This Christmas tree pull apart bread is made from soft homemade dough balls stuffed with mozzarella and semi-dried tomato, baked into a tree shape and brushed with herby garlic butter. Made for tearing and sharing, it is a festive centrepiece that disappears from the table in minutes.
Christmas tree pull apart bread: A festive tear and share centrepiece
This Christmas tree pull apart bread is the festive tear and share bread everyone reaches for. Soft homemade dough balls are stuffed with melting mozzarella and a juicy piece of semi-dried tomato, baked into a golden tree shape, then brushed with warm herby garlic butter. A few rosemary sprigs and sweet red pepper “baubles” turn it into a centrepiece worthy of the Christmas table.
It looks impressive, but it only needs a handful of storecupboard ingredients and a little patience while the dough proves. You can even shape it the night before, so it is ready to bake when your guests arrive. Serve it as a festive starter, a party nibble or alongside a bowl of warming soup on Christmas Eve.
Looking for a vegan option? Try my Pull Apart Christmas Tree with Spinach and Artichoke Filling, made with ready-rolled puff pastry.
Why you’ll love this recipe
- A real showstopper – the tree shape and bright decorations make it the star of any Christmas spread.
- A gooey surprise in every roll – each dough ball hides a pocket of stretchy mozzarella and sweet semi-dried tomato.
- Made from scratch – a simple homemade bread dough, no shop-bought pizza dough needed.
- Make-ahead friendly – shape it the day before, chill overnight and bake when you need it.
- Vegetarian and easy to adapt – with simple swaps for a vegan version.
- Perfect for sharing – 23 bite-sized rolls that guests can pull apart with their hands.
Watch how to make this Christmas tree pull apart bread
Ingredients for Christmas tree pull apart bread
For the bread dough
- Strong white bread flour – its higher protein content gives a soft but sturdy roll that holds its shape.
- Fast action dried yeast – mixes straight into the flour, no activating needed.
- Salt, sugar and olive oil – for flavour, a little help for the yeast and a softer crumb.
- Tepid water – warm to the touch but not hot, or it can kill the yeast.
For the filling
Mozzarella for pizza. This is the key to a great cheese pull. You need to use mozzarella for pizza (such as Galbani Mozzarella Cucina or similar). It is less moist than regular mozzarella, so it melts better and gives you long, stringy strands when you pull the rolls apart – without making the dough soggy.
Semi-dried tomatoes. These are juicier and softer than regular sun-dried tomatoes, so they stay tender inside the rolls rather than turning chewy.
For the herby garlic butter
- Butter, a small garlic clove (grated) and Italian dried herbs, gently warmed together and brushed over the bread straight from the oven.
To decorate
- Rosemary sprigs – they look like little fir branches and add a lovely aroma.
- Sweet Peppadrops peppers – small, glossy red peppers that make perfect edible baubles. You should find them in most UK supermarkets.
Full quantities are in the printable recipe card below.
Substitutions and variations
- Vegan: use a vegan block-style mozzarella that melts well and swap the butter for plant-based butter or olive oil.
- Other cheeses: mature Cheddar, Gouda or a mix of mozzarella and Cheddar all work. Choose a firm cheese so it does not leak.
- Different fillings: try a small spoonful of pesto, a pitted black olive, a little caramelised onion chutney or a cube of roasted squash with the cheese.
- Cheesy topping: sprinkle grated Parmesan-style hard cheese over the tree for the last 5 minutes of baking.
- A little heat: add a pinch of chilli flakes to the garlic butter.
- Different decorations: swap the peppers for cherry tomatoes, pomegranate seeds or a star cut from a slice of red pepper.
How to make Christmas tree pull apart bread
Here is a quick overview – you will find the full method in the recipe card.
- Make the dough. Knead the flour, salt, sugar, yeast, oil and water for 10 minutes in a stand mixer with a dough hook, such as the Kenwood Cooking Chef XL (or 10–12 minutes by hand) until soft and smooth.
- Prove. Cover and leave somewhere warm for about an hour, until doubled in size.
- Divide. Knock back the dough, weigh it and divide it into 23 equal pieces.
- Fill and shape. Flatten each piece, add a piece of mozzarella and semi-dried tomato, then pinch to seal and roll into a ball.
- Build the tree. Arrange the balls on a lined tray in rows of 6, 5, 4, 3, 2 and 1, with 2 balls underneath for the trunk. Prove again, covered, in a warm place for 30–45 minutes.
- Bake. Bake for 15–20 minutes until golden brown.
- Finish. Brush with warm herby garlic butter, decorate with rosemary and peppers, and serve warm.
Making it in the Kenwood Cooking Chef XL
I make this Christmas tree pull apart bread in my Kenwood Cooking Chef XL. The dough hook does all the kneading and the dough proves in the same bowl, so there is less washing up on a busy festive day. It’s the same method I use for my cheesy garlic pull apart bread.
For the first prove, I cover the bowl with the splashguard and set the induction plate to warm the bowl to 30°C. The gentle, steady warmth means the dough rises reliably, however chilly your kitchen is in December. The induction plate offers precise temperature control from 20°C to 200°C (68°F to 392°F), so it is just as useful for gentle proving as it is for high-heat cooking.
No Cooking Chef? Any stand mixer with a dough hook will do – knead on a medium-low speed for 10 minutes – or you can knead by hand (see the FAQs below).
If you are thinking about getting one, take a look at my Kenwood Cooking Chef XL buyer’s guide and special reader offer.
Tips for the perfect pull apart Christmas tree
- Weigh the dough. For an even tree, weigh the dough accurately before dividing it into 23 equal balls. Divide the total weight by 23 – each ball should be about 20g.
- Seal well. Pinch the edges firmly together and place each ball seam-side down, so the mozzarella does not escape during baking.
- Don’t overfill. A small cube of cheese (about 1cm / ⅓ inch) and one small piece of tomato is plenty. Too much filling makes the balls hard to seal.
- Leave a little space. Placing the balls about 1cm apart lets them puff up and join together during the second prove – that is what makes them “pull apart”.
- Prove somewhere warm. A warm kitchen, an airing cupboard, proving drawer or an oven with just the light on all work well.
- Check it is cooked. The rolls should be deep golden and sound slightly hollow when tapped underneath.
- Brush while warm. The bread soaks up the garlic butter best straight from the oven.
Can you make it ahead?
Yes. Shape the tree on the lined tray, cover it tightly with cling film or a reusable cover and chill it in the fridge overnight (up to 24 hours). The next day, leave it at room temperature for 30–45 minutes to finish proving, then bake as normal. Make the garlic butter while it bakes.
Storage, reheating and freezing
- Serve warm. This bread is at its best on the day, while the cheese is still melty.
- Store: keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: warm leftovers briefly in the microwave, or wrap them in foil and reheat in the oven at 180°C (160°C fan) for 8–10 minutes until hot through.
- Freeze: freeze the baked, cooled rolls (without the decorations) in a freezer bag for up to 3 months. Defrost, then reheat in foil in the oven.
What to serve with Christmas tree pull apart bread
- A bowl of warm marinara or tomato sauce for dipping, placed at the top of the tree like a star.
- Extra garlic herb butter for spreading.
- A warming bowl of soup – browse our Christmas soup recipes.
- A festive grazing board with olives, chutneys and cheeses.
- Christmas Eve buffets, Boxing Day spreads and New Year’s Eve parties.
Frequently asked questions
Yes, but is is best not to. Fresh mozzarella in water releases a lot of liquid as it bakes, which can make the dough soggy and stop the balls sealing properly. Mozzarella for pizza is less moist, so it melts better and gives a longer, stringier cheese pull.
Yes, but semi-dried tomatoes are juicier and softer, so they stay tender inside the rolls. If you use sun-dried tomatoes, choose ones packed in oil and drain them before using.
Yes. You will need about 450g of dough to make 23 balls of around 20g. Homemade dough gives a softer, fluffier result, though.
Absolutely. Mix the ingredients in a large bowl, then knead by hand on a lightly floured surface for 10–12 minutes until smooth and springy.
Use a small piece of firm, low-moisture mozzarella, pinch the seams firmly together and place each ball seam-side down on the tray.
Yes. If you are strict about it, check that your mozzarella is made with vegetarian rennet. For a vegan version, use a vegan mozzarella and plant-based butter.
The rolls should be golden brown all over and sound slightly hollow when you tap the bottom of one.
I hope you enjoy this Christmas tree pull apart bread as much as I do. If you do make it, don’t forget to tag me on Instagram!
Christmas Tree Pull-Apart Bread with Mozzarella & Garlic Butter
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
Bread dough
- 250 g strong white bread flour
- 1 tsp salt
- 1 tsp fast action dried yeast
- ½ tsp sugar
- 2 tbsp olive oil
- 150-180 ml tepid water
Filling
- 120 g mozzarella for pizza such as Galbani Mozzarella Cucina, cut into 23 small cubes
- 2 tbsp semi-dried tomatoes cut into small pieces
Herby garlic butter
- 1 tbsp butter
- 1 small garlic clove grated
- 1 tsp Italian dried herbs
To decorate
- rosemary sprigs a few
- Sweet Peppadrops peppers
Instructions
Make the bread dough
- Fit the Kenwood Cooking Chef XL (or your stand mixer) with the dough hook.
- Put the flour, salt, sugar and yeast in the mixer bowl, keeping the salt and yeast on opposite sides. Add the oil and 150ml of the water. Knead on a medium-low speed for 10 minutes until a soft, smooth dough ball forms, adding the remaining water a little at a time if it feels dry.250 g strong white bread flour, 1 tsp salt, 1 tsp fast action dried yeast, ½ tsp sugar, 2 tbsp olive oil, 150-180 ml tepid water
Prove the dough
- Remove the dough hook. Cover the bowl and leave the dough somewhere warm for about 1 hour, until doubled in size. If you’re using the Kenwood Cooking Chef XL, cover the bowl with the splashguard and set the induction plate to 30°C.
Divide the dough
- Knock back the dough, tip it onto a lightly floured surface and knead it gently.
- Weigh the dough and divide it into 23 equal pieces, about 20g each.
Fill, shape and prove again
- Line a large baking tray with baking parchment.
- Flatten one piece of dough into a small disc. Put a piece of semi-dried tomato and a cube of mozzarella in the centre.120 g mozzarella for pizza, 2 tbsp semi-dried tomatoes
- Bring the edges up over the filling and pinch them together to seal. Roll it gently into a ball with your hands and place it seam-side down on the baking tray.
- Repeat with the remaining pieces of dough.
- Arrange the dough balls on the tray in a tree shape, about 1cm apart: a bottom row of 6, then rows of 5, 4, 3, 2 and 1. Place the remaining 2 dough balls under the bottom row to make the trunk.
- Cover and leave somewhere warm until doubled in size, about 30–45 minutes.
Bake
- Preheat the oven to 220°C / 200°C fan / gas mark 7 / 425°F.
- Bake for 15–20 minutes, until golden brown.
Make the garlic butter
- While the bread bakes, put the butter, garlic and dried herbs in a small saucepan and warm gently over a low heat until the butter has just melted.1 tbsp butter, 1 small garlic clove, 1 tsp Italian dried herbs
- Stir and leave to infuse for a few minutes.
Decorate and serve
- While the bread is still warm, brush it all over with the herby garlic butter.
- Decorate with the Peppadrops peppers as baubles and rosemary sprigs as branches. Serve warm.rosemary sprigs, Sweet Peppadrops peppers
Notes
- Mozzarella: you need to use mozzarella block made for pizza (such as Galbani Mozzarella Cucina or similar). It is less moist than regular mozzarella, so it melts better and gives a long, stringy cheese pull.
- Tomatoes: semi-dried tomatoes are juicier and softer than regular sun-dried tomatoes.
- Even tree: for an even tree, weigh the dough accurately before dividing it into 23 equal balls.
- Make ahead: shape the tree, cover and chill overnight. Bring to room temperature for 30–45 minutes before baking.
- Serve warm. Leftovers can be reheated briefly in the microwave or in the oven (wrapped in foil).
- Storage: keep in an airtight container in the fridge for up to 3 days, or freeze the baked rolls for up to 3 months.
- Vegan option: use vegan mozzarella and plant-based butter.
Nutritional Information
Find this recipe online:
Christmas Tree Pull-Apart Bread with Mozzarella & Garlic Butter
https://theflexitarian.co.uk/recipe-items/christmas-tree-pull-apart-bread/
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More festive bread and Christmas recipes
- Pull Apart Bread Roll Wreath
- Mincemeat Bun Christmas Tree
- Christmas Cinnamon Rolls with Cranberry
- Focaccia Bread with Rosemary
- Christmas Puff Pastry Pinwheels
- Vegan Christmas Tree Pavlova
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