How do I stop the filling from leaking?

Microwave the tortilla for 15-20 seconds to soften it and prevent tearing when rolled. Place 1/4 cup of filling in a line on the tortilla, with a 1.5-inch border at the top and bottom. Fold the top and bottom of the tortilla over the filling and then fold one side over the other and roll tightly. Spraying or wetting the tortilla or adding more cream cheese may be necessary to keep the roll sealed. An open or overstuffed roll may release filling while frying.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 2 days. To reheat leftover enchiladas, bake or air-fry at 350°F (175°C) for 5-7 minutes. Do not microwave leftover enchiladas because it will cause the tortillas to become mushy.

Which tortillas should I use?

Use eight-inch soft flour tortillas. These tortillas are soft and roll easily without tearing. The filling does not escape from the tortilla package.

What should I serve with them?

Serve warm with caramel sauce, chocolate sauce, strawberry sauce, or a scoop of vanilla ice cream.

Can I add chocolate chips?

Mini chocolate chips and chopped nuts are some possible additions to the cheesecake recipe. Add mini chocolate chips and other toppings to the cheesecake filling before adding the filling to tortillas. Chopped nuts can be added to the center of the tortilla if measured correctly.

Cinnamon Roll Cheesecake Chimichangas with Cinnamon Sugar

By Miles CarrNov 6, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Cinnamon roll cheesecake chimichangas take 25 minutes to make and serve. I make cinnamon roll cheesecake chimichangas for a warm dessert with a fried cinnamon-sugar shell that doesn't require a baking dish, they contain an 8-inch tortilla wrapper that fits the cheesecake filling.

Cinnamon Roll Cheesecake Chimichangas with Cinnamon Sugar

I cream full-fat cream cheese and powdered sugar with sour cream and vanilla in an electric mixer. I scrape down the sides of the bowl periodically until the frosting is smooth. The sour cream contributes sour flavor to the frosting. I like to use cinnamon sugar with this frosting.

The frying time is short. I suggest frying at 350°F (175°C) with a thermometer to achieve the best results. Lower temperatures will result in wet shells, and higher temperatures will cause the shells to brown before the oyster meat is cooked. Fry 2 or 3 oysters at a time, with the seam side down. Use tongs to flip the oysters when the first side browns.

After frying, I stick the doughnuts on a rack and brush them with warm melted butter. I roll the warm doughnuts in the cinnamon-sugar mixture. The doughnuts take on the cinnamon-sugar flavor well and are firm enough to handle.

Why you'll love this recipe

1Ready in 25 minutes. One filling can be mixed in a medium bowl before you start rolling. Assemble the dish after mixing the filling.
2Ingredients for desserts are typical supermarket products, and no special equipment is required to prepare desserts.
3Fry two or three. You can fry all eight without overcrowding the pan.
4The 8-inch tortillas are small enough to wrap completely around the stuffed portions with room to fold the edges over.
5An electric mixer can help break up lumps in cream cheese more easily and save time mixing.
6Use a wire rack to cool fried tortillas and coat them while the tortillas are still warm.

Instructions

Beat the softened cream cheese, powdered sugar, sour cream, and vanilla extract in a medium bowl with an electric hand mixer on medium speed until smooth, scraping down the bowl sides as needed.

Warm the tortillas in the microwave for 15-20 seconds.

Spoon about 1/4 cup of filling down the center of each tortilla, leaving about 1.5 inches clear at the top and bottom. Fold the ends over the filling, then fold one side across and roll tightly. Seal the edge with a dab of water or extra filling if needed.

Heat 1-2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Place 2-3 chimichangas seam-side down in the hot oil. Fry for 1-2 minutes per side until golden brown and crispy, turning with tongs. Move them to a wire rack to drain.

Mix the granulated sugar and ground cinnamon in a shallow dish. Put the melted butter in a second shallow dish.

Brush the warm fried chimichangas with melted butter, then roll them in the cinnamon-sugar mixture until coated. Serve warm.

FAQ

You can. Brush chimichanga rolls with butter and bake in a regular oven at 400°F (200°C) for 15 to 20 minutes. Use an air fryer at 375°F (190°C) for 8 to 10 minutes, flipping halfway through. Dust baked chimichangas with cinnamon sugar if making them in an oven or air fryer.

1 / 2

Desserts Mexican American Stovetop

Cinnamon Roll Cheesecake Chimichangas with Cinnamon Sugar

Name: Cinnamon Roll Cheesecake Chimichangas with Cinnamon Sugar
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 chimichangas
Ingredients: 8 oz cream cheese (full-fat, block-style, softened to room temperature); 1/2 cup powdered sugar; 2 tbsp sour cream; 1 tsp vanilla extract; 8 soft flour tortillas (8-inch soft taco size); 2 cups vegetable oil (or other neutral oil with a high smoke point, for frying); water (a dab for sealing the tortilla edge if needed); 1/2 cup granulated sugar; 2 tsp ground cinnamon; 2 tbsp butter (melted)

By Miles CarrNov 6, 2026

Prep

15 min

Cook

10 min

Total

25 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1Ready in 25 minutes. One filling can be mixed in a medium bowl before you start rolling. Assemble the dish after mixing the filling.
2Ingredients for desserts are typical supermarket products, and no special equipment is required to prepare desserts.
3Fry two or three. You can fry all eight without overcrowding the pan.
4The 8-inch tortillas are small enough to wrap completely around the stuffed portions with room to fold the edges over.
5An electric mixer can help break up lumps in cream cheese more easily and save time mixing.
6Use a wire rack to cool fried tortillas and coat them while the tortillas are still warm.

Ingredients

Servings8

•8 oz cream cheese (full-fat, block-style, softened to room temperature)
•½ cup powdered sugar
•2 tbsp sour cream
•1 tsp vanilla extract
•8 soft flour tortillas (8-inch soft taco size)
•2 cups vegetable oil (or other neutral oil with a high smoke point, for frying)
•water (a dab for sealing the tortilla edge if needed)
•½ cup granulated sugar
•2 tsp ground cinnamon
•2 tbsp butter (melted)

Instructions

1
Beat the softened cream cheese, powdered sugar, sour cream, and vanilla extract in a medium bowl with an electric hand mixer on medium speed until smooth, scraping down the bowl sides as needed.
2
Warm the tortillas in the microwave for 15-20 seconds.
3
Spoon about 1/4 cup of filling down the center of each tortilla, leaving about 1.5 inches clear at the top and bottom. Fold the ends over the filling, then fold one side across and roll tightly. Seal the edge with a dab of water or extra filling if needed.
4
Heat 1-2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
5
Place 2-3 chimichangas seam-side down in the hot oil. Fry for 1-2 minutes per side until golden brown and crispy, turning with tongs. Move them to a wire rack to drain.
6
Mix the granulated sugar and ground cinnamon in a shallow dish. Put the melted butter in a second shallow dish.
7
Brush the warm fried chimichangas with melted butter, then roll them in the cinnamon-sugar mixture until coated. Serve warm.