If you’ve ever wished indulgence could meet wellness at breakfast, Cinnamon Roll Protein Crepes are your wish granted! Imagine delicate, golden crepes packed with cinnamon-swirled, creamy yogurt—and a generous protein boost to fuel your day. These feel-good treats channel classic cinnamon roll coziness, but with a satisfying, healthy twist that’s perfect for busy mornings or an energizing snack.
Why You’ll Love This Recipe
- High Protein, Low Guilt: Each serving delivers an impressive 40g of protein, so you can savor a cinnamon roll-inspired breakfast without the sugar crash.
- Classic Flavors, Modern Ingredients: You’ll get all those cozy cinnamon roll vibes but with wholesome oat flour, Greek yogurt, and natural sweetener.
- Quick & Easy: From mixing to rolling, Cinnamon Roll Protein Crepes come together in 10 minutes—yes, really!
- Perfect for Meal Prep: Make ahead, store, and enjoy warm or cold for a fuss-free breakfast or satisfying snack.
Ingredients You’ll Need
You’ll be amazed how a handful of everyday staples transform into something that truly tastes special. Each ingredient in these Cinnamon Roll Protein Crepes is carefully chosen for texture, flavor, and nutrition—no fancy products or complicated steps required!
- Oat Flour (or any flour): Oat flour keeps the crepes soft, slightly nutty, and naturally higher in fiber; you can use whole wheat or all-purpose if you need to substitute.
- Maple Syrup (or honey): For just a touch of sweetness and classic bakery flavor, while helping to keep the crepes tender.
- Egg + Egg Whites: This duo makes the crepes airy, rich, and provides plenty of protein—egg whites keep them light but satisfying.
- Greek Yogurt: Extra creamy, tangy, and high in protein—the perfect base for that “frosting-like” cinnamon swirl filling.
- Granular Sweetener (Erythritol): Adds all the sweet kick you crave without any added sugar; swap in any granular sweetener you like.
- Ground Cinnamon: The star of the show! Cinnamon infuses each bite with cozy, classic roll flavor.
- Preferred Milk (as needed): A splash helps adjust your yogurt filling to dreamy, spreadable consistency.
Variations
Cinnamon Roll Protein Crepes are a blank canvas for all your breakfast cravings—and they’re super easy to make your own! Try a classic swap, adjust for dietary needs, or experiment with add-ins to find your favorite version.
- Swap the Sweetener: Use honey, agave, stevia, or another sweetener you love for the filling and topping—try what fits your nutrition goals best!
- Change Up the Filling: Fold in a spoonful of nut butter or a sprinkle of chopped nuts for extra richness and crunch.
- Add Fruit: Sliced bananas, berries, or apples tucked inside the crepes make things extra special (and pack in fiber and vitamins).
- Plant-Based Version: Use dairy-free yogurt and a flax egg to make the crepes completely vegan-friendly.
How to Make Cinnamon Roll Protein Crepes
Step 1: Mix Up the Batter
In a medium bowl, whisk together oat flour, maple syrup (or honey), the whole egg, and egg whites. Stir deliberately, making sure everything is smooth and lump-free—this step helps the crepes stay tender and cook evenly, so don’t rush it!
Step 2: Cook the Crepes
Heat a nonstick skillet or a dedicated crepe pan over medium heat, brushing with a touch of oil or butter. Pour about 1/3 cup of batter into the pan, swirling gently to evenly coat the bottom. Cook for 1–2 minutes until the edges lift and the underside is golden, then carefully flip and cook for about 30 seconds more. Repeat with the remaining batter—you’ll have thin, pliable protein crepes.
Step 3: Make the Cinnamon Yogurt Filling
While the crepes are cooking, quickly mix Greek yogurt, granular sweetener, and ground cinnamon in a small bowl. If it’s a little too thick to spread, just add a splash of milk to loosen it up until velvety and creamy.
Step 4: Fill, Roll, and Add Topping
Spread the cinnamon yogurt filling onto each warm crepe, then gently roll or fold the crepes. In another small bowl, mix extra sweetener with cinnamon and sprinkle this “cinnamon sugar” liberally over the rolled crepes—instant bakery aroma and flavor without added sugar!
Pro Tips for Making Cinnamon Roll Protein Crepes
- Get that Perfect Swirl: For a true cinnamon roll experience, sprinkle the cinnamon “sugar” on the filling inside before rolling as well as on top—the aroma is next-level!
- Pan Temperature Matters: Allow your pan to heat fully before adding batter so the crepes set fast and don’t stick or tear.
- Ultra-Thin Crepes: Swirl the batter as soon as it hits the pan and pour with confidence—crepes should be delicate, not thick like pancakes.
- Batch Cooking Hack: Double the recipe, then layer crepes between sheets of parchment and refrigerate for effortless breakfasts all week.
How to Serve Cinnamon Roll Protein Crepes
Garnishes
Dust your Cinnamon Roll Protein Crepes with extra cinnamon “sugar,” a few chopped toasted nuts, or a drizzle of warm maple syrup for indulgence. If you’re feeling fancy, a dollop of whipped yogurt or a sprinkle of orange zest can add brightness and visual appeal.
Side Dishes
Pair your crepes with a bright fruit salad, a handful of fresh berries, or a hot mug of coffee or chai tea. Since these crepes are both satisfying and light, they’re also perfect next to scrambled eggs or a smoothie—totally brunch-worthy!
Creative Ways to Present
Roll them up and slice into pinwheels for a party-ready platter, layer them into a “crepe cake” with filling between each layer, or fan them out on a plate topped with a cinnamon drizzle for bakery-style flair. Individual crepe cups garnished with berries make for an adorable breakfast-in-bed moment.
Make Ahead and Storage
Storing Leftovers
Stack any extra Cinnamon Roll Protein Crepes between sheets of parchment, pop them into an airtight container, and refrigerate for up to 3 days. Keep the filling and cinnamon sugar topping separate for the freshest texture when ready to serve again.
Freezing
Crepes freeze like a dream! Place cooled, plain crepes (not filled) between layers of parchment, seal tightly in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge or for 30 minutes at room temp.
Reheating
Gently warm crepes in a nonstick skillet over low heat (just a few seconds per side), or microwave in 10-second bursts until pliable. Fill and dress after reheating for the best flavor and texture!
FAQs
-
Can I make Cinnamon Roll Protein Crepes gluten-free?
Yes! Just use certified gluten-free oat flour or substitute with any gluten-free flour blend. The rest of the ingredients are naturally gluten-free, so it’s an easy swap.
-
What’s the best way to prevent my crepes from sticking?
Preheat your nonstick skillet fully, use a bit of oil or butter, and avoid pouring too much batter at once—this helps create a super thin, easily flippable crepe every time.
-
Can I prep these crepes in advance for meal prep?
Absolutely! You can make a batch of crepes ahead of time and store them in the fridge or freezer. Just assemble with filling and topping right before eating for the freshest result.
-
What kind of protein powder can I add for even more protein?
If you’d like extra protein, you can whisk a scoop of vanilla or unflavored protein powder into the batter. Start with a tablespoon, and if needed, thin with a splash of milk.
Final Thoughts
There’s something truly magical about starting your day with Cinnamon Roll Protein Crepes—comfort food that loves you back! Whether you’re fueling up for a busy day or treating yourself on the weekend, give these crepes a try. I can’t wait to hear how you make them your own!
Print
Cinnamon Roll Protein Crepes Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Breakfast, Snack
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Description
These Cinnamon Roll Protein Crepes are a delightful twist on traditional crepes, filled with a protein-packed cinnamon yogurt filling and topped with a sugar-free cinnamon sugar. Perfect for a nutritious and delicious breakfast or snack!
Ingredients
Crepes:
- 40 grams (1/2 scant cup) oat flour
- 1 tbsp maple syrup (or honey)
- 1 egg
- 180 ml (3/4 cup) egg whites
Cinnamon Yogurt Filling:
- 80 grams (1/3 cup) Greek yogurt
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
- Preferred milk (if necessary, to thin)
Sugar-free Cinnamon Sugar:
- 1 tsp granular sweetener (erythritol)
- 1/3 tsp ground cinnamon
Instructions
- Crepes: In a bowl, combine oat flour, maple syrup (or honey), egg, and egg whites. Stir until smooth.
- Cook Crepes: Heat a skillet with oil, pour batter, cook, and flip.
- Cinnamon Yogurt Filling: Mix yogurt with sweetener and cinnamon. Spread on crepes and roll.
- Sugar-free Cinnamon Sugar: Combine sweetener and cinnamon, sprinkle over crepes.
Nutrition
- Serving Size: 1 serving
- Calories: 391kcal
- Sugar: Not specified
- Sodium: Not specified
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 40g
- Cholesterol: Not specified
