I love how this recipe brings together everything I crave in a dessert: warm cinnamon flavor, creamy cheesecake filling, and a crispy, golden outside. This Cinnamon Roll Cheesecake Chimichanga feels indulgent but simple, and I always enjoy how it turns familiar ingredients into something that feels bakery-worthy at home.
Why You’ll Love This Recipe
I like this recipe because it combines the comfort of cinnamon rolls with the richness of cheesecake in one handheld dessert. I also enjoy how quickly it comes together, making it perfect when I want something sweet without baking an entire cake. The contrast between the crispy tortilla and the creamy filling is what really makes me come back to it again and again.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
½ tsp ground cinnamon
prepared cinnamon rolls
flour tortillas
granulated sugar
additional ground cinnamon for coating
butter or oil for frying
Directions
I start by mixing the softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon in a bowl until the mixture is smooth and creamy. I then chop the cinnamon rolls into small pieces and gently fold them into the cheesecake mixture.
Next, I lay a tortilla flat and spoon the filling into the center. I fold in the sides and roll it up tightly, just like a burrito, making sure the filling is well sealed inside.
I heat butter or oil in a pan over medium heat and place the chimichangas seam-side down. I cook them until golden and crispy on all sides, turning carefully. Once done, I remove them from the pan and immediately roll them in a mixture of granulated sugar and cinnamon.
Servings And Timing
I usually get about 6 chimichangas from this recipe.
Preparation time is around 15 minutes.
Cooking time takes about 10 minutes.
The total time comes to roughly 25 minutes.
Variations
I sometimes add mini chocolate chips to the filling when I want a sweeter version. Other times, I drizzle the finished chimichangas with cream cheese glaze or caramel sauce. If I want extra crunch, I like adding chopped nuts to the cinnamon sugar coating.
Storage/Reheating
I store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer using a skillet or air fryer to bring back the crispiness instead of the microwave.
FAQs
Can I bake these instead of frying them?
I can bake them at 375°F until golden, although the texture will be slightly less crispy than frying.
Can I make these ahead of time?
I like assembling them ahead and storing them in the fridge, then frying them just before serving.
What kind of tortillas work best?
I usually use flour tortillas because they roll easily and crisp up nicely.
Can I use low-fat cream cheese?
I can use it, but I find full-fat cream cheese gives a richer and creamier filling.
Do I need to serve them warm?
I think they taste best warm, when the filling is soft and the outside is crispy.
Conclusion
I enjoy making this Cinnamon Roll Cheesecake Chimichanga when I want a dessert that feels fun, comforting, and a little bit different. It’s easy to prepare, full of flavor, and always a hit when I share it. This is one of those recipes I keep coming back to whenever I want something sweet and satisfying.
