Best Brunch Bread Ideas – Easy Herb & Cheese Wreath

I first tasted a bread wreath like this at a tiny bakery in Marrakech, where the baker pulled the warm, herb-flecked loaf apart with his hands and offered it to me with mint tea. The aroma of za'atar and olive oil still lingers in my memory. This recipe is my homage to that moment—a beautiful, shareable bread that brings people together.

Brunch is about connection, and this wreath is designed to be torn apart and shared. It's soft, pillowy, and studded with melty cheese and fragrant herbs. The best part? It comes together with simple ingredients and a few clever tricks, making it feel special without hours of work.

Whether you're hosting a lazy Sunday brunch or looking for a showstopper for a holiday gathering, this bread is a conversation starter. The golden, pull-apart layers are irresistible, and the savory filling is endlessly customizable.

About the Ingredients

3 1/4 cups (410g) all-purpose flour, plus more for dusting

Use a good quality all-purpose flour. Bread flour also works for a chewier texture.

1 packet (2 1/4 tsp) active dry yeast

Instant yeast can be substituted; no need to proof first, just mix with dry ingredients.

1 cup (240ml) warm milk (110°F/43°C)

Whole milk gives a richer dough. Any milk works; plant-based milks like oat or almond also work.

1/4 cup (50g) granulated sugar

Sugar feeds the yeast and adds a subtle sweetness. You can reduce to 2 tbsp if preferred.

1/4 cup (60g) unsalted butter, melted

For the dough. Use salted butter and skip the extra salt if you like.

1 large egg

Adds richness and helps bind the dough. For an eggless version, use 1/4 cup applesauce.

1 tsp salt

Fine sea salt is best. Adjust to taste if using salted butter.

2 cups (200g) shredded mozzarella cheese

Fresh mozzarella gives a gooey texture; low-moisture part-skim melts well. Try Gruyère or cheddar for a different flavor.

1/2 cup (50g) grated Parmesan cheese

Adds a nutty, salty kick. Pecorino Romano is a great substitute.

1/4 cup (60ml) olive oil

For brushing the dough layers. Use a good extra-virgin for flavor.

2 tbsp fresh rosemary, finely chopped

Fresh herbs are key. Dried rosemary (1 tbsp) can be used in a pinch.

2 tbsp fresh thyme leaves

Lemon thyme adds a lovely citrus note. Dried thyme (1 tbsp) also works.

Tips & Tricks

• Ensure your milk is warm but not hot—110°F (43°C) is ideal. Too hot will kill the yeast, too cold won't activate it.
• Don't over-knead the dough; it should be smooth and elastic but not tough. Knead for about 8-10 minutes by hand or 5-6 minutes in a stand mixer.
• When shaping the wreath, make sure the balls are evenly spaced and just touching. They will puff up and merge during baking, creating a beautiful pull-apart effect.

Step-by-Step Instructions

1. Activate the Yeast

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy. This ensures your yeast is alive and active.

2. Make the Dough

In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, melted butter, and egg. Stir until a shaggy dough forms.

3. Knead the Dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.

4. First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

5. Prepare the Filling

In a small bowl, mix the olive oil, rosemary, and thyme. In another bowl, combine the mozzarella and Parmesan.

6. Shape the Wreath

Punch down the dough and roll it into a large rectangle (about 16×12 inches). Brush with the herb oil and sprinkle with the cheese mixture. Cut the dough into 6 strips, stack them, and cut into 6 squares.

7. Arrange in Pan

Place the dough squares into a greased 10-inch bundt pan or a ring mold, overlapping them slightly. Cover and let rise for 30-45 minutes until puffy.

8. Bake to Golden

Preheat the oven to 375°F (190°C). Bake the wreath for 25-30 minutes, until the top is golden brown and the internal temperature reaches 190°F (88°C). If it browns too quickly, tent with foil.

9. Cool and Serve

Let the bread cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm, pulling apart the pieces.

Delicious Variations

Garlic & Herb

Add 2 cloves of minced garlic to the herb oil for a savory punch.

Spicy Jalapeño

Mix 1/4 cup chopped pickled jalapeños into the cheese blend for a kick.

Sweet Cinnamon Sugar

Skip the herbs and cheese; brush with melted butter and sprinkle with cinnamon sugar for a dessert version.

How to Store Sunrise Herb & Cheese Pull-Apart Bread Wreath

Frequently Asked Questions

I hope this wreath brings as much joy to your table as it has to mine. Share your creations with me—I'd love to see your beautiful pulls!

Sunrise Herb & Cheese Pull-Apart Bread Wreath

Sunrise Herb & Cheese Pull-Apart Bread Wreath is a stunning, savory centerpiece that's surprisingly easy and perfect for sharing.

★★★★½ 4.8 (156 ratings)

30 minPrep time30 minCook time8Servings385 kcalCalories

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🧂 Ingredients

• 3 1/4 cups (410g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240ml) warm milk (110°F/43°C)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60g) unsalted butter, melted
• 1 large egg
• 1 tsp salt
• 2 cups (200g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (60ml) olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves

📋 Instructions

1. 1Activate the Yeast — In a small bowl, combine the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy. This ensures your yeast is alive and active.
2. 2Make the Dough — In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, melted butter, and egg. Stir until a shaggy dough forms.
3. 3Knead the Dough — Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
4. 4First Rise — Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5Prepare the Filling — In a small bowl, mix the olive oil, rosemary, and thyme. In another bowl, combine the mozzarella and Parmesan.
6. 6Shape the Wreath — Punch down the dough and roll it into a large rectangle (about 16×12 inches). Brush with the herb oil and sprinkle with the cheese mixture. Cut the dough into 6 strips, stack them, and cut into 6 squares.
7. 7Arrange in Pan — Place the dough squares into a greased 10-inch bundt pan or a ring mold, overlapping them slightly. Cover and let rise for 30-45 minutes until puffy.
8. 8Bake to Golden — Preheat the oven to 375°F (190°C). Bake the wreath for 25-30 minutes, until the top is golden brown and the internal temperature reaches 190°F (88°C). If it browns too quickly, tent with foil.
9. 9Cool and Serve — Let the bread cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm, pulling apart the pieces.

👨‍🍳 Chef's Note: For a truly show-stopping brunch, serve this wreath alongside a simple green salad and fresh fruit. It's the kind of bread that disappears in minutes.

Servings: 8

Cuisine: Mediterranean-inspired

Course: Brunch

Nutrition (per serving): 385 kcal · 14g protein · 42g carbs · 18g fat

Written by Aisha Hassan
Aisha writes about travel and cultural immersion, sharing stories and tips from her journeys to off-the-beaten-path destinations. She emphasizes respectful tourism, budget-friendly adventures, and the importance of connecting with local communities.