Holiday Pull Apart Bread Guests Tear Into First: 13 Christmas Tree Loaves, Wreaths and Cranberry Brie Boules

Holiday pull apart bread is the party food nobody has to be told how to eat: you set it down, someone tears off the first piece, and the platter is empty before the main course. Searches for pull-apart bread have climbed all month, and shaped versions like Christmas trees, wreaths and stuffed brie boules are the stars of holiday tables and cooking videos alike. The best part is how forgiving they are. Almost every recipe here starts with store-bought pizza dough, canned biscuits, crescent sheets or frozen roll dough, so you get a showstopper with very little work. This gallery has 13 ideas, mostly savory shareables plus three sweet breakfast bakes, and a simple dough guide at the end so you can pick the right shortcut for each one..

Holiday Pull Apart Bread Shaped Like a Christmas Tree

This is the one that made the trend. Little balls of pizza dough are each wrapped around a cube of mozzarella, set out in the shape of a tree, brushed with garlic butter and baked until golden. Pull one off and the cheese stretches like a ribbon. Food sites like Delish have shared versions for years, and short videos of the tree being torn apart keep passing a million views. Dots of pesto and pomegranate seeds turn it into ornaments, and a bowl of marinara at the base makes it a full party snack..

You will need: 1 lb pizza dough, 6 oz mozzarella (cut into 24 small cubes), 3 tbsp melted butter, 2 cloves garlic (minced), 2 tbsp grated parmesan, 3 tbsp basil pesto, 2 tbsp pomegranate seeds, 1 tbsp chopped parsley, flaky salt, warm marinara for dipping.

How to make it: 1. Heat the oven to 400°F and line a large baking sheet with parchment. 2. Cut the dough into 24 pieces and wrap each around a mozzarella cube, pinching to seal. 3. Arrange the balls in a tree shape (rows of 1, 2, 3, 4, 5, 6, then 3 for the trunk) with sides just touching. 4. Mix the butter and garlic and brush over the dough. 5. Bake 18 to 22 minutes until golden. 6. Brush again, top with parmesan, parsley and flaky salt, dot with pesto and pomegranate seeds, and serve with marinara.

Cranberry Brie Pull Apart Bread in a Sourdough Boule

Cranberry brie pull-apart bread is a breakout search this season, the most elegant holiday pull apart bread here, and it takes about ten minutes of real work. A round sourdough loaf is cut into a deep crosshatch without slicing through the bottom, then every crack is packed with slices of brie and spoonfuls of cranberry sauce. Wrapped in foil, it bakes until the cheese melts into the bread, then it gets a final blast uncovered for a crisp top. Guests pull out little cheesy, tangy squares, so there is no cutting and no plates needed.

You will need: 1 round sourdough loaf (about 1.5 lb), 8 oz brie (sliced), 3/4 cup whole berry cranberry sauce, 1/3 cup chopped pecans, 3 tbsp melted butter, 1 tbsp honey, 1 tsp fresh thyme leaves, pinch of salt.

How to make it: 1. Heat the oven to 350°F. 2. Cut the loaf in a 1 inch grid, stopping about 1 inch from the bottom. 3. Tuck brie slices and small spoonfuls of cranberry sauce into the cuts. 4. Brush with melted butter and scatter the pecans on top. 5. Wrap in foil and bake 20 minutes. 6. Unwrap and bake 8 to 10 minutes more until the cheese bubbles. 7. Drizzle with honey, sprinkle with thyme and serve warm.

Cheesy Garlic Holiday Pull Apart Bread Wreath With Marinara

A wreath is the easiest way to make one bread feed a crowd, because the dip sits right in the middle where every hand can reach it. Canned biscuits or pizza dough balls are rolled in garlic butter and parmesan and set in a ring around an oven-safe ramekin, then baked until puffed and golden. Pile on mozzarella for the last few minutes so the top bubbles. Swap the ramekin for an empty space and add the warm marinara after baking if your bowl is not ovenproof.

You will need: 2 cans (16 oz each) refrigerated biscuits or 1.5 lb pizza dough, 5 tbsp melted butter, 3 cloves garlic (minced), 1/2 cup grated parmesan, 1 1/2 cups shredded mozzarella, 1 tsp Italian seasoning, 2 tbsp chopped parsley, 1 1/2 cups warm marinara.

How to make it: 1. Heat the oven to 375°F and grease a 12 inch pizza pan or line a sheet with parchment. 2. Set a small ovenproof bowl in the center. 3. Cut the dough into 1.5 inch pieces and toss with butter, garlic, Italian seasoning and parmesan. 4. Pile the pieces in a tight ring around the bowl, two layers deep. 5. Bake 20 minutes, top with mozzarella and bake 5 to 8 minutes more. 6. Fill the bowl with hot marinara and finish with parsley.

Bacon Cheddar Ranch Pull Apart Loaf

If there is a single holiday pull apart bread that disappears first at a game day or holiday open house, it is this one. Chunks of biscuit dough are tossed with crispy bacon, sharp cheddar and a packet of dry ranch seasoning, then baked in a loose heap or a bundt pan so the edges turn crunchy and the middle stays soft. Each piece pulls away with strings of cheese and bits of bacon. Make the bacon a day ahead and the whole thing comes together in fifteen minutes before the oven.

You will need: 2 cans (16 oz each) refrigerated biscuits, 8 slices bacon (cooked and crumbled), 2 cups shredded sharp cheddar, 1 packet (1 oz) dry ranch seasoning, 1/2 cup melted butter, 2 green onions (sliced).

How to make it: 1. Heat the oven to 350°F and grease a bundt pan or 9 inch round pan. 2. Cut each biscuit into quarters. 3. Whisk the butter with the ranch seasoning. 4. Toss the biscuit pieces with the ranch butter, bacon and 1 1/2 cups cheddar. 5. Pile into the pan and top with the remaining cheese. 6. Bake 30 to 35 minutes until deep golden and cooked through in the center. 7. Cool 5 minutes, turn out and scatter green onions over the top.

Spinach Artichoke Dip Bread Bowl With Pull Apart Dippers

This is two party favorites in one dish, and a fun holiday pull apart bread for anyone who loves dip. A round loaf is hollowed out and filled with creamy spinach artichoke dip, and the bread you scooped out is torn into chunks, buttered and baked right alongside it. Everything goes into the oven together, so when it comes out the dip is bubbling and the dippers are crisp and ready. Once the dippers are gone, guests start tearing pieces off the bowl itself, which is exactly the point. It is easy to prep in the morning and bake when people arrive.

You will need: 1 round loaf (about 1 lb), 8 oz cream cheese (softened), 1/2 cup sour cream, 1/4 cup mayonnaise, 1 cup frozen chopped spinach (thawed and squeezed dry), 1 can (14 oz) artichoke hearts (drained and chopped), 1 cup shredded mozzarella, 1/2 cup grated parmesan, 2 cloves garlic, 2 tbsp melted butter.

How to make it: 1. Heat the oven to 375°F. 2. Cut the top off the loaf and hollow it out, leaving a 1 inch wall. 3. Tear the removed bread into bite size pieces and toss with melted butter. 4. Mix the cream cheese, sour cream, mayonnaise, spinach, artichokes, garlic, mozzarella and most of the parmesan. 5. Fill the bowl, top with the remaining parmesan and set it on a sheet with the bread pieces around it. 6. Bake 25 to 30 minutes until the dip bubbles and the pieces are toasted.

Pepperoni Pizza Holiday Pull Apart Bread Tree

Kids who ignore every fancy appetizer will line up for this one. It is the Christmas tree idea from the first slide, but each dough ball is stuffed with pepperoni and mozzarella, and the top is covered in more cheese and crispy mini pepperoni. A star cut from a slice of yellow bell pepper sits on top, and a bowl of pizza sauce goes on the side for dipping. Use frozen bread dough balls to skip the shaping, since they thaw already portioned.

You will need: 1 lb pizza dough or 24 frozen dinner roll dough balls (thawed), 2 oz sliced pepperoni plus 1/3 cup mini pepperoni, 1 1/2 cups shredded mozzarella, 3 tbsp melted butter, 1/2 tsp dried oregano, 2 tbsp grated parmesan, 1 slice yellow bell pepper, 1 cup pizza sauce.

How to make it: 1. Heat the oven to 400°F and line a sheet with parchment. 2. Flatten each piece of dough, add a pepperoni slice and a pinch of mozzarella, and pinch closed. 3. Arrange in a tree shape with the sides touching. 4. Brush with butter and sprinkle with oregano. 5. Bake 15 minutes, top with the remaining mozzarella and mini pepperoni and bake 6 to 8 minutes more. 6. Add the pepper star, dust with parmesan and serve with warm pizza sauce.

Jalapeno Popper Cheddar Pull Apart Loaf

This loaf tastes like a plate of jalapeno poppers turned into bread. Squares of dough are stacked like a deck of cards in a loaf pan with a cream cheese and cheddar mix, diced jalapenos and a little bacon between each layer, then baked until the cheese bakes into the folds. Seed the peppers for a mild version or leave a few seeds in if your crowd likes heat. It slices neatly when warm, but most people will simply peel off one layer at a time.

You will need: 1 lb pizza dough or 1 can (16 oz) large biscuits, 4 oz cream cheese (softened), 1 1/2 cups shredded sharp cheddar, 2 to 3 jalapenos (seeded and finely diced), 4 slices cooked bacon (crumbled), 3 tbsp melted butter, 1/2 tsp garlic powder.

How to make it: 1. Heat the oven to 350°F and grease a 9 x 5 inch loaf pan. 2. Mix the cream cheese, 1 cup cheddar, jalapenos, bacon and garlic powder. 3. Roll the dough into a 12 x 20 inch rectangle, brush with butter and spread with the filling. 4. Cut into strips, then into squares, and stack the squares in piles. 5. Stand the piles on their sides in the pan like a row of books. 6. Top with the remaining cheese and bake 30 to 35 minutes, covering with foil if it browns too fast.

Parmesan Herb Pull Apart Dinner Rolls for the Holiday Table

Not every holiday pull apart bread needs a fancy shape. A simple pan of soft rolls baked close together, brushed with parmesan herb butter as soon as they come out, is the side dish everyone reaches for at Christmas dinner. Frozen roll dough makes it close to effortless: set the balls in a buttered pan in the morning, let them rise while you cook, and bake them while the roast rests. The rolls stay tender on the sides because they bake touching each other.

You will need: 24 frozen dinner roll dough balls, 4 tbsp butter (melted, divided), 1/3 cup finely grated parmesan, 1 tsp dried Italian herbs, 1 clove garlic (grated), 1 tbsp chopped parsley, flaky salt.

How to make it: 1. Brush a 10 inch round pan or 9 x 13 inch pan with butter. 2. Set the frozen dough balls in the pan with a small gap between them. 3. Cover loosely and let rise 4 to 5 hours until doubled and touching. 4. Heat the oven to 350°F and bake 18 to 22 minutes until golden. 5. Mix the remaining butter with garlic, herbs and parmesan. 6. Brush over the hot rolls and finish with parsley and flaky salt.

Party Sliders Baked as One Pull Apart Slab

Sliders baked as one big slab are the heartiest holiday pull apart bread on this list. You slice a whole sheet of sweet dinner rolls in half without separating them, fill the entire thing at once, pour a buttery glaze over the top and bake. Leftover holiday ham with Swiss is the classic choice, and pulled pork with a little barbecue sauce works just as well. When it comes out, guests tear off one slider at a time. Assemble it the night before and keep it chilled until baking time.

You will need: 1 package (12 count) sweet dinner rolls, 12 oz sliced ham or 2 cups pulled pork, 6 slices Swiss cheese, 1/3 cup melted butter, 1 tbsp Dijon mustard, 1 tbsp Worcestershire sauce, 1 tbsp poppy seeds, 1 tbsp minced onion.

How to make it: 1. Heat the oven to 350°F and butter a 9 x 13 inch baking dish. 2. Slice the rolls in half horizontally as one sheet and set the bottoms in the dish. 3. Layer with the meat and Swiss, then add the tops. 4. Whisk the butter, mustard, Worcestershire, poppy seeds and onion and pour evenly over the rolls. 5. Cover with foil and bake 15 minutes. 6. Uncover and bake 8 to 10 minutes more until golden and the cheese melts.

Cinnamon Sugar Holiday Pull Apart Bread for Christmas Morning

The first of three sweet versions is the easy one to bake on Christmas morning. Squares of soft dough are brushed with butter, coated in cinnamon sugar and stacked in a loaf pan so they bake into dozens of thin, caramelized layers. Cinnamon sugar pull-apart bread is a breakout search right now, and it is easy to see why: it tastes like a cinnamon roll but takes half the time. Pour a thin vanilla glaze over the top while it is warm, and let everyone peel off a layer with their coffee.

You will need: 1 lb pizza dough or sweet roll dough (thawed if frozen), 1/2 cup sugar, 1/4 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp nutmeg, 5 tbsp melted butter, 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla.

How to make it: 1. Grease a 9 x 5 inch loaf pan. 2. Mix the sugars, cinnamon and nutmeg. 3. Roll the dough into a 12 x 20 inch rectangle, brush with butter and sprinkle with the cinnamon sugar. 4. Cut into 6 strips, stack them and cut the stack into 6 piles. 5. Stand the piles on their sides in the pan, cover and let rise 30 to 45 minutes. 6. Bake at 350°F for 30 to 35 minutes, cool 10 minutes and turn out. 7. Whisk the powdered sugar, milk and vanilla and drizzle over the top.

Christmas Star Bread With a Swirled Filling

Star bread looks like it came from a bakery window, yet it is just four circles of dough stacked with a filling in between, cut into strips and twisted. Each point pulls away on its own, so it works as a holiday pull apart bread for brunch or dessert. Cinnamon sugar is traditional, and chocolate hazelnut spread or raspberry jam are popular twists. Use two sheets of refrigerated pie crust or a pound of sweet dough, and freeze the shaped star for 10 minutes so it holds its points when twisting.

You will need: 1 lb sweet roll dough or pizza dough, 1/2 cup chocolate hazelnut spread or 4 tbsp soft butter mixed with 1/3 cup cinnamon sugar, 1 egg (beaten), powdered sugar for dusting.

How to make it: 1. Divide the dough into 4 pieces and roll each into a 10 inch circle. 2. Stack them on parchment with a thin layer of filling between each, leaving the top plain. 3. Set a small glass in the center and cut 16 even strips from the glass to the edge. 4. Twist each pair of strips away from each other twice and pinch the ends to make 8 points. 5. Let rise 30 minutes, brush with egg and bake at 350°F for 20 to 25 minutes. 6. Cool slightly and dust with powdered sugar.

Eggnog Glazed Holiday Pull Apart Bread

Eggnog turns up in lattes, cookies and cakes every December, and it is just as good soaked into a pull-apart loaf. The dough layers get a nutmeg and brown sugar filling, and the warm bread is finished with a thick glaze made from powdered sugar and eggnog. A splash of eggnog in the dough itself makes it extra soft and rich. Bake it on Christmas Eve, warm it for a few minutes in the morning, and add the glaze just before serving so it stays glossy.

You will need: 1 lb sweet roll dough or pizza dough, 4 tbsp melted butter, 1/2 cup brown sugar, 1 tsp cinnamon, 1 tsp ground nutmeg (plus extra to dust), 1 1/2 cups powdered sugar, 3 to 4 tbsp eggnog, 1/4 tsp vanilla.

How to make it: 1. Grease a 9 x 5 inch loaf pan. 2. Mix the brown sugar, cinnamon and nutmeg. 3. Roll the dough into a 12 x 20 inch rectangle, brush with butter and sprinkle with the spiced sugar. 4. Cut into squares, stack and stand them on their sides in the pan. 5. Cover and let rise 30 to 45 minutes, then bake at 350°F for 30 to 35 minutes. 6. Cool 10 minutes and turn out. 7. Whisk the powdered sugar with eggnog and vanilla, pour over the loaf and dust with nutmeg.

Dough Cheat Sheet: Which Shortcut to Use for Each Pull Apart Bread

For any holiday pull apart bread, picking the right shortcut matters more than the recipe. Pizza dough is stretchy and chewy, which makes it best for stuffed balls, Christmas trees and wreaths. Canned biscuits bake up tender and flaky, perfect for bacon ranch bakes and cheesy heaps, and there are plenty more ideas in our biscuit dough hacks gallery. Crescent sheets roll out flat and buttery for stacked loaves and star shapes. Frozen roll dough comes in ready portioned balls, so it is the easiest choice for dinner rolls and tree shapes, as long as you plan for the rise time.

You will need: Pizza dough (fresh or thawed, 1 lb makes about 24 balls), canned biscuits (16 oz cans, 8 large biscuits each), crescent dough sheets (8 oz tubes), frozen dinner roll dough balls (thaw and rise 4 to 5 hours), flour for dusting, a bench scraper or sharp knife.

How to make it: 1. Let pizza dough sit at room temperature 30 minutes so it stops shrinking back. 2. Cut biscuits into quarters with kitchen scissors for even pieces. 3. Pinch crescent seams closed before rolling or cutting. 4. Thaw frozen rolls in a greased pan overnight in the fridge, then let them finish rising at room temperature. 5. For any shape, bake until the center pieces reach about 190°F, or tent with foil if the top browns before the middle is done.