?Let us know how it was!
