Preheat oven to 375° F.
Using a knife or a pizza cutter cut the dough into 12 equal pieces. Place each piece in the cup of a 12-cup muffin baking pan. You want each of the 4 sides to slightly poke over the top of the cup.
Cut the brie in to 1-inch pieces. Place a piece into each cup.
Evenly distribute the cranberry sauce in the cups over the brie. You will use about 1- 1 ½ tsp per cup.
Pull the rosemary apart so each cup if topped with a small sprig.
Bake for 15 minutes. The puff pastry should be golden brown. Remove from oven and allow the cups to sit for a few minutes to slightly cool. Use a small butter knife to carefully release the bites from the baking pan.
Serve and enjoy!