Ingredients
- 1 package of refrigerated cinnamon rolls (with icing)
- 8 ounces of cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 1 egg
- Oil for frying
- Powdered sugar for dusting (optional)
Equipment Needed
- Large frying pan or deep fryer
- Mixing bowls
- Whisk
- Rolling pin
- Cooking spatula
- Paper towels (for draining)
Step-by-Step Instructions
To start, I like to gather all my ingredients and equipment before diving in. First, I preheat my oil in the frying pan over medium-high heat. While it’s heating, I roll out my cinnamon roll dough. I find that working it gently with a rolling pin helps to make it just a bit larger, which accommodates the cheesecake filling nicely. Once rolled out, I whip up my cheesecake mixture by combining the softened cream cheese, granulated sugar, vanilla extract, ground cinnamon, flour, and egg in a mixing bowl. I use a whisk to get it smooth and creamy, and the moment I inhale that sweet scent, I’m already daydreaming about the finished chimichangas! (See the next page below to continue steps…)
