Easy Mini Monkey Bread Muffins Eggnog Icing
Twelve individual monkey bread muffins made from store-bought cinnamon rolls, layered atop buttery caramelized pecans and corn syrup, then topped with creamy eggnog icing. This simplified version skips from-scratch dough, making it perfect for holiday brunches, Christmas morning, or quick festive desserts. The contrast of warm spiced cake, crunchy pecans, and tangy-sweet icing makes this crowd-pleasing without requiring advanced baking skills.
Ingredients
- 2 package cinnamon rolls, store-bought
- ¾ cup unsalted butter
- 1 cup pecans, chopped
- ¼ cup corn syrup
- 2 tablespoon eggnog
- 2 cup powdered confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat oven to 400 degrees F and spray a 12-cup muffin pan with non-stick cooking spray.
- 2
Melt unsalted butter with chopped pecans and corn syrup in a skillet over medium heat. Bring to a slight boil, stir, and remove from heat.
- 3
Spoon about one tablespoon of pecan mixture into the bottom of each muffin cup.
- 4
Cut each cinnamon roll package into six pieces. Stack six pieces in each muffin cup over the pecan mixture.
- 5
Bake for about 15 minutes or until golden brown.
- 6
Remove from oven and let cool for a couple of minutes. Place a baking sheet on top of the pan and flip to release the muffins.
- 7
Combine powdered sugar, eggnog, and vanilla extract in a bowl. Mix until desired consistency.
- 8
Transfer muffins to a serving dish and top with eggnog icing.
Tips
Have all ingredients and muffin pan ready before starting, as the pecan mixture cools quickly and can harden.
Use a gentle hand when flipping the pan; place a damp towel under the baking sheet to prevent slipping.
Good to Know
Store covered at room temperature up to 2 days. Refrigerate up to 5 days.
Assemble muffins (through step 4) up to 4 hours ahead. Bake when ready. Make icing up to 1 day ahead; store covered in refrigerator.
Serve warm or at room temperature. Pairs well with coffee, hot cider, or eggnog.
Common Mistakes
Do not skip cooling time after baking to avoid crumbling when flipping.
Do not make icing too thin; add powdered sugar gradually to reach pourable consistency.
Do not let pecan mixture cool before filling muffin cups or it will be too stiff to distribute.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without eggnog?
Yes. Replace eggnog with heavy cream, whole milk, or a plant-based milk. Add 1/4 teaspoon nutmeg and 1/8 teaspoon ground ginger to the icing for holiday flavor. The consistency and taste will differ slightly.
How long can I store these muffins?
Covered at room temperature, they keep 2 days. Refrigerated, they last up to 5 days. You can freeze baked muffins without icing for up to 3 months; thaw and add fresh icing before serving.
What if my pecan mixture hardens before I fill the muffin cups?
Reheat it gently over low heat for 1-2 minutes, stirring occasionally, until it returns to a pourable consistency. Work quickly after reheating.