If you love the comforting, sweet taste of cinnamon rolls but want a lighter, protein-packed breakfast, this Cinnamon Roll Protein Crepes Recipe is going to be your new go-to. Imagine thin, delicate crepes infused with cinnamon and vanilla, filled with a creamy Greek yogurt and maple syrup filling, then finished with a luscious cream cheese glaze that all come together in a perfectly balanced dish. Whether you’re fueling up for a busy day or simply craving something delicious, these crepes satisfy that cinnamon roll craving without the guilt.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Cinnamon Roll Protein Crepes Recipe plays a key role in delivering that classic cinnamon roll flavor with a high-protein twist, while keeping the texture light and the flavors balanced.
- 3 large eggs: Acts as the crepe’s base, binding everything together while adding rich protein.
- ½ cup unsweetened almond milk: Keeps the batter silky and dairy-free with a mild flavor.
- 1 scoop vanilla protein powder (about 30g): Boosts protein content and adds a subtle vanilla sweetness.
- 2 tablespoons all-purpose flour or almond flour: Gives the crepes structure, with almond flour as a gluten-free alternative.
- 1 teaspoon cinnamon: Brings that signature warm, spicy flavor essential for a cinnamon roll vibe.
- ½ teaspoon vanilla extract: Enhances the sweetness and depth of the batter.
- Pinch of salt: Balances the flavors and supports the sweetness.
- Non-stick cooking spray or butter: Ensures easy crepe flipping without sticking.
- ½ cup plain Greek yogurt: Forms the creamy, tangy filling packed with protein.
- 1 tablespoon maple syrup or honey: Sweetens the filling naturally.
- ½ teaspoon cinnamon (for filling): Continues the cinnamon theme in the creamy filling.
- 2 tablespoons softened cream cheese: Used to make the irresistible glaze.
- 1 tablespoon milk (any): Thins the glaze to a perfect drizzle consistency.
- 1 tablespoon powdered sugar or sweetener of choice: Sweetens the glaze without overpowering.
How to Make Cinnamon Roll Protein Crepes Recipe
Step 1: Prepare the batter
Start by tossing the eggs, almond milk, vanilla protein powder, flour, cinnamon, vanilla extract, and a pinch of salt into a blender. Blend everything until you get a smooth, lump-free batter that’s just the right consistency for thin crepes. Let it rest for 5 minutes—the brief wait helps hydrate the flour and allows the flavors to meld beautifully.
Step 2: Cook the crepes
Heat a non-stick skillet over medium heat and generously spray or butter the surface. Pour about ¼ cup of batter into the pan and swirl it around to form a super thin layer. Cook for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip carefully and cook the other side for only about 30 seconds—crepes cook fast, so keep an eye on them! Repeat with the remaining batter, stacking the crepes on a plate as you go.
Step 3: Mix the filling
While the crepes cook, combine the Greek yogurt, maple syrup, and cinnamon in a bowl. Stir until everything is well blended into a creamy cinnamon-spiced filling that’s creamy with just the right touch of sweetness and tang.
Step 4: Assemble the crepes
Spread a spoonful of the yogurt filling on each crepe and roll it up gently. The filling adds a delicious surprise with every bite, echoing the rich, cozy flavor of cinnamon rolls but with a protein punch.
Step 5: Prepare the glaze
Whisk the softened cream cheese, milk, and powdered sugar together until you achieve a smooth, easily drizzleable glaze. This adds a sweet finish that brings the entire Cinnamon Roll Protein Crepes Recipe to life.
Step 6: Serve
Drizzle the glaze generously over the rolled crepes just before serving. The cream cheese glaze melts slightly over the warm crepes, creating little pockets of sweet indulgence that make this breakfast feel like a special treat.
How to Serve Cinnamon Roll Protein Crepes Recipe
Garnishes
Top your Cinnamon Roll Protein Crepes Recipe with a sprinkle of chopped pecans or walnuts for crunch, a dusting of cinnamon powder for extra spice, or even a handful of fresh berries to add a burst of color and tartness. A light drizzle of extra maple syrup or a dollop of whipped cream amps up the indulgence without overpowering the cinnamon flavor.
Side Dishes
This recipe shines on its own, but if you want to turn it into a full brunch spread, fresh fruit salad or a simple smoothie bowl works beautifully. Pairing the crepes with a warm cup of coffee or chai tea complements the warm spices and creamy textures.
Creative Ways to Present
Impress your guests by stacking the crepes tower-style, layering filling between each one for a beautiful cinnamon roll crepe cake. Alternatively, fold the crepes into triangles and arrange them like fan slices on a plate with the glaze artistically drizzled on top. The visual appeal matches how delicious these are!
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Cinnamon Roll Protein Crepes Recipe in an airtight container in the refrigerator for up to 3 days. The crepes may soften a bit, but they stay flavorful and filling. Keep the glaze separate and drizzle right before enjoying again to maintain freshness.
Freezing
For longer storage, wrap individual crepes tightly in plastic wrap or foil, then place them in a freezer bag. Frozen crepes stay good for up to 2 months, making this recipe perfect for batch prepping breakfasts that keep well.
Reheating
Reheat crepes gently in a warm skillet to bring back that delicate texture without drying them out. If frozen, thaw in the fridge overnight, then warm on low heat. Add the glaze fresh after reheating to keep it luscious.
FAQs
Can I use a different protein powder?
Absolutely! Any vanilla-flavored protein powder works best to complement the cinnamon and vanilla notes, but you can experiment with unflavored or even cinnamon-flavored options. Just adjust sweetness as needed.
Is this recipe gluten-free?
Yes, if you swap the all-purpose flour for almond flour, this Cinnamon Roll Protein Crepes Recipe becomes gluten-free while remaining delicious and protein-rich.
Can I make the filling dairy-free?
You sure can! Just substitute the Greek yogurt with a plant-based yogurt alternative like coconut or almond yogurt to keep the creamy texture without dairy.
What if I don’t have a blender?
No worries! Whisk the wet ingredients together thoroughly in a bowl, then sift in the dry ingredients slowly, stirring to avoid lumps. Let the batter rest to naturally smooth out before cooking.
How many crepes does this recipe yield?
This recipe makes about 8 crepes, which serves 4 people if each has 2 crepes—a perfect breakfast for a small group or family.
Final Thoughts
There’s something truly special about starting the day with a breakfast that tastes like a treat but fuels you with protein and wholesome ingredients. The Cinnamon Roll Protein Crepes Recipe combines nostalgic flavors, fluffy yet tender texture, and wholesome nutrition in one unforgettable dish. I encourage you to give this recipe a try—and share it with your loved ones because mornings deserve to feel this joyful and delicious.
Print
Cinnamon Roll Protein Crepes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (8 crepes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Description
Delight in these Cinnamon Roll Protein Crepes, a high-protein, flavorful breakfast option that combines the sweet warmth of cinnamon rolls with the light texture of crepes. Made with vanilla protein powder and almond milk, these crepes are both nutritious and satisfying, featuring a creamy Greek yogurt cinnamon filling and a luscious cream cheese glaze.
Ingredients
Crepe Batter
- 3 large eggs
- ½ cup unsweetened almond milk
- 1 scoop vanilla protein powder (about 30g)
- 2 tablespoons all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
- Non-stick cooking spray or butter for the pan
Filling
- ½ cup plain Greek yogurt
- 1 tablespoon maple syrup or honey
- ½ teaspoon cinnamon
Glaze
- 2 tablespoons cream cheese (softened)
- 1 tablespoon milk
- 1 tablespoon powdered sugar or sweetener of choice
Instructions
- Prepare the Batter: In a blender, combine the eggs, almond milk, vanilla protein powder, flour, cinnamon, vanilla extract, and a pinch of salt. Blend the mixture until smooth to ensure a consistent crepe batter. Let the batter rest for 5 minutes to improve texture and thickness.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or butter. Pour approximately ¼ cup of batter into the pan, swirling to spread it into a thin, even layer. Cook for 1 to 2 minutes until the edges start to lift, then carefully flip the crepe and cook for another 30 seconds until lightly golden. Repeat this process with the remaining batter.
- Mix the Filling: In a small bowl, combine the plain Greek yogurt, maple syrup or honey, and cinnamon. Stir until well mixed to form a smooth, flavorful filling.
- Assemble the Crepes: Spread a spoonful of the cinnamon yogurt filling onto each cooked crepe, then roll up gently to encase the filling.
- Prepare the Glaze: In a bowl, whisk together the softened cream cheese, milk, and powdered sugar or sweetener until smooth and creamy. Drizzle the glaze over the rolled crepes before serving for a sweet finishing touch.
Notes
- Use a non-stick crepe pan for the best results and easier flipping.
- You can prepare the crepes ahead of time and reheat them gently before serving to save time in the morning.
- Swap the Greek yogurt with cottage cheese for an extra boost of protein and a different texture.
