Easy Mini Monkey Bread Muffins with Eggnog Icing Recipe

Introduction

These Easy Mini Monkey Bread Muffins are a fun twist on a classic treat, featuring soft cinnamon roll pieces baked with a buttery pecan topping. Finished with a creamy eggnog icing, they make a perfect holiday breakfast or sweet snack.

Ingredients

• 2 packages Cinnamon Rolls
• 3/4 cup Unsalted Butter
• 1 cup Chopped Pecans
• 1/4 cup Corn Syrup
• 2 tablespoons Eggnog
• 2 cups Powdered Confectioners Sugar
• 1 teaspoon Vanilla Extract

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C) and spray a 12-cup muffin pan with non-stick cooking spray.
2. Step 2: In a skillet, melt the unsalted butter with chopped pecans and corn syrup over medium heat. Bring to a gentle boil, stir well, then remove from heat. Spoon about one tablespoon of this mixture into the bottom of each muffin cup.
3. Step 3: Cut each cinnamon roll into 6 pieces. Arrange the 6 pieces on top of the pecan butter mixture in each muffin cup. Repeat until all are used.
4. Step 4: Bake for approximately 15 minutes, or until the monkey bread muffins are golden brown and cooked through.
5. Step 5: Remove from the oven and let cool for a couple of minutes. Place a baking sheet over the muffin pan and carefully invert it to release the muffins.
6. Step 6: To make the eggnog icing, whisk powdered sugar, eggnog, and vanilla extract in a bowl until smooth and the desired consistency is reached.
7. Step 7: Transfer the mini monkey breads to a serving plate and drizzle generously with the eggnog icing. Serve warm and enjoy!

Tips & Variations

• For extra crunch, toast the pecans lightly before adding them to the butter mixture.
• Substitute the eggnog icing with a simple cream cheese frosting for a tangy contrast.
• Add a pinch of nutmeg or cinnamon to the icing for extra holiday flavor.
• Use a non-stick muffin pan or line with paper liners to make removal easier.

Storage

Store leftover monkey bread muffins in an airtight container at room temperature for up to 2 days. Reheat gently in a microwave or oven to restore softness. The icing is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini monkey bread muffins ahead of time?

You can prepare them up to the baking step, then cover and refrigerate the muffin pan overnight. Bake just before serving for best freshness.

What if I don’t have corn syrup?

You can substitute corn syrup with honey or maple syrup, but expect a slightly different texture and flavor in the pecan butter mixture.

Easy Mini Monkey Bread Muffins with Eggnog Icing Recipe

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★★★★★

4.4 from 98 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 12 mini monkey bread muffins 1x

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Description

These Easy Mini Monkey Bread Muffins with Eggnog Icing are a delightful holiday treat featuring soft cinnamon roll bites baked with a buttery pecan and corn syrup glaze, then topped with a creamy eggnog-flavored icing. Perfect for festive breakfasts or dessert, these bite-sized muffins deliver warm, gooey textures and rich flavors that everyone will love.

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Ingredients

Scale 1x2x3x

Monkey Bread Muffins

• 2 packages Cinnamon Rolls (with icing, each roll cut into 6 pieces)
• 3/4 cup Unsalted Butter
• 1 cup Chopped Pecans
• 1/4 cup Corn Syrup

Eggnog Icing

• 2 cups Powdered Confectioners Sugar
• 2 tablespoons Eggnog
• 1 teaspoon Vanilla Extract

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin pan with non-stick cooking spray to prevent sticking.
2. Make pecan butter glaze: In a skillet over medium heat, melt 3/4 cup unsalted butter. Add 1 cup chopped pecans and 1/4 cup corn syrup. Bring the mixture to a gentle boil while stirring, then remove from heat. Spoon about one tablespoon of this warm pecan butter mixture into the bottom of each muffin cup.
3. Prepare cinnamon roll pieces: Cut each cinnamon roll from the two packages into 6 equal pieces. Place the six pieces stacked on top of the pecan butter mixture in each muffin cup. Repeat until all muffin cups are filled.
4. Bake monkey bread muffins: Place the muffin pan in the preheated oven and bake for approximately 15 minutes, or until the tops are golden brown and cooked through.
5. Flip muffins out of pan: Remove the pan from the oven and allow it to cool for a couple of minutes. Lay a baking sheet over the top of the muffin pan and carefully flip them over so the muffins fall out onto the sheet, displaying the glazed side up.
6. Make eggnog icing: In a large bowl, whisk together 2 cups powdered confectioners sugar, 2 tablespoons eggnog, and 1 teaspoon vanilla extract until you reach a smooth, pourable consistency.
7. Serve: Arrange the monkey bread muffins on a serving platter and generously drizzle with the prepared eggnog icing. Serve warm and enjoy!

Notes

• Using cinnamon rolls with pre-made icing adds extra sweetness but you can omit the pre-pack icing for a less sweet version.
• For a nuttier flavor, toast the pecans lightly before adding them to the butter mixture.
• You can substitute corn syrup with honey or maple syrup if preferred.
• Make sure to spray the muffin pan well to ensure easy release after baking.
• Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat gently in the microwave or oven before serving for best taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: monkey bread, mini muffins, cinnamon rolls, eggnog icing, holiday recipe, pecan, cinnamon, sweet breakfast, holiday dessert