Cinnamon Roll Cheesecake Chimichangas (Print Version)
Silky cream cheese and cinnamon filling inside warm, crispy dough, dusted with sugar for pure delight.
# Ingredients:
→ Dough
01 -
1 package prepared cinnamon roll dough
02 -
4 large flour tortillas
→ Filling
03 -
8 ounces cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1/2 teaspoon ground cinnamon
→ For Frying and Finishing
07 -
Vegetable oil, for deep frying
08 -
Powdered sugar, for dusting
# Steps:
01 -
In a mixing bowl, blend the softened cream cheese with granulated sugar, vanilla extract, and ground cinnamon until the mixture is smooth and creamy.
02 -
On a clean surface, roll out the cinnamon roll dough and cut it into squares. Place a flour tortilla on the work area and set a dough square in the center. Spoon a portion of the cream cheese mixture onto each dough square.
03 -
Fold each dough and tortilla over the cream cheese filling to encase it completely, forming a chimichanga shape. Pinch the edges firmly to seal and prevent the filling from escaping during frying.
04 -
Pour enough vegetable oil into a deep pan for frying. Warm the oil over medium heat until it reaches 350°F (175°C), ensuring it is hot but not smoking.
05 -
Working in small batches, carefully lower the filled dough into the hot oil. Fry for 1 to 2 minutes on each side until golden brown and crisp.
06 -
Transfer the fried chimichangas to a plate lined with paper towels to drain excess oil. Dust generously with powdered sugar before serving. Serve warm for the best texture.
# Notes:
01 -
Ensure the oil is at the correct temperature to achieve a crispy exterior and prevent excessive absorption.