Preheat the oven to 375 degrees and spray a muffin pan with nonstick cooking spray.
Open the cinnamon roll tubes and separate the rolls. Cut each of the cinnamon rolls into 9 small pieces.
Place 10 to 12 pieces of the cinnamon rolls into each muffin cup and press them down slightly.
Stir together the pecans, brown sugar, and cinnamon.
Sprinkle the pecan mixture over the top of the cinnamon rolls.
Bake the cinnamon rolls at 375 for 10 to 12 minutes.
Allow to cool in the pan until the muffins are safe to touch, then transfer to a wire rack.
Transfer the icing that came with the cinnamon rolls to a piping bag and pipe the icing over the muffins while they’re still warm. Serve immediately.
Notes
Cream Cheese Frosting:Make an easy cream cheese glaze by mixing the glaze that comes with the can, combined 2-3 tbsps of cream cheese, 1 tbsp powdered sugar, and some vanilla extract. You might need to add milk as need to get the cream cheese icing to the consistency of your liking.
Walnuts: If you would rather, you can use walnuts in place of pecans or you can additionally add them for a mix of both nuts.
Large Muffins: To make bakery sized muffins, use a pan with bigger muffin cup size and 12-14 pieces to each slot.