Easy Mini Monkey Bread Muffins with Eggnog Icing

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 pckg

Cinnamon Rolls

3/4 cup

Unsalted Butter

1 cup

Chopped Pecans

1/4 cup

Corn Syrup

2 Tbsp

Eggnog

2 cups

Powdered Confectioners Sugar

1 tsp

Vanilla Extract

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 (3/4 cup) with Chopped Pecans (1 cup) and Corn Syrup (1/4 cup) . 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 (2 cups) , Eggnog (2 Tbsp) and Vanilla Extract (1 tsp) in a large bowl. Mix until desired consistency.

Step 7

Place the monkey breads onto a serving dish and top with eggnog icing. Enjoy!