Cranberry-Brie Pull-Apart Bread

Ingredients

.25 cup brown sugar, lightly packed
2 tablespoons unsalted butter plus 2 tablespoons melted, divided
8 ounces fresh cranberries or frozen cranberries, thawed and patted dry
2 tablespoons lemon juice
Zest of 1/2 orange
24 ounces No-Knead Refrigerator Bread Dough , at room temperature (see associated recipe)
4 ounces Brie, diced into 12 (1/2-inch) pieces

Combine brown sugar and 2 tablespoons butter in a large skillet over medium heat; cook, stirring occasionally, until the butter has melted and the sugar has dispersed into the butter. Add cranberries, lemon juice and orange zest, if using; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 5 to 7 minutes.
Grease a 9-by-5-inch loaf pan. Lightly flour a work surface. Roll out dough into a 12-by-20-inch rectangle. Using a sharp knife or pizza wheel, cut the dough into 12 equal squares. Evenly top each piece of dough with the cranberry sauce. Top each with 1 piece Brie. Fold each square in half, covering the filling. Arrange the pieces side-by-side, ends facing up, along the length of the prepared pan. Cover with plastic wrap; let rise for 30 minutes.
Preheat oven to 350°F.
Remove the plastic wrap. Brush the loaf with the remaining 2 tablespoons melted butter. Bake until an instant-read thermometer inserted in the center of the loaf registers 180°F, 25 to 30 minutes.