This Baked Brie Tastes Like a Cinnamon Roll (in the Best Way Possible)

The second I saw a photo of Two Peas & Their Pods’ baked Brie, I knew I had to make it. The flaky golden pastry was filled with gooey Brie and glistening walnuts, and the whole thing was surrounded by all of my favorite dippers: apple slices, crackers, grapes, bread, and more. If mine turned out anything like the photo, I knew I’d have a total showstopper on my hands. 

The five-star rating and glowing reviews further cemented its place in my recipe showdown. A few people even wrote that it tastes like a cinnamon roll! Eager to get started, I called up some taste testers and headed into the kitchen. 

Get the recipe: Two Peas & Their Pod Baked Brie

You’ll need to start by thawing the puff pastry according to package directions. I prefer to use DuFour’s all-butter puff pastry, which thaws in the refrigerator in two to three hours. Pepperidge Farm’s puff pastry, however, can be thawed at room temperature in just about 40 minutes.

Once thawed, heat the oven to 400°F and unfold the puff pastry sheet onto a parchment-lined baking sheet. Melt butter in a small saucepan, then add chopped pecans and cinnamon and cook until fragrant. Pour the nuts into a small bowl, add brown sugar, and stir until combined. 

Place an eight-ounce round of Brie in the center of the pastry. Two Peas & Their Pod recommends Private Selection Double Crème Brie, but to keep things consistent between my showdown contenders, I used Président Brie for all four. Pour maple syrup over the Brie, then spoon the pecan mixture on top. Starting with one edge of the dough, fold the pastry up and over the Brie and brush with egg wash. Continue until the Brie is completely covered. Brush the entire surface of the pastry with egg wash. 

Bake until the pastry is golden-brown. Let sit for 10 to 15 minutes, then serve warm, with any combination of crackers, crostini, apple slices, pear slices, grapes, pomegranate seeds, and nuts. 

My friend audibly gasped when she took her first bite of this Brie; it was that good. The buttery toasted pecans combined with the cinnamon, brown sugar, and maple syrup created the most decadent filling that we couldn’t get enough of. The smell in my kitchen reminded me of the sweet roasted nuts sold from pushcarts in New York City, which give off the most irresistible aroma. 

In between bites, my friends described the baked Brie as “French toast-like,” and reminiscent of Cinnamon Toast Crunch. I honestly didn’t think I would enjoy such unapologetically sweet flavors alongside earthy, buttery cheese, but I did! I also loved the wide variety of dippers to choose from, with the crisp-tart Granny Smiths being my favorite. 

With that said, I do think this Brie is too sweet and dessert-like to serve as a pre-dinner appetizer. Instead, I’d bring it to a wine night with friends, or enjoy it as part of a dinner-sized snack spread. 

1. Pay close attention to the pecans. As the pecans cook in butter, they can go from toasty and fragrant to blackened and burnt in a matter of seconds. Watch them carefully to ensure you pull them off the heat in time.    
2. Watch the accompanying video. I was honestly a bit confused on how to wrap the pastry around the Brie. Watching Two Peas & Their Pods’ video helped provide some clarity. 

Overall rating: 9.5/10