Description
A fun mash-up of gooey cinnamon rolls and creamy cheesecake, wrapped and fried or baked until crisp.
Ingredients
Scale
- 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