Cinnamon Cream Cheese Soufflé Recipes

CINNAMON CREAM CHEESE SOUFFLé

Steps:

• Thoroughly spray a 12-cup bundt pan or 9 x 13-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 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 soufflé to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.APPLE CIDER SYRUP:Mix dry ingredients together in a sauce pan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.

CINNAMON CREAM CHEESE SOUFFLE

Steps:

• 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 under bake. 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.

EASY CHEESE SOUFFLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
• Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
• Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
• Fill ramekins up to the lip with the batter.
• Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

CINNAMON RAISIN FRENCH TOAST SOUFFLé

Steps:

• 1. Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
• 2. Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• 3. Spread on top of bread, leaving some openings through which to pour egg mixture.
• 4. Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar.
• 5. Cover and refrigerate overnight.
• 6. Uncover and bake 50 to 55 minutes at 350°.
• 7. Cut into squares and sprinkle with powdered sugar and/or Buttered Maple Syrup. Serves 8-12 people. Enjoy!!

CINNAMON SOUFFLE

Steps:

• Remove thin crusts frombread, and tear into small pieces.
• Place into buttered 9x13-inch baking dish.
• Pour pineapple and juice over bread & set aside.
• Cream together margarine and sugar,.
• Add eggs to margarine-sugar mixture and mix well.
• Pour creamed mixture over bread and pineapple.
• Sprinkle chopped pecans over souffle.
• Bake uncovered at 350 degrees for 40 minutes.

CINNAMON RAISIN FRENCH TOAST SOUFFLE

Steps:

• Place chopped cinnamon raisin bread in a well buttered 13 x 9 inch glass pan.
• Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
• Spread on top of bread, leaving some openings through which to pour
• egg mixture.
• Beat eggs, half & half and 1/2 cup maple syrup.
• Pour over bread and sprinkle with cinnamon sugar.
• Cover and refrigerate overnight.
• Uncover and bake 50 to 55 minutes at 350°.
• Cut into squares and sprinkle with powdered sugar.