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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!

Cookies++Cream+Monkey+Bread9

Recipe added 5/25/16. For a step-by-step photo tutorial, visit the Rhodes Bake-N-Serv Blog.

Cookies & Cream Monkey Bread

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 12 servings

Ingredients

  • 24 Frozen Rhodes Dinner Rolls thawed, but still cold
  • 1/2 cup butter, melted
  • 1 (4.2oz) large box Cookies N' Creme pudding mix
  • 12 crushed chocolate sandwich cookies (crush cookies in a food processor)
  • 1/2 cup white chocolate chips

Cream Cheese Icing:

  • 3 oz cream cheese
  • 2 Tbsp butter
  • 2/3 cup powdered sugar
  • 1/4 tsp vanilla
  • 1-3 Tbsp milk

Instructions

  1. Thoroughly spray the inside of a bundt pan. Sprinkle ⅓ of the crushed cookies on the bottom.
  2. Cut each roll in half and coat in the butter.

  3. 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 and cookie mixture.

  4. 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.)
  5. 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 and cover the pan. Allow to rise until double in size or it reaches the top of the pan.

  6. Bake in a preheated 350˚F oven for 25 to 35 minutes until the bread is browned.

  7. 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 Tablespoon at a time until desired consistency. Put icing in a plastic bag, cut off the corner and decorate the top of the warm monkey bread.

Recipe Notes

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