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This festive Pull-Apart Garlic Butter Bread Wreath is light, soft, buttery, garlicky, perfectly salted, and SO delicious. Serve this warm right out of the oven with a light sprinkle of flaky sea salt for a bread that’s melt in your mouth good…and oh so impressive. Bonus? This is simpler than you’d think to make, and uses pantry ingredients like milk, butter, and of course, garlic. The perfect pull-apart bread for all of your upcoming holiday dinners.

This post is sponsored by Vermont Creamery

overhead photo of Pull-Apart Garlic Butter Bread Wreath with a few slices pulled off of bread

This year’s December recipes have been some of my favorites to date, and this incredible bread is no exception. Not only is it festive, fun, and pretty, it’s also easy and SO DELICIOUS. I’m talking roll your eyes back and eat all the bread before you even look at dinner, kind of delicious.

Dramatic, but true. There’s nothing not to love about this soft buttery bread.

With Christmas quickly approaching, I knew I needed a new bread recipe to serve on Christmas Eve. In our house, no holiday dinner is complete without a side of homemade bread. Most of the time I’ll make some form of a soft, buttery roll. But this year I wanted something a bit more festive, and that’s when I decided to make a bread “wreath”. Going into this recipe I wasn’t sure how it would turn out, but I’m happy to say that it ended up coming out better than I’d imagined.

Love when that happens!

overhead photo of Pull-Apart Garlic Butter Bread dough while layering in the garlic butter

So what is a bread wreath?

I know this bread might look like it takes hours to make, but trust me, it’s simple. Simply make a milk-based bread dough, roll it out, spread on plenty of garlic butter, then cut the dough into small squares. The squares of dough are then stacked, one on top of the other, and arranged in a tube pan…just like Dominos.

Watch the video and you will understand, promise this is easy and you too can create this bread!

What’s great about this pull apart bread is that while it’s a nice addition to your dinner party menu, it also works as an appetizer that people can easily graze on once the walk in the door. I’ll often have this ready as soon as my family comes over for Christmas Eve dinner. They love to snack on this bread and enjoy cocktails while exchanging gifts. It’s always nice to have something for people to graze over while chatting away.

overhead photo of Pull-Apart Garlic Butter Bread Wreath in bundt pan before baking

The details.

Start with the dough. I like to keep it simple with a mix of flour, instant yeast, and a pinch of salt. My secret…to use both milk and heavy cream in the dough. The combination creates a beautiful golden crust on the outside, but the inside stays incredibly soft and fluffy.

I prefer to use instant yeast to keep the dough making process quick and simple! When using instant yeast, you can skip the entire hour-long rise. Which is great if you’re not the best planner. Then you can still have beautiful, delicious bread with dinner in under two hours!

Of course, you can also use active dry yeast as well, but you will need to make some adjustments to ensure the dough rises properly!

overhead close up photo of Pull-Apart Garlic Butter Bread Wreath

The garlic butter…

Is there anything better than garlic butter? Pretty sure that’s a no, it’s always a good addition. But especially on a soft dinner bread like this pull-apart garlic butter bread wreath.

I use my favorite Vermont Creamery Cultured Butter for the very best flavor. Cultured Butter is richer and creamier than traditional butter, and the flavor just doesn’t compare. Using high-quality ingredients are so important to me. I love knowing that Vermont Creamery’s butter uses only two simple ingredients: cream and cultures (and sea salt if you’re using the salted butter).

Unlike traditional butter, Vermont Creamery’s Cultured Butter is fermented for 20 hours then churned to 82% butterfat. This provides the butter with an incredibly rich taste and creamy texture. It has notes of buttermilk throughout, which pair so well with the garlic and herbs in this recipe. It’s what makes this bread extra “special”.

Once the bread has risen, simply roll the dough out, layer the squares, then arrange in a tube pan. If you don’t own a tube pan, I’d recommend dividing the dough between two traditional bread pans. That works great too!

Let the bread rise until it is puffy on top, then bake. Wonderful smells will waft from your oven.

Here’s the thing, you can’t stress if your unbaked bread dough looks a little crazy. Know that the layers of dough do not need to be perfect…just bake the bread. As soon as you pull this out of the oven you’ll be impressed. And no matter what, it’s going to be good.

The most important thing you must do? Serve the bread warm with a tiny pat of additional butter and a sprinkle of flaky sea salt.

Truly nothing is more delicious. I can’t wait to serve this to my family on Christmas Eve…my brothers are already excited.

side angled close up photo of Pull-Apart Garlic Butter Bread Wreath

Some holiday entertaining tips…

This is the perfect dinner party bread, so I want to share a few tips!

Tip one: Keep things simple and easy. Don’t go overboard with a menu that’s fussy, just create a simple menu that you feel your guests will all enjoy. My menu suggestion? Slow cooked short ribs, a simple side salad, and bread…this bread to be specific.

Tip two: Serve pitcher cocktails and have some wine on hand for those who might not enjoy the “fancy” drinks. This Holiday Cheermister Bourbon Punch is one of my favorites to serve.

Tip three: Have holiday music playing, but in the background, so it’s not too loud. Have your favorite candles burning, and/or the fire on to create a welcoming, cozy space. You want your guests to feel immediately welcomed and relaxed the minute they walk through your doors!

Tip four: Send guests home with a small box of cookies. It’s extra work, but such a nice way to end a great night.

Hoping this helps you host a relaxing night in with friends or family all holiday season long!

side angled photo of Pull-Apart Garlic Butter Bread Wreath with a few slices pulled away from bread

If you make this pull-apart garlic butter bread wreath, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch the How To video:

Pull-Apart Garlic Butter Bread Wreath.

Prep Time 30 minutes
Cook Time 40 minutes
rising time 2 hours
Total Time 2 hours 10 minutes
Servings: 10
Calories Per Serving: 470 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 4 3/4 cups all-purpose flour plus more if needed
  • 2 packets instant yeast
  • 1 teaspoon kosher salt
  • 1 cup warm whole milk
  • 2/3 cup warm heavy cream
  • 3 tablespoons honey
  • 2 tablespoons Vermont Creamery Cultured Butter, at room temperature
  • 1 large egg, at room temperature
  • 1 stick (8 tablespoons) Vermont Creamery Cultured Butter, at room temperature
  • 2-3 cloves garlic, grated, use to your taste
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoons dried parsley
  • 1 tablespoon chopped fresh sage or oregano
  • flaky sea salt, and fresh thyme, for topping


  • 1. In the bowl of a stand mixer combine the flour, yeast, and salt. Add the warm milk, warm heavy cream, honey, the egg, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.
    2. To make the garlic butter. Combine 1 stick butter, garlic, parmesan, parsley, sage, and a pinch of salt together in a small bowl.
    3. Transfer the dough to a work surface and cut into 4 equal pieces. Working with 1 dough piece at a time, roll into a large rectangle (roughly 14x10 inches) on a lightly floured surface. Spread 1/4th of the garlic butter over the dough, then cut lengthwise into 3 strips. Cut the strips crosswise into 4 strips each, making 12 squares (see above photo). Stack all 12 dough squares, 1 on top of the other. Repeat with remaining 3 dough pieces and remaining garlic butter. Arrange stacks in a lightly buttered tube pan, standing up like little books, allowing gaps between dough pieces (see above photo).
    4. Cover the pan with plastic wrap, and let rise in a warm place until the dough almost reaches the top, about 1 hour. Preheat oven to 350 degrees F.
    5. Transfer to the oven and bake until the bread is golden brown, 30 to 40 minutes. Let stand in the pan 5 minutes, then carefully remove. Brush with additional melted butter, if desired, and sprinkle with flaky sea salt.


Alternate Baking Pan: you can divide the dough between 2 regular size bread pans and bake 25-30 minutes. 
To Make Ahead: prepare the rolls through step 4. Do not let the bread rise at room temp. Cover the bread and place in the fridge (up to overnight). When ready to bake, remove the bread from the fridge 30 minutes prior to baking, then bake as directed. 
To Prepare and Freeze: assemble the bread through step 4, then cover the pan and freeze for up to 3 months. Thaw the bread overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed. 
To Bake and Freeze: bake the bread as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm before serving. 
*Dough adapted from Food and Wine.
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horizontal photo of Pull-Apart Garlic Butter Bread Wreath

{This post is sponsored by Vermont Creamery. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

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  1. I am currently making this for tomorrow but I’m wondering if I could stop after step 1 and then place in the fridge over night and resume the next steps tomorrow or do I have to do step 3 tonight? thanks!

    1. Hey Ashley,
      Sure, stopping after step 1 will be just fine for you to do! Let me know how this recipe turns out, I hope you love it! xT

  2. 5 stars
    This was really good. My brother who only eats store bought garlic bread, loved it. Only thing I’ll do next time is cut up the bread into slices as it didn’t get crispy enough for my liking.

    Easy to make too.

    1. Hi Sara,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  3. I’ve made this for 2-3 thanksgiving/friend giving feasts the past two years and it’s been amazing each time!!
    This year I’m looking to do a couple batches and freeze one ahead of time. For the “To prepare and freeze” note does prepare through step 4 mean do step 4 and then freeze or freeze it before doing the rise in step 4?
    Thank you!!

    1. Hey Lauren,
      So glad to hear you have been enjoying this recipe! Yes, you are going to complete step 4 and then freeze. I hope you love this recipe, please let me know if you give it a try! xT

    1. Hey Zoe,
      Just mix with a wooden spoon and then knead by hand! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi Jasmine,
      You can use additional whole milk in place of the heavy cream. Let me know if you give the recipe a try, I hope you love it! xTieghan

  4. 5 stars
    Made this tonight used whole wheat flower and mashed toasted garlic into the butter! It came out heavenly! I also made this for Christmas and used the two loaf pan method, it came out perfect. No leftovers.<3

    1. Hi Alicia,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

      1. 5 stars
        This bread was delicious and an easy bread recipe to make!
        I did have to cover it with foil and bake it longer because the bottom/inside wasn’t done and that worked.
        Thank you for all of your recipes, they have all been delicious!

        1. Hey Amy,
          Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

    1. Hi Conny,
      You will just want to dissolve the yeast in the warm milk and honey, allow that to activate, and then follow the recipe as is. Please let me know if you give it a try, I hope you love the recipe! xTieghan

  5. 5 stars
    This is such a fun recipe! I halved it and used a loaf pan and it turned out great. The texture is so tender at the center is the loaf with perfect crunch on the outside. I’m a fan!
    Thank you 🙂

    1. Hi Sherry,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan

  6. Hi Tieghan,

    This looked SO good I decided to make it as part of our Christmas feast (along with many other recipients from you). It came together pretty smoothly and baked to a nice golden colour but when I actually served it it was RAW on the inside! My sister actually commented “ooo a cheesy centre!” but it was just a ring of raw dough!!! I made two and this happened to both of them. I don’t know what happened but I baked at the prescribed time and temp and if I’d left it in longer it would have burnt around the surface.

    The good news is, it looked and smelled so good that my siblings picked around the dough and ate it anyway, but how do I fix this?! What did I do wrong?!

    1. Hi Rachel,
      So sorry to hear this! I am assuming it just needed to bake longer? I would just cover with foil next time once it becomes golden to allow the middle to finish baking. xTieghan

  7. 5 stars
    Thanks for a great festive recipe! I made this for Christmas Eve dinner and it was a big hit. I used fresh sage in the butter mixture and three cloves of garlic as suggested but I might use one more next time. The dough is so easy and I’ll definitely make this one again. ?

  8. I made this last year and it was great! Making again today. Is the oven temp for a fan oven or convection? Do I need to reduced it if in a fan oven? Thank you from the UK!

    1. Hi Vicky,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed! The temp is for regular oven bake.?? xTieghan

    2. 5 stars
      Made this for Christmas dinner, and for the record, I am a TOTAL amateur baker. This might be the first bread I’ve ever baked? Anyway, it turned out great! I don’t have a tube or bundt pan, so I improvised by building an aluminium foil cylinder in the middle of a heavy oven safe pot. Worked like a charm! I substituted dried rosemary because I didn’t have dried parsley and it was fantastic. I’m still kind of shocked that I pulled this one off. Ill be adding it to our holiday rotation! Thanks!! 🙂

    1. Hi Alison,
      That will work just fine for you:) I hope you love this recipe, please let me know if you give it a try! xTieghan

  9. Hi there, I’m making this for xmas eve dinner but so I’m not rushed at the end was hoping to make a few hours prior. Do you think it needs to be served fresh out of the oven or is there a suggestion on heating after it’s been out for a few hours? Thanks!!

    1. Hi Tanya,
      I like to serve this warm. You could make ahead and then pop it in the oven on low just to warm through right before serving. Please let me know if you give the recipe a try, I hope you love it! xTieghan