Breakfast Monkey-Bread Rolls

Baking these rolls in muffin cups cleverly corrals their syrupy topping. Got this from Midwest Living Magazine February 2010.

• Ready In: 38 mins
• Yields: 12 rolls

Ingredients

• 1 (36 1/2ounce) package  cinnamon sweet  rolls, frozen (you only will use half of package, 6 rolls)
• 1⁄4 cup butter, melted
• 3  tablespoons maple syrup or 3  tablespoons  maple-flavored  syrup
• 1⁄2 cup  chopped pecans

Directions

1. Preheat oven 350 degrees.
2. Place frozen rolls 2 inches apart on a greased bakin gsheet. Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begine to rise*.
3. Generously grease 12 - 2 1/2-inch muffin cups or coat with nonstick cooking spray.
4. In a small bowl, whisk together the melted butter and maple syrup until combined. Divide mixture amoung muffin cups.
5. Sprinkle pecans into cups.
6. Set aside.
7. Cut each roll into 4 pieces. Place two rolls pieces in each prepared muffin cup, pressing together lightly.
8. Bake in 350 degree oven about 18 minutes or until golden brown. Cool in mufin cups on wire rack for 5 minutes. Invert onto a large platter. SErve warm, drizzled with frosing from roll package, if you like.
9. *Note:.
10. To save time, substitute a 12 (4 ounce) package (8) refrigerated cinnomon rolls for th efrozen cinnamon roll dough and omit the overnight rise.
11. Cut each roll into 3 pieces. Continue as directed, except bake for 15 minutes or until rolls are golden.