Prepare the Filling: In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until well combined.

Add Cinnamon: Stir in the ground cinnamon, making sure it’s evenly distributed.

Assemble the Xangos: Place a small spoonful of the cream cheese filling into the center of each tortilla.

Fold and Secure: Fold two opposite sides of the tortilla over the filling, then roll the tortilla up tightly to create a small cigar shape. Secure the ends with a tiny dab of water if needed.

Heat the Oil: In a medium skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it shimmers and is hot enough for frying. Be careful not to overheat or the tortillas will brown too quickly.

Fry the Xangos: Carefully place the prepared Xangos into the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy.

Drain: Remove the fried Xangos from the skillet using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.

Dust and Serve: Let them cool slightly before dusting with powdered sugar. Serve immediately while still warm and crispy.