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Cookies & Cream Monkey Bread

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


  • 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


  • Thoroughly spray the inside of a bundt pan. Sprinkle ⅓ of the crushed cookies on the bottom.
  • Cut each roll in half and 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 and 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, 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.
  • Bake in a preheated 350˚F oven for 25 to 35 minutes until the bread is browned.
  • 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.


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