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.

Author Amber Brady

Prep Time 30

Cook Time 30

Inactive Time 2

Total Time 3

Yields servings

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

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