Imagine biting into a dessert that combines the gooey, sweet flavor of a cinnamon roll with creamy cheesecake filling, all wrapped in a crispy golden shell. That’s exactly what Cinnamon Roll Cheesecake Chimichangas deliver. These indulgent treats are perfect for breakfast, brunch, or dessert, and they offer a playful twist on traditional cinnamon rolls and cheesecake. Each bite is a satisfying combination of creamy, sweet, and crunchy textures that will have everyone asking for seconds.

Whether you’re hunting for easy dessert recipes, creative brunch ideas, or family-friendly treats, these cheesecake chimichangas fit the bill. They’re simple to make, fun to serve, and perfect for special occasions or casual weekend indulgences.

Why You’ll Love This Recipe

Quick and easy: Uses pre-made cinnamon roll dough for convenience.
Crispy outside, creamy inside: Fried to golden perfection while keeping the cheesecake center luscious.
Perfect for sharing: Ideal for brunches, parties, or family gatherings.
Customizable flavors: Add fruit, chocolate chips, or nuts to the filling.
Fun presentation: Unique chimichanga shape makes them Instagram-worthy.
Kid-approved: Sweet, creamy, and easy to handle for little hands.

Ingredient Breakdown: What Makes These Chimichangas Irresistible

Main Ingredients

Cinnamon roll dough (1 package): Provides the sweet, fluffy exterior that browns beautifully when fried.
Cream cheese (8 oz, softened): Creates a rich, creamy filling that balances the sweetness of the dough.
Sugar (½ cup): Sweetens the cheesecake filling evenly.
Vanilla extract (1 tsp): Enhances the flavor of the cream cheese mixture.
Cinnamon (½ tsp): Adds warm, spicy notes to complement the sweet filling.

Wrapping & Frying Ingredients

Flour tortillas (4): Optional extra layer for folding or rolling the chimichangas for extra crunch.
Oil for frying: Neutral oil like vegetable or canola works best for a golden, crisp exterior.
Powdered sugar: Dusting for an elegant, sweet finish before serving.

Pro Tips

Use room-temperature cream cheese to ensure a smooth, lump-free filling.
Seal the edges carefully to prevent leakage during frying.
Maintain medium heat while frying to get golden brown exteriors without burning.
Drain on paper towels to remove excess oil and keep the chimichangas crispy.
Dust with powdered sugar last to avoid melting into the hot oil.

Make Ahead and Storage Tips

Make Ahead: Prepare the cream cheese filling and dough in advance. Assemble chimichangas just before frying to keep the dough fresh.
Refrigeration: Store un-fried chimichangas in the fridge for up to 24 hours.
Leftovers: Fried chimichangas are best eaten fresh but can be reheated in a hot oven for 5–10 minutes to restore crispiness.

Cultural Notes

Cinnamon roll desserts are beloved in American and European cuisine, known for their warm, sweet, and spiced flavors. By combining the cheesecake filling and cinnamon roll dough, this recipe offers a fun twist that brings together classic comfort foods in a new, playful presentation.

Frequently Asked Questions (FAQ)

Can I bake these instead of frying?
Yes! Bake at 375°F (190°C) for 15–20 minutes or until golden for a lighter version.

Can I use store-bought cream cheese filling?
Absolutely! Pre-made cheesecake filling can save time, but ensure it’s thick enough to prevent leakage.

Can I make them ahead of time?
Prepare the dough and filling, then refrigerate. Fry just before serving for best results.

Can I add flavors to the filling?
Yes! Mix in fruit preserves, chocolate chips, or nuts to customize your cheesecake chimichangas.

What’s the best oil for frying?
Use neutral oils like vegetable, canola, or peanut oil for even browning and crispiness.

Emily