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Cinnamon Roll Cheesecake Chimichangas
Emily

Cinnamon Roll Cheesecake

These Cinnamon Roll Cheesecake chimichangas combine the creamy sweetness of cheesecake filling with buttery cinnamon roll dough, fried until golden and dusted with powdered sugar — a decadent handheld dessert!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 chimichangas
Course: Dessert
Cuisine: Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package cinnamon roll dough
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 large flour tortillas
  • oil, for frying
  • powdered sugar, for dusting

Equipment

  • Mixing bowl
  • Spatula or spoon
  • deep frying pan or pot
  • paper towels
  • Tongs
  • Measuring cups and spoons

Method
 

  1. In a mixing bowl, combine softened cream cheese, sugar, vanilla extract, and cinnamon until smooth.
  2. Roll out the cinnamon roll dough and cut it into squares.
  3. Place a spoonful of the cream cheese mixture in the center of each dough square.
  4. Fold the dough over the filling to form a chimichanga shape and seal the edges well.
  5. Heat oil in a deep pan over medium heat until hot but not smoking.
  6. Fry the chimichangas in batches until golden brown on all sides, about 1–2 minutes per side.
  7. Remove from oil and drain on paper towels to remove excess oil.
  8. Dust with powdered sugar before serving. Serve warm.

Notes

Serve warm with a drizzle of cream cheese glaze or caramel sauce for an extra treat. You can air fry at 375°F for 6–8 minutes instead of deep frying for a lighter version. Best enjoyed fresh!