Cinnamon Roll Cheesecake Chimichanga: A Sweet Delight!
A delicious fusion of cinnamon rolls and cheesecake wrapped in a crispy chimichanga shell, perfect for dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of cinnamon roll dough
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup cinnamon sugar
- Oil for frying
Instructions
- In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
- Roll out the cinnamon roll dough and flatten each piece.
- Place a spoonful of the cream cheese mixture in the center of each dough piece.
- Fold the dough over the filling and seal the edges to form a chimichanga.
- Heat oil in a pan over medium heat and fry the chimichangas until golden brown.
- Remove from oil and roll in cinnamon sugar while still warm.
Notes
- Serve warm for the best flavor.
- Can be topped with whipped cream or icing.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg