Cookies and Cream Monkey Bread

By Eat More Chocolate Team    ,   

June 11, 2015

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This Cookies & Cream Monkey Bread is soft & sweet with crunchy bits of cookies, & a cream cheese icing drizzle over the top.

  • Prep: 30 mins
  • Cook: 30 mins
  • 30 mins

    30 mins

    1 hr



Thoroughly spray the inside of a bundt pan. Sprinkle 1/3 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, 2/3 cup powdered sugar, 1/4 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.


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