Shelly's Recipe

CINNAMON CREAM CHEESE SOUFFLE

Category: Breakfast and Brunch

6 frozen cinnamon rolls, baked and cubed (do not frost)
1 (8 oz) pkg cream cheese, cut into small cubes
12 large eggs, beaten
1/2 cup butter, melted
1/4 tsp salt
3 cups half and half
1/2 cup maple syrup

Apple Cider Syrup
1 cup sugar
2 tbsp cornstarch
1/8 tsp salt
1 tsp cinnamon
2 cups apple cider
2 tbsp lemon juice

Thoroughly spray a 12-cup Bundt pan with cooking spray. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes and continue layering. Blend next 5 ingredients until smooth. Pour mixture over all. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap.

Bake at 350 for 60 minutes or until knife inserted in middle comes out clean. Do not over bake. Invert to a serving platter. Let cool 8-10 minutes before serving. Slice and serve with syrup.

Syrup: Mix dry ingredients together in a medium saucepan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.