Cinnamon Roll Cheesecake Chimichangas Recipe

Introduction

This Cinnamon Roll Cheesecake combines the warm, comforting flavors of cinnamon rolls with a creamy cheesecake filling for a decadent treat. Crispy on the outside and smooth inside, these fried delights are perfect for breakfast or dessert.

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

Instructions

1. Step 1: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and ground cinnamon until the mixture is smooth and well blended.
2. Step 2: Roll out the cinnamon roll dough and cut it into squares for filling.
3. Step 3: Place a spoonful of the cream cheese mixture in the center of each dough square.
4. Step 4: Fold the dough over the filling to form a chimichanga shape, pressing and sealing the edges carefully to prevent leaks during frying.
5. Step 5: Heat oil in a deep pan over medium heat until hot but not smoking.
6. Step 6: Fry the filled dough pieces in batches, turning occasionally, until they are golden brown on all sides, about 1–2 minutes per side.
7. Step 7: Remove the chimichangas from the oil and drain them on paper towels to absorb excess oil.
8. Step 8: Dust the warm rolls with powdered sugar before serving for an extra touch of sweetness.

Tips & Variations

• Ensure the cream cheese is fully softened to make blending easier and the filling smooth.
• Use a fork to press the edges of the dough squares firmly to seal them well and avoid filling leaks.
• For added flavor, sprinkle a little extra cinnamon on top before dusting with powdered sugar.
• Try substituting the cream cheese with flavored or whipped cream cheese for a twist.

Storage

Store any leftover cinnamon roll cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven before serving to restore their warmth and crispness. Avoid storing them at room temperature to keep the cream cheese filling safe.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Yes, you can bake the filled dough squares at 375°F (190°C) for about 15-20 minutes or until golden brown. This is a lighter alternative to frying.

Can I prepare the filling ahead of time?

Absolutely. You can prepare the cream cheese filling a day in advance and keep it refrigerated until you’re ready to assemble the rolls.

Cinnamon Roll Cheesecake Chimichangas Recipe

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★★★★★

4.8 from 70 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 8 cinnamon roll chimichangas 1x

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Description

Delightful Cinnamon Roll Cheesecake Chimichangas feature a creamy cheesecake filling wrapped in cinnamon roll dough, fried to golden perfection, and dusted with powdered sugar for a warm, indulgent treat.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Dough & Coating

• 1 package cinnamon roll dough
• 4 large flour tortillas
• Oil, for frying
• Powdered sugar, for dusting

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Instructions

1. Prepare Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and ground cinnamon. Mix until the mixture is smooth and creamy, ensuring all ingredients are well blended.
2. Cut Dough into Squares: Roll out the cinnamon roll dough on a clean surface and cut it into evenly sized squares suitable for wrapping around the filling.
3. Add Filling to Dough: Place a spoonful of the prepared cream cheese mixture in the center of each dough square, being careful not to overfill to prevent leakage during frying.
4. Form Chimichangas: Fold the dough over the filling to create a chimichanga shape, carefully sealing the edges by pinching them together to lock the filling inside.
5. Heat Oil: Pour oil into a deep pan and heat over medium heat until it is hot but not smoking, optimal for frying to achieve a crispy exterior.
6. Fry Chimichangas: Fry the filled chimichangas in batches. Cook each side for approximately 1–2 minutes until they turn golden brown and crisp.
7. Drain Excess Oil: Remove the fried chimichangas from the oil and place them on paper towels to absorb any excess oil and maintain crispness.
8. Serve: Dust the warm chimichangas with powdered sugar before serving for an extra touch of sweetness and enjoy immediately.

Notes

• Ensure cream cheese is fully softened for easy mixing and smooth filling.
• Seal edges tightly to prevent filling from leaking during frying.
• Maintain medium heat to avoid burning the dough while ensuring thorough cooking.
• Use a thermometer to keep oil temperature between 350°F to 375°F for best frying results.
• Serve immediately to enjoy the crispy texture and warm filling.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: Cinnamon Roll, Cheesecake, Chimichanga, Fried Dessert, Sweet Treat