Cookies and Cream Monkey Bread
Cookies and Cream Monkey Bread is a delicious pull apart bread with crushed Oreo cookies, white chocolate chips, and a cream cheese icing on top. Enjoy this easy Oreo monkey bread for a warm shareable dessert.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Updating this post from 2013 because I was craving it again. Cookies & Cream anything is a favorite combination of mine.
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Just check out my oreo cookie bars with sweetened condensed milk or cookies and cream rice krispies. This combo goes well in any dessert!
I loved creating this original recipe for Cookies and Cream Monkey Bread! The bread is soft, the cookies are crunchy, the white chocolate chips are melty. Top all that with a drizzle of cream cheese icing – PURE HEAVEN!
Ingredients for Cookies and Cream Monkey Bread
This cookies and cream pull apart bread is super easy to make. You will need:
- Rhodes dinner rolls, thawed but still cold
- Butter, melted
- Oreo Cookies N’ Creme pudding mix (or any other large box of pudding like vanilla or cheesecake)
- Oreo sandwich cookies, crushed
- White Chocolate Chips
How to Make Oreo Monkey Bread
- THAW Rhodes dinner rolls on a greased sheet tray covered with sprayed plastic wrap at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.
- Melt butter in a microwave safe bowl. Crush Oreo cookies in a food processor until fine crumbs. Place crumbs in a bowl.
- Sprinkle ⅓ of the crushed cookies on the bottom of a greased bundt pan. Mix half of the remaining crushed cookies in a separate bowl with the dry pudding mix.
- Cut each roll in fourths and dip pieces in the butter.
- Dredge each buttery dinner roll piece into the pudding and cookie mixture.
- Stagger the coated rolls in the bundt pan. Once you have half the rolls in the pan, sprinkle the majority of the white chocolate chips over the rolls, saving a few for the top (which will be the bottom after it is inverted).
- Repeat process with the other half of the rolls, and top with the remaining cookie crumbs and white chocolate chips.
- Spray a piece of plastic wrap with cooking spray and cover the pan. Allow the dough to rise until double in size or about 1-inch below the top of the pan.
- Bake in a preheated 350˚F oven for 30-35 minutes until the bread is browned. The internal temperature should be 190-200˚F.
- Allow bread to rest for 3 minutes in pan. Then invert onto a large plate or serving platter.
For the Cream Cheese Icing
The frosting on top of this Oreo pull apart bread adds to the cream part of this cookies and cream dessert. In addition to the white chocolate chips.
You can keep the icing thick, or thin it out like a glaze by adjusting the amount of milk you add to it. You will need:
- Cream Cheese, room temperature
- Butter, room temperature
- Powdered Sugar
- Vanilla Extract
- Milk
- In a medium-large bowl, beat the cream cheese, butter, powdered sugar, and vanilla with an electric hand mixer. Add milk one teaspoon at a time until desired consistency.
- Put icing in a plastic bag, cut off the corner and pipe/drizzle over the top of the warm monkey bread. Enjoy warm!
Serving and Storing
This Oreo Cookies and Cream Pull-Apart Bread is best eaten fresh and warm from the oven.
Serve it family-style by putting it in the middle of the table where everyone can pull apart pieces of it. Alternately use a serrated knife to slice pieces, like cake, onto individual plates.
Store leftovers in an airtight container. It can be stored at room temperature up to 2 days or refrigerated up to 5 days.
Nuke leftovers in the microwave for 10-20 seconds before consuming. Enjoy!
More Oreo Desserts
- Oreo Fudge
- Mint Oreo Cheesecake Bars
- Oreo Ice Cream Dessert
- Chocolate Cookies and Cream Cookies
- Oreo Pizza
- Cookies and Cream Popcorn
- Oreo Cheesecake Cake
- Fudge Brownie Oreo Pizza
- No Churn Oreo Ice Cream
- Cookies and Cream Doughnuts
- Oreo Cookie Balls
Cookies and Cream Monkey Bread
Ingredients
- 18 Rhodes Dinner Rolls, thawed but still cold
- ½ cup (113 g) butter, (1 stick) melted
- 4.2 oz (119 g) large box Oreo Cookies N' Creme pudding mix, (can substitute with vanilla or cheesecake pudding)
- 12 Oreo chocolate sandwich cookies, crushed and divided into thirds
- ½ cup (85 g) white chocolate chips
Cream Cheese Icing:
- 3 oz (85 g) cream cheese, room temperature
- 2 Tbsp (28 g) butter, room temperature
- ⅔ cup (80 g) powdered sugar
- ¼ tsp vanilla extract
- 2-3 tsp milk, or more to desired consistency
Equipment
Instructions
- THAW Rhodes dinner rolls on a greased sheet tray covered with sprayed plastic wrap at room temperature for 1-2 hours or in the refrigerator overnight. They should be thawed, but still cold enough to easily handle them.
- Melt butter in a microwave safe bowl. Crush Oreo cookies in a food processor until fine crumbs. Place crumbs in a bowl.
- Thoroughly spray the inside of a bundt pan. Sprinkle ⅓ of the crushed cookies on the bottom. Place half of the remaining crushed cookies in a separate bowl with the dry pudding mix and stir to combine.
- Cut each roll in fourths and dip pieces in the butter.
- Dredge each buttery dinner roll piece into the pudding and cookie mixture.
- Stagger the coated rolls in the bundt pan. Once you have half the rolls in there, sprinkle the majority of the white chocolate chips over the rolls, saving a few for the top (which will be the bottom after it is inverted).
- Repeat process with the other half of the rolls, and top with the remaining cookie crumbs and white chocolate chips.
- Spray a piece of plastic wrap with cooking spray and cover the pan. Allow the dough to rise until double in size or about 1-inch below the top of the pan.
- Bake in a preheated 350˚F oven for 30-35 minutes until the bread is browned. Internal temperature should be 190-200˚F. Allow bread to rest for 3 minutes in pan. Then invert onto a large plate or serving platter.
- FOR THE CREAM CHEESE ICING: In a medium-large bowl, beat the cream cheese, butter, powdered sugar, and vanilla with an electric hand mixer. Add milk one teaspoon at a time until desired consistency. Put icing in a plastic bag, cut off the corner and pipe/drizzle over the top of the warm monkey bread. Enjoy warm!
Notes
- Store leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.
- For best results: Nuke leftovers in the microwave 10-20 seconds before consuming.
Nutrition
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*Originally published 9/4/13. Updated 1/28/21.
You’re a saint! Thank you! I really did love it, it’s one if my favorite recipes!! Very easy to follow and delicious!
I’m so glad you enjoyed this Cookies & Cream Monkey Bread! Thanks for your comment Autumn!
Well, I’ve made this twice now and it’s a total hit. But for the love of all things good in the world can you please include the ingredients for the icing in the ingredients list?
I can be at fault too since it’s the 2nd time I’m making it.. and it’s the 2nd time that I’ve had to drive to the store mid baking because I didn’t read ahead and I don’t have something like last time was vanilla. This time is powder sugar. I just remembered making it, screenshot the ingredients and went on my merry ignorant way through the grocery store. I love your recipe. I’ve made it for 4th of July for the 2nd time in a row and people lose their minds. Good job! But please help a forgetful girl out!
Got it all fixed for you! So sorry about that! Glad you are enjoying the recipe though!
Looks so good! Pinning to try later!
I love monkey bread, and this is probably the best idea yet! I can’t wait to try this out. 🙂
Wow – I’ve seen loads of recipes for monkey bread before, but never one using Oreos! Can’t wait to try this 🙂 I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-8/
Looks great and heading over to check the recipe 🙂
This looks amazing, I LOVE anything with Oreos