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!
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!
- 3 cans refrigerated biscuits, such as pillsbury homestyle
- 8 tablespoons butter, melted
- 1 4.2 ounce box chocolate pudding mix
- 24 oreos, finely crushed
- 1/2 cup white chocolate chips
- 1/2 cup chocolate chips
- Preheat oven to 350°F.
- Spray a 10-cup Bundt pan with a baking spray containing flour.
- Sprinkle bottom of pan with 1/3 of the crushed cookies. Set aside.
- In medium bowl, whisk together chocolate pudding and second 1/3 of the chocolate cookies. Set aside.
- Cut each refrigerated biscuit into quarters.
- Take a piece of dough, dip in melted butter then roll in the pudding cookie mixture and place in prepared Bundt pan.
- Continue this process and layer dough pieces until half the dough has been placed in Bundt pan.
- Sprinkle with half the chocolate chips, half the white chocolate chips and last 1/3 of the crushed cookies.
- Continue dipping dough in butter and cookie mixture and layer remaining dough pieces.
- Sprinkle with remaining white chocolate chips and chocolate chips.
- Pour any remaining butter over top of filled Bundt.
- Bake in preheated oven for 40-45 minutes until golden on top and baked through. Remove from oven.
- Cool in pan for 15 minutes then invert and serve warm.