Cheesy Garlic Butter Pull-Apart Brioche Wreath Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, serve the wreath warm, within 15 minutes of baking. If you need to reheat, place it in a 350°F (175°C) oven for 5-8 minutes.

The garlic herb butter can be made ahead and stored in the refrigerator for up to a week, or frozen for up to 3 months.

To make shaping easier, lightly flour your hands and work surface. If the dough sticks, add a little more flour, but avoid adding too much as it can make the brioche dry.

You can also chill the dough for 10 minutes if it becomes too soft to handle.

Variations

• Spicy Pepperoni: Add a slice of pepperoni to each dough ball along with the mozzarella for a spicy, savory twist. Brush with garlic butter and bake as directed. Serve with extra marinara for dipping.
• Herb and Ricotta: Mix ricotta cheese with chopped fresh herbs like basil, oregano, and thyme. Use this mixture instead of mozzarella for a creamy, flavorful filling. Reduce the baking time by 2 minutes.
• Pesto and Mozzarella: Spread a teaspoon of pesto on each dough disk before adding the mozzarella. The pesto adds a vibrant basil flavor that pairs beautifully with the garlic butter.
• Cinnamon Sugar: For a sweet version, skip the garlic butter and parmesan, and instead brush the baked wreath with melted butter and sprinkle with cinnamon sugar. Serve with a chocolate or caramel dipping sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5-8 minutes until warm and crispy.

Freezer

Freeze the baked wreath, without the marinara, for up to 2 months. Wrap tightly in plastic wrap and foil.

Reheat

Reheat in a 350°F (175°C) oven for 5-8 minutes. For a crispier exterior, place on a baking sheet. Avoid microwaving as it will make the bread soggy.

Store leftover wreath in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in the oven to restore crispness. The wreath is best enjoyed fresh, but leftovers are still delicious.

You can assemble the wreath up to 12 hours ahead, cover with plastic wrap, and refrigerate. Bring to room temperature for 30 minutes before baking. The garlic herb butter and marinara can also be made ahead and stored separately.

Serving ideas

Serve the wreath as a stunning appetizer at holiday dinners, Thanksgiving, or Christmas.

It also works wonderfully for brunch, game day parties, or any gathering where you want a shareable, impressive dish. Place it on a large platter with the ramekin of marinara in the center.

For a more substantial meal, serve alongside a green salad or roasted vegetables. The wreath is also delicious with extra marinara on the side, or even a garlic aioli for dipping.

Encourage guests to pull the rolls apart with their hands for the full experience.

Frequently asked questions

Recipe card

Cheesy Garlic Butter Pull-Apart Brioche Wreath

Prep 30 minCook 22 minTotal 52 minServes 8

Ingredients

• 500 g prepared brioche dough
• 16 bocconcini mozzarella balls
• 1 egg, beaten
• 1/2 cup garlic herb butter, melted
• 1/4 cup grated parmesan cheese
• 1 cup warm marinara sauce, for serving

Instructions

1. Divide the brioche dough into 16 equal portions. Flatten each portion into a disk about 3 inches across. Place one bocconcini ball in the center of each disk. Pull the edges up and pinch firmly to seal, forming a smooth, round ball. Repeat with the remaining dough and cheese.
2. Line a round baking tray with parchment paper. Place a small oven-safe ramekin in the center. Arrange the stuffed dough balls in two concentric circles around the ramekin, leaving a small gap between each ball. The balls should touch slightly but not be crowded.
3. Preheat the oven to 375°F (190°C). Brush the wreath with the beaten egg wash. Brush half of the garlic herb butter over the top. Bake for 22 minutes, until the bread is deep golden brown and puffed. The internal temperature of the egg wash should reach 160°F (71°C) to ensure the egg is fully cooked.
4. Remove the wreath from the oven and immediately brush with the remaining garlic herb butter. Sprinkle with the grated parmesan. Fill the center ramekin with warm marinara sauce. Pull a roll from the wreath, dip it into the sauce, and enjoy while warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.