Cinnamon Roll Cheesecake Chimichanga is a fun mash-up of two favorites: gooey cinnamon rolls and creamy cheesecake, wrapped and fried or baked until crisp. I tested this at home using store-bought cinnamon roll dough and a simple cream cheese filling to keep it approachable and reliable. For a fruity twist I sometimes pair it with my strawberry cheesecake cinnamon rolls for inspiration.
Why Make This Recipe
- Explosive flavor contrast: warm cinnamon dough outside and tangy-sweet cheesecake inside.
- Fast and convenient: uses ready-made dough to cut hands-on time to about 20 minutes.
- Versatile serving: works as dessert, brunch treat, or party finger food.
- Crowd-pleaser: familiar flavors everyone recognizes and loves.
- Personal insight: I love making these when I want something impressive but low-effort — the crispy shell makes the creamy filling feel decadent without complicated steps. Also try my playful take on 3-ingredient banana cinnamon rolls for another quick dessert idea.
Recipe Overview
- Prep time: 20 minutes (plus 15–30 minutes chilling if you choose)
- Cook time: 10–15 minutes frying or 15–20 minutes baking/air-frying
- Total time: 30–45 minutes
- Servings: 8 chimichangas (one per cinnamon roll)
- Difficulty: Easy
- Method: Assemble cream cheese filling into unrolled cinnamon roll dough, fold into chimichanga packets, and either shallow-fry in oil at 350°F or bake/air-fry until golden.
My Experience Making This Recipe
On my first try the filling leaked a bit, so I started chilling the filled rolls for 15–20 minutes before sealing; that solved most leaks. I also experimented with baking and air-frying to reduce oil — baked chimichangas are slightly less crisp but still excellent and much cleaner to make.
How to Make Cinnamon Roll Cheesecake Chimichanga
You’ll unroll canned cinnamon roll dough, spoon in a chilled cheesecake filling, fold into a sealed packet, and cook until golden. Key techniques are sealing the dough edges with an egg wash, chilling to firm the filling, and keeping oil at a steady 350°F if frying. Expect soft, molten cheesecake on the inside and a crisp, browned exterior in about 10–15 minutes frying or 15–20 minutes baking at 375°F.
Ingredients (makes 8)
- 1 (8-count) can jumbo cinnamon rolls (with icing reserved)
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg (reserve a bit for egg wash)
- 3 tablespoons unsalted butter, melted (for brushing if baking)
- 1/4 cup (50 g) granulated sugar + 1 teaspoon ground cinnamon for coating
- Neutral oil for frying (vegetable or canola), about 2 cups for shallow-fry method
Basic assembly
- Beat cream cheese with 1/3 cup sugar, 1 tsp vanilla, and 1 tablespoon of the reserved egg until smooth. Chill 10–15 minutes to firm.
- Unroll each cinnamon roll into a flat square. Spoon about 2 tablespoons of cheesecake into the center.
- Lightly brush edges with egg wash and fold into a tight packet, sealing edges. If needed, use a little extra dough to patch tears. Chill on a tray for 15 minutes.
- Fry: heat oil to 350°F (175°C) in a deep skillet, cook 2–3 at a time for 2–3 minutes per side until golden. Drain on paper towels and immediately roll in cinnamon-sugar.
Bake: brush with melted butter, place on a parchment-lined sheet, bake at 375°F (190°C) for 15–20 minutes until golden; roll in cinnamon-sugar while warm.
Air-fryer: 350°F (175°C) for 8–12 minutes, flipping halfway, brush with butter and finish with cinnamon-sugar.
For extra inspiration on flavor pairings, see this apple variation technique: apple pie cinnamon rolls.
Expert Tips for Success
- Chill the filling: firm cream cheese filling chills faster and is less likely to leak while sealing and cooking.
- Use an egg wash: a thin egg wash (one beaten egg with a splash of water) makes edges tacky so dough seals cleanly.
- Oil temperature matters: keep oil at 350°F; too cool = greasy, too hot = burned exterior and raw center. Use a candy/deep-fry thermometer for accuracy.
- Don’t overfill: limit filling to about 1–2 tablespoons per roll so seams close without stretching or tearing.
- Equipment: I recommend a heavy skillet or Dutch oven for frying and an air-fryer basket for a low-oil option.
How to Serve Cinnamon Roll Cheesecake Chimichanga
- Serve warm with the reserved cinnamon-roll icing drizzled over the top.
- Offer dipping sauces like warmed caramel, strawberry compote, or a simple chocolate sauce. I often serve with a scoop of vanilla ice cream for contrast.
- For brunch, plate them alongside espresso or a fruit salad; for parties, cut into halves and present on a platter for easy sharing. See the discussion about breakfast vs dessert ideas here: are cinnamon rolls breakfast or dessert?.
Storage and Reheating Guide
- Refrigerator: Store cooled, cooked chimichangas in an airtight container for up to 3 days. Reheat in a 350°F oven for 8–10 minutes or air-fryer at 350°F for 4–6 minutes to regain crispness.
- Freezing: Freeze uncooked, assembled chimichangas on a tray until firm, then transfer to freezer bags for up to 1 month. Thaw overnight in the fridge before baking/frying. You can also freeze cooked ones for up to 1 month; reheat from frozen in an oven at 350°F for 12–15 minutes.
- Avoid microwaving for reheating unless you accept a softer exterior; microwave will make them soggy and collapse the crisp shell.
Recipe Variations
- Gluten-free: use gluten-free crescent or biscuit dough sheets and check all labels; bake or air-fry to avoid the hot oil handling. Also try a gluten-free tortilla as the wrapper. See a savory-sweet chimichanga idea here: cheesecake chimichangas.
- Dairy-free: swap cream cheese for a firm vegan cream cheese and use dairy-free butter; flavor will be slightly tangier depending on the brand.
- Fruit-stuffed: fold in 1 tablespoon of jam or a few chopped cooked apples with a touch of lemon to create a fruit-cheesecake center. For strawberry inspiration, check out this roll idea: strawberry cinnamon-roll technique.
- Lower-sugar: reduce filling sugar to 2 tablespoons and skip the cinnamon-sugar coating; finish with a light dusting of powdered sugar if desired.
Nutritional Highlights
- This is a dessert-style treat that’s rich in calories and fats due to cream cheese and dough; enjoy in moderation (one chimichanga is a reasonable serving).
- Allergen info: contains dairy, eggs, and gluten in the standard recipe. Substitute vegan/dairy-free and gluten-free products to adapt.
- Portion guidance: for adults, plan 1 chimichanga per person when serving alongside other desserts or brunch items; for kids, one cut in half may suffice.
Troubleshooting Common Issues
- Filling leaks during cooking: solution — chill the filled rolls for 15–30 minutes and avoid overfilling. Use egg wash to create a reliable seal.
- Dough tears or stretches and won’t seal: solution — work gently, avoid pulling too thin, and use small scraps to patch holes. A light flour dusting helps prevent sticking.
- Greasy or soggy exterior after frying: solution — maintain oil at 350°F, don’t overcrowd the pan, and drain on a wire rack or paper towels immediately.
Frequently Asked Questions
Q1: Can I use homemade cinnamon roll dough instead of canned?
A1: Yes. Homemade dough works great and can improve flavor and texture. Roll your dough into roughly 4–5 inch squares, assemble as directed, and adjust chilling time if your dough is warmer. Thicker dough may require a slightly longer bake or fry time.
Q2: Is frying necessary, or is baking a good option?
A2: Baking or air-frying is an excellent, lower-fat option that still produces a pleasing crispness if you brush with melted butter before baking. Frying gives the shiniest, crispest exterior, but baking at 375°F for 15–20 minutes yields very good results and is easier to manage.
Q3: How do I keep chimichangas from bursting while frying?
A3: Seal edges firmly with egg wash and don’t overfill. Chill packets so the filling firms up. Also maintain moderate oil temperature (350°F) so the outside doesn’t blister and split before the center sets.
Q4: Can I prepare them ahead for a party?
A4: Yes — assemble and freeze on a tray, then store in freezer bags up to one month. Bake or fry from thawed (thaw overnight in the fridge) for best texture. Alternatively, fully cook ahead and reheat in a 350°F oven for 8–12 minutes.
Conclusion
If you like the idea of creamy fillings inside a crisp shell, you might also enjoy a classic Sopapilla Cheesecake — it uses similar components and baking techniques. Learn more about that recipe here: Sopapilla Cheesecake | The Girl Who Ate Everything.
Print
Cinnamon Roll Cheesecake Chimichanga
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fun mash-up of gooey cinnamon rolls and creamy cheesecake, wrapped and fried or baked until crisp.
Ingredients
- 1 (8-count) can jumbo cinnamon rolls (with icing reserved)
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/3 cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg (reserve a bit for egg wash)
- 3 tablespoons unsalted butter, melted (for brushing if baking)
- 1/4 cup (50 g) granulated sugar + 1 teaspoon ground cinnamon for coating
- Neutral oil for frying (vegetable or canola), about 2 cups for shallow-fry method
Instructions
- Beat cream cheese with 1/3 cup sugar, 1 tsp vanilla, and 1 tablespoon of the reserved egg until smooth. Chill for 10–15 minutes to firm.
- Unroll each cinnamon roll into a flat square. Spoon about 2 tablespoons of cheesecake into the center.
- Lightly brush edges with egg wash and fold into a tight packet, sealing edges. Chill on a tray for 15 minutes.
- Fry: heat oil to 350°F (175°C) in a deep skillet, cook 2–3 at a time for 2–3 minutes per side until golden. Drain on paper towels and immediately roll in cinnamon-sugar.
- Bake: brush with melted butter, place on a parchment-lined sheet, bake at 375°F (190°C) for 15–20 minutes until golden; roll in cinnamon-sugar while warm.
- Air-fryer: 350°F (175°C) for 8–12 minutes, flipping halfway, brush with butter and finish with cinnamon-sugar.
Notes
Chill filling to prevent leakage and use an egg wash for better sealing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 11g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg