Cinnamon Cream Cheese Souffle


Serves: 6
Total Calories: 797
Yield: 6

Ingredients

6 Rhodes Anytime! Cinnamon Rolls , baked & 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

Directions:

Thoroughly spray a 12-cup bundt pan or 9x13-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 60 minutes or until knife inserted in middle comes out clean. Do not under bake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the souffle to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider 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. Mix dry ingredients together in a sauce pan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.

Nutritional Facts:

Serves: 6
Total Calories: 797
Calories from Fat: 477

This Cinnamon Cream Cheese Souffle recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.


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