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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.

Angled view of Cookies and Cream Monkey Bread on a plate with zig-zagged cream cheese frosting on top.

Updating this post from 2013 because I was craving it again. Cookies & Cream anything is a favorite combination of mine.

Just check out my oreo cookie bars with sweetened condensed milk or cookies and cream rice krispies. This combo goes well in any dessert!

Angled view of Cookies and Cream Monkey Bread on a plate with zig-zagged cream cheese frosting on top.

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!

Front view of Oreo monkey bread pull apart on plate with cream cheese frosting and Oreo cookies.

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
Ingredients for Oreo Monkey Bread: Rhodes rolls, crushed Oreo chocolate sandwich cookies, Oreo pudding mix, melted butter, 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.
Rolls dipped in butter and Oreo pudding mix.
  • 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.
Layering Oreo pudding covered dough pieces into bundt pan with white chocolate chips and crushed cookies.
  • 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.
Front view of Cookies and Cream Monkey Bread on a plate with zig-zagged cream cheese frosting on top.

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
Top view of Cookies and Cream Monkey Bread on a plate with zig-zagged cream cheese frosting on top.
  • 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!
Front view of Oreo monkey bread pull apart on plate with cream cheese frosting and Oreo cookies.

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!

Top view of Oreo monkey bread pull apart on plate with cream cheese frosting and Oreo cookies.

MORE OREO DESSERTS

Top view of Cookies and Cream Monkey Bread on a plate with zig-zagged cream cheese frosting on top.

Cookies and Cream Monkey Bread

Yield: 12 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Inactive Time: 2 hours
Total Time: 3 hours

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.

Ingredients

  • 18 Rhodes Dinner Rolls, thawed but still cold
  • 1/2 cup (1 stick) butter, melted
  • 1 (4.2oz) 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
  • 1/2 cup white chocolate chips

Cream Cheese Icing:

  • 3 oz cream cheese, room temperature
  • 2 Tbsp butter, room temperature
  • 2/3 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 2-3 tsp milk, or more to desired consistency

Instructions

  1. 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.
  2. Melt butter in a microwave safe bowl. Crush Oreo cookies in a food processor until fine crumbs. Place crumbs in a bowl.
  3. 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.
  4. Cut each roll in fourths and dip pieces in the butter.
  5. Dredge each buttery dinner roll piece into the pudding and cookie mixture.
  6. 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).
  7. Repeat process with the other half of the rolls, and top with the remaining cookie crumbs and white chocolate chips.
  8. 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.
  9. 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.
  10. 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.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 405Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 554mgCarbohydrates: 51gFiber: 3gSugar: 23gProtein: 6g

This data was provided and calculated by Nutritionix, and is an estimation only.

*Originally published 9/4/13. Updated 1/28/21.