Cookies and Cream Monkey Bread is a decadent pull-apart bread made with crushed Oreo cookies, melty white chocolate chips, and a tangy cream cheese icing. This easy Oreo monkey bread is perfect warm and shareable for dessert or a special brunch.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
I updated this post from 2013 because I was craving it again—cookies and cream is one of my favorite flavor combinations. It pairs beautifully with many desserts and transforms simple Rhodes rolls into an indulgent crowd-pleaser.
This Cookies and Cream Monkey Bread is a blend of textures and flavors: soft, pull-apart bread pockets, crunchy Oreo crumbs, and pockets of gooey white chocolate. Finish it with a ribbon of cream cheese icing and you’ve got pure heaven on a plate.
Ingredients for Cookies and Cream Monkey Bread
This cookies-and-cream pull-apart bread is quick to assemble. You’ll need:
- Rhodes dinner rolls, thawed but still cold
- Butter, melted
- Oreo Cookies N’ Creme pudding mix (or a similar large box of vanilla or cheesecake pudding)
- Oreo sandwich cookies, crushed
- White chocolate chips
How to Make Oreo Monkey Bread
- Thaw: Place Rhodes dinner rolls on a greased sheet tray, cover with sprayed plastic wrap, and let them thaw at room temperature for 1–2 hours or in the refrigerator overnight. They should be thawed but still cool enough to handle easily.
- Prepare crumbs and butter: Melt the butter in a microwave-safe bowl. Crush the Oreo cookies in a food processor until fine crumbs and set aside.
- Layer crumbs: Thoroughly spray a bundt pan. Sprinkle one-third of the crushed cookies across the bottom of the pan. Mix half of the remaining crumbs with the dry pudding mix in a separate bowl.
- Cut and coat rolls: Cut each roll into quarters. Dip the pieces in melted butter, then dredge them in the pudding-cookie mixture until well coated.
- Assemble: Stagger the coated pieces in the bundt pan. When half the pieces are in, sprinkle most of the white chocolate chips over them (reserve a few for the top). Repeat with the remaining coated pieces and finish with the rest of the cookie crumbs and chocolate chips.
- Rise: Spray a piece of plastic wrap with cooking spray and cover the pan. Let the dough rise until doubled in size or about 1 inch below the top of the pan.
- Bake: Preheat the oven to 350°F (175°C). Bake 30–35 minutes or until the monkey bread is golden brown and the internal temperature reaches 190–200°F. Allow the bread to rest in the pan for 3 minutes, then invert onto a serving platter.
- Tip: Staggering the pieces gives the finished loaf an attractive, pull-apart texture and ensures even distribution of cookie crumbs and white chocolate.
For the Cream Cheese Icing
The cream cheese icing adds a smooth, slightly tangy finish that complements the cookies-and-cream flavors. You can make the icing thick or thin it to a glaze by adjusting the milk. You will need:
- Cream cheese, room temperature
- Butter, room temperature
- Powdered sugar
- Vanilla extract
- Milk, to thin as needed
- Beat the cream cheese, butter, powdered sugar, and vanilla in a medium bowl with an electric mixer until smooth. Add milk a teaspoon at a time until you reach the desired consistency.
- Transfer icing to a small plastic bag, snip a corner, and drizzle over the warm monkey bread. Serve immediately.
Serving and Storing
This Oreo cookies-and-cream pull-apart bread is best enjoyed warm from the oven. Place it in the center of the table so guests can pull apart pieces, or slice it with a serrated knife and serve like a cake.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat individual pieces in the microwave for 10–20 seconds before serving to restore softness.
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, melted (1 stick)
- 4.2 oz (119 g) large box Oreo Cookies N’ Creme pudding mix (or vanilla/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 cool enough to handle.
- Melt butter in a microwave-safe bowl. Crush Oreo cookies in a food processor until fine crumbs and place in a bowl.
- Spray the inside of a bundt pan. Sprinkle one-third of the crushed cookies on the bottom. Combine half of the remaining crumbs with the dry pudding mix in a separate bowl.
- Cut each roll into fourths and dip the pieces in melted butter.
- Dredge each buttered piece into the pudding-cookie mixture.
- Stagger the coated rolls in the bundt pan. When half the rolls are placed, sprinkle most of the white chocolate chips over them, reserving a few for the top.
- Repeat with the remaining rolls, then top with the remaining cookie crumbs and white chocolate chips.
- Spray a piece of plastic wrap with cooking spray, cover the pan, and allow the dough to rise until doubled in size or about 1 inch below the top of the pan.
- Bake at 350°F for 30–35 minutes until browned and an internal temperature of 190–200°F is reached. Allow the bread to rest in the pan for 3 minutes, then invert onto a large plate or platter.
- For the cream cheese icing: Beat the cream cheese, butter, powdered sugar, and vanilla with an electric mixer until smooth. Add milk a teaspoon at a time until you reach the desired consistency. Put icing into a plastic bag, cut off a corner, and drizzle over the warm monkey bread. Serve warm.
Notes
- Store leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 5 days.
- Reheat individual portions in the microwave for 10–20 seconds before serving.
Nutrition
Disclaimer: Nutritional values are estimates only.
*Originally published 9/4/13. Updated 1/28/21.