Cinnamon Roll Cheesecake Chimichangas
A delightful fusion of cinnamon rolls and cheesecake wrapped in a crispy shell.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- Cinnamon roll dough
- Cream cheese
- Sugar
- Vanilla extract
- Cinnamon
- Butter
- Oil for frying
- Powdered sugar for dusting
Instructions
- Preheat your fryer or heat oil in a deep pan over medium heat until hot but not smoking.
- Mix cream cheese, sugar, vanilla extract, and cinnamon in a large bowl until smooth.
- Roll out the cinnamon roll dough and cut into 3-inch squares.
- Spoon a generous filling into the center of each square.
- Wrap the dough over the filling, pinching the edges to seal.
- Fry chimichangas in hot oil until golden brown, about 3-4 minutes.
- Drain on paper towels to ensure crispiness.
- Dust with powdered sugar before serving.
Notes
For extra flavor, add chopped nuts or chocolate chips to the filling.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg