Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C). Spray a 12 muffin pan with non-stick cooking spray.
Step 2
In a skillet, melt
Unsalted Butter (170 g)
with
Chopped Pecans (110 g)
and
Corn Syrup (60 mL)
. Bring to a slight boil, stir, and remove from heat. Take a spoon and pour about a tablespoon into the bottom of each of the muffin cups.
Step 3
Cut each of the store-bought
Cinnamon Rolls (2 pckg)
into 6 pieces. Stack the 6 pieces of cinnamon roll on top of the pecan butter mixture. Repeat with remaining cinnamon rolls.
Step 4
Bake the monkey bread for about 15 minutes or until golden brown.
Step 5
Remove from oven and let it set for about a couple of minutes. Next, take a baking sheet and lay it on top of the muffin pan. Flip it over so the monkey bread and start to fall out.
Step 6
To make the eggnog icing, combine
Powdered Confectioners Sugar (220 g)
,
Eggnog (30 mL)
and
Vanilla Extract (5 mL)
in a large bowl. Mix until desired consistency.
Step 7
Place the monkey breads onto a serving dish and top with eggnog icing. Enjoy!
