Cinnamon Cream Cheese Souffle |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Simple and easy using pre-frozen dough. Ingredients:
6 rhodes anytime cinnamon roll dough, 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 cream |
1/2 cup maple syrup |
Directions:
1. Thoroughly spray a 12-cup bundt pan or 9x13-inch glass pan with non-stick cooking spray. 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.
2. 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).
3. 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 souffle to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.
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