If you love the cozy flavors of cinnamon rolls but crave something lighter and packed with protein, these Cinnamon Roll Protein Crepes are about to become your new go-to breakfast (or snack). Soft, golden crepes are filled with a luscious swirl of cinnamon-sugar, then drizzled with a decadent cream cheese icing—each bite delivers irresistible flavor and a satisfying punch of protein. Whether you’re fueling up for a busy morning or want a brunch showstopper, Cinnamon Roll Protein Crepes deliver the best of both worlds in every bite.

Cinnamon Roll Protein Crepes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cinnamon Roll Protein Crepes lies in their simple ingredient list, where every component plays a key role in creating delightfully tender crepes and that classic cinnamon roll experience. Here’s a look at what makes each ingredient shine.

Unsweetened almond milk: Adds moisture with a subtle nutty flavor and keeps the base beautifully light.
Egg whites: Give the crepes structure and an extra boost of protein without weighing them down.
Vanilla protein powder: Delivers creaminess, sweetness, and of course, a solid hit of protein in every crepe.
Oat flour: Offers a tender bite and whole-grain goodness without overpowering the delicate texture.
Coconut flour: Helps absorb moisture for perfect crepe consistency and imparts a faint, tropical aroma.
Cinnamon: Stars in both the batter and filling, adding that unmistakable warmth and spice.
Baking powder: Ensures crepes are soft, slightly puffy, and never dense.
Salt: Balances flavors and makes every bite pop.
Coconut oil or butter (for cooking): Prevents sticking and adds a rich, golden finish to each crepe.
Cream cheese (softened): The creamy foundation of your classic cinnamon roll-inspired icing.
Plain Greek yogurt: Lightens up the icing while adding tang and even more protein.
Powdered sugar: Sweetens the cream cheese drizzle just enough without being cloying.
Vanilla extract: Rounds out the icing with sweet, aromatic depth.
Milk (for icing drizzle): Loosens the icing to a perfect drizzling consistency.
Brown sugar: Rich and molassesy, it’s the essential sweet base for the cinnamon filling.
Cinnamon (for filling): Doubles up on cinnamon flavor for that unmistakable roll-inspired swirl.

How to Make Cinnamon Roll Protein Crepes

Step 1: Blend Your Batter

Pop the almond milk, egg whites, protein powder, oat flour, coconut flour, cinnamon, baking powder, and salt into a blender. Blend until everything is smooth and velvety—about 20 seconds does the trick. Let this batter rest for 5 minutes so the flours can hydrate, which helps with flipping later on!

Step 2: Prepare the Pan

Heat a non-stick skillet over medium heat and lightly brush it with coconut oil or butter. Make sure it’s nice and hot (a drop of water should sizzle), ensuring your crepes cook evenly and acquire a subtle golden hue.

Step 3: Cook the Crepes

Pour about 1/4 cup of batter into the pan, swirling to coat as thinly and evenly as possible. Let it cook for 1 to 2 minutes until the edges are just starting to lift and look a bit dry. Gently flip each crepe with a spatula and cook the second side for around 30 seconds, then transfer to a plate. Repeat with the rest of the batter, re-greasing the pan as needed for easy flipping.

Step 4: Mix Up That Cinnamon Roll Filling

While the crepes are still warm, mix together the brown sugar and cinnamon in a small bowl. Spread a thin layer of this sweet, spiced mix over each crepe. The warmth helps the sugar dissolve juuust enough to mimic that glorious goo inside cinnamon rolls!

Step 5: Roll and Plate Your Crepes

Carefully roll up each crepe, starting from one end and tucking in that fragrant cinnamon filling. Place them seam-side down on a serving platter, ready for their finishing touch.

Step 6: Whip Up the Cream Cheese Icing

In a separate bowl, whisk together the softened cream cheese, Greek yogurt, powdered sugar, vanilla extract, and just a splash of milk until smooth, glossy, and pourable. If you love extra icing, feel free to double the recipe here!

Step 7: Drizzle and Enjoy

Drizzle your freshly-rolled Cinnamon Roll Protein Crepes generously with the cream cheese icing. Serve them warm, and get ready to bask in the aroma and taste of homemade cinnamon roll heaven—with a protein-packed twist!

How to Serve Cinnamon Roll Protein Crepes

Garnishes

The right garnish can transform a plate of Cinnamon Roll Protein Crepes from cozy to completely irresistible. Try a dusting of extra cinnamon, a light sprinkle of powdered sugar, or even a handful of fresh berries for color and brightness. If you want even more protein, an extra dollop of Greek yogurt on top is a delicious finishing touch.

Side Dishes

Since these crepes are naturally sweet and satisfying, pair them with crisp turkey bacon, a fresh fruit salad, or a mug of robust coffee. The contrast between the warm, spiced crepes and cool fresh fruit is especially lovely—your breakfast spread will look straight out of a café.

Creative Ways to Present

To really impress, arrange your Cinnamon Roll Protein Crepes in a spiral “snail shell” on a platter, or stack them with a drizzle of icing between each layer for a playful “cake” presentation. For brunch parties, cut the rolled crepes into bite-sized pieces and secure with toothpicks for an eye-catching and protein-rich treat.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Cinnamon Roll Protein Crepes (lucky you!), store them in an airtight container in the fridge for up to three days. Keep the crepes and icing separate for best texture, then assemble just before serving.

Freezing

Crepes freeze wonderfully! Lay a piece of parchment between each crepe, stack, and wrap tightly. Pop them in a freezer-safe bag or container, and freeze for up to two months. Let the crepes thaw overnight in the fridge or at room temperature before reheating.

Reheating

To reheat, warm crepes in a non-stick skillet over low heat until just heated through; this keeps them soft and moist. They can also be microwaved for 20-30 seconds if you’re in a hurry. Add the filling and drizzle after reheating for maximum freshness and flavor.

FAQs

Can I use a different protein powder if I don’t have vanilla?

Absolutely! Any mild, sweet protein powder works well in Cinnamon Roll Protein Crepes. If you use chocolate or unflavored, you may want to sweeten the batter a little more or add an extra splash of vanilla extract.

What’s the best way to make these gluten-free?

Simply ensure your oat flour is certified gluten-free, and substitute coconut flour for any small adjustments if needed. The recipe naturally avoids traditional wheat flour, making gluten-free swaps easy!

How do I keep crepes from tearing when flipping?

The secret is letting the batter rest and making sure your skillet is properly nonstick and hot before pouring. Use a thin spatula, and don’t rush—wait until the edges lift slightly before flipping.

Can I double the recipe for meal prep?

Yes! Cinnamon Roll Protein Crepes are ideal for meal prep. You can double (or even triple) the recipe and store cooled crepes in the fridge or freezer, prepping the icing and filling just before serving for best results.

Is there a dairy-free option for the icing?

You can swap the cream cheese and Greek yogurt for non-dairy alternatives based on almonds or cashews for a deliciously creamy, entirely dairy-free drizzle. Choose a dairy-free milk for the icing as well.

Final Thoughts

You truly don’t have to choose between high-protein nutrition and the cozy pleasure of a decadent breakfast—these Cinnamon Roll Protein Crepes prove you can have it all! Whether for a lazy weekend brunch or quick weekday meal prep, I hope this recipe brings you as much joy as it does delicious flavor. Give it a try and get ready to fall in love with every warm, cinnamon-swirled bite!

Cinnamon Roll Protein Crepes Recipe

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4.7 from 5 reviews

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

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Description

Indulge in a guilt-free breakfast treat with these delicious Cinnamon Roll Protein Crepes. Packed with protein and cozy cinnamon flavors, these crepes are perfect for a satisfying morning or afternoon snack.

Ingredients

Scale

Batter:

1 cup unsweetened almond milk
3/4 cup egg whites
1/2 cup vanilla protein powder
1/2 cup oat flour
1 tablespoon coconut flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt

For Cooking:

1 tablespoon coconut oil or butter

Filling and Topping:

2 tablespoons cream cheese, softened
2 tablespoons plain Greek yogurt
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon milk (for icing drizzle)
1 tablespoon brown sugar
1/2 teaspoon cinnamon

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Instructions

Batter: In a blender, combine almond milk, egg whites, protein powder, oat flour, coconut flour, cinnamon, baking powder, and salt. Blend until smooth and let batter rest for 5 minutes to thicken slightly.
Cooking: Heat a non-stick skillet over medium heat and lightly coat with coconut oil or butter. Pour about 1/4 cup batter into the skillet, swirling to coat the bottom thinly. Cook for 1–2 minutes until edges lift easily, then flip and cook for another 30 seconds. Repeat with remaining batter.
Filling: Mix brown sugar and cinnamon in a small bowl. Spread each crepe with the cinnamon sugar mixture while warm, then roll up.
Topping: In another small bowl, whisk cream cheese, Greek yogurt, powdered sugar, vanilla extract, and milk until smooth. Drizzle over rolled crepes and serve warm.