Cinnamon Cream Cheese Souffle

1. 1

   Thoroughly spray a 12-cup bundt pan or 9x13-inch glass pan with non-stick cooking spray.

2. 2

   Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes.

3. 3

   Add another layer of cinnamon roll cubes followed by the rest of the cream cheese.

4. 4

   Blend eggs, butter, half & half, syrup and salt until smooth.

5. 5

   Pour mixture over cream cheese and cinnamon cubes.

6. 6

   Cover with plastic wrap and refrigerate overnight (or at least 4 hours).

7. 7

   Remove wrap.

8. 8

   Bake in a preheated 350F oven for 60 minutes or until knife inserted in middle comes out clean.

9. 9

   Do not underbake.

10. 10

    If made in a bundt pan, invert immediately onto a serving platter.

11. 11

    It is natural for the souffle to settle.

12. 12

    Let cool 8-10 minutes before serving.

13. 13

    Slice and serve with Apple Cider Syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.