Oreo Monkey Bread Recipe

16 Servings
Prep Time 5 minutes
Cook Time 35 minutes
Cool 10 minutes
Total Time 50 minutes

Oreo Monkey Bread is the perfect, gooey, creamy pull-apart bread. Ready to eat in under an hour, the whole family will love it! Give it a try!

Oreo Monkey Bread is a delicious sweet bread made with biscuit pieces tossed in sugar and cookie crumbs. The indulgent finger bread is one of those perfect desserts that is sure to be a favorite with your kids. Oreo Stuffed Monkey Bread is wonderfully sweet, gooey, sticky, and creamy. It’s perfect to serve with a glass of milk to balance out the sugary taste of the Oreos. 

Monkey Bread is a traditional dish for special occasions during the holidays. This Oreo version is a nice way to stick with tradition but still get outside the box. Oreos are wonderfully functional cookies that you can use to make so many tasty recipes. You can add Oreos to Brownies, Cookies, or Cupcakes to mix in some extra creaminess and chocolate to the original recipe. 

Inside of Oreo Monkey Bread

Sabrina’s Oreo Monkey Bread Recipe

While regular Monkey Bread is a classic, shareable Breakfast Recipe, this version takes that basic idea and adds delicious cookies and cream flavor to it. It makes an indulgent breakfast, brunch treat, or dessert!

Oreo Monkey Bread is a super fun dessert, blending the familiar flavors of buttermilk biscuits, Oreo cookies, and a sweet caramel glaze. To prepare it, quartered biscuit dough pieces are combined with sugar and crushed Oreo cookies. These ingredients are gently placed into a bundt pan without pressing down. Meanwhile, a rich mixture of unsalted butter and brown sugar is boiled before being poured over the dough mixture. The dessert is then baked until golden brown and fragrant. After cooling briefly, it’s inverted onto a plate, revealing a luscious, gooey treat. It’s perfect for celebrations, holidays, and as a midweek dessert!

Can Oreo Monkey Bread Be Made Ahead of Time?

Yes, Oreo Monkey Bread can be prepared in advance. You can assemble the bread in the bundt pan, cover it with plastic wrap or foil, and refrigerate it overnight. When you’re ready to bake, simply remove it from the fridge, let it sit at room temperature for about 20 minutes, and then bake it as directed in the recipe. This makes it a convenient option for entertaining or enjoying a freshly baked dessert without all the last-minute fuss. Just remember to allow a bit of extra time for baking if the dough is cold from the refrigerator.

Ingredients

  • 36 ounces Buttermilk Biscuit Dough: The buttermilk biscuit dough serves as the base of the monkey bread, providing a soft and flaky texture. You can use store-bought refrigerated biscuit dough for convenience, but homemade dough can also be used.
  • 1 cup Sugar: Sugar adds sweetness to the monkey bread, balancing the flavors. It also helps create a caramelized glaze when combined with butter and brown sugar.
  • 15 crushed Oreo Cookies: Crushed Oreo cookies infuse the monkey bread with a delightful chocolate and cream flavor. They add a unique twist to the classic monkey bread recipe. You can use any Oreo flavor or even other chocolate sandwich cookies for variety.
  • 6 whole Oreo Cookies: These larger Oreo cookie pieces not only enhance the Oreo experience but also create pockets of texture and flavor within the bread.
  • ½ cup Unsalted Butter: The butter, when combined with brown sugar, creates a gooey caramel glaze that coats the monkey bread, giving it a rich, buttery sweetness.
  • 1 cup Brown Sugar: Brown sugar, along with the butter, forms the sweet, sticky caramel sauce that envelops the biscuit dough pieces.

Icing (for Drizzling Over the Monkey Bread)

  • 2 cups Powdered Sugar: Powdered sugar is the base of the icing, providing sweetness and a smooth consistency. Adjust the amount to achieve your preferred icing thickness. You can also use confectioner’s sugar as a substitute.
  • 2 tablespoons Whole Milk: Whole milk helps thin out the powdered sugar and create a pourable icing.

Kitchen Tools & Equipment

  • Bundt Pan: A bundt pan is essential for baking the Oreo Monkey Bread. It typically has a decorative ring shape, which adds an appealing design to the bread while ensuring even baking. Grease it well to prevent sticking.
  • Medium Saucepan: You’ll need a medium-sized saucepan to melt the butter and brown sugar together to create the caramel glaze. Opt for one with a non-stick surface for easier cleanup.
  • Large Bowl: A large mixing bowl is used to toss the biscuit dough pieces, sugar, and crushed Oreo cookies together. Choose a bowl that can comfortably accommodate all the ingredients without spilling.
  • Plate: You’ll need a plate for flipping the monkey bread after it’s baked. Make sure it’s large enough to cover the bundt pan’s opening.
  • Spray Baking Oil: Baking spray or cooking oil in a spray bottle is handy for greasing the bundt pan, preventing the monkey bread from sticking during baking.

How to Make Oreo Monkey Bread

Time needed: 50 minutes.

  1. Step One: Prep Time

    Start by preheating the oven, and spray the bundt pan with cooking spray. Take the refrigerated biscuit dough out and open it. Cut each piece of biscuit into small dough balls. 

  2. Step Two: Coat

    Pulse the Oreos in a food processor to quickly break them into cookie crumbs. Add the Oreo chunks and sugar to a large bowl. Toss the dough balls in the cookie crumbs. Continue tossing until each piece of dough is coated in sugar and cookie crumbs. Oreo Monkey Bread dough in mixing bowl

  3. Step Three: Sugar Sauce

    Combine butter and brown sugar in a saucepan and put it over medium heat. Let the mixture boil together for 1 minute. 

  4. Step Four: Bake

    Gently place the pieces of dough in your prepared bundt pan. Don’t press them together because you want the pieces to easily pull apart. Pour the brown sugar sauce over the top. Bake for 35-40 minutes until the biscuits are nicely golden brown. Let it cool off for 10-15 minutes before you flip it over a plate to remove the Monkey Bread from the pan. Oreo Monkey Bread collage of photos during baking

  5. Step Five: Glaze

    Combine powdered sugar and milk to make the icing. Drizzle the mixture over the top right before serving. Oreo Monkey Bread on cake stand

Nutritional Facts

Nutrition Facts
Oreo Monkey Bread
Amount Per Serving
Calories 264 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 58mg3%
Potassium 45mg1%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 45g50%
Protein 1g2%
Vitamin A 177IU4%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How to Store Leftover Oreo Monkey Bread

To keep leftover Oreo Monkey Bread fresh, store it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to 2 days, or in the fridge for 4 days.

Freezing Oreo Monkey Bread 

To freeze Oreo Monkey Bread, wrap individual portions in plastic wrap and place them in a freezer-safe bag. Properly sealed, they can last for up to three months. Thaw the bread in the fridge or at room temperature to maintain its taste after storage.

Topping Oreo Monkey Bread

If you’re serving Oreo Stuffed Monkey Bread as a dessert, try topping it off with Ice Cream. It’s a creamy, rich combination that works perfectly together. You can also easily make your own Whipped Cream with heavy cream and put a dollop of that on top. For even more rich, sweet flavors top the ice cream off with Chocolate Sauce or Caramel Sauce. 

Frequently Asked Questions

Can I use homemade biscuit dough instead of refrigerated store-bought dough?

Yes, you can use homemade biscuit dough if preferred. It adds a personal touch and can enhance the flavor. Ensure it’s rolled and cut into quarters similar to the store-bought version for consistent results.

What can I substitute for buttermilk biscuit dough?

If you don’t have buttermilk biscuit dough, you can substitute with croissant dough or even pizza dough. Keep in mind that the texture and flavor may vary slightly.

Can I reduce the sugar for a less sweet monkey bread?

Yes, you can adjust the sugar to your taste. Reducing it slightly won’t significantly affect the recipe’s structure, but it may result in a less caramelized glaze.

How do I prevent the monkey bread from sticking to the bundt pan?

Be sure to thoroughly grease the bundt pan with baking spray or butter. Additionally, allow the monkey bread to cool for 10-15 minutes before flipping it onto a plate; this will help it release easily.

Side angle of Oreo Monkey Bread on blue cake stand

Recipe Card

Oreo Monkey Bread

Oreo Monkey Bread is the perfect, gooey, creamy pull-apart bread. Ready to eat in under an hour, the whole family will love it! Give it a try!
Yield 16 Servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast and Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Oreo Monkey Bread

  • 36 ounces buttermilk biscuit dough , refrigerated, each cut into quarters, 3 packages
  • 1 cup sugar
  • 15 whole Oreo Cookies , crushed
  • 6 whole Oreo Cookies , broken into quarters
  • 1/2 cup unsalted butter
  • 1 cup brown sugar , packed

Icing:

  • 2 cups powdered sugar
  • 2 tablespoons whole milk

Instructions

  • Preheat oven to 350 degrees and spray a bundt pan with baking spray.
  • Add the biscuits, sugar, and Oreo chunks and crumbs to a large bowl and toss.
  • Add mixture gently to a bundt pan (do not press down).
  • Add the butter and brown sugar to a medium saucepan on medium heat and bring to a boil for one minute before pouring onto the bundt pan.
  • Bake for 35-40 minutes, remove from oven, let cool for 10-15 minutes then place a plate over the bottom of the bundt pan and flip over to remove.

Notes

Note: Click on the “yield” amount to change the number of servings and the recipe will automatically update! 

Nutrition

Calories: 264kcal | Carbohydrates: 49g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 58mg | Potassium: 45mg | Fiber: 1g | Sugar: 45g | Vitamin A: 177IU | Calcium: 18mg | Iron: 1mg

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Variations on Oreo Stuffed Monkey Bread

  • Chocolate chips: Add a little bit of melted chocolate to the recipe by mixing chocolate chips in with the biscuit pieces. You could use milk chocolate chips, dark chocolate chips, or white chocolate chips.
  • Glaze topping: Instead of the regular icing, you could drizzle melted peanut butter, melted chocolate, or caramel sauce over the top of your Oreo Monkey Bread.
  • Golden Oreo Monkey Bread: Try making a vanilla version of this recipe by using golden Oreos instead of regular. You can also whisk vanilla extract into the brown sugar sauce. 

More Monkey Bread Recipes

Oreo Monkey Bread Pin

Photos used in previous versions of this post.

Gooey Oreo Monkey Bread
Oreo Monkey Bread dough in mixing bowl
Oreo Monkey Bread collage of photos during baking
Oreo Monkey Bread on cake stand

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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