Cinnamon Cream Cheese Souffle

1. 1

   Spray a 9x13 inch pan with non-stick spray.

2. 2

   Sprinkle layer of cinnamon roll cubes into pan, follwed by layer of cream cheese cubes.

3. 3

   Add another layer of each until all the cream cheese has been used.

4. 4

   Blend eggs, margarine, milk, and syrup until smooth and pour over top.

5. 5

   Cover with plastic wrap and refrigerate at least 4 hours.

6. 6

   Remove plastic and bake at 350 for 1 hour or until knife comes out clean.

7. 7

   While cooling for 10 minutes, make the apple cider syrup.

8. 8

   For syrup, combine ingredients in sauce pan and cook over medium heat, stirring until it thickens.

9. 9

   Pour overtop the souffle and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.