Cheesy Garlic Butter Pull-Apart Brioche Wreath

Imagine a golden, pull-apart brioche wreath, each soft pillowy roll hiding a molten mozzarella center, brushed with garlic herb butter and baked until mahogany gold.

This showstopping centerpiece is perfect for holiday gatherings, game day spreads, or any occasion that calls for something truly special.

The combination of rich, buttery brioche, stretchy cheese, and aromatic garlic herbs is irresistible. Serve it warm with a bowl of marinara for dipping, and watch it disappear in minutes.

This cheesy garlic butter pull-apart brioche wreath is the ultimate crowd-pleaser. Made with rich, tender brioche dough, each ball is stuffed with a creamy bocconcini mozzarella, then arranged in a festive wreath shape.

After a brush of egg wash and garlic herb butter, it bakes until puffed and golden, creating a beautiful centerpiece that pulls apart into individual cheesy rolls.

The final touch of parmesan and a warm marinara dip makes every bite a celebration. This recipe is straightforward and absolutely worth the effort.

Ingredients

Why this recipe works

The brioche dough provides a soft, buttery, and slightly sweet base that contrasts beautifully with the savory garlic herb butter and the creamy mozzarella. Its richness ensures each roll is tender and pillowy, making the pull-apart experience even more satisfying.

Stuffing the dough with bocconcini and sealing it tightly ensures the cheese melts inside, creating a gooey, stretchy center that surprises and delights with every pull. The wreath shape not only looks stunning but also allows for even baking and easy sharing.

Notes and substitutions

Use high-quality brioche dough, either homemade or store-bought. If using frozen dough, thaw it overnight in the refrigerator. Bocconcini are small mozzarella balls that are perfect for stuffing; if using larger mozzarella, cut it into 1-inch cubes and pat dry.

Garlic herb butter can be made by mixing softened butter with minced garlic, chopped parsley, thyme, and a pinch of salt. The egg wash gives the wreath a glossy, golden finish. For the marinara, use your favorite jarred or homemade sauce, warmed before serving.

• brioche dough: Pizza dough or frozen bread dough, thawed, can be used for a less rich version.
• bocconcini mozzarella: Fresh mozzarella pearls or shredded mozzarella, well-drained, work well.
• garlic herb butter: Melted butter mixed with minced garlic and dried herbs.
• parmesan: Pecorino Romano or Asiago cheese for a sharper flavor.

Equipment

• large mixing bowl
• baking sheet
• parchment paper
• small ramekin
• pastry brush
• rolling pin