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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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