Cinnamon Cream Cheese Souffle

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

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

Recipe

• 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.