Description
Discover how to make Easy Cinnamon Roll Cheesecake Chimichanga with this simple recipe Indulge in a delicious dessert thats hard to resist
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon, plus more for sprinkling
1 package (8 oz) refrigerated crescent roll dough
1/2 cup brown sugar
1 egg, beaten (for egg wash)
Oil for frying (vegetable or canola works best)
Optional: caramel sauce or chocolate sauce for drizzle
In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and 1 teaspoon of ground cinnamon. Mix until creamy.
Open the package of crescent roll dough and lay it out on a flat surface, pressing the seams together gently to create a rectangular shape.
Spoon the cream cheese mixture evenly over the dough, spreading it almost to the edges. Sprinkle the brown sugar over the top.
Starting from the shorter side, carefully roll the dough tightly into a log. Pinch the ends to seal.
In a skillet, heat about 1 inch of oil over medium-high heat until a little dough piece dropped in sizzles.
In a small bowl, beat the egg. Brush a little of the egg wash over the top of each chimichanga.
Carefully place rolled chimichangas in the oil, frying 2-3 at a time for about 2-3 minutes until golden brown.
Remove with a slotted spoon and drain on paper towels. Sprinkle a little extra cinnamon on top while still warm.
Notes
Indulge in the delightful fusion of cinnamon rolls and cheesecake wrapped in a crispy chimichanga. Perfect for brunch or a sweet treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 8 servings
- Calories: 250
- Sugar: 12 grams
- Fat: 15 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
Keywords: Cinnamon Roll, Cheesecake, Chimichanga, Dessert, Easy Recipe
