Turkey Cranberry Brie Sliders That Break the Internet

You know what kills weak party food? Silence. These turkey cranberry brie sliders aren’t just tasty—they’re conversation starters, plate cleaners, and the reason your guests text you tomorrow.

Soft, buttery rolls. Melty brie. Tart cranberry.

Toasted, garlicky tops. That’s not a snack; that’s a flex. Make a tray, blink twice, and they’re gone.

Don’t say I didn’t warn you.

What Makes This Special

These sliders master the sweet-savory-tear-and-share equation. You get buttery Hawaiian rolls drenched in seasoned melted butter, brie that oozes into every crevice, and cranberry sauce that brings bright, juicy contrast. Add tender turkey (leftover or deli—no judgment) and a whisper of Dijon, and suddenly you’re looking at a five-star appetizer.

The magic is in the layering and the bake. Everything warms together, flavors fuse, the tops turn golden, and the cheese stretches like it’s auditioning for a commercial. They’re fancy enough for holidays but simple enough for random Tuesdays when you want something dangerous and delicious.

Shopping List – Ingredients

• 12-pack Hawaiian rolls (or any soft slider buns)
• 12–14 ounces sliced turkey (roasted or smoked; leftover Thanksgiving turkey works great)
• 8 ounces brie, rind on or off, thinly sliced
• 3/4 cup cranberry sauce (whole berry preferred for texture)
• 2 tablespoons Dijon mustard
• 4 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon poppy seeds (optional but highly recommended)
• 1 tablespoon chopped fresh rosemary or thyme (optional garnish)

Instructions

1. Preheat and prep. Set oven to 350°F (175°C).Line a 9×13-inch baking pan with parchment or lightly grease it. Keep the rolls intact; slice horizontally to create a top sheet and bottom sheet.
2. Mix the butter glaze. In a small bowl, combine melted butter, honey, Worcestershire, garlic powder, onion powder, salt, pepper, and poppy seeds. Stir until glossy.
3. Build flavor base. Place the bottom sheet of rolls in the pan.Spread Dijon evenly across the cut side.
4. Layer the turkey. Shingle sliced turkey over the Dijon. Don’t be shy—full coverage equals happy bites.
5. Add the brie. Arrange brie slices over the turkey. If your brie is very soft, chill it 10 minutes first so it slices cleanly.
6. Cranberry time. Dot or spread cranberry sauce over the brie.Leave a tiny 1/4-inch border so it doesn’t ooze out too aggressively.
7. Cap it and brush. Place the top sheet of rolls on. Brush generously with the butter glaze, letting it drip down the sides. Reserve 1–2 tablespoons for later.
8. Cover and bake. Tent with foil (not touching the tops) and bake 12–15 minutes until the cheese is melty.
9. Uncover and finish. Remove foil, brush with remaining glaze, and bake another 5–7 minutes until golden brown and slightly crisp on top.
10. Garnish and rest. Sprinkle chopped rosemary or thyme.Let rest 5 minutes so the cheese settles, then slice along the roll lines and serve hot.

Keeping It Fresh

Leftovers store well, but the real trick is retaining that crisp-topped, gooey-middle combo. Let sliders cool to room temp, then refrigerate in an airtight container for up to 3 days. Reheat covered at 325°F for 10–12 minutes, then uncover for 3–5 minutes to re-crisp the tops.

For make-ahead: assemble up to Step 7, cover, and refrigerate up to 24 hours. Add 5 extra minutes to the covered bake time. Avoid freezing assembled sliders—the rolls can get soggy.

If you must freeze, freeze the turkey and brie separately and assemble fresh later.

What’s Great About This

• Zero culinary degree required. Slice, stack, brush, bake. That’s the game.
• High flavor ROI. Sweet-tart cranberry and buttery brie turn basic turkey into an event.
• Scales for crowds. Two trays feed a party. One tray feeds you and your “I’ll start my diet Monday” plan.
• Flexible ingredients. Leftovers, deli meat, homemade cranberry—it all plays nice.
• Meal-prep friendly. Make ahead, bake before serving, and look like a genius.

Avoid These Mistakes

• Using dry turkey. If it looks parched, splash on a little chicken broth or gravy before layering.Dry turkey equals sad sliders.
• Overloading cranberry sauce. More than a thin layer floods the rolls and causes slide-outs. Balanced is best.
• Skipping the foil. Covering first melts the cheese without scorching the tops. Don’t go rogue.
• Cheap rolls. Sturdy, slightly sweet rolls hold structure and flavor.Flimsy buns turn to mush—hard pass.
• Cutting too soon. Rest 5 minutes. The cheese needs a moment, and so do you.

Alternatives

• Cheese swaps: Camembert, fontina, or gouda if brie isn’t your thing. For sharper vibes, try white cheddar.
• Sauce twists: Mix cranberry with a spoon of orange marmalade, or swap for fig jam or pepper jelly for sweet heat.
• Herb upgrades: Rosemary and thyme are classics; sage adds Thanksgiving energy.A sprinkle of chives post-bake is clutch.
• Protein pivots: Rotisserie chicken, ham, or leftover roast pork work. Just keep slices thin.
• Gluten-free route: Use GF slider buns and check labels on condiments. Same method, same win.
• Sweet-heat glaze: Add 1–2 teaspoons hot honey or a pinch of cayenne to the butter glaze for a subtle kick.

FAQ

Do I need to remove the rind from the brie?

No.

Brie rind is edible and softens in the oven. If texture is a concern, trim the thickest edges and keep the rest—flavor-wise, it’s a plus.

Can I use leftover Thanksgiving turkey?

Absolutely. Slice it thin and, if it’s dry, moisten with a touch of broth or gravy.

This recipe was basically born to rescue leftovers.

What if I only have jellied cranberry sauce?

It works. Chop it or mash it slightly so it spreads, and use a light layer to prevent slip-and-slide. Whole berry gives better texture, but jellied still hits.

How do I keep the bottoms from getting soggy?

Brush a tiny bit of the butter glaze on the bottom layer first, then add Dijon and turkey.

The fat creates a barrier, and baking uncovered at the end helps dry the surface lightly.

Can I make these on a sheet pan instead of a baking dish?

Yes, but line it with parchment and keep the rolls snug so the cheese doesn’t run wild. Edge-to-edge contact is your friend here.

What’s the best way to slice cleanly?

Use a sharp serrated knife and a gentle sawing motion. Letting the sliders rest for 5 minutes post-bake keeps the cheese from escaping like it’s late for a meeting.

How spicy can I go?

Add a thin layer of Calabrian chili paste or spread a touch of hot honey in the glaze.

A pinch of red pepper flakes also works. Don’t drown the brie—let it co-star.

Wrapping Up

These turkey cranberry brie sliders punch way above their effort level. They’re buttery, tangy, melty, and exactly what people hope to find on a buffet but rarely do.

Make them for game day, holidays, or just because you’re smart and hungry. FYI: doubling the recipe is not extra—it’s self-preservation. Warm tray, big smiles, zero leftovers.

That’s the move.