Baked Camembert Bread Roll Wreath

A soft pull-apart roll dipped into molten Camembert, showing the stretchy, glossy cheese clinging to the warm bread.

Baked Camembert Bread Roll Wreath

Baked Camembert Bread Roll Wreath is a warm holiday pull apart appetizer with soft rolls, molten Camembert, garlic butter, and honey. A centerpiece made for chilly winter gatherings and festive tables.

Course Appetizer, Bread

Cuisine American

Keyword baked Camembert bread wreath, bread roll wreath, camembert recipe, Christmas appetizer, festive bread recipe, garlic butter rolls, Holiday Appetizer, melted cheese appetizer, pull apart bread appetizer, winter appetizer

Prep Time 30

Cook Time 20

Rise Time 2

Total Time 2 50

Servings

Calories 412kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Helps knead the dough evenly and efficiently.
mixing bowls For rising the dough and providing room for expansion.
baking sheet Holds the wreath shape and allows even browning.
Saucepan Used to melt the garlic butter for finishing.
pastry brush For brushing egg wash and warm garlic butter on the rolls.
Knife To remove the top rind from the Camembert.

Ingredients

Bread Rolls:

1 cup (240 ml) warm whole milk (about 110°F / 43°C)
2 tsps (7 g) RapidRise yeast
1 tbsp (12 g) granulated sugar
3¼ cups (406 g) white bread flour or all-purpose flour
1 tsp (6 g) fine sea salt
¼ cup (57 g) unsalted butter melted
1 large egg lightly beaten, for the dough
1 large egg beaten for the egg wash

For the Camembert:

1 wheel (8 oz / 226 g) Camembert cheese in its wooden box
2 tbsps (42 g) honey
1 large sprig of fresh thyme

Garlic Butter:

4 tbsps (57 g) unsalted butter
2 small garlic cloves minced
pinch sea salt

Instructions

In a small bowl, combine the warm milk (110°F / 43°C), instant yeast, and sugar. Stir and let stand for 5 minutes, or until the mixture becomes frothy on top.
1 cup (240 ml) warm whole milk, 2 tsps (7 g) RapidRise yeast, 1 tbsp (12 g) granulated sugar
In the bowl of a stand mixer fitted with a dough hook, mix the bread flour and sea salt. Add the frothy milk mixture, melted butter, and lightly beaten egg, then mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 8 minutes, or until the dough becomes smooth and elastic.
3¼ cups (406 g) white bread flour, 1 tsp (6 g) fine sea salt, ¼ cup (57 g) unsalted butter, 1 large egg
Touch the surface of the dough with a clean, dry finger. If it feels sticky, add flour 1 tablespoon (15 ml) at a time, mixing on low speed until the dough releases cleanly from your finger.
Transfer the dough to a lightly oiled bowl and cover with lightly oiled cling wrap. Let rise in a warm place until doubled in size; timing may vary depending on your environment.
Punch down the risen dough to release air. Divide into 25 equal portions, weighing for accuracy if desired. Shape each portion into a smooth ball on a lightly floured surface.
Remove the Camembert from its wooden box and refrigerate the cheese. Place the empty box in the center of a large baking sheet. Arrange 10 dough balls around the box, then form a second outer ring with the remaining 15 dough balls, leaving space between them for rising.
Cover loosely with oiled cling wrap and let rise for 30 minutes, or until the dough balls appear noticeably puffy.
Preheat the oven to 375°F (190°C). Brush the tops and sides of the dough balls with beaten egg.
1 large egg
Remove the chilled Camembert from the refrigerator. Use a sharp knife to cut the top rind off the cheese, drizzle with honey, and place the thyme on top. Nestle the prepared cheese into its wooden box in the center of the wreath.
1 wheel (8 oz / 226 g) Camembert cheese, 2 tbsps (42 g) honey, 1 large sprig of fresh thyme
Bake for 20 minutes, or until the bread rolls are golden brown and sound hollow when tapped on the bottom. The Camembert should be melted and soft in the center.
While the wreath bakes, melt the butter in a small saucepan. Add the minced garlic and a pinch of sea salt and cook for 1 minute, or until fragrant.
4 tbsps (57 g) unsalted butter, 2 small garlic cloves, pinch sea salt
Brush the garlic butter over the hot rolls as soon as the wreath comes out of the oven. Serve immediately while the rolls are warm and the Camembert is soft and scoopable.

Notes

I normally do not proof instant yeast and you do not have to if you know for a fact it is fresh. I consider this a high stakes bake meant for guests, so I want no doubt my fermentation is awake and ready. Watching it foam in warm milk is quick insurance and gives the dough a stronger, steadier start.
White bread flour gives the softest interior, but all purpose flour works.
The dough can be mixed and kneaded entirely by hand. It will take longer but produces the same result.
If refrigerating the dough overnight, allow the first rise at room temperature, then punch down before chilling. Shape the rolls cold and allow extra rising time the next day.
The rolls and cheese can be baked separately. Bake the wreath with the empty box in the center to maintain its shape, then melt the Camembert on a separate tray and nestle it into the wreath before serving.

If you’re making this baked Camembert bread roll wreath, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition