If you’ve ever wished you could enjoy all the flavor of a cinnamon roll while still packing in plenty of protein first thing in the morning, Cinnamon Roll Protein Crepes are about to become your new obsession! These tender, golden crepes have the warm sweetness and aroma of your favorite bakery treat, but with a filling that’s creamy, decadent, and just a little bit tangy—plus the magic touch of a quick glaze on top. Whether it’s breakfast, brunch, or a guilt-free dessert, Cinnamon Roll Protein Crepes deliver all the nostalgic flavor and comfort you crave, with a smart, high-protein twist that leaves you feeling satisfied and energized.

Ingredients You’ll Need

Cinnamon Roll Protein Crepes Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple but so essential—each ingredient brings something unique, whether it’s a boost of protein, a hint of sweetness, or that classic cinnamon swirl vibe. Don’t skip the little extras; they’re what make these crepes taste like true cinnamon roll magic!

Egg whites: Provide structure and a hefty protein boost while keeping the crepes light and airy.
Unsweetened almond milk: Adds moisture and keeps the batter smooth without overpowering flavors—any milk works here!
Vanilla protein powder: Infuses vanilla warmth and even more protein, transforming the crepes into a satisfying meal or snack.
Oat flour: Offers a delicate, tender texture that makes these crepes irresistibly soft; you can use finely ground oats if needed.
Cornstarch: Ensures the crepes are pliable for rolling and gives that perfect, melt-in-your-mouth bite.
Cinnamon: The all-star spice—it creates that classic cinnamon roll flavor and irresistible aroma.
Baking powder: A pinch gives your crepes just a touch of lift so they don’t turn out rubbery.
Vanilla extract: Rounds out the flavors and enhances everything from the batter to the glaze.
Salt: Just a pinch to balance the sweetness and deepen the flavors.
Greek yogurt (filling): Creamy, tangy, and protein-rich—it makes the filling taste like a cinnamon roll’s dreamy frosting.
Cream cheese (filling): Creates that trademark cheesecake-style richness and smoothness in the filling.
Maple syrup or honey (filling): A touch of natural sweetness for a beautiful flavor boost.
Cinnamon (filling): Doubles down on the cinnamon roll feel right inside the crepes.
Powdered sugar (glaze): For that classic, sweet drizzly glaze that makes these crepes feel like a treat.
Milk (glaze): Brings the glaze together—any milk of choice will do.
Vanilla extract (glaze): Adds a finishing kick of flavor in your glaze drizzle.

How to Make Cinnamon Roll Protein Crepes

Step 1: Blend the Batter

Start by adding your egg whites, unsweetened almond milk, protein powder, oat flour, cornstarch, cinnamon, baking powder, vanilla extract, and salt to a blender. Blend until the batter is completely smooth and silky. This step is key for pancakes that are thin and even—plus, it’s super quick and means you’re just seconds away from real-deal Cinnamon Roll Protein Crepes!

Step 2: Cook the Crepes

Heat a nonstick skillet over medium heat and give it a little spritz with cooking spray. Pour about 1/4 cup of batter into the pan. Immediately swirl it around so the batter covers the bottom in a nice, thin layer. Cook for 1 to 2 minutes, or until the edges start to lift and the underside turns a light golden color. Flip carefully (a flexible spatula helps here) and cook the other side for 30 seconds. Move the crepe to a plate and repeat with the rest of the batter.

Step 3: Mix the Filling

In a small bowl, combine Greek yogurt, softened cream cheese, maple syrup (or honey), and cinnamon. Stir until the mixture is creamy and uniform, with no lumps. Taste and adjust the sweetness if you want your filling extra decadent. This quick filling turns each bite into a Cinnamon Roll Protein Crepe extravaganza!

Step 4: Fill and Roll the Crepes

Lay each crepe flat, then spread a generous spoonful of your creamy cinnamon filling right down the center. Gently roll the crepe up—think of it like you’re making a cozy cinnamon roll. Place each finished crepe on a serving platter, seam-side down, to keep them neatly tucked while you finish the rest.

Step 5: Whisk and Drizzle the Glaze

Whisk together powdered sugar, milk, and vanilla to create a smooth, pourable glaze. The texture should be thick enough to cling but still easy to drizzle. Grab a spoon or small whisk and zig-zag over the tops of the crepes, letting the glaze drizzle down the sides, just like that icing on a perfect cinnamon bun. Serve warm and prepare for pure comfort!

How to Serve Cinnamon Roll Protein Crepes

Garnishes

Top your Cinnamon Roll Protein Crepes with a finishing dusting of cinnamon, a sprinkling of finely chopped pecans or walnuts, or a swirl of extra yogurt for a bit of contrast. A touch of fresh fruit (like sliced banana or berries) can bring color and freshness. That little extra bit of love truly makes them feel special, whether it’s for brunch or dessert.

Side Dishes

Serve these crepes alongside a cozy mug of coffee or a frothy cappuccino for the ultimate breakfast treat. They also pair beautifully with a bowl of fresh fruit salad, a scoop of cottage cheese, or even scrambled eggs if you want a savory balance. Brunch with friends? Add a pitcher of fresh orange juice or a crisp green smoothie to the spread!

Creative Ways to Present

For an eye-catching brunch platter, try stacking multiple Cinnamon Roll Protein Crepes in a beautiful spiral and drizzling the glaze over the top for a centerpiece effect. Or, slice them into thirds and skewer for fun crepe “roll-ups” at a breakfast buffet. You can even make mini-crepes for bite-sized, high-protein treats perfect for parties or kids’ snacks.

Make Ahead and Storage

Storing Leftovers

Wrap leftover crepes tightly in plastic wrap or store them in an airtight container in the fridge. Make sure the filling and glaze are inside, so the crepes stay moist and flavorful. They’ll keep well for up to three days, ready to reheat whenever your cinnamon roll cravings hit!

Freezing

To freeze, layer pieces of parchment or wax paper between each filled crepe to prevent sticking, then place in a freezer-safe bag. They’ll stay fresh for up to two months. When you’re ready to enjoy, simply thaw overnight in the fridge or defrost gently in the microwave.

Reheating

For that fresh-from-the-pan taste, reheat Cinnamon Roll Protein Crepes individually in the microwave for 20–30 seconds, or cover loosely with foil and warm in a 300°F oven for 5–7 minutes. If you’ve got extra glaze, give them an extra drizzle just before serving for ultimate gooey goodness.

FAQs

Can I make Cinnamon Roll Protein Crepes without protein powder?

Absolutely! If you skip the protein powder, simply add an extra tablespoon of oat flour and a little more vanilla for flavor. The crepes will still be soft and delicious, just with a tad less protein per serving.

What’s the best way to keep the crepes from sticking to the pan?

Use a good-quality nonstick skillet and always spritz it with nonstick spray between crepes. Make sure your pan is fully preheated before adding batter—this helps the crepes lift easily and stay perfectly thin.

Can I use a different flour if I don’t have oat flour?

Yes! Whole wheat pastry flour or spelt flour both work beautifully for Cinnamon Roll Protein Crepes. If you’re gluten free, finely ground gluten-free oats or a 1:1 gluten-free baking blend will do the trick.

How can I make these dairy-free?

Swap the Greek yogurt for a dairy-free yogurt, and use vegan cream cheese in the filling. Choose plant-based milk for both the crepe batter and the glaze. Your Cinnamon Roll Protein Crepes will still be tender, flavorful, and satisfying.

Can I prepare parts of this recipe ahead of time?

You sure can! You can blend the batter the night before and chill it in the fridge, or mix up the filling a day in advance for faster morning assembly. Even the crepes themselves can be cooked, filled, and stored for speedy breakfasts all week.

Final Thoughts

If you’re searching for a breakfast (or dessert!) that truly feels like a treat while still packing in nutrition, you can’t go wrong with Cinnamon Roll Protein Crepes. Each bite is fluffy, creamy, and perfectly spiced—just the thing to warm up your morning or wow a brunch crowd. Give them a try soon and see how quickly they become a staple in your kitchen!

Cinnamon Roll Protein Crepes Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 crepes 1x
Diet: Vegetarian

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Description

Indulge in the delicious fusion of cinnamon rolls and protein-packed crepes with this recipe. These crepes are filled with a creamy Greek yogurt mixture, topped with a sweet glaze, and perfect for a satisfying breakfast or dessert.

Ingredients

Scale

Main Crepe Batter:

1 cup egg whites (about 8 large egg whites)
1/2 cup unsweetened almond milk (or milk of choice)
1 scoop vanilla protein powder
1/2 cup oat flour (or finely ground oats)
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt

For the Filling:

1/2 cup Greek yogurt (vanilla or plain)
1 tablespoon cream cheese, softened
1 tablespoon maple syrup or honey
1/2 teaspoon cinnamon

For the Glaze:

1/4 cup powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

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Instructions

Prepare the Crepe Batter: In a blender, combine egg whites, almond milk, protein powder, oat flour, cornstarch, cinnamon, baking powder, vanilla, and salt until smooth.
Cook the Crepes: Heat a nonstick skillet over medium heat, pour 1/4 cup of batter, cook until edges lift easily, then flip and cook further.
Make the Filling: Mix Greek yogurt, cream cheese, maple syrup, and cinnamon until smooth.
Assemble: Spread the filling over each crepe, roll up, and place on a serving plate.
Prepare the Glaze: Whisk powdered sugar, milk, and vanilla until smooth, and drizzle over the crepes.
Serve: Enjoy warm!