If you crave the comfort of cinnamon rolls but want something lighter and higher in protein, these Cinnamon Roll Protein Crepes are about to become your new breakfast obsession! Imagine thin, soft crepes wrapped around a cinnamon-spiced, creamy filling and finished with a swoosh of vanilla icing. They’re a mouthwatering way to fuel up for the day, satisfy a sweet tooth, and impress anyone who pulls up a seat at your breakfast table. These crepes manage to taste decadent while packing in the nutrition your mornings deserve.
Ingredients You’ll Need
The ingredient list for Cinnamon Roll Protein Crepes is blessedly straightforward, yet every item pulls its weight in flavor, texture, or goodness. Whether you’re all about that classic cinnamon aroma or need a protein-packed start, these essentials come together for pure breakfast bliss.
- Vanilla protein powder: Boosts the protein content and adds a subtle vanilla undertone to the crepes.
- All-purpose flour (or oat flour): Gives structure and tenderness; swap for oat flour to make it gluten free.
- Granulated sweetener of choice: Lets you tailor the sweetness—choose coconut sugar, stevia, or classic cane sugar.
- Cinnamon: Essential for that signature cinnamon roll warmth and aroma.
- Salt: Tiny but mighty, it enhances all the flavors and balances sweetness.
- Unsweetened almond milk: Lightens the batter and keeps things dairy-light and delicate.
- Large eggs: Key for structure and creating a tender, pliable crepe.
- Vanilla extract: Adds a little extra something-something to make each bite feel like dessert.
- Cooking spray or butter: Ensures a golden, nonstick crepe every time—choose butter for a richer flavor!
- Greek yogurt (filling): Brings tang, creaminess, and a protein punch to the dreamy filling.
- Cream cheese (filling): Softened for the filling, it gives you that classic cinnamon roll creaminess.
- Maple syrup or honey (filling): Naturally sweetens and adds beautiful caramel notes to the filling.
- Cinnamon (filling): Doubles down on that cinnamon-sugar flavor and scent.
- Powdered sugar (icing): When you want that drizzle of classic, smooth glaze.
- Milk (icing): Loosens the icing to just the right pourable consistency.
How to Make Cinnamon Roll Protein Crepes
Step 1: Mix the Dry Ingredients
Start with a medium-sized mixing bowl. Add the vanilla protein powder, flour (or oat flour), your sweetener, cinnamon, and salt. Whisk well to ensure everything is evenly distributed—this sets you up for perfectly blended crepes with no dry spots or clumps.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the almond milk, eggs, and vanilla extract until the mixture is smooth and homogenous. This step is important for silky, lump-free crepe batter, and gives your crepes that signature tender bite.
Step 3: Make the Batter
Gradually pour your wet ingredients into the dry mixture, whisking constantly until you have a smooth, pourable batter. No need for a mixer here—just a little muscle! Let the batter rest for 5 minutes to relax the gluten (even if you’re using oat flour), so your crepes turn out super soft and flexible.
Step 4: Cook the Crepes
Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a little butter. Pour about 1/4 cup of batter onto the pan, immediately swirling to coat the bottom. Cook for 1–2 minutes until the edges start to lift, then flip and cook another 30–60 seconds. Slip the crepe onto a plate and repeat with the remaining batter, restacking as you go.
Step 5: Make the Cinnamon Roll Protein Crepes Filling
In a small bowl, mix together Greek yogurt, cream cheese, maple syrup (or honey), and cinnamon. Stir until it’s creamy and smooth—if you want extra nostalgia, add a touch more cinnamon here! Spread a thin layer over each crepe after cooking.
Step 6: Fill and Roll
Spread the cinnamon cream filling onto each crepe, then either roll them up like classic filled crepes or fold into quarters for easy snacking. For true cinnamon bun vibes, don’t be shy about rolling!
Step 7: Make and Drizzle Icing (Optional)
Whisk together powdered sugar and just enough milk to form a thick, pourable glaze. Drizzle this over the filled crepes to finish—now they’re truly reminiscent of your favorite bakery treat, with much less sugar and all the joy.
How to Serve Cinnamon Roll Protein Crepes
Garnishes
Top your crepes with an extra sprinkle of cinnamon, a drizzle of the sweet glaze, or just a dusting of powdered sugar. Fresh berries or a neat swirl of Greek yogurt also look beautiful and add flavor contrast. For special mornings, a few chopped nuts or toasted coconut make for little finishing touches that wow.
Side Dishes
Pairing Cinnamon Roll Protein Crepes with the right sides can make breakfast feel like a brunch spread. Try serving with a big bowl of fresh fruit salad, lightly scrambled eggs, or a cool smoothie. And, of course, don’t forget a hot cup of coffee or frothy latte—the warmth of cinnamon and coffee is pure morning joy.
Creative Ways to Present
Serve your Cinnamon Roll Protein Crepes stacked in layers (spread a little filling between each), cut into pinwheels for sharing, or as a beautiful row of rolled crepes drizzled with icing. For a brunch buffet, arrange them on a platter with small bowls of toppings—let guests get creative with garnishes, syrups, or extra filling.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover crepes (lucky you!), wrap them in plastic wrap or store in an airtight container. They’ll keep in your fridge for up to 3 days, and they actually reheat surprisingly well, making them perfect for meal prepping breakfasts or snacks for busy weekdays.
Freezing
Cinnamon Roll Protein Crepes also freeze beautifully. Stack (with parchment between each crepe) and wrap well before freezing for up to 2 months. When you want to serve, remove as many as needed and let them thaw in the fridge overnight or at room temp for about 20 minutes.
Reheating
To restore that just-made taste, zap the crepes gently in the microwave for about 20-30 seconds, or reheat in a non-stick skillet over low heat. If they’re a little dry, a quick mist with water or an extra dab of filling can bring them right back to life.
FAQs
Can I make these crepes gluten free?
Absolutely! Just swap the all-purpose flour for oat flour or your favorite gluten-free blend. Oat flour works especially well and keeps your Cinnamon Roll Protein Crepes delicate yet tender.
What’s the best protein powder for this recipe?
Vanilla whey protein powder creates ultra-soft crepes, but plant-based protein powders can also work beautifully. Just check that your powder blends smoothly and tastes great—after all, it’s central to the recipe.
Can I prep the batter the night before?
Yes! Whisk up the batter, cover, and store it in the fridge overnight. In fact, resting the batter even longer helps the crepes turn out extra tender in the morning, so it’s a win-win.
Can I make dairy free Cinnamon Roll Protein Crepes?
Definitely. Use your favorite dairy-free yogurt and swap in a plant-based cream cheese for the filling. Almond or oat milk works great for the batter as listed, so you can easily make it entirely dairy-free.
Are these crepes sweet enough for dessert?
They truly are! With that swirl of creamy filling and sweet icing drizzle, Cinnamon Roll Protein Crepes absolutely double as a high-protein dessert. For an extra decadent touch, add some mini chocolate chips or a dollop of whipped cream.
Final Thoughts
If you’ve been searching for a breakfast that’s as indulgent as it is energizing, give these Cinnamon Roll Protein Crepes a spot on your menu. They’re a joy to make, a treat to eat, and will have everyone at the table asking for seconds. Go ahead and treat yourself—breakfast just got a serious upgrade!
Print
Cinnamon Roll Protein Crepes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 8 crepes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious flavors of a classic cinnamon roll with a protein-packed twist in these Cinnamon Roll Protein Crepes. Perfect for a satisfying and nutritious breakfast or brunch, these crepes are filled with a creamy Greek yogurt mixture and topped with a sweet icing.
Ingredients
Main Crepe Batter:
- 1/2 cup vanilla protein powder
- 1/4 cup all-purpose flour (or oat flour for gluten-free)
- 1 tablespoon granulated sweetener of choice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3/4 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- cooking spray or butter for the pan
Filling:
- 1/4 cup Greek yogurt
- 1 tablespoon cream cheese, softened
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon cinnamon
Icing (optional):
- 2 tablespoons powdered sugar
- 1–2 teaspoons milk
Instructions
- Main Crepe Batter: In a mixing bowl, whisk together the protein powder, flour, sweetener, cinnamon, and salt. In another bowl, whisk the almond milk, eggs, and vanilla extract until combined. Gradually add the wet ingredients to the dry, whisking until a smooth batter forms. Let the batter rest for 5 minutes.
- Cooking: Heat a non-stick skillet over medium heat and lightly coat with cooking spray or butter. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom. Cook for 1–2 minutes until edges lift easily, then flip and cook for 30–60 seconds more. Repeat with remaining batter.
- Filling and Serving: In a small bowl, mix Greek yogurt, cream cheese, maple syrup, and cinnamon for the filling. Spread a thin layer of filling over each crepe and roll or fold. For icing, stir powdered sugar and milk until smooth and drizzle over the top if desired. Serve warm.
Notes
- For extra cinnamon roll flavor, sprinkle a bit of cinnamon sugar inside before rolling.
- Store leftovers in the fridge for up to 3 days.
- These can also be reheated in a skillet or microwave.
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