Cinnamon Roll Cheesecake Chimichanga

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A delightful fusion of crispy chimichangas filled with a luscious cheesecake mixture, all wrapped in gooey cinnamon rolls.

Scale

¼ cup powdered sugar
1 tsp vanilla extract
½ tsp ground cinnamon
4–6 large refrigerated cinnamon rolls (with icing)
8 oz (225 g) cream cheese, softened
2–3 tbsp butter, melted (for brushing)
Optional: caramel or chocolate sauce, whipped cream, or powdered sugar for serving

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Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper.
In a small bowl, beat together cream cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
Unroll each cinnamon roll slightly and use a rolling pin to gently flatten them into a rectangular shape.
Spoon a small amount of the cream cheese mixture onto the center of each flattened cinnamon roll.
Fold in the sides and roll tightly to form a chimichanga shape.
Place the rolled chimichangas on the prepared baking sheet and brush the tops with melted butter.
Bake for 15–20 minutes, or until golden brown and cooked through.
Once baked, drizzle with caramel or chocolate sauce, sprinkle with powdered sugar, or add a dollop of whipped cream.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep them crispy.

Find it online: https://lunarecipez.com/cinnamon-roll-cheesecake-chimichanga/