Cranberry Brie Stuffed Dinner Rolls

a plate of easy dinner rolls stacked with rosemary sprigs for garnish with a bowl of cranberries and butter for serving.

Be the first to review this!

Cranberry Brie Stuffed Dinner Rolls

These festive dinner rolls feature melted Brie cheese and sweet-tart cranberry sauce tucked inside soft, fluffy dough. Finished with fresh rosemary and flaked sea salt, they're the perfect holiday side dish that doubles as an impressive appetizer.

Prep Time20

Cook Time22

rise time45

Total Time1 27

Course: Appetizer, Side Dish, Bread

Cuisine: American

Keyword: Christmas recipes, stuffed bread rolls, dinner rolls, cranberry recipes

Servings: rolls

Calories: 202kcal

Author: Renae Gerhardstein

Equipment

strainer or sieve
9x13 inch baking pan
parchment paper or non-stick cooking spray

Ingredients

1 loaf Bridgford Frozen Ready-Dough thawed according to package directions
½ cup whole berry cranberry sauce see notes for homemade
8 oz Brie cheese cut into small cubes
3 sprigs fresh rosemary minced
3 tablespoons butter melted
1 tablespoon flaked sea salt optional

Instructions

Strain cranberry sauce through a fine mesh strainer to remove any excess liquid while preparing other ingredients. Prepare 9x13-inch baking sheet by lining with parchment paper or spraying with non-stick cooking spray, set aside.
Divide thawed dough into 12 equal portions. Flatten each portion into a 3-inch circle.
Place 1-2 Brie cubes, 1 teaspoon cranberry sauce, and a pinch of rosemary in the center of each circle. Gather the edges up around the filling and pinch firmly to seal. Roll gently between your palms to create a smooth ball. Place seam-side down on 9x13 pan, about 2" apart.
Cover with a clean kitchen towel or greased plastic wrap and let rise in a warm place for 30-45 minutes, until puffy.
Preheat oven to 375°F. Brush tops of risen rolls with 1/2 of the melted butter.
Bake for 18-22 minutes until golden brown.
Let cool for 10 minutes.Brush with remaining melted butter, then sprinkle with rosemary and sea salt flakes.
Garnish serving plate with any leftover rosemary sprigs. Serve warm.

Notes

Ingredient Notes:

Cheese: You can leave the rind on the Brie (it's edible and helps contain the melted cheese) or remove it before cubing. For easier cutting, freeze the Brie for 10-15 minutes first.

Cranberry sauce: our homemade cranberry sauce. The straining step is crucial to prevent soggy dough and leaking during baking. Use whole berry cranberry sauce rather than jellied.

Recipe variations:

Savory garlic mozzarella rolls: Swap the Brie for a cheese cube of mozzarella and add a pinch of garlic powder inside each portion of dough before sealing. Brush the baked rolls with warm garlic butter and sprinkle with parsley for a cozy, savory twist.
Cheddar herb pull-apart rolls: Try small cubes of cheddar along with a mix of fresh herbs inside each roll. After baking, brush the tops with melted garlic herb butter and a light dusting of italian seasoning for an extra fragrant finish that pairs beautifully with soups and salads.
Homemade dough variation: If you want a from-scratch option, use your own dough made with flour, yeast, warm water, and a touch of oil. Fill each portion with Brie and cranberry, then finish with rosemary.

Make-Ahead, Storing, and Freezing Instructions:

Make ahead: Assemble rolls through step 4, cover, and refrigerate up to 24 hours. Let come to room temperature for 30 minutes before the final rise and baking.
Storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.
Freeze them after baking and cooling, then warm them in the oven until heated through. They maintain great texture and make a lovely make-ahead option for busy days.

Nutrition