Ingredients
- Cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Prepared cinnamon rolls, chopped
- Flour tortillas
- Granulated sugar
- Additional ground cinnamon for coating
- Butter or oil for frying
Instructions
- Mix cream cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Fold in chopped cinnamon rolls into the cheesecake mixture.
- Place filling in the center of a tortilla, fold sides, and roll tightly.
- Heat butter or oil in a pan over medium heat. Cook chimichangas seam-side down until golden and crispy on all sides.
- Immediately roll cooked chimichangas in a mixture of granulated sugar and cinnamon.
Notes
- Mini chocolate chips can be added to the filling for extra sweetness.
- Drizzle with cream cheese glaze or caramel sauce for variation.
- Chopped nuts can be added to the cinnamon sugar coating for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or air fryer to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
