PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

93% would make again

Pull-apart Holiday Monkey Bread

Tasty Team

Ingredients

for 8 servings

  • 32 oz biscuit dough (905 g), 2 cans
  • 1 lb brie cheese (455 g), cubed
  • 14 oz cranberry sauce (395 mg), 1 can
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary

Nutrition Info

Shop ingredients with
    Calories 620
    Fat 30g
    Carbs 68g
    Fiber 2g
    Sugar 25g
    Protein 19g

Estimated values based on one serving size.

Preparation

  1. Cut brie into cubes. Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.
  2. Flatten the torn dough in the palm of your hand and place 1-2 pieces of brie in the middle. Pinch dough around the cheese, then roll together until it forms a small ball with the cheese inside. Repeat until all of the dough and cheese have been rolled together.
  3. Preheat oven to 350˚F (180˚C).
  4. Place cheese-filled doughballs into a standard bundt pan that has been generously coated with nonstick spray, spacing them out evenly. Once a layer of dough has been placed into the pan, sprinkle generously with ⅓ of the thyme and rosemary.
  5. After the sprinkling of herbs, spoon in about ⅓ of the can of cranberry sauce. Repeat this (dough, herbs, sauce) pattern until all of the ingredients have been layered evenly in the pan.
  6. Bake in preheated oven for 40 minutes. Loaf should be fragrant with cheese and cranberry sauce should be bubbling on top when removed.
  7. Let cool for 10 minutes before covering and inverting the bread onto a large serving dish.
  8. Enjoy!
NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.

NEW

Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.