Cinnamon Roll Protein Crepes

These Cinnamon Roll Protein Crepes are my favorite way to start the day when I want something sweet yet healthy. They’re thin, tender, and filled with a creamy cinnamon protein filling that tastes just like a cinnamon roll — but without the sugar crash. It’s a high-protein breakfast that feels like dessert.

Why You’ll Love This Recipe

I love this recipe because it’s indulgent but still fits perfectly into a balanced diet. Each crepe is packed with protein, keeping me full for hours, and the cinnamon flavor gives that cozy breakfast vibe. They’re also easy to make ahead and reheat throughout the week. Plus, I can adjust the sweetness and filling to match my goals or cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crepes:

• Eggs

• Unsweetened almond milk (or milk of choice)

• Vanilla protein powder

• Oat flour or almond flour

• Ground cinnamon

• Vanilla extract

• Pinch of salt

• Cooking spray or coconut oil (for the pan)

For the filling:

• Greek yogurt or cream cheese (softened)

• Vanilla protein powder

• Cinnamon

• Sweetener of choice (like stevia or maple syrup)

• Splash of almond milk (to thin if needed)

For the drizzle (optional):

• Powdered sweetener

• Almond milk

• Vanilla extract

Directions

1. I start by whisking together the crepe ingredients in a bowl until smooth. The batter should be thin and pourable.

2. I heat a nonstick skillet over medium heat and lightly grease it with cooking spray.

3. I pour about ¼ cup of batter into the pan, swirling it around to coat the surface evenly.

4. I cook each crepe for 1–2 minutes per side, then transfer to a plate and repeat with the remaining batter.

5. For the filling, I mix Greek yogurt, protein powder, cinnamon, and sweetener until creamy.

6. I spread a thin layer of filling over each crepe, then roll or fold them up.

7. If I want to make them extra special, I whisk together the drizzle ingredients and pour it over the top before serving.

Servings and Timing

This recipe makes about 4 crepes (2 servings). It takes around 10 minutes to prepare and 10 minutes to cook.

Variations

• I sometimes add mashed banana or pumpkin puree to the batter for extra flavor.

• Chocolate protein powder turns these into a cinnamon-chocolate treat.

• For a dairy-free option, I use coconut yogurt and plant-based protein.

• I’ve even added chopped nuts or raisins inside the filling for texture.

Storage/Reheating

I store leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the microwave for 20–30 seconds or on a skillet for a minute per side. The filling can be stored separately and added fresh before serving.

FAQs

Can I make the batter ahead of time?

Yes, I prepare the batter the night before and store it in the fridge. It just needs a quick stir before cooking.

What kind of protein powder works best?

I prefer whey or a smooth plant-based protein powder — something that mixes easily and doesn’t get too thick.

Can I freeze the crepes?

Yes! I layer parchment paper between them, freeze, and reheat individually in the microwave or skillet.

Are these gluten-free?

Yes, if I use almond flour or certified gluten-free oat flour.

How do I make the drizzle thicker or thinner?

I add more powdered sweetener to thicken it or more almond milk to thin it — it’s easy to adjust.

Conclusion

These Cinnamon Roll Protein Crepes are my go-to breakfast when I want something that feels decadent but fuels my day. They’re light, flavorful, and packed with protein, making them a perfect post-workout meal or weekend brunch treat. Every bite tastes like a cinnamon roll — only healthier!

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