# Components:
→ Taco Shells
01 - 1 tube (8 oz) refrigerated cinnamon roll dough with icing packet
02 - 2 tbsp unsalted butter, melted
03 - 1/3 cup granulated sugar
04 - 1 tbsp ground cinnamon
→ Cheesecake Filling
05 - 7 oz cream cheese, softened
06 - 3 tbsp powdered sugar
07 - 1 tsp vanilla extract
08 - 1/2 cup heavy whipping cream, cold
→ Apple Filling
09 - 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
10 - 2 tbsp unsalted butter
11 - 3 tbsp brown sugar
12 - 1 tsp ground cinnamon
13 - Pinch of salt
14 - 1 tsp lemon juice
# Directions:
01 - Preheat oven to 350°F (180°C). Unroll cinnamon roll dough and separate into 8 rounds. Flatten each round into a 4-inch disk.
02 - Brush both sides of each disk with melted butter. Combine granulated sugar and cinnamon; coat each disk thoroughly on both sides.
03 - Drape each coated disk over a greased oven-safe taco rack or invert a muffin tin and place disks between cups to form taco shell shapes.
04 - Bake shells for 10 to 12 minutes until golden brown and crisp. Remove and cool completely.
05 - Using a mixer, beat cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture and chill until ready to use.
06 - Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, salt, and lemon juice. Cook, stirring occasionally, for 6 to 8 minutes until apples are tender and syrupy. Allow to cool slightly.
07 - Fill cooled taco shells with cheesecake mixture using a spoon or piping bag. Top generously with warm apple filling.
08 - Drizzle the reserved icing from the cinnamon roll tube over the filled tacos.
