Cookies and Cream Monkey Bread

Name: Cookies and Cream Monkey Bread
Prep time: 40 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count) or 2 cans (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits (8 Count); 64 mini chocolate sandwich cookies (from 8-oz bag); 1/3 cup granulated sugar; 1/3 cup salted butter, melted; 1 3/4 cups powdered sugar; 2 to 3 tablespoons milk; 1/2 teaspoon vanilla; Crushed mini chocolate sandwich cookies, if desired

Prep time:40 min
Total time:1 hr 50 min
Ingredients:8
Servings:16
Calories per serving:340

By Edited by MandyUpdated 10/24/2025

Cookies and Cream Monkey Bread

Prep time:40 min
Total time:1 hr 50 min
Ingredients:8
Servings:16
Calories per serving:340

Bring some fun to your kitchen with this easy Cookies and Cream Monkey Bread recipe. Made with Pillsbury™ Grands!™ Flaky Layers Biscuits, this gooey pull-apart treat hides chocolate sandwich cookies inside for a sweet surprise in every bite. Rolled in sugar, baked to golden perfection, and drizzled with icing, it’s a fun and easy twist on classic monkey bread your whole family will love. Whether it’s for a weekend brunch or a special celebration, this recipe is sure to be a hit in every delicious pull-apart bite.

Recipe Ingredients

Here’s what you’ll need to make Cookies and Cream Monkey Bread.

Biscuits: Refrigerated Pillsbury™ Grands!™ Flaky Layers Biscuits are the perfect choice for this monkey bread recipe. Not only do these refrigerated biscuits provide a convenient shortcut, but two cans are all you need to fill your bundt pan just right.

Mini Chocolate Sandwich Cookies: These add a delicious, crunchy surprise in every bite.

Granulated Sugar and Powdered Sugar: This recipe uses both. Granulated sugar adds sweetness and helps create a crisp coating. Powdered sugar, also known as confectioner’s sugar, is used to make the smooth icing drizzle.

Salted Butter: Melted butter helps the sugar caramelize, creating a rich glaze over the biscuit pieces.

Other Ingredients You’ll Need: Milk and vanilla.

How to Make Cookies and Cream Monkey Bread

Here’s a quick overview of the steps for Cookies and Cream Monkey Bread. Keep reading for all the details and some helpful tips.

1. Prep the Dough

Cut and flatten biscuit pieces—no need for perfection, just enough to wrap around the cookies. Work with one can at a time; warm dough can get sticky and harder to handle.

2. Fill and Roll

Place a cookie in the center of each dough piece and seal well. Rolling between your palms helps smooth and fully seal the dough so the cookie stays inside while baking.

3. Bake, Flip, and Enjoy

Bake until golden and bubbling. Check doneness by gently pulling apart a center piece with a fork—it should separate easily. To flip, invert the pan onto a serving plate in one smooth motion. If it sticks, tap the pan gently to release, and place any loose pieces back on top.

How to Store and Reheat Cookies and Cream Monkey Bread

Here are the best methods we’ve tested for storing and reheating this Cookies and Cream Monkey Bread.

Room Temperature

Store in a covered container at room temperature for up to 2 days.

Refrigerator

Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. If using plastic wrap, insert toothpicks into the bread to keep the wrap from touching the sticky top.

Freezer

Wrap tightly in plastic wrap or foil, then seal in a 2-gallon freezer bag or freezer-safe container for up to 2 months.

Reheating

From Refrigerator: Place an individual portion on a microwavable plate and microwave on 50% power for 20 to 30 seconds, adding more time as needed.
From Freezer: Loosen wrap on the bread and let it sit at room temperature for 2 to 3 hours. Then, heat as directed for refrigerated monkey bread.

Making Cookies and Cream Monkey Bread Ahead of Time

To make Cookies and Cream Monkey Bread ahead of time, prep the stuffed biscuit pieces, coat them in sugar, and arrange them in the pan. Cover tightly with foil and refrigerate for up to 1 hour. We’ve found that after an hour, the dough may begin to lose its texture, so it’s best to bake within that window. When you're ready, continue from Step 4—pour the melted butter over the top, and bake as directed. This simple make-ahead tip saves you time and still delivers that soft, gooey pull-apart bread everyone loves.