In the bowl of a stand mixer fitted with a dough hook, combine flour, yeast, and salt.

Add warm water and 2 tablespoons melted butter. Mix until a rough dough forms.

Knead on low speed for 5–7 minutes, or until the dough is smooth and elastic.

Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise in a warm place for 45 minutes, or until doubled in size.

Grease a 2-quart ovenproof baking dish and set aside.

In a shallow bowl, combine chopped nuts, brown sugar, and coarse salt. Place remaining melted butter in another shallow bowl.

Turn dough out onto a lightly floured surface and stretch into a 9×6-inch rectangle. Cut into 1-inch pieces and roll each piece into a ball.

Dip each dough ball into melted butter, then roll in the nut mixture to coat.

Place dough balls into the prepared baking dish, layering with Brie cubes and spoonfuls of cranberry sauce.

Cover and let rise again for about 45 minutes, or until puffy.

Preheat oven to 350°F.

Bake for 30 minutes, or until the bread is golden and the filling is bubbly.

Cool on a wire rack for 15–20 minutes before serving warm.