If you adore the combination of cinnamon rolls and crave a breakfast or snack that packs a protein punch, you are in for a treat with these Cinnamon Roll Protein Crepes. Delicate, tender crepes filled with a creamy, cinnamon-spiked yogurt blend—then drizzled with a sweet glaze—these are as satisfying as they are wholesome. High in protein, low in added sugars, and absolutely brimming with that cozy cinnamon roll flavor, this recipe is about to earn a regular spot in your morning routine or post-workout snack rotation.

Cinnamon Roll Protein Crepes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of easy-to-locate ingredients, each component in these Cinnamon Roll Protein Crepes is chosen to elevate the taste, nutrition, and irresistible aroma of the finished dish. Here’s why each item is essential for that perfect, bakery-inspired bite.

Vanilla or cinnamon protein powder: The backbone of these crepes, adding a big boost of satiating protein and natural sweetness.
Egg whites: Essential for creating a light, airy texture while keeping the dish low in fat.
Unsweetened almond milk: Gives the batter a silky consistency and subtle nutty flavor without extra calories.
Oat flour (or finely ground oats): Adds structure and fiber—use oat flour for smoothness or grind your own oats in a pinch.
Cinnamon: The star spice, delivering that signature cozy, sweet warmth everyone loves in cinnamon rolls.
Vanilla extract: Rounds out the flavor and makes the crepes smell heavenly as they cook.
Pinch of salt: Enhances every sweet note and balances the flavors beautifully.
Nonstick cooking spray: Keeps those crepes flipping fuss-free with zero sticking or tearing.

Plain Greek yogurt: Creamy, tangy, and rich in protein, the base of the dreamy, cheesecake-like filling.
Cream cheese (softened): Adds richness and a bit of smooth decadence to the filling layer.
Maple syrup or honey: Natural sweetness that ties the filling flavors together with gentle caramel undertones.
Extra cinnamon: Doubles down on the classic cinnamon roll vibe in every bite.

Powdered sugar: Just a hint, for the classic sweet glaze that makes this recipe a true cinnamon roll experience.
Milk: Use just enough to turn the powdered sugar into a pourable, drizzle-worthy treat.

How to Make Cinnamon Roll Protein Crepes

Step 1: Blend the Batter

Add your protein powder, egg whites, almond milk, oat flour, cinnamon, vanilla extract, and a pinch of salt into a blender or medium mixing bowl. Blend or whisk everything together until you have a smooth, pourable batter—let it sit for a couple of minutes to help the oat flour fully absorb the liquid (this helps the crepes stay pliable and tender).

Step 2: Cook the Crepes

Heat a nonstick skillet over medium heat and give it a quick mist with cooking spray. Pour about 1/4 cup of batter into the center, then immediately tilt and swirl the pan so the batter spreads into a thin, even layer. Cook for 1–2 minutes until the edges look set and start to lift, then carefully flip with a thin spatula and cook another 30 seconds. Transfer to a plate and keep going with the rest of the batter—don’t worry if the first one isn’t perfect, they only get easier!

Step 3: Make the Filling

Stir together the Greek yogurt, softened cream cheese, maple syrup (or honey), and cinnamon in a small bowl until creamy and smooth. This filling turns each bite into a bit of cinnamon roll magic, delivering creaminess without being heavy.

Step 4: Assemble the Cinnamon Roll Protein Crepes

Spoon a generous line of filling on each crepe, then gently roll it up. Place seam-side down on a plate to help them hold their shape. (If the crepes have cooled slightly, try covering them with a clean dish towel while you work—they’ll stay soft and flexible.)

Step 5: Add the Drizzle

For the optional—but highly recommended—glaze, mix powdered sugar with just enough milk to make it silky and runny. Drizzle it over the rolled crepes just before serving to recreate that classic cinnamon roll finish. Enjoy them warm for the full experience!

How to Serve Cinnamon Roll Protein Crepes

Garnishes

These crepes are delicious as is, but a little garnish makes them extra special. Try a dusting of extra cinnamon, a handful of toasted pecans, or a few banana slices for a pop of sweetness and color. A light spread of additional Greek yogurt or even a few berries can bring a fresh, tart contrast that complements the creamy filling beautifully.

Side Dishes

Turn your Cinnamon Roll Protein Crepes into a memorable brunch by serving them with colorful fruit salad, a hot cup of aromatic coffee, or a glass of cold almond milk. If you like a savory-sweet combo, pair with scrambled eggs or turkey sausage on the side. Trust me, everyone at the table will feel like they’re at a cozy café.

Creative Ways to Present

For a showstopping platter, line the crepes side by side and drizzle with glaze in a zigzag pattern. Cut each crepe into bite-size pinwheels for a delightful party treat. You can also stack them, pancake-style, with a little filling between each layer and finish with the signature glaze for a “cinnamon roll crepe cake” that’s as fun to eat as it is to serve.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cinnamon Roll Protein Crepes (lucky you!), loosely wrap them and store in an airtight container in the refrigerator. Filled crepes keep well for up to two days without losing their softness, thanks to the moisture from the filling.

Freezing

To freeze, stack the empty, cooked crepes with a piece of parchment between each to prevent sticking. Place them in a freezer-safe bag or container for up to a month. Thaw overnight in the fridge, then fill and serve as usual. (It’s best to freeze the unfilled crepes and add the filling fresh for best texture.)

Reheating

Warm crepes gently in a nonstick skillet over low heat or in the microwave for about 15–20 seconds. If reheating filled crepes, use low power to keep the filling creamy, then add glaze right before serving. This brings everything back to that “fresh off the pan” magic.

FAQs

Can I make Cinnamon Roll Protein Crepes without a blender?

Absolutely! You can whisk everything together in a bowl. Just be sure to mix until the batter is completely smooth, breaking up any lumps of protein powder or oat flour before cooking.

Are these crepes gluten free?

If you use certified gluten-free oat flour or substitute with almond flour, the crepes can easily be made gluten free. Always check the labels on your protein powder, though, to be sure.

Can I use whole eggs instead of just egg whites?

Yes, you can replace the egg whites with two whole eggs for a richer, more golden crepe. This will increase the fat and calorie content slightly, but the crepes will still be delicious and protein-packed.

What if I don’t have cream cheese for the filling?

No worries—just use all Greek yogurt in the filling. The tang will still mimic that lovely cinnamon roll flavor, and the filling stays creamy and luscious.

How can I adjust the sweetness of these Cinnamon Roll Protein Crepes?

You’re totally in charge! Add a little more maple syrup to the filling if you prefer things on the sweeter side, or try using a vanilla flavored Greek yogurt. The optional glaze also lets you boost sweetness right at the end.

Final Thoughts

If you’re searching for a deliciously fun way to power up your mornings or treat yourself to a high-protein snack, these Cinnamon Roll Protein Crepes truly deliver. Easy to make, endlessly customizable, and always comforting, I can’t wait for you to share them with someone special—or savor them all to yourself!

Cinnamon Roll Protein Crepes Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 crepes 1x
Diet: Vegetarian

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Description

Indulge in these delicious Cinnamon Roll Protein Crepes for a high-protein, low-sugar breakfast or snack option. Filled with a creamy, sweet Greek yogurt mixture and topped with a light drizzle, these crepes are a guilt-free treat to start your day.

Ingredients

Scale

Main Crepes:

1 scoop (about 30g) vanilla or cinnamon protein powder
1/2 cup egg whites
1/4 cup unsweetened almond milk
2 tablespoons oat flour (or finely ground oats)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
Nonstick cooking spray

Filling:

1/4 cup plain Greek yogurt
1 tablespoon cream cheese (softened)
1 tablespoon maple syrup or honey
1/4 teaspoon cinnamon

Drizzle (optional):

2 tablespoons powdered sugar
1–2 teaspoons milk

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Instructions

Main Crepes: In a blender or mixing bowl, combine protein powder, egg whites, almond milk, oat flour, cinnamon, vanilla, and salt. Blend or whisk until smooth and let the batter rest for 2–3 minutes. Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Pour about 1/4 cup of batter into the pan, swirling to evenly coat the bottom. Cook for 1–2 minutes until the edges lift, then carefully flip and cook for another 30 seconds. Repeat with remaining batter.
Filling: Stir together Greek yogurt, cream cheese, maple syrup, and cinnamon until smooth. Spread the filling over each crepe and roll up.
Drizzle (optional): Whisk powdered sugar with a small amount of milk for a drizzle and pour over the rolled crepes before serving.

Notes

You can prepare the crepes ahead of time and refrigerate. Reheat gently before filling.
Use flavored Greek yogurt for added sweetness or swap oat flour with almond flour for lower carbs.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast, Snack
Method: Stovetop
Cuisine: American