Description
A delightful fusion dessert combining cinnamon rolls and cheesecake wrapped in a crispy chimichanga.
Ingredients
Scale
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 4–6 large refrigerated cinnamon rolls (with icing)
- 8 oz (225 g) cream cheese, softened
- 2–3 tbsp butter, melted (for brushing)
- Optional: caramel or chocolate sauce, whipped cream, or powdered sugar for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, beat together cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth. Set aside.
- Unroll each cinnamon roll slightly and use a rolling pin to gently flatten into a rectangular shape.
- Spoon a small amount of the cream cheese mixture onto the center of each flattened cinnamon roll. Fold in the sides and roll tightly to form a chimichanga shape.
- Place the rolled chimichangas on the prepared baking sheet and brush the tops with melted butter for a golden, crispy finish.
- Bake for 15–20 minutes, or until golden brown and cooked through.
- Drizzle with caramel or chocolate sauce, sprinkle powdered sugar, or add a dollop of whipped cream. Serve warm for gooey, melty perfection.
Notes
- Make sure to use softened cream cheese for easier mixing.
- Customize with your choice of toppings for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 230
- Sugar: 10g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg