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Cheesy Pull Apart Christmas Bread

Cheesy pull apart Christmas bread is made with soft, yeast-risen dough wrapped around mozzarella cubes and baked in festive rings. A buttery garlic topping with Parmesan, parsley, and red bell pepper finishes each golden roll.
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Prep Time 30 minutes
Cook Time 26 minutes
Rising and resting 2 hours 3 minutes
Total Time 2 hours 59 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk
  • 2 tbsp granulated sugar
  • 2.25 tsp active dry yeast
  • 1 egg large
  • 4 tbsp unsalted butter softened
  • 3 cup all-purpose flour
  • 1 tsp kosher salt
For the filling
  • 1 block (8 oz) low-moisture mozzarella cheese cut into 24 cubes
For the topping
  • 3 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 0.25 cup Parmesan cheese finely grated
  • 2 tbsp fresh parsley chopped
  • 0.25 cup red bell pepper finely diced

Equipment

  • 1 13x18-inch baking sheet

Method
 

Make the dough
  1. Warm the milk to 105–110°F.
  2. Stir in the sugar and yeast, then let stand for 5–10 minutes, until foamy.
  3. Add the egg, softened butter, flour, and salt.
  4. Mix until a shaggy dough forms.
  5. Knead for 8–10 minutes, until smooth and elastic.
  6. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1–1 1/2 hours, until doubled in size.
Fill and shape the bread
  1. Line a 13x18-inch baking sheet with parchment paper.
  2. Divide the dough into 24 equal pieces.
  3. Flatten each piece.
  4. Wrap each piece around a mozzarella cube.
  5. Pinch each seam closed.
  6. Arrange the dough balls in two staggered rings on the baking sheet.
  7. Cover loosely and let rise for 30–45 minutes, until puffy.
Bake and finish
  1. Heat the oven to 350°F.
  2. Bake the bread for 22–26 minutes, until golden brown and the rolls are set.
  3. Melt the butter and stir in the garlic powder.
  4. Brush the mixture over the hot bread.
  5. Sprinkle with Parmesan, parsley, and red bell pepper.
  6. Let rest for 10 minutes before serving.

Notes

Pinch the dough seams closed firmly to help keep the mozzarella inside as the bread bakes. Store leftovers covered in the refrigerator for up to 3 days; freezing is suitable. For a gluten-free option, use a gluten-free flour blend formulated for yeast breads, though the texture may vary.