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So, Thanksgiving is past and now you’re looking excitedly toward Christmas! What special thing will you make for Christmas breakfast? I mean you can’t just have cereal, can you? How about Oreo Monkey Bread? It’s perfect because you can make it the day before, so you won’t have to get up extra early and make it or anything! Of course, if that doesn’t sound amazing to you, could try a different breakfast recipe… Back to Oreo Monkey Bread though, this monkey bread is stuffed with homemade Oreo filling and then the dough is made with Oreo “flour.” If you need more info on how to make Oreo “flour” this recipe for Oreo Ice Cream will give you all the vital details.
Okay, so first off I have to say that I tried two different doughs for this monkey bread, a yeasted dough and a biscuit dough. I really wanted to make it a yeasted dough but usually cocoa inhibits the yeasts ability to raise the dough, but I thought “it’s not exactly cocoa it’s Oreo so maybe it’ll work?🤷🏻♀️” I made a biscuit variety just too just in case though. The yeast dough did raise, not quite as vigorously as some doughs but it did rise. Today, I’m sharing the yeasted dough because that seemed to be the most popular. Feel free to contact me if you are interested in the Oreo biscuit dough.
Alright, so we are going to start with the homemade Oreo filling (if you’re interested I have a great candy recipe 😋that uses this same Oreo filling!). In the bowl of an electric mixer beat together powdered sugar, Crisco, vanilla, and butter flavoring. Beat until well combined.
Form the Oreo filling into balls: 1/2-3/4-inch balls work well. Aim for about 66 or more balls of filling. Place the balls on a waxed paper lined sheet pan and freeze them until you’re ready to use them later.
You might have to put some powdered sugar on your hands so the Oreo filling doesn’t stick too much.
Now for the yeasted dough. In a large bowl combine flour, Oreo “flour,” sugar, salt, yeast, warm water, melted butter, egg, and vanilla.
Mix this up until it is well combined, you might wanna just get in there with your hands. You’ll also need to knead the dough for about 5 minutes.
Place the dough in a large greased bowl to rise, covered, for about an hour. It will help the dough rise if you leave it in a nice warm spot, perhaps on your preheating oven 😉(preheat to 350F). You can leave it a bit longer if you need too and it will be fine.
Once the dough has had a chance to rise, press it out onto a lightly floured surface and use a pizza cutter to cut it into about 66 pieces or however many Oreo filling balls you made.
Working with one piece of dough at a time press it out and place a frozen ball of Oreo filling in the middle.
Wrap the dough tightly around the filling ball.
Repeat with remaining filling and dough.
Next, grease your bundt pan.
Dip each filled dough ball in melted butter. Then dip the balls in a sugar/Oreo “flour” mixture. So, instead of the traditional cinnamon sugar coating, Oreo Monkey Bread has an Oreo sugar coating!
Bake the Oreo Monkey Bread at 350F for 50-60 minutes or until a skewer inserted into it comes out clean.
Place your serving plate atop the bundt pan.
Flip the whole thing over so that now the bundt pan is on top.
Remove the pan and voila! Your beautiful Oreo Monkey Bread!
See the delicious filling!?
You can add a vanilla drizzle or a dusting of powdered sugar if you want too, but it’s totally optional.
This Oreo Monkey Bread is sure to please the whole family! It’s rich, sweet, and oh so Oreoy! Is that a word, Oreoy? I’m gonna say it is. Anyway, this will be a great recipe to make for Christmas breakfast or any breakfast, or brunch, or just dessert. It can count as any of those! Have fun and enjoy.
If you are interested in more exceptional breakfast recipe check out my ebook!
What favorite Christmas traditions do you have?
- For the Ore Filling:
- 1c. vegetable shortening
- 2t. pure vanilla extract
- 2t. butter flavoring
- 4c. powdered sugar
- For the Yeasted Oreo Dough:
- 2¼c. flour
- 1¼c. Oreo "flour"
- 1T. sugar
- ½t. salt
- 3t. instant yeast
- ¾c. warm water
- 3T. butter, melted
- 1 egg
- 1t. pure vanilla extract
- ½c. butter, melted
- ½c. sugar
- ½c. Oreo "flour"
- For the Oreo Filling:
- In the bowl of an electric mixer beat together the vegetable shortening, 2t. vanilla, butter flavoring, and powdered sugar.
- Form the filling into 66 balls. Place the balls on a waxed paper lined sheet pan and freeze until ready to use.
- For the Yeasted Dough:
- In a large bowl combine the flour, 1¼c. Oreo "flour," 1T. sugar, salt, yeast, warm water, 3T. melted butter, egg, and 1t. vanilla.
- Knead for 5 minutes, either on a floured surface or in the bowl.
- Place the dough in a greased bowl, cover and allow to rise in a warm place for about 1 hour.
- Divide the dough into 66 pieces or as many pieces as there are balls of filling.
- Preheat oven to 350F, thoroughly grease a bundt pan. Combine the ½c. sugar and ½c. Oreo "flour" in a small bowl.
- Working with one piece of dough at a time flatted it out a bit and place a ball of filling in the middle. Wrap the dough tightly around the ball of filling. Repeat with remaining dough and filling.
- Dip each ball in the ½c. melted butter and then into the Oreo sugar. Place the coated dough balls in the greased pan.
- Bake the dough at 350F for 50-60 minutes or until a skewer inserted into the dough comes out clean.
- Place a serving plate on top of the pan, flip the whole thing over so that the plate is on the bottom and the pan is on the top. Remove the pan to reveal the Oreo Monkey Bread! Serve warm or room temperature.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)