Cheesy Garlic Herb Brioche Pull-Apart Crown

This cheesy garlic herb brioche pull-apart crown is the ultimate showstopping appetizer. Soft, buttery brioche balls are coated in a fragrant garlic-herb butter, layered with mozzarella and parmesan, and baked in a Bundt pan until golden and irresistibly pull-apart.

Each bite delivers a warm, cheesy stretch and a burst of garlicky goodness. Perfect for parties, holidays, or any gathering where you want to impress without spending hours in the kitchen.

Pull-apart bread is a classic crowd-pleaser, but this version takes it to the next level with rich brioche dough, a generous amount of melted cheese, and a garlic-herb butter that infuses every bite with flavor.

The crown shape makes it beautiful on any table, and the individual balls mean everyone can grab their own piece. This recipe is straightforward and forgiving, making it a great choice for both novice and experienced bakers. Serve it warm as an appetizer, alongside a salad, or as a indulgent side to soups and stews.

Ingredients

Why this recipe works

The method relies on two key techniques: coating the dough balls in garlic butter before baking, and layering them with cheese.

The butter not only adds flavor but also helps the dough brown and crisp on the outside while staying soft and tender inside. The cheese melts between the balls, creating pockets of gooey goodness that make each pull satisfying and delicious.

Using a Bundt pan ensures even baking and a beautiful ring shape that is perfect for pulling apart. The dough balls bake together into a cohesive crown, but the butter and cheese prevent them from fusing completely, so they come apart easily.

This technique also maximizes surface area, giving you more golden, buttery edges and cheesy nooks in every serving.

Notes and substitutions

Brioche dough is ideal for this recipe because it is rich, slightly sweet, and tender. Store-bought brioche dough works perfectly, or you can use refrigerated biscuit dough as a quicker alternative. If using biscuit dough, cut each biscuit into quarters and skip the resting step; the result will be slightly less rich but still delicious.

Use low-moisture mozzarella for the best melt and stretch; fresh mozzarella can make the bread soggy. Grate the parmesan yourself for better flavor, and feel free to adjust the garlic to your taste—four cloves give a robust kick, but you can use three for a milder flavor. The Italian seasoning can be replaced with a mix of dried oregano, basil, and thyme.

• brioche dough: Refrigerated biscuit dough (such as buttermilk biscuits) can be used; cut each biscuit into quarters and proceed as directed.
• shredded mozzarella: Use provolone, fontina, or a low-moisture mozzarella for similar melt and stretch.
• grated parmesan: Pecorino Romano or Asiago can replace parmesan for a sharper flavor.
• Italian seasoning: A mix of dried oregano, basil, and thyme (1/2 tsp each) works in place of Italian seasoning.

Equipment

• Bundt pan (10-cup)
• Large mixing bowl
• Small bowl for garlic butter
• Pastry brush
• Floured surface
• Plastic wrap or clean kitchen towel
• Wire rack
• Serving board or platter