Cinnamon Roll Protein Crepes Recipe
If you’re looking for breakfast bliss that tastes like dessert but is secretly packed with goodness, allow me to introduce you to Cinnamon Roll Protein Crepes. This recipe transforms classic crepes into a high-protein treat, swirling in everything you love about a fresh cinnamon roll—sweetness, warmth, and a creamy filling—while staying light, nutritious, and satisfyingly simple. With a tender, warmly spiced shell, luscious yogurt-maple filling, and a dainty vanilla drizzle, Cinnamon Roll Protein Crepes are the kind of breakfast you’ll crave on weekday mornings and show off at weekend brunch.
Ingredients You’ll Need
These core ingredients are unfussy, but each plays a star role—contributing to dreamy texture, flavor, and satisfying nutrition. Let’s break down what you’ll need and why every component matters for Cinnamon Roll Protein Crepes.
- Vanilla protein powder: Sets the protein boost and infuses vanilla undertones throughout your crepe batter—pick your favorite brand.
- All-purpose flour: Ensures a soft, flexible crepe structure that rolls beautifully and holds the filling without tearing.
- Coconut flour: Adds a gentle nuttiness and helps keep the crepes tender (plus, extra fiber!).
- Ground cinnamon: Delivers that irresistible cinnamon roll aroma and flavor right into each bite.
- Salt: Just a pinch balances sweetness and makes all the flavors pop.
- Unsweetened almond milk: Lightens the batter and keeps it dairy-free, all while letting the spices shine.
- Egg whites: Bind everything together and boost the protein, with a lovely lightness.
- Vanilla extract: Deepens that bakery-fresh flavor—don’t skip it!
- Nonstick cooking spray: Absolutely crucial for releasing super-thin crepes from your pan without sticking or tearing.
- Plain Greek yogurt (filling): Creamy, protein-packed, and perfectly tangy to balance the sweetness inside each crepe.
- Maple syrup (filling): Adds natural sweetness and a touch of classic breakfast flavor to the filling.
- Cinnamon (filling): Infuses even more cozy cinnamon flavor right into the creamy center.
- Powdered sugar (drizzle): The secret to a gorgeous, bakery-style finishing touch on your crepes.
- Milk (drizzle): Just a bit, to make the drizzle smooth and pourable.
- Vanilla extract (drizzle): Adds a whiff of vanilla sweetness to crown every bite.
How to Make Cinnamon Roll Protein Crepes
Step 1: Mix Dry Ingredients
Start by combining the vanilla protein powder, all-purpose flour, coconut flour, ground cinnamon, and salt in a large mixing bowl. Whisk them together until everything is evenly distributed—this helps prevent little clumps and makes sure every crepe carries even flavor. It’s your first step toward that signature cinnamon roll taste!
Step 2: Combine Wet Ingredients
In a separate smaller bowl or large measuring cup, whisk together the unsweetened almond milk, egg whites, and vanilla extract. Whip until smooth and slightly frothy—this helps keep your Cinnamon Roll Protein Crepes delicate and tender.
Step 3: Make the Crepe Batter
Gradually pour the wet ingredients into the dry mixture, whisking steadily as you go. Your goal is a thin, smooth, and lump-free batter—it should be pourable, not thick like pancake batter! Once everything’s mixed, let the batter rest for 5 to 10 minutes. This rest time allows the flours and protein powder to fully hydrate, leading to a crepe that’s soft, flexible, and just sturdy enough to roll.
Step 4: Cook the Crepes
Heat a good nonstick skillet over medium-low and lightly coat it with nonstick spray. When the pan is hot, pour in about 1/4 cup of batter, immediately swirling to evenly coat the bottom. Cook for 1–2 minutes, or until you can gently lift the edges with a spatula and the underside is lightly golden. Flip gently, cooking for another 30 seconds. Transfer to a plate and repeat with the rest of your batter. Stack those beauties!
Step 5: Mix the Filling
In a small bowl, mix the plain Greek yogurt, maple syrup, and cinnamon until creamy, smooth, and speckled with spice. This filling is rich, tangy, and sweet—exactly what you want enveloped in each Cinnamon Roll Protein Crepe.
Step 6: Fill and Roll
Spread a generous spoonful of the yogurt filling down the center of each crepe. You can either roll them up like classic crepes or fold them into quarters for a rustic presentation. Stack them on your serving platter because we’re about to take them over the top!
Step 7: Make and Add the Drizzle
Whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. With a fork or spoon, drizzle this vanilla icing over your filled crepes for irresistible cinnamon roll vibes and a crowd-pleasing finish. Your Cinnamon Roll Protein Crepes are ready to wow!
How to Serve Cinnamon Roll Protein Crepes
Garnishes
Topping your crepes is half the fun! Pile on extra cinnamon, a dusting of powdered sugar, or even a few chopped walnuts or pecans for crunch and visual flair. A dollop of whipped cream isn’t strictly necessary, but oh my, does it make these even more special. Fresh berries add a gorgeous pop of color (and hint of tartness to balance the sweetness), if you’re feeling fancy.
Side Dishes
Cinnamon Roll Protein Crepes shine brightest with simple, wholesome sides. Pair with a cozy mug of coffee, a fruit salad, or crisp apple slices to complement the sweet, spiced flavors. Scrambled eggs or turkey bacon add heartiness for a more filling breakfast, while a green smoothie keeps things light and fresh.
Creative Ways to Present
Roll each crepe, slice them into thick “pinwheels,” and serve on a platter for a brunch gathering. Fold into triangles and layer with fresh fruit between each crepe for an impressive stacked presentation. Or bake assembled crepes in a shallow dish for a warm, family-style breakfast bake—cover with foil, heat gently, and drizzle with icing just before serving!
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Roll Protein Crepes keep beautifully in the fridge for 2–3 days. Stack cooled crepes with parchment or wax paper between each to prevent sticking. Store the filling and drizzle separately so the crepes don’t get soggy. When you’re ready for round two (or three), assembly is a breeze.
Freezing
You can absolutely freeze unfilled crepes! Let them cool completely, layer with parchment in a freezer-safe bag, and store for up to a month. The filling and drizzle are best made fresh or kept in the fridge, but with frozen crepes, you can have Cinnamon Roll Protein Crepes ready at a moment’s notice.
Reheating
To reheat, warm crepes in a dry skillet over low heat for 15–30 seconds per side, or microwave them (covered with a damp towel) for 10–20 seconds. Don’t overheat—just enough to make them tender and flexible, ready for that creamy filling and silky drizzle.
FAQs
Can I use a different protein powder?
Absolutely! Any vanilla or unflavored protein powder should work, though plant-based and whey will yield slightly different textures. Just make sure the powder blends smoothly and tastes good to you before adding it to your Cinnamon Roll Protein Crepes.
How do I make these gluten-free?
Swap the all-purpose flour for a cup-for-cup gluten-free blend—the coconut flour and protein powder already help with structure, so your crepes will still be perfectly tender and rollable.
Can I make the batter the night before?
Yes! Prep the batter ahead and store it covered in the refrigerator overnight. Give it a good whisk before using in the morning. Resting the batter longer improves the texture—and gets breakfast on the table even faster!
What can I use instead of Greek yogurt in the filling?
Cream cheese or a thick dairy-free yogurt work well as delicious alternatives in the filling. Blend with the maple syrup and cinnamon for a creamy, slightly tangy center in your Cinnamon Roll Protein Crepes.
Is there a way to reduce the sugar?
For a lower-sugar version, use a sugar-free maple syrup in the filling and swap the regular powdered sugar for a low-calorie sweetener meant for icings. The cinnamon and vanilla will still bring tons of flavor!
Final Thoughts
If you love a breakfast that looks decadent, tastes even better, and fuels your day, you simply have to give Cinnamon Roll Protein Crepes a try. They’re the kind of recipe you’ll want to make again and again—whether you’re showing off for brunch or just treating yourself to something special on an ordinary weekday. Grab your skillet and let those cinnamon-spiced aromas fill your kitchen!
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Cinnamon Roll Protein Crepes Recipe
- Total Time: 25 minutes
- Yield: 4 crepes 1x
- Diet: Vegetarian
Description
These Cinnamon Roll Protein Crepes are a delicious and healthy breakfast option packed with protein and flavor. The crepes are filled with a creamy Greek yogurt mixture and topped with a sweet drizzle, making them the perfect way to start your day.
Ingredients
Crepes:
- ½ cup vanilla protein powder
- ¼ cup all-purpose flour
- 1 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup unsweetened almond milk
- 2 large egg whites
- 1 teaspoon vanilla extract
- nonstick cooking spray
For filling:
- ¼ cup plain Greek yogurt
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
For drizzle:
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Crepes: In a mixing bowl, whisk together protein powder, all-purpose flour, coconut flour, cinnamon, and salt. In another bowl, whisk almond milk, egg whites, and vanilla extract until smooth. Gradually add wet ingredients to the dry ingredients, whisking to create a thin, lump-free batter. Let rest for 5–10 minutes.
- Cooking: Heat a nonstick skillet over medium-low heat and lightly coat with cooking spray. Pour ¼ cup of batter into the skillet and swirl to coat the bottom evenly. Cook for 1–2 minutes until edges lift, then flip and cook another 30 seconds. Repeat with remaining batter.
- Filling: In a small bowl, mix Greek yogurt, maple syrup, and cinnamon to make the filling. Spread the filling inside each crepe and roll or fold.
- Drizzle: Mix powdered sugar, milk, and vanilla to make the drizzle. Drizzle over the filled crepes before serving.
Notes
- For more sweetness, add a dash of stevia to the batter.
- These can be made ahead and stored in the fridge for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 160
- Sugar: 5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 10mg
