Serves: 8
Total Calories: 556
1. Spray a 9 x 13-inch baking dish with cooking spray.
2. Break rolls into pieces and place half of them in baking dish.
3. Mix together brown sugar and cinnamon and sprinkle half over the rolls.
4. Top with half of the cream cheese cubes.
5. Repeat layers of rolls, sugar and cream cheese.
6. Whisk together eggs, half and half, 2 tablespoons maple syrup and vanilla. Pour over rolls. Cover and refrigerate overnight.
7. Bake at 350° for 45 to 55 minutes or until a knife inserted in center comes out clean.
8. Beat together powdered sugar, softened cream cheese and remaining maple syrup until smooth. Drizzle over souffle.
This Cinnamon Roll Souffle recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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