There is something magical about pulling a warm, golden roll away from the rest and watching a ribbon of melted mozzarella stretch along with it. This Christmas Tree Pull Apart Bread is pillowy and buttery on the outside, gooey in the middle, and glossy with garlic, fresh parsley, and rosemary. The whole kitchen smells like an Italian bakery while it bakes, and the green herbs make it look like a little evergreen dusted with snow.
I make this bread for holiday open houses, Christmas Eve snacking, and cookie swap parties when I want something savory on the table. It works beautifully as a shareable appetizer with a bowl of warm marinara in the middle, and it also makes a fun side for a cozy soup or lasagna dinner. Because it uses a simple homemade yeast dough, you get a soft, bakery-style texture that store-bought dough just cannot match.
SaveThe first time I set this on the counter, my kids grabbed the star on top before I could even snap a picture, and honestly I was not mad about it. It has become our family tradition to let the youngest person at the party pull the first piece. If you have ever wanted a holiday recipe that is equal parts delicious and adorable, this one is going to earn a permanent spot in your December lineup.
Christmas Tree Pull Apart Bread
Ingredients
Dough
Cheese Filling
Garlic Herb Butter
For Serving
Instructions
- Wake Up the Yeast
In the bowl of a stand mixer, stir together the warm milk, instant yeast, and granulated sugar. Let it sit for 5 minutes until the surface looks slightly bubbly. The milk should feel like a warm bath on your wrist; if it is hot to the touch, let it cool a bit so it does not harm the yeast.
- Mix and Knead the Dough
Add the egg, 3 tablespoons melted butter, and 1 teaspoon salt to the milk mixture and whisk briefly. Fit the mixer with the dough hook, add 3 cups of flour, and mix on low until a shaggy dough forms. Increase to medium-low and knead for 6 to 7 minutes, adding the remaining 1/4 cup flour a tablespoon at a time only if the dough sticks to the bottom of the bowl. The finished dough should be smooth, soft, and slightly tacky but should pull cleanly from the sides.
- Let the Dough Rise
Lightly coat a large bowl with nonstick cooking spray, shape the dough into a ball, and turn it once in the bowl so the top is greased. Cover with plastic wrap or a clean towel and let it rise in a warm spot for about 1 hour, until doubled in size. A slightly warm, turned-off oven with the light on is a great cozy spot.
- Prepare the Cheese and Garlic Butter
While the dough rises, cut the mozzarella into 24 cubes and keep them in the fridge so they stay firm. In a small bowl, stir together the 4 tablespoons melted butter, minced garlic, 1 tablespoon of the parsley, the rosemary, and 1/4 teaspoon salt. Set the remaining tablespoon of parsley aside for garnish. Line a large rimmed baking sheet with parchment paper.
- Divide the Dough
Punch down the risen dough and turn it out onto a lightly floured counter. Divide it into 24 equal pieces, about 1 1/4 ounces each if you are using a kitchen scale. Keep the pieces you are not working with covered with a towel so they do not dry out.
- Stuff Each Dough Ball
Flatten one piece of dough into a 3-inch circle with your fingers. Place a mozzarella cube in the center, then pull the edges up around the cheese and pinch firmly to seal. Roll it seam side down under your cupped palm to form a smooth ball. Pinch any thin spots closed, since gaps will let the cheese leak out in the oven. Repeat with the remaining dough and cheese.
- Arrange the Tree
Place the balls seam side down on the prepared baking sheet in a triangle: start with 1 ball at the top, then rows of 2, 3, 4, 5, and 6 below it, leaving about 1/4 inch between each ball so they can puff and press together. Add the last 3 balls in a short vertical line centered under the bottom row to form the trunk.
- Second Rise and Preheat
Cover the tree loosely with a towel and let it rise for about 30 minutes, until the balls look puffy and are touching. Meanwhile, preheat the oven to 375°F with a rack in the center position.
- Brush and Bake
Stir the garlic herb butter, then brush about half of it over the tops and sides of the rolls, making sure to get some garlic and herbs on each one. Sprinkle the Parmesan evenly over the tree. Bake for 20 to 25 minutes, until the rolls are deep golden brown and the center rolls sound hollow when tapped or read 190°F on an instant-read thermometer.
- Finish and Serve
As soon as the bread comes out of the oven, brush it with the remaining garlic herb butter and sprinkle with the reserved tablespoon of parsley. Let it cool on the pan for 5 minutes so the cheese sets slightly, then slide it onto a serving board with the parchment. Serve warm with the warmed marinara sauce in a small bowl for dipping.
Substitutions and variations
- Swap the homemade dough for two 16-ounce balls of store-bought pizza dough, thawed and brought to room temperature, and skip straight to dividing and stuffing.
- Use cubes of sharp white cheddar or pepper jack instead of mozzarella for a bolder, tangier filling.
- If you do not have fresh herbs, use 2 teaspoons dried parsley and 1/2 teaspoon dried rosemary in the butter, and garnish with a sprinkle of extra Parmesan.
- Active dry yeast works too; let it sit in the warm milk with the sugar for 5 to 10 minutes until foamy before adding the other ingredients, and expect the first rise to take a little longer.
Chloe's tips
- Use low-moisture mozzarella, not fresh mozzarella, since fresh cheese releases water and can make the rolls soggy.
- Chilled cheese cubes are easier to wrap and are less likely to melt through before the dough sets.
- Weigh the dough pieces for evenly sized rolls so the tree bakes evenly from top to trunk.
- If the top of the tree browns too quickly, tent it loosely with foil for the last 5 minutes of baking.
- Pinch every seam twice; a well-sealed ball is the secret to gooey centers instead of cheese puddles on the pan.
How to store it
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat rolls on a baking sheet at 350°F for 8 to 10 minutes until warm and melty in the center.
- To make ahead, arrange the stuffed tree on the baking sheet, cover tightly, and refrigerate overnight; let it sit at room temperature for 45 to 60 minutes until puffy before baking.
- Freeze baked and cooled rolls in a freezer bag for up to 2 months, then reheat from frozen at 350°F for 12 to 15 minutes.
Serving suggestions
This festive bread is a natural centerpiece for any holiday spread, and it pairs with all kinds of dips and dishes.
- Warm marinara or pizza sauce for dipping
- A creamy spinach artichoke dip on the side
- Alongside a big bowl of tomato soup or Italian wedding soup
- With a holiday charcuterie board of salami, olives, and grapes
- As a side for baked ziti or lasagna on Christmas Eve
Frequently asked questions
Can I use store-bought dough for this Christmas tree bread?
Yes. Two 16-ounce balls of pizza dough or a bag of frozen dinner roll dough, thawed, work well. Divide into 24 pieces, stuff them with cheese, and follow the same rise and bake times. The texture will be a little chewier than the soft homemade dough.
Why did the cheese leak out of my rolls?
Cheese usually escapes when the seams are not sealed tightly or the dough was stretched too thin over the cube. Pinch the seams firmly, place each ball seam side down, and keep the cheese cold until you wrap it.
Can I make this bread ahead of time?
Absolutely. Shape and arrange the tree, cover it tightly with plastic wrap, and refrigerate it for up to 18 hours. Let it come to room temperature and puff for 45 to 60 minutes before brushing with the garlic butter and baking.
How do I know when the bread is fully baked?
The rolls should be deep golden brown all over, and the center rolls should sound hollow when tapped. For the most accurate check, an instant-read thermometer inserted into a center roll should read about 190°F.
Let's get cooking!
This Christmas Tree Pull Apart Bread brings so much joy to the table, from the first buttery whiff out of the oven to that cheesy pull everyone waits for. Do not worry if your tree is a little lopsided; it will still disappear in minutes and look adorable doing it. Bake it for your next holiday gathering, let the little ones help shape the dough balls, and enjoy making a delicious new tradition together.
