If you’re searching for a breakfast treat that tastes like dessert but powers you through the day, look no further than these Cinnamon Roll Protein Crepes. With their delicate, lacy texture, rich cinnamon swirl flavor, and a burst of protein in every bite, these crepes are proof you can have a sweet morning without any of the usual guilt. Every forkful brings together the nostalgic coziness of a cinnamon roll and the lightness of a crepe — all with a protein boost that’ll keep you happy and satisfied.

Cinnamon Roll Protein Crepes Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for these Cinnamon Roll Protein Crepes is simple, yet each one plays a star role in the final flavor and texture. From the hearty oat flour that gives a wholesome backbone, to the creamy Greek yogurt and warming cinnamon, every element matters and elevates your breakfast to something memorable.

Oat flour (40 grams, about 1/2 scant cup): Offers a naturally sweet, nutty flavor and makes the crepes both filling and gluten friendly.
Maple syrup (or honey, 1 tbsp): Adds that classic cinnamon roll sweetness while keeping things wholesome.
Egg (1): Binds everything beautifully and provides a bit of richness to the batter.
Egg whites (180 ml, or 3/4 cup): Boosts the protein content and keeps the crepes light and airy.
Greek yogurt (80 grams, about 1/3 cup): The base of the dreamy filling, bringing creaminess and tang.
Granular sweetener (2 tsp, such as erythritol): Lowers the sugar but not the sweetness, used in both the filling and topping.
Ground cinnamon (2/3 tsp): Fragrant and warming, this makes every layer taste like the inside of a cinnamon roll.
Preferred milk (as needed, to thin): For an ultra-smooth batter, have any milk on hand to achieve just the right pourable consistency.
Oil or butter (for the pan): Ensures a golden crepe that never sticks.

How to Make Cinnamon Roll Protein Crepes

Step 1: Mix the Batter

In a medium bowl, combine the oat flour, maple syrup or honey, egg, and egg whites. Stir everything together until completely smooth and lump-free. If the batter feels too thick, add a splash of your preferred milk until it reaches a thin, pourable crepe batter consistency. The smoother your batter, the more delicate and flexible your crepes will be later!

Step 2: Heat the Skillet

Set a medium nonstick skillet or true crepe pan over medium heat, brushing with just a hint of oil or butter. You want it hot enough to sizzle a drop of water, but not so hot it instantly smokes. Getting the pan temp right is the secret weapon for perfect, golden Cinnamon Roll Protein Crepes every time.

Step 3: Cook the Crepes

Pour about 1/3 cup of batter into the pan and quickly swirl it in a circle to spread evenly. Cook for 1 to 2 minutes or until the underside appears golden and the top looks mostly set. Gently flip with a spatula and cook for another 30 seconds to 1 minute. Transfer crepes to a plate and repeat with the remaining batter, stacking crepes between sheets of parchment or a clean towel to keep them tender.

Step 4: Make the Cinnamon Yogurt Filling

In a small bowl, mix the Greek yogurt with 1 teaspoon of granular sweetener and 1/3 teaspoon of ground cinnamon. Stir until smooth and creamy. This mixture mimics that delicious, sweet-spiced gooeyness you expect from a cinnamon roll, but in a much lighter, protein-packed form.

Step 5: Fill and Roll the Crepes

Spread a generous spoonful of the cinnamon yogurt filling over each crepe, reaching from edge to edge. Then roll up each crepe like a classic cinnamon roll — or fold them if you prefer that café-style look. The filling adds a swirl of creamy, spiced flavor in every bite!

Step 6: Finish with Cinnamon Sugar Topping

Stir together the remaining teaspoon of granular sweetener with the final 1/3 teaspoon of cinnamon in a small bowl. Sprinkle this sugar-free cinnamon “sugar” over your rolled crepes for a finish that sparkles and surprises, bringing the signature cinnamon roll effect all the way to the last crumb.

How to Serve Cinnamon Roll Protein Crepes

Garnishes

A gentle dusting of extra cinnamon, a swirl of plain Greek yogurt, or a drizzle of warm maple syrup takes these Cinnamon Roll Protein Crepes over the top. For crunch, sprinkle on a few chopped nuts—pecans and walnuts both hit that cinnamon roll vibe.

Side Dishes

Balance the sweet, spiced richness with a crisp fruit salad or a handful of fresh berries. For an extra-protein kick, serve with scrambled eggs or even a side of turkey bacon. The simplicity of the crepes pairs well with straightforward sides that let the flavors shine.

Creative Ways to Present

You can arrange the rolled crepes in a spiral on a serving platter to mimic the look of a classic cinnamon roll, or slice each roll into rounds and serve sushi-style on a decorative plate. For brunch parties, serve with build-your-own toppings like whipped cream, fruit compotes, and drizzles of nut butter.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Roll Protein Crepes in an airtight container in the fridge for up to 3 days. Place a piece of parchment or wax paper between each crepe to stop them from sticking and tearing when you go back for seconds.

Freezing

For longer storage, freeze the cooled unfilled crepes stacked with parchment between them, then slide the stack into a zip-top freezer bag. They’ll stay fresh in the freezer for up to 2 months. Thaw at room temperature or overnight in the fridge before reheating and filling with your cinnamon yogurt mixture.

Reheating

To revive your Cinnamon Roll Protein Crepes, warm them in a nonstick skillet over low heat for about 1 minute per side, or microwave on medium in 15 second bursts until just heated through. Add the creamy filling just before serving so every bite stays luscious and fresh.

FAQs

Can I use a different type of flour?

Absolutely! While oat flour brings a lovely sweetness and texture, you can use all-purpose, whole wheat, or even almond flour as a substitute. Just know that absorbency varies, so adjust with a splash more milk if the batter seems too thick.

Is there a dairy-free option for the filling?

Yes! Swap the Greek yogurt for your favorite plant-based yogurt, such as coconut or almond milk yogurt. The crepes will still deliver that creamy, cinnamon-swirled joy without a trace of dairy.

Can I make these Cinnamon Roll Protein Crepes ahead for meal prep?

Definitely. Prepare and cook the crepes, then stack and refrigerate (or freeze) until you’re ready to fill and roll. The filling comes together in seconds, so you can indulge in cinnamon roll bliss even on busy mornings.

What’s the best way to prevent my crepes from tearing?

Make sure your batter is smooth and not too thick—adding a splash of milk helps. Also, use a gentle hand when flipping, and don’t skip the parchment between finished crepes to keep them perfect.

Can I double or triple the recipe for a crowd?

Absolutely! This recipe easily scales up. Just multiply your ingredients and cook in batches. You can keep cooked crepes warm covered in a low oven, then fill and sprinkle just before serving for maximum cinnamon roll deliciousness.

Final Thoughts

If you love the taste of cinnamon rolls but crave something light, nourishing, and packed with protein, these Cinnamon Roll Protein Crepes are your new breakfast soulmate. They’re simple enough for a weekday and special enough for a lazy Sunday brunch. Give them a try and add a little extra joy — and protein — to your morning routine!