Cinnamon Cream Cheese Souffle

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This sticky, gooey sweetness can be left in the fridge overnight and be ready to cook first thing the next morning. Who can resist something as easy as that?

Skill: Intermediate

Prep Time: 20

Bake Time: 60

Servings: 6

Ingredients:

6 Rhodes AnyTime!™ Cinnamon Rolls, baked & cubed (do not frost)
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 & 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 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.

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.