Cinnamon Cream Cheese Souffle

• 6 cinnamon rolls, cooled & cubed
• 8 ounces fat free cream cheese, cubed
• 12 egg whites, beaten
• 12 cup margarine
• 3 cups skim milk
• 12 cup maple syrup
• 1 cup sugar
• 1 teaspoon cinnamon
• 2 cups apple cider
• 2 tablespoons lemon juice

1. Spray a 9x13 inch pan with non-stick spray.
2. Sprinkle layer of cinnamon roll cubes into pan, follwed by layer of cream cheese cubes.
3. Add another layer of each until all the cream cheese has been used.
4. Blend eggs, margarine, milk, and syrup until smooth and pour over top.
5. Cover with plastic wrap and refrigerate at least 4 hours.
6. Remove plastic and bake at 350 for 1 hour or until knife comes out clean.
7. While cooling for 10 minutes, make the apple cider syrup.
8. For syrup, combine ingredients in sauce pan and cook over medium heat, stirring until it thickens.
9. Pour overtop the souffle and serve warm.

cinnamon rolls, cream cheese, egg whites, margarine, milk, maple syrup, sugar, cinnamon, apple cider, lemon juice

Taken from www.food.com/recipe/cinnamon-cream-cheese-souffle-145386 (may not work)