Cookies & Cream Monkey Bread Recipe

Kate Donahue | Food Babbles

Cookies & Cream Monkey Bread is filled with melted chocolate and crushed Oreos. This monkey bread will become your favorite!

Cookies & Cream Monkey Bread Photo

Some things in life are just so classic that they bring back vivid memories. Growing up, my grandmother would always bring monkey bread to our house when she came to visit for Christmas. We called it finger bread because you were able to pull off those small bite size pieces of dough and eat them with your fingers.

Being small, I, of course thought it was “Nana’s Finger Bread”. Like she invented monkey bread and it was something only she knew how to make. Flash forward to adulthood, I now know that my dear old Nan did not invent monkey bread, but I still stand by my childhood opinion that my grandmother certainly makes the best “finger bread”.

These days, my grandmother and I live many states away from each other, but I carry on the tradition of making the monkey bread each Christmas morning, carrying on that tradition with my own family, as well as delivering it to my brother, who wholeheartedly still expects his “Nana’s Finger Bread” each and every year.

While monkey bread always reminds me of my grandmother, Christmas morning and family holidays, I love enjoying it at other times of the year. Truth be told, I have a small monkey bread addiction.

My very favorite non-traditional version is my cherry cheesecake monkey bread. Talk about decadent! Plump sweet cherries, graham cracker coated dough bites and plenty of cheesecake icing draped over the top. Insanely good!

Cookies & Cream Monkey Bread Picture

Or how about something a little more savory? Stuffed garlic monkey bread is like cheesy garlic bread pizza, in pull apart form! Little bites of soft dough filled with melty mozzarella and rolled in butter, garlic and herbs then baked to perfection. Dip in a little marinara sauce and you’re good to go.

They’re so wonderful, and they’re so easy to make! My kids love making them and I love that it’s a baking project they can do all on their own.

In fact, it was the littler of my three girls that made this cookies and cream monkey bread before you today. For this version, pieces of dough mingle with melted chocolate, white chocolate and crushed Oreo cookies. It’s all topped off with a sweetened cream cheese icing, for an amazing cookies and cream effect.

My grandmother had the right idea! It doesn’t get much easier than rolling pieces of dough and popping them into a Bundt pan.

The variations are endless and it’s so easy to think of something that suits your fancy. If you love chocolate sandwich cookies, then this cookies and cream monkey bread recipe is right up your alley!

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Cookies & Cream Monkey Bread Recipe

    16 Servings


  • 3 cans Refrigerated Biscuits, Such as Pillsbury Homestyle
  • 8 tablespoons Butter, Melted
  • 1 4.2 ounce box Chocolate Pudding Mix
  • 24 oreos (Oreos, Finely crushed
  • 1/2 cup White Chocolate Chips
  • 1/2 cup Chocolate Chips
For the Cream Cheese Frosting:
  • 4 ounces Cream Cheese, At room temperature
  • 2 cups Powdered Sugar, Sifted
  • 2 tablespoons Milk
  • 1/2 teaspoon Pure Vanilla Extract


  1. Preheat oven to 350°F.
  2. Spray a 10-cup Bundt pan with a baking spray containing flour.
  3. Sprinkle bottom of pan with 1/3 of the crushed cookies. Set aside.
  4. In medium bowl, whisk together chocolate pudding and second 1/3 of the chocolate cookies. Set aside.
  5. Cut each refrigerated biscuit into quarters.
  6. Take a piece of dough, dip in melted butter then roll in the pudding cookie mixture and place in prepared Bundt pan.
  7. Continue this process and layer dough pieces until half the dough has been placed in Bundt pan.
  8. Sprinkle with half the chocolate chips, half the white chocolate chips and last 1/3 of the crushed cookies.
  9. Continue dipping dough in butter and cookie mixture and layer remaining dough pieces.
  10. Sprinkle with remaining white chocolate chips and chocolate chips.
  11. Pour any remaining butter over top of filled Bundt.
  12. Bake in preheated oven for 40-45 minutes until golden on top and baked through. Remove from oven.
  13. Cool in pan for 15 minutes then invert and serve warm.
For the frosting:
  1. Beat the cream cheese and powdered sugar until light and fluffy.
  2. Add the vanilla extract and slowly drizzle in the milk with the mixer on medium speed until combined. If too thin, add a little more powdered sugar. If your frosting is too thick, thin it with a little milk until desired consistency is reached.
  3. Drizzle glaze over cake and serve.


Cooking Method:
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Recipe Yields:
16 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Kate Donahue
Recipe Yields: 16 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes

Nutrition Facts

Servings Per Recipe 16

Amount Per Serving
Calories from Fat 142
Calories 518

% Daily Value*
Total Fat 18g
  Saturated Fat 4g
Sodium 1106mg
Total Carbohydrate 78g
  Dietary Fiber 1g
  Sugars 28g
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Kate Donahue

About Kate

Kate babbles about all things food on her own blog, Food Babbles, and about feeding her girls the best way. Here on Food Fanatic, she wows us with her commitment to homemade, fresh baking, week after week.

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