Serves: 6
Total Calories: 890
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.
This Cinnamon Cream Cheese Soufflé recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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