*This post is brought to you by Rhodes Bake-N-Serv. All thoughts and opinions are my own.
Oh boy do I have the recipe for you today! Cookies & cream anything is a favorite combination of mine. Just check out my Cookies & Cream Magic Bars or Cookies & Cream Rice Krispies. This combo goes well in any dessert! Today I am sharing my recipe for Cookies & Cream Monkey Bread over on the Rhodes Bake-N-Serv Blog. 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!
Recipe added 5/25/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.
Cookies & Cream Monkey Bread
- 24 Frozen Rhodes Dinner Rolls (thawed, but still cold)
- 1/2 cup butter (melted)
- 1 large box (4.2oz) Cookies N' Creme pudding mix
- 12 crushed chocolate sandwich cookies (crush cookies in a food processor)
- 1/2 cup white chocolate chips
- Thoroughly spray the inside of a bundt pan. Sprinkle ⅓ of the crushed cookies on the bottom.
- Cut each roll in half & coat in the butter.
- Place half of the remaining crushed cookies into your dry pudding mix. Stir it up. Then dredge each buttery dinner roll piece into the pudding & cookie mixture.
- Stagger coated rolls in the pan. Once you have about half the rolls in there, sprinkle in the majority of your white chocolate chips, saving a few for the top (which will be the bottom after it is inverted.)
- Repeat process with the other half of the rolls, & top with the remaining cookie crumbs & white chocolate chips. Spray a piece of plastic wrap & cover the pan. Allow to rise until double in size or it reaches the top of the pan.
- Bake at 350 for 25-35 minutes until the bread is browned.
- For the cream cheese icing: blend 3 oz cream cheese, 2 tablespoons butter, ⅔ cup powdered sugar, ¼ tsp vanilla & 1-3 tablespoons milk (depending on desired consistency.) Put icing in a plastic bag, cut off the corner & decorate the top of the warm monkey bread.
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