Cinnamon Cream Cheese Soufflé: The Best Cinnamon Cream Cheese Soufflé Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Cinnamon Cream Cheese Soufflé

Serves: 6

Serving: 1 cinnamon roll

Print this Recipe

   6 Rhodes Anytime! Cinnamon Rolls, baked and cubed (do not frost)
   1 (8-ounce) package cream cheese, cut into small cubes
   12 large eggs, beaten
   1/2 cup butter, melted
   1/4 teaspoon salt
   3 cups half and half
   1/2 cup maple syrup

   APPLE CIDER SYRUP:
   1 cup sugar
   2 tablespoons cornstarch
   1/8 teaspoon salt
   1 teaspoon cinnamon
   2 cups apple cider
   2 tablespoons lemon juice

Get 150 more recipes like this for ONLY $1

Cinnamon Cream Cheese Soufflé is from the Cook'n with Rhodes collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Thoroughly spray a 12-cup bundt pan or 9 x 13-inch glass pan. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes. Add another layer of cinnamon roll cubes followed by the rest of the cream cheese. Blend eggs, butter, half & half, syrup and salt until smooth. Pour mixture over cream cheese and cinnamon cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap. Bake in a preheated 350°F oven for 60 minutes or until knife inserted in middle comes out clean. Do not underbake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the soufflé to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.

APPLE CIDER SYRUP:
Mix dry ingredients together in a sauce pan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us