Cinnamon Roll Protein Crepes are what happens when your favorite gooey cinnamon rolls join forces with melt-in-your-mouth, high-protein crepes — and yes, they’re every bit as dreamy as they sound! Imagine tender, golden crepes filled with a cinnamon-sugar swirl and finished with a creamy, protein-packed icing drizzle. It’s the kind of breakfast (or snack, or dessert!) that feels special, but comes together with wholesome ingredients in just about 25 minutes. Plus, these crepes are as nourishing as they are indulgent, so you can enjoy all that cinnamon roll flavor, any day of the week.
Ingredients You’ll Need
The magic of these Cinnamon Roll Protein Crepes is that every ingredient plays a starring role. From the oat flour’s subtle nuttiness to the creamy Greek yogurt and that ultra-fragrant cinnamon, each brings its own charm—supporting lush texture, a light bite, or just the right sweetness. Here’s what you’ll want to have ready:
- Oat flour (or all-purpose flour): Oat flour keeps things hearty and nutritious, plus adds a gentle toasty flavor to the crepe base.
- Vanilla protein powder: This adds a lush boost of protein and a touch of natural vanilla sweetness in every bite.
- Eggs: The key to that classic, tender crepe texture, as well as a good source of protein.
- Milk (dairy or plant-based): Brings moisture and helps create a perfectly pourable batter.
- Greek yogurt: Makes the crepes soft and gives the icing its creamy tang; use thick, unsweetened for best results.
- Vanilla extract: A dash of warmth and aroma—don’t skip it!
- Salt: Just a pinch lifts and balances all the other flavors.
- Nonstick spray or butter: For a flawlessly golden, easy-flip crepe every time.
- Coconut oil or butter (for filling): Rich, melty goodness that helps the cinnamon-sugar swirl spread smoothly.
- Brown sugar or coconut sugar (for filling): Adds sweetness and that caramelized cinnamon roll flavor.
- Ground cinnamon (for filling): The star spice, swirling warmth into every layer.
- Vanilla protein powder (for icing): Delivers satiating protein in your über-creamy drizzle.
- Greek yogurt (for icing): Makes the icing tangy and thick—so it clings to every crepe fold.
- Milk (for icing): For thinning the icing to that perfect drizzle consistency.
- Vanilla extract (for icing): Another hint of vanilla, tying the flavors together and adding that bakery-fresh aroma.
How to Make Cinnamon Roll Protein Crepes
Step 1: Blend the Batter
First things first, grab your blender or a trusty mixing bowl. Combine the oat flour, protein powder, eggs, milk, Greek yogurt, vanilla, and salt. Blend or whisk until silky smooth—the goal is a pourable, lump-free batter. Let it rest for about 5 minutes; this helps the flour hydrate for extra tender crepes.
Step 2: Stir Together the Cinnamon Filling
While your batter rests, whisk together the melted coconut oil or butter, brown sugar, and cinnamon in a small bowl. The mixture should be thick but spreadable, like cinnamon roll filling—resist the urge to eat it by the spoonful!
Step 3: Mix Up the Protein Icing
In a separate bowl, nearly as quick: whisk vanilla protein powder, Greek yogurt, vanilla extract, and a splash of milk. You’re aiming for an icing that’s smooth and pourable (add more milk, a tiny bit at a time, if you need). Set aside for the final, heavenly drizzle.
Step 4: Cook the Crepes
Heat your favorite nonstick skillet over medium. Give it a quick mist of spray or a small pat of butter to keep everything golden and effortless. Pour in about 1/4 cup of batter, immediately swirling to coat the pan with a thin layer. Cook for 1 to 2 minutes until you see the edges lift easily, flip with a gentle hand, and cook for just another 30 seconds. Transfer to a plate, then repeat with the rest of the batter.
Step 5: Fill, Roll, and Drizzle
While the crepes are warm, spread a dollop of cinnamon filling over each. Then, roll or fold as you like (classic cigar or artful triangles both work). Finish with a generous drizzle of your homemade protein icing for that signature cinnamon roll look and luscious taste.
How to Serve Cinnamon Roll Protein Crepes
Garnishes
A flourish of garnishes makes these crepes even more irresistible. Try a dusting of extra cinnamon, a scatter of toasted chopped nuts (pecans or walnuts are dreamy), or a sprinkle of your favorite granola for crunch. A few fresh berries add a juicy pop of color and brightness, while an extra drizzle of protein icing is always welcome.
Side Dishes
Keep the meal fresh and satisfying by pairing Cinnamon Roll Protein Crepes with juicy orange slices, a bowl of mixed berries, or a simple vanilla Greek yogurt parfait. If you’re feeling brunchy, balance out the flavors with salty turkey bacon or a fluffy veggie scramble.
Creative Ways to Present
Think beyond a stack: roll your crepes into “cinnamon roll” spirals, slice on a bias for a pretty platter, or serve taco-style folded with filling inside. For gatherings, set up a crepe bar with bowls of different toppings—fruit, extra cinnamon filling, nut butters—for DIY fun. However you serve them, these crepes have brunch-star energy!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Stack cooled crepes between sheets of parchment or wax paper, cover tightly, and refrigerate for up to 3 days. Store the cinnamon filling and protein icing separately in airtight containers so everything stays fresh and ready to assemble.
Freezing
Cinnamon Roll Protein Crepes freeze beautifully! Place a piece of parchment between each crepe, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge or gently at room temperature before warming and assembling.
Reheating
To reheat, simply warm the crepes in a nonstick skillet over low heat for a minute or two per side, or use the microwave for 15–20 seconds each. Add the cinnamon swirl and icing after reheating for the freshest, most luscious result.
FAQs
Can I make Cinnamon Roll Protein Crepes gluten-free?
Absolutely! Just make sure to use certified gluten-free oat flour, and double-check that your protein powder is gluten-free as well. The texture will still be fabulously light and delicious.
What type Breakfast
A vanilla whey or plant-based protein powder both work well—just make sure it’s one you love the taste of, since it flavors both the crepes and the icing. For extra sweetness, try a flavored variety or add a touch of maple syrup to your batter.
Can I make these crepes dairy-free?
Yes! Swap in your favorite unsweetened plant-based milk (like almond or oat), use a dairy-free Greek-style yogurt, and opt for a plant-based protein powder. Use coconut oil instead of butter for the filling, and you’re good to go.
How thin should I make the crepes?
Pour about 1/4 cup of batter per crepe and quickly swirl the pan so the batter coats thinly and evenly. The crepes should be soft and flexible, but not see-through—just thin enough to roll or fold without tearing.
Can I prepare the batter in advance?
Definitely! You can blend the batter and keep it in the fridge for up to 24 hours. Just give it a quick stir before cooking, and you’ll have speedy Cinnamon Roll Protein Crepes whenever a craving strikes.
Final Thoughts
I can’t wait for you to welcome the cozy magic of Cinnamon Roll Protein Crepes into your kitchen. They’re nutritious, deeply comforting, and honestly so easy you could whip them up any day of the week. Treat yourself and your loved ones to this delightful twist—you’ll be craving them again before long!
Print
Cinnamon Roll Protein Crepes Recipe
- Total Time: 25 minutes
- Yield: 6 crepes 1x
- Diet: Vegetarian
Description
Indulge in these delicious Cinnamon Roll Protein Crepes for a satisfying and healthy breakfast. These crepes are protein-packed and filled with a delightful cinnamon filling, topped with a protein icing that adds a touch of sweetness. Perfect for a nutritious start to your day!
Ingredients
For the Crepes:
- 1/2 cup oat flour (or all-purpose flour)
- 1 scoop vanilla protein powder (about 30g)
- 2 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 tablespoon Greek yogurt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- nonstick spray or butter for cooking
For the Cinnamon Filling:
- 2 tablespoons melted coconut oil or butter
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
For the Protein Icing:
- 2 tablespoons vanilla protein powder
- 2 tablespoons Greek yogurt
- 1 tablespoon milk (more as needed)
- 1/2 teaspoon vanilla extract
Instructions
- Crepes: In a blender or mixing bowl, combine all crepe ingredients until smooth. Let the batter rest for 5 minutes.
- Cinnamon Filling: Mix the cinnamon filling ingredients in a small bowl and set aside.
- Protein Icing: Whisk together the protein icing ingredients until smooth and drizzle-able.
- Cooking: Heat a nonstick skillet, pour in batter, cook, fill with cinnamon mix, roll, and drizzle with protein icing before serving.
Notes
- These crepes can be made ahead and stored in the fridge for 3 days or frozen.
- Use flavored protein powder for added sweetness or add a dash of maple syrup to the batter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 170
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 95 mg
