Cheesy Garlic Herb Brioche Pull-Apart Crown Tips, FAQ & printable recipe

Tips for success

For the best pull-apart texture, serve the crown warm, ideally within 15 minutes of baking. If it cools, the cheese will set and the bread will become less stretchy.

To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10 minutes, or microwave individual pieces for 20 seconds. This revives the gooey cheese and softens the bread.

When making the garlic butter, use fresh garlic for the most vibrant flavor—pre-minced jarred garlic can taste muted. If you prefer a milder garlic flavor, roast the cloves first.

You can also add a pinch of red pepper flakes for a subtle heat. The butter can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before using.

Variations

• Spicy Jalapeño Cheddar: Add 1/2 cup diced pickled jalapeños and use sharp cheddar instead of mozzarella. Mix the jalapeños into the butter before coating the dough balls for a spicy kick.
• Herb and Prosciutto: Tuck thin slices of prosciutto between the dough balls along with the cheese. Add 1 tbsp chopped fresh rosemary to the garlic butter for an aromatic twist.
• Sweet Cinnamon Sugar: For a dessert version, omit garlic, herbs, and cheese. Roll the dough balls in melted butter, then coat in cinnamon sugar. Bake as directed and dust with powdered sugar before serving.
• Pesto and Sun-Dried Tomato: Replace the garlic butter with 1/2 cup basil pesto. Layer with shredded mozzarella and chopped sun-dried tomatoes. Bake as directed for a Mediterranean-inspired crown.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or microwave pieces for 20-30 seconds.

Freezer

Freeze the baked crown, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 10-15 minutes.

Reheat

Reheat in a 350°F (175°C) oven for 8-10 minutes, or microwave individual pieces for 20-30 seconds until warm and cheese is melted.

Store leftover pull-apart crown in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 5 days.

Reheat in a 350°F (175°C) oven for 8–10 minutes, or microwave individual pieces for 20–30 seconds. The bread is best enjoyed within the first day, as it becomes less tender over time.

The dough balls can be coated with garlic butter and layered in the Bundt pan up to 12 hours ahead. Cover tightly with plastic wrap and refrigerate.

When ready to bake, let the pan sit at room temperature for 30 minutes, then bake as directed, adding 5–10 minutes to the baking time. Alternatively, freeze the unbaked assembled crown for up to 1 month; thaw overnight in the refrigerator before baking.

Serving ideas

Serve the pull-apart crown warm as an appetizer or side dish. It pairs beautifully with marinara sauce for dipping, or alongside a fresh green salad to balance the richness. For a brunch spread, serve it with scrambled eggs and fruit. The crown is also a hit on game day, alongside wings and sliders.

To present, place the crown on a rustic wooden board or a large platter. Dust with extra parmesan and sprinkle with additional chopped parsley for color. Provide small plates and napkins, as guests will want to pull apart their own pieces. The crown is best enjoyed with hands, so encourage everyone to dig in.

Frequently asked questions

Recipe card

Cheesy Garlic Herb Brioche Pull-Apart Crown

Prep 25 minCook 30 minTotal 55 minServes 10

Ingredients

• 500 g brioche dough (store-bought or homemade)
• 150 g shredded mozzarella cheese
• 50 g grated parmesan cheese
• 80 g unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• 1/2 tsp sea salt

Instructions

1. On a lightly floured surface, divide the brioche dough into 20 equal pieces. Roll each piece into a smooth ball, about 1 1/2 inches in diameter. Arrange them on a baking sheet lined with parchment paper, cover with plastic wrap or a towel, and let rest for 15 minutes while preparing the garlic butter.
2. In a small bowl, combine the melted butter, minced garlic, chopped parsley, Italian seasoning, and sea salt. Stir until well blended. Set aside.
3. Dip each dough ball into the garlic herb butter, turning to coat completely. Place the coated balls back onto the baking sheet. Ensure every ball is well covered with the butter mixture.
4. Generously grease a 10-cup Bundt pan with butter or nonstick spray. Arrange half of the coated dough balls in the bottom of the pan, spacing them evenly. Sprinkle with half of the shredded mozzarella and half of the grated parmesan. Repeat with the remaining dough balls and cheeses, pressing gently to fill any gaps.
5. Preheat the oven to 350°F (175°C). Bake the crown for 25–30 minutes, until the top is deep golden brown and the cheese is bubbly and melted. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
6. Remove the pan from the oven and let it cool on a wire rack for 10 minutes. Run a knife around the edges to loosen, then carefully invert the crown onto a serving board or platter. Serve warm.
7. Dust the warm crown with extra grated parmesan, if desired. Pull apart a steaming piece to reveal the molten mozzarella and garlic butter. Serve warm, with extra garlic butter on the side if you like.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

38 g

Fat

25 g

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