Brush the hollows of the muffin tray with a little oil. Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). For the pesto sour cream, grate parmesan and mix with sour cream and pesto, except for 2 tablespoons.
Grate Gouda for the paprika-corn mix. Clean, wash and finely dice the peppers. Chop the tomatoes finely. Pour the corn into a sieve and drain well. Mix paprika, tomatoes, corn and Gouda in a bowl.
Mix paprika powder and 2 tablespoons of oil in a small bowl.
Take the dough out of the tins according to the instructions on the package. Press 6 rolls flat really well with your hands. Spread each roll with sour pesto cream and roll up. Pluck each rolled up roll into approx. 5 pieces and fill each into a hollow of the muffin tray (fill a total of six hollows).
Sprinkle with remaining Parmesan cheese.
Flatten the other 6 rolls as well. Spread the vegetable-cheese-mix over them, roll them up and pluck them into approx. 5 pieces each. Then roll the pieces lightly in the paprika oil and fill them into the remaining hollows of the muffin tray.
Bake Monkey Bread muffins in a hot oven for about 15 minutes. Take them out of the tin and put them in immediately.