Preheat oven to 400 degrees F (200 degrees C). Spray a 12 muffin pan with non-stick cooking spray.
In a skillet, melt
Unsalted Butter (3/4 cup)
Chopped Pecans (1 cup)
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.
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.
Bake the monkey bread for about 15 minutes or until golden brown.
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.
To make the eggnog icing, combine
Powdered Confectioners Sugar (2 cups)
Eggnog (2 Tbsp)
Vanilla Extract (1 tsp)
in a large bowl. Mix until desired consistency.
Place the monkey breads onto a serving dish and top with eggnog icing. Enjoy!