Description
A delicious combination of cinnamon rolls and creamy cheesecake filling 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: Drizzle with caramel or chocolate sauce, add whipped cream, or dust with powdered sugar
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the filling by beating together cream cheese, powdered sugar, vanilla extract, and ground cinnamon in a medium mixing bowl until smooth.
- Prepare each cinnamon roll by slightly unrolling and flattening them into a rectangular shape.
- Spoon a generous amount of the cream cheese mixture into the center of each flattened cinnamon roll, then fold in the sides and roll tightly.
- Brush the rolled chimichangas with melted butter and place them on the prepared baking sheet.
- Bake for 15–20 minutes or until golden brown.
- Serve warm, drizzled with caramel or chocolate sauce, and topped with powdered sugar or whipped cream.
Notes
Chimichangas can be assembled a day in advance and stored in the fridge before baking. Adjust sweetness and add extra ingredients to customize the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg