Cranberry Cream Cheese Pull Aparts Recipes

Steps:

• 1. Preheat the oven to 350 degrees. Cut the bread in 1-inch cross section squares to resemble a checkerboard. Make sure not to cut all the way through the bread.
• 2. Wrap the bottom of the bread in aluminum foil.
• 3. Mix together the melted butter, rosemary, thyme, and pepper.
• 4. Brush the seasoned butter in between the cuts in the bread.
• 5. Slice the Brie into 1/2-inch wide strips and then into 1-inch long pieces.
• 6. Stuff the Brie in between the cuts of bread.
• 7. Then, spoon the cranberry sauce over the Brie and in between the bread cuts.
• 8. Sprinkle the chopped pecans and dried cranberries over the top of the bread making sure to get into the crevices.
• 9. Place the stuffed bread onto a cookie sheet. Bake for 20 to 25 minutes.
• 10. Serve hot. To eat, simply tear off pieces of the bread.

Steps:

• Cut rolls in half and roll in dry pudding mix. Arrange, alternately with cranberries and orange rind, in large sprayed bundt pan. Sprinkle remaining pudding over rolls. Pour melted butter over top. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F for 30-35 minutes. Cover with foil last 15 minutes of baking. Remove from oven and immediately invert onto a serving platter. Cool slightly and drizzle with cream cheese frosting.*If using dinner rolls, add 1/4 cup sugar to pudding and follow recipe above.

Steps:

• Press about 1 teaspoon cranberries into each thawed roll. Place rolls in a 9x13-inch sprayed baking pan. Combine the butter, 1/2 cup sugar, cream cheese, and orange juice. Blend well and pour over the rolls. Cover with sprayed plastic wrap and let rise until double in size. Combine 1/2 cup sugar, the rinds and any remaining cranberries. Remove wrap and sprinkle the mixture over the risen rolls. Bake immediately in preheated 350°F oven 25 minutes or until rolls in center are done. Combine powdered sugar and lemon juice and drizzle over rolls