Cinnamon Roll Cheesecake Chimichanga

By Tyla | Last modified on Jan 5, 2026

Featured in: Desserts

Imagine biting into a warm, golden chimichanga filled with the irresistible creaminess of cheesecake and the familiar, comforting sweetness of cinnamon rolls. This Cinnamon Roll Cheesecake Chimichanga is a perfect blend of texture and flavor, combining the soft, gooey center with a crisp outer shell that’s sure to delight your taste buds.

Whether you’re serving it for a special brunch, an indulgent dessert, or a delightful treat, this fusion dish brings a playful twist to traditional favorites. Easy to prepare and incredibly satisfying, it’s bound to become a crowd-pleaser for both kids and adults.

Why You’ll Love This Recipe

The combination of cinnamon rolls and cheesecake offers a unique fusion of flavors and textures.
Crispy on the outside with a melty, creamy filling inside creates an indulgent eating experience.
Quick to assemble and bake, making it a convenient dessert or snack.
Versatile to customize with your favorite toppings such as caramel, chocolate sauce, or whipped cream.

Ingredients

Powdered Sugar: Used to sweeten and smooth the cheesecake filling, adding a delicate touch of sweetness without graininess.
Vanilla Extract: Enhances the cream cheese filling with rich, aromatic flavor to balance the cinnamon’s warmth.
Ground Cinnamon: Provides a warm, comforting spice that accentuates the classic cinnamon roll taste in the filling.
Refrigerated Cinnamon Rolls (4–6 large): Conveniently pre-made dough featuring sweet cinnamon swirls and icing, serving as the base wrap.
Cream Cheese (8 oz, softened): The creamy, tangy component of the filling that blends seamlessly with sugar and spices.
Butter (2–3 tbsp, melted): Brushed on the chimichangas before baking to achieve a crispy, golden-brown exterior.
Optional Toppings: Caramel or chocolate sauce, whipped cream, or additional powdered sugar to elevate the final presentation and taste.

Instructions

Preheat Oven and Prepare Pan: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking, making cleanup easier.
Mix Cream Cheese Filling: In a small bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth. This mixture brings a rich, flavorful center to the chimichangas.
Flatten Cinnamon Rolls: Unroll each cinnamon roll just enough and gently press with a rolling pin to flatten into a rectangular shape. This helps create a thin surface that’s easier to fold without tearing.
Fill and Roll Chimichangas: Place a spoonful of the cream cheese mixture in the center of the flattened dough. Fold the sides inward and carefully roll it tightly to form a chimichanga shape, sealing the filling inside for gooey perfection.
Apply Butter and Bake: Arrange the rolled chimichangas on the lined baking sheet. Brush their tops with melted butter to promote browning and a crispy texture during baking.
Bake Until Golden Brown: Bake for 15 to 20 minutes, or until the chimichangas are a beautiful golden-brown and the filling is cooked through. This ensures a crunchy exterior with a warm, creamy center.
Add Toppings and Serve: Once baked, drizzle with caramel or chocolate sauce, sprinkle powdered sugar, or add whipped cream as desired. Serve warm to enjoy the gooey, melty cheesecake inside.

You Must Know

Always use softened cream cheese to make mixing the filling easier and smoother.
Refrigerated cinnamon rolls vary in size, so adjust filling amounts and cooking time accordingly.
Brush with butter liberally to enhance crispness and prevent drying during baking.

Storage Tips

Store any leftover chimichangas in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 5–7 minutes to restore crispiness.

Serving Suggestions

Serve these delightful chimichangas warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence. They’re great as a festive brunch treat, dessert, or sweet snack anytime.

Professional Tips

Flatten the dough gently to avoid tearing and ensure the chimichangas hold their shape while baking.
For extra gooey filling, add a small chunk of cream cheese along with the spread filling inside before rolling.
Experiment with toppings like crushed nuts or fresh berries for added texture and flavor contrast.

FAQs

Can I freeze these chimichangas?: Yes, you can freeze them uncooked after assembling. Wrap individually and bake from frozen, adding a few extra minutes to cooking time.
Are these suitable for a vegetarian diet?: Yes, this recipe contains no meat and uses vegetarian-friendly ingredients, making it perfect for vegetarians.
Can I use homemade cinnamon roll dough?: Absolutely! Homemade dough works wonderfully and can be customized for flavor, but adjust rolling and baking times as needed.
Can I air fry these instead of baking?: Yes, air frying at 375°F (190°C) for about 8-10 minutes can produce a crisp exterior, but watch closely to avoid burning.
What if I don’t have vanilla extract?: You can substitute with almond extract or omit it entirely, though vanilla adds depth and sweetness to the filling.
Can I add other spices to the filling?: Definitely! Nutmeg, cardamom, or pumpkin pie spice can be added to the cream cheese mix for a more complex flavor.