KING'S PLATE COOKING
KINGSPLATECOOKING.COM/RECIPES
Cheesecake Cinnamon Roll Tacos
Crispy griddled cinnamon rolls pressed into taco shell shapes, filled with rich no-bake cheesecake filling. Finished with chocolate syrup, graham cracker crumbs, and sweet icing for a fun and easy dessert.
COOK TIME
5-10 minutes
Ingredients
1 tuberefrigerated cinnamon rolls (with icing included)
1 package (approx. 10 to 12 oz)no-bake cheesecake filling mix (prepared per box instructions)
Butter or oil (for the griddle surface)
Chocolate syrup (or any of your favorite cheesecake toppings like strawberry glaze, caramel sauce, fruit preserves, or fresh berries)
Crushed graham crackers (for topping)
Method
1
Heat a griddle or flat top over medium heat and lightly butter the surface. Place individual cinnamon rolls onto the griddle, press flat with a burger press or spatula, and griddle-fry until golden brown and crispy on both sides. While hot and pliable, bend them over a taco or baking rack to cool into taco shells.
2
While the shells cool, prepare the no-bake cheesecake filling according to the package directions until smooth, light, and fluffy.
3
Transfer the cheesecake filling into a piping bag or spoon it generously into each cooled cinnamon roll taco shell.
4
Drizzle with chocolate syrup or preferred toppings, then top with crushed graham crackers and the reserved cinnamon roll icing.
5
Serve immediately.
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