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Decadent Oreo Monkey Bread Recipe with Caramel Cinnamon Coating

Decadent Oreo Monkey Bread

Refrigerated biscuit dough wraps around Oreo cookies before being coated in cinnamon sugar and baked beneath a buttery brown-sugar caramel sauce. Finish with an optional vanilla glaze for a rich, pull-apart treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Monkey Bread
  • 2 cans, about 16.3 ounces each Refrigerated large biscuits
  • 16 cookies Oreo cookies
  • 1 cup Granulated sugar
  • 2 teaspoons Ground cinnamon
Caramel Coating
  • 1 cup, or 2 sticks Unsalted butter
  • 1 cup Packed light brown sugar
  • 1/2 teaspoon, optional Vanilla extract
  • 1/4 teaspoon, optional Salt
Optional Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Thoroughly grease a 10- to 12-cup Bundt pan, making sure to coat the center tube, ridges, and bottom especially well.
  2. Combine the granulated sugar and cinnamon in a large resealable bag or bowl. Separate the biscuit dough and flatten each biscuit into a round.
  3. Place one Oreo in the center of each flattened biscuit. Pinch the dough completely closed around the cookie, forming a sealed ball.
  4. Roll each sealed dough ball in the cinnamon-sugar mixture. Arrange the coated pieces evenly in the prepared Bundt pan.
  5. Melt the butter and brown sugar together in a saucepan over medium heat, stirring until smooth and lightly bubbling. Stir in the vanilla and salt, if using.
  6. Pour the warm caramel mixture evenly over the dough balls. Bake for 35–45 minutes, until deeply golden and the dough in the center is fully cooked.
  7. If the top browns too quickly, loosely cover the Bundt pan with foil for the remainder of baking. Cool in the pan for 5–10 minutes before carefully inverting onto a serving plate.
  8. For the optional glaze, whisk the powdered sugar, milk or cream, and vanilla together until smooth. Drizzle over the warm monkey bread and serve.

Notes

Grease the Bundt pan generously because caramel can harden as it cools. Do not invert immediately, but do not wait much longer than 5–10 minutes. Check the center carefully before removing the bread from the oven, since the top can look finished while dough beneath the center tube remains underbaked.