Place the softened cream cheese, sugar, and vanilla extract into a mixing bowl and combine.

Using a hand mixer or whisk, mix the ingredients until the mixture is smooth and creamy in texture.

Optional: Add a tablespoon of sour cream or Greek yogurt for a subtle tangy flavor.

Lay a tortilla flat on a clean surface.

Spoon about 2–3 tablespoons of the cream cheese mixture into the center.

Fold in the sides of the tortilla, then tightly roll it up like a burrito, making sure to seal the filling inside.

Tip: Use a toothpick to hold it closed if needed.

Repeat for the remaining tortillas.

In a deep skillet or fryer, pour enough oil to cover the tortillas (about 1–2 inches deep).

Heat the oil over medium heat to 350°F.

Test it by dropping in a small piece of tortilla—it should sizzle right away.

Carefully place one or two rolled xangos into the hot oil seam-side down.

Fry for 2–3 minutes per side, or until they are golden brown and crispy.

Use tongs to transfer them to a plate lined with paper towels to drain excess oil.

Repeat with the rest of the rolls. Don’t overcrowd the skillet.

While the xangos are still warm, roll them in the prepared cinnamon-sugar mixture.

Make sure all sides are evenly coated for that classic sweet cinnamon-sugar finish.

Slice each xango in half for a clean, gooey reveal.

Top with a drizzle of caramel or chocolate sauce, and add a scoop of vanilla ice cream or whipped cream if desired.

Serve immediately while warm and crispy.