Cinnamon Roll Cheesecake Chimichanga

Name: Cinnamon Roll Cheesecake Chimichanga: A Sweet Twist Awaits!
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: 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

Posted on January 27, 2026

DESSERT

Introduction to Cinnamon Roll Cheesecake Chimichanga

Hey there, fellow dessert lovers! If you’re anything like me, you know that life can get pretty hectic. Between juggling work, family, and everything in between, finding time to whip up something special can feel impossible. That’s where my Cinnamon Roll Cheesecake Chimichanga comes in—a delightful fusion that’s as easy to make as it is to devour! Imagine crispy, golden chimichangas filled with creamy cheesecake goodness and a hint of cinnamon. This recipe is perfect for impressing your loved ones or simply treating yourself after a long day. Let’s dive into this sweet adventure together!

Why You’ll Love This Cinnamon Roll Cheesecake Chimichanga

This Cinnamon Roll Cheesecake Chimichanga is a game-changer for busy moms and professionals alike. It’s quick to prepare, taking just 30 minutes from start to finish. The combination of warm, crispy dough and creamy filling is simply irresistible. Plus, it’s a fun twist on traditional desserts that will have your family asking for seconds. Trust me, this sweet treat will become a favorite in your household!

Ingredients for Cinnamon Roll Cheesecake Chimichanga

Let’s gather our ingredients for this delightful Cinnamon Roll Cheesecake Chimichanga! Each component plays a vital role in creating that perfect balance of flavors and textures. Here’s what you’ll need:

Cinnamon roll dough: This is the star of the show! You can use store-bought dough for convenience or make your own if you’re feeling adventurous.
Cream cheese: Softened cream cheese adds a rich, creamy texture to the filling. It’s the heart of our chimichanga, bringing that cheesecake flavor to life.
Sugar: A little sweetness goes a long way! Sugar balances the tanginess of the cream cheese and enhances the overall flavor.
Vanilla extract: This aromatic ingredient adds depth and warmth to the filling. It’s like a hug for your taste buds!
Cinnamon sugar: A delightful mix of cinnamon and sugar that gives our chimichangas that classic cinnamon roll taste. You can easily make your own by combining equal parts cinnamon and sugar.
Oil for frying: Choose a neutral oil with a high smoke point, like vegetable or canola oil, to achieve that crispy, golden exterior.

For those who want to get creative, consider adding chocolate chips or nuts to the cream cheese filling for an extra twist. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!

How to Make Cinnamon Roll Cheesecake Chimichanga

Now that we have our ingredients ready, let’s get cooking! Making these Cinnamon Roll Cheesecake Chimichangas is a fun and straightforward process. Follow these steps, and you’ll have a delicious dessert in no time!

Step 1: Prepare the Cream Cheese Filling

Start by mixing the softened cream cheese, sugar, and vanilla extract in a bowl. Use a hand mixer or a whisk to blend until smooth and creamy. This filling is the heart of our chimichanga, so make sure it’s well combined. The sweet, tangy flavor will make your taste buds dance!

Step 2: Roll Out the Dough

Next, take your cinnamon roll dough and roll it out on a clean surface. Flatten each piece to about ¼ inch thick. This step is crucial for wrapping the filling properly. If the dough is too thick, it won’t cook evenly, and we want that perfect crispy texture!

Step 3: Fill the Dough

Now, place a generous spoonful of the cream cheese mixture in the center of each flattened dough piece. Be careful not to overfill, as this can lead to messy chimichangas. A little goes a long way, and we want to keep all that delicious filling inside!

Step 4: Form the Chimichangas

Fold the dough over the filling, creating a pocket, and seal the edges tightly. You can pinch the edges or use a fork to crimp them shut. Proper sealing is key to prevent leaks during frying. We want all that creamy goodness to stay inside where it belongs!

Step 5: Heat the Oil

In a deep pan, heat oil over medium heat. You want enough oil to submerge the chimichangas halfway. This step is essential for achieving that perfect fry. If the oil isn’t hot enough, the chimichangas will absorb too much oil and become greasy.

Step 6: Fry the Chimichangas

Carefully place the chimichangas in the hot oil, a few at a time. Fry them until they’re golden brown on all sides, about 2-3 minutes per side. Keep an eye on them to ensure even cooking. The aroma will fill your kitchen, and you’ll be tempted to sneak a taste!

Step 7: Coat in Cinnamon Sugar

Once they’re perfectly fried, remove the chimichangas from the oil and let them drain on paper towels. While they’re still warm, roll them in cinnamon sugar. This adds a delightful sweetness and that classic cinnamon roll flavor we all love!

Step 8: Serve and Enjoy

Finally, serve your Cinnamon Roll Cheesecake Chimichangas warm. They’re delicious on their own, but you can also drizzle them with icing or chocolate sauce for an extra treat. Pair them with a scoop of vanilla ice cream for a dessert that’s sure to impress!

Tips for Success

Make sure your cream cheese is softened for easy mixing.
Don’t skip the cinnamon sugar coating; it’s what makes these chimichangas irresistible!
Keep the oil temperature steady; too hot can burn them, too cool can make them greasy.
Experiment with fillings—add chocolate chips or nuts for a fun twist!
Serve immediately for the best texture and flavor.

Equipment Needed

Deep pan: A heavy-bottomed skillet works well if you don’t have a deep fryer.
Mixing bowl: Any large bowl will do for mixing the cream cheese filling.
Whisk or hand mixer: Use either to blend the filling smoothly.
Slotted spoon: Perfect for removing chimichangas from the hot oil.
Paper towels: Essential for draining excess oil after frying.

Variations

Chocolate Chip Delight: Add mini chocolate chips to the cream cheese filling for a rich, sweet twist.
Nutty Crunch: Mix in chopped nuts like pecans or walnuts for added texture and flavor.
Fruit-Filled: Incorporate fresh berries or sliced bananas into the cream cheese mixture for a fruity surprise.
Gluten-Free Option: Use gluten-free cinnamon roll dough to make this dessert suitable for those with dietary restrictions.
Vegan Version: Substitute cream cheese with a vegan alternative and use plant-based cinnamon roll dough for a dairy-free treat.

Serving Suggestions

Pair with Ice Cream: A scoop of vanilla or caramel ice cream complements the warm chimichangas beautifully.
Drizzle with Icing: A simple icing made from powdered sugar and milk adds a sweet touch.
Fresh Berries: Serve with a side of fresh strawberries or raspberries for a pop of color and flavor.
Presentation: Dust with powdered sugar before serving for an elegant finish.

FAQs about Cinnamon Roll Cheesecake Chimichanga

As you embark on your journey to create these delightful Cinnamon Roll Cheesecake Chimichangas, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you along the way!

Can I make the filling ahead of time?

Absolutely! You can prepare the cream cheese filling a day in advance. Just store it in the fridge in an airtight container. When you’re ready to make the chimichangas, let it sit at room temperature for a bit to soften before using.

What can I use instead of cinnamon roll dough?

If you’re feeling adventurous, you can use puff pastry or even biscuit dough as a substitute. Each will give a unique texture, but they’ll still be delicious!

How do I store leftovers?

Leftover Cinnamon Roll Cheesecake Chimichangas can be stored in an airtight container for up to two days. Just reheat them in the oven for a few minutes to regain that crispy texture.

Can I bake these instead of frying?

Yes, you can bake them! Preheat your oven to 375°F (190°C) and place the chimichangas on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown. They may not be as crispy as fried, but they’ll still be tasty!

What’s the best way to serve these chimichangas?

Serve them warm, dusted with powdered sugar or drizzled with icing. Pairing them with a scoop of ice cream or fresh fruit elevates the experience, making it a delightful treat for any occasion!

Final Thoughts

Creating these Cinnamon Roll Cheesecake Chimichangas is more than just making a dessert; it’s about bringing joy to your kitchen and smiles to your loved ones. The crispy exterior, combined with the creamy, sweet filling, creates a delightful experience that’s hard to resist. Whether you’re celebrating a special occasion or simply treating yourself after a long day, these chimichangas are sure to impress. So roll up your sleeves, gather your ingredients, and embark on this sweet adventure. Trust me, the happiness they bring will be worth every delicious bite!