Cinnamon Roll Cheesecake Chimichanga
This dessert fuses soft cinnamon rolls with creamy cheesecake filling, all wrapped in a crispy baked chimichanga shell. Ideal warm with caramel or whipped cream toppings for a delightful treat.
Equipment
- 1 oven preheated to 375°F
- 1 baking sheet lined with parchment paper
- 1 small bowl for mixing cream cheese filling
- 1 Rolling Pin to flatten cinnamon rolls
- 1 brush for butter application
Ingredients
- 4 to 6 large refrigerated cinnamon rolls with icing
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 2 to 3 tbsp butter melted (for brushing)
- Optional: caramel or chocolate sauce whipped cream, or powdered sugar for serving
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and cinnamon until smooth.
- Unroll each cinnamon roll slightly and gently flatten into a rectangular shape using a rolling pin.
- Place a spoonful of the cream cheese mixture in 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.
- Bake for 15 to 20 minutes or until golden brown and cooked through.
- Serve warm topped with caramel or chocolate sauce, powdered sugar, or whipped cream.
Notes
- Use softened cream cheese for easier mixing.
- Customize toppings like caramel, chocolate sauce, or whipped cream.
- Serve warm for best texture and flavor.