Cinnamon Cream Cheese Souffle
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 souffle
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
- 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.
- 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 souffle to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.