<< Back to Recipe

Select Sizes

3'x5' Cards 4'x6' Cards Full Page Full Page With Image

Cookies and Cream Monkey Bread

Skill: Beginning Prep Time: 30 Bake Time: 30 Servings: 12

Notice (8): Undefined offset: 1 [APP/views/recipes/print_recipe.ctp, line 237]


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


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.